The British company, which uses fermentation to create the beloved confection, hopes to use its U.K. launch to highlight the ethical problems with the traditional way the candy is made. The process to turn cacao into chocolate is long and complicated. After workers harvest cacao fruit from trees, they cut the fruits open and scoop out the seeds, which undergo several days of fermentation. Then the seeds are sun-dried, shipped to processing facilities, roasted, shelled, ground into a paste, heated and stirred to bring out the flavor, tempered and molded. WNWN, a UK-based company, is replicating the very beginning of the process, during which the freshly picked cacao beans are fermented, to make cacao-free chocolate. Starting on May 18, its boxes of dark chocolate thins that are primarily made from fermented barley and carob are available to buy online in its home country. You can read more about this, HERE.