Mānoa Chocolate is a Hawai'i based Chocolate Maker who sources Hawaiian cacao whenever possible. Similar to Wine Makers who buy grapes and turn them into wine, Chocolate Makers buy cacao and turn them into chocolate. Whenever there is available Hawaiian cacao supply, Mānoa Chocolate sources from local farms and turns the raw cacao into premium grade chocolate. Founded in 2010 by bootstrapped college students, Mānoa Chocolate is now the largest Chocolate Maker in the state, and in the top ten of the larger bean-to-bar craft chocolate in the entire U.S.
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In 2010, while studying at the University of Hawaii at Manoa, Dylan Butterbaugh made a friend who was researching the potential success of growing cacao in Hawaii. Shortly after, Dylan spent six months in labs at the College of Tropical Agriculture learning the processes that turn the fruit into chocolate. When the chocolate industry in Hawaii began to emerge, he identified a need for local processors and launched Manoa Chocolate.
Mānoa Chocolate is a bean-to-bar chocolate factory focused on producing quality dark chocolate in Kailua, O‘ahu. Since 2010, their goal is to showcase the unique flavors and characteristics of cacao through direct trade of single origin beans from around the world and across the Hawaiian Islands.