This bar has tasting notes of almonds, fudge, cherries and honeysuckle. It was award-winning at the 2019 International Chocolate Awards Americas. Made with Hawaiian-grown cacao harvested from Waimanalo, Kahaluʻu, and Waiahole. Post-harvest handling is done by Mapele Fields out of Kahaluʻu. Pair with wine: Grenache; beer: red ales; liquor: rum.
Koʻolaupoko represents a windward region of Oʻahu stretching from Waimanalo to Kualoa. Ben Field of Mapele Fields collects beans from small-holder farms across the Koʻolaupoko region (including those from the mini Mānoa Chocolate farm in Waimanalo) and ferments and dries them at his farm in Kahaluʻu.
Net weight: 1.76 oz
Ingredients: Cacao, Organic Sugar, Cocoa Butter. Made in a facility that processes milk powder and nuts.
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.