Description
ABOUT THE BAR
This smooth, dark, and award-winning 70% bar is delightful to the taste buds, with notes of honeysuckle, graham cracker and cherries.
ABOUT THE MAKER
Manoa was founded by Dylan Butterbaugh and Daniel O’Doherty. The pair use a variety of different locally sourced ingredients in their bars, which they craft in Kailua on Oahu island. All of Manoa’s bars are sourced from local farmers in Hamakua, Waiahole, Maunawili and Haiku. Hawaii is the only American state where cacao is grown.
ABOUT THE BEANS
The beans for this bar were sourced from Ko’olaupoko. Ko’olaupoko represents a windward region of O’ahu stretching from Waimanalo to Kualoa. Ben Fiend of Paele Fields collections cacao beans from small-holder farmers across the Ko’olaupoko region (including those from Manoa’s mini chocolate farm in Waimanalo) and centrally ferments and dries them at his farm in Kahalu’u.
Lynette A. –
I recently had the pleasure of visiting Manoa in Hawaii. It had been a goal because I like their chocolate. There is a base terroir for me in all Manoa single origin bars of grape. They all take you on a flavor journey. What I understand is that this bar is made of a lot of beans grown in one are of Oahu and then fermented centrally. I like it. In my family, we like each of the Manoa single origin bars and like tasting the differences.
When I flew back to London, I had this bar in my bag and I shared it with the Taxi driver. He loved it and did not want to be rude or demanding but wanted to eat as much as I would share.