From Alaska Beyond, May 2013 Pg. 49, 55 & 56
Last year, Dylan Butterbaugh started a bean-to-bar chocolate company called Manoa Chocolate Hawaii in Kailua on Oahu, with the goal of crafting high-quality chocolate bars using sustainable production methods.
There aren't large quantities of raw cacao grown in the islands, but Butterbaugh searches for small farms from which to source cacao; about half of his chocolate is made using cacao from Hawai'i Island. Butterbaugh's 640-square-foot shop in Kailua is open every day except Wednesday.
Visitors can sample his chocolates including a dark-chocolate bar with pink sea salt from Moloka'i and black lava salt from Hawai'i Island; a dark, milk chocolate bar with Hawaiian pineapple and ghost peppers from Butterbaugh's backyard; and then the popular "Breakfast Bar" with roasted cacao nibs and locally roasted Kona coffee espresso beans- and tour the place were the entire process, from winnowing to packaging, is done.