Hawaiʻi is the only state in the United States with a climate appropriate for cultivating the cacao tree. With a focus on cacao genetics, fermentation, and drying, Hawaiʻi is internationally recognized as producing some of the best cacao in the world. Additionally, Hawaiʻi cacao farms are still scarce, making Hawaiian beans some of the most expensive and exclusive.
Similar to the symphony of flavors found in coffee or wine, these five chocolate bars resound with the essence of their terroir—the very land from which they originated. Comprising a harmonious trio of ingredients—cacao, organic cane sugar, and cocoa butter—this simple recipe serves as a canvas, allowing the cacao’s intrinsic flavors to take center stage. The presence of flavor-neutral cane sugar tempers any bitterness, while the addition of cocoa butter contributes to a smooth texture.