Imagine sinking your teeth into a velvety smooth chocolate bar. This isn’t just any chocolate. This is Manoa Chocolate. Right here in Kailua you stand before a chocolate maker that’s become a Hawaiian icon.
Manoa Chocolate Company isn’t just a shop. It’s a testament to Dylan Butterbaugh’s vision. A vision born in Kailua in 2010. He dreamt of a bean-to-bar chocolate factory. A place where he could bike to work. He sourced cacao ethically. Not just from Hawaii but from around the globe. By cutting out the middleman farmers received fairer prices.
Manoa Chocolate’s success is more than delicious chocolate. It’s about sustainability. It’s about supporting Hawaiian cacao agroforestry. This is a unique venture. Hawaii’s climate is perfect for growing cacao. Manoa Chocolate helped create a whole industry. They weren’t the first. Madre Chocolate opened around the same time. Both companies’ founders met while studying cacao at the University of Hawaii. They shared a passion for sustainable practices and high-quality chocolate.
Manoa Chocolate uses the finest ingredients. Many bars feature other Hawaiian products. Think Maui lavender. Or Kailua ghost peppers. Even Big Island coffee finds its way into these exquisite treats. The 72 percent Hamakua Hawaiian Crown bar is a must-try. Its flavor profile is complex. You get fruity notes of plum pear and raisin. Floral hints follow. It even finishes with a touch of balsamic vinegar.
Manoa Chocolate isn’t just about the product. They offer tours of their Kailua facility. Wine pairing events sell out quickly. They helped put Kailua on the map as a chocolate destination. Corinne Ching a state legislator even compared Kailua to Sonoma Valley for wine.
Manoa Chocolate isn’t just a chocolate company. It’s a story. A story of passion. A story of community. A story of delicious high-quality ethically sourced chocolate. A story you can taste. A story you can experience right here.