This dark chocolate has been crafted in Hawaii from locally sourced ingredients.
Flakes of Hawaiian sea salt cut through the strong dark chocolate, and allow the bar’s flavour to come alive on the tongue. Rich roasted notes dominate, while an undertone of earthy astringency runs through the bar. As it melts, the lightly chewy chocolate reveals a thick coconut dimension which plays into the a more mellow finish with just a hint of cream.
Dylan Butterbaugh and Daniel O’Doherty are the co-founders of Manoa. The pair craft their bars in Kailua on Oahu island and buy Hawaiian beans from local farmers all over the state including in Hamakua, Waiahole, Maunawili and Haiku.
Dylan and Daniel also use Hawaiian sea salt. They buy batches of sea salt from all over the islands. This includes pink sea salt from Moloka’i and black lava sea salt from the Big Island. The colourful mix of salts is rich trace minerals.