Local Bean Makes Good. One of the distinct flavors of Hawaiian cacao is a bright, citrus, fruity, almost tangy overtone. Discover this taste of aloha in a selection of chocolates made from some of the best beans on the island.
Features A&D Chocolate, Dandelion Chocolate, Hakalau Chocolate, Manoa Chocolate, Maverick Chocolate, Puna Chocolate, Waialua Estates Chocolate.
Tasting at Koana, Tuesday, February 8, 12:30pm-2:00pm, limit 8 participants, sign up at Koana or sign up via email to KoanaHawaii@gmail.com.
Order | Brand | Bar | Source |
1 | Waialua Estate | 70% | Cocoa Outlet |
2 | Dandelion | Madegascar | Dandelion Online |
3 | Maverick | Big Island | Maverick Online |
4 | Hakalau | Mac Nut “Fruity” | Koana |
5 | Puna | Captain Cook | Koana |
6 | A&D | 70% | A&D Chocolate |
7 | Manoa | Liliko’i | Koana |
8 | Hakalau | Smooth “Sour” | Not Commercially Available |
- Sniff: pop the top off of the chocolate container and smell the aroma.
- Rub: if there’s not enough aroma to smell, lightly rub the surface of the chocolate.
- Look: pull out a piece of chocolate and look at it, the top, bottom, and sides.
- Snap: bring the piece of chocolate next to your ear, and break it in two.
- Lick: put the piece between your tongue and top of your mouth and lick it.
- Melt: let the chocolate stay on the top of your tongue to melt in your mouth.
- Chew: when softened, chomp the chocolate to release the flavors.
- Finish: note the final flavors theat linger after you’ve eaten the chocolate.