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Kohana Rum Chocolate Bar

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Manoa Chocolate teamed up with local rum distiller Kō Hana to create this bar. Kōhana Agricole Rum is meticulously crafted from farm to bottle. They grow single varietal sugar canes that are hand-harvested, pressed to juice, and distilled to perfection - resulting in one of the world's finest pure cane rums. Manoa Chocolate Hawaiian cacao nibs are soaked in Kō Hana rum, which is then processed into chocolate.

2.1oz (60g) bar. Dairy-free. For maximum flavor, store and eat chocolate at 65-70° F.

Made in a facility that processes milk powder and nuts. 

INGREDIENTS: rum-soaked cacao, organic cane sugar, cocoa butter

Manoa Chocolate

Manoa Chocolate is a Hawaii-based chocolate maker, which is a lot like saying "winemaker." Winemakers buy grapes and turn them into wine. Chocolate makers buy cacao and turn them into chocolate. 

A "chocolatier" is not the same thing as a "chocolate maker"; chocolate makers forge beans into chocolate. Chocolatiers buy finished chocolate and remelt it to make their recipes.

Manoa Chocolate is socially responsible through Direct Trade of fine cacao beans from around the world. Whenever there is available Hawaiian cacao supply, they source as much as possible from local farms. If a given Hawaii farm does not have the scale and/or quality we are looking to buy, they can offer private-label manufacturing services to turn their cacao harvests into chocolate.

The story of Manoa Chocolate began in the labs at the University of Hawaii in 2010 where the founder's friends were studying cacao as a crop for the state. At this time, the global sourcing and consumption of cacao were beginning to shift in the sense that people are now paying attention to where chocolate is grown -- not only where it is made. For example, "Swiss" and "Belgian Chocolate" does not grow in Switzerland or Belgium! 

As more and more cacao farms and research trials were starting to pop up around the state, the founders realized that there was a need for local chocolate manufacturing - someone to buy the cacao beans and/or help farmers turn their crops into chocolate. 

Manoa Chocolate started as college students with no money and bootstrapped our business with ingenuity and determination. Some of their original pieces of equipment involved a barbeque to roast and a tricycle-powered winnower to operate the cacao shells from the nibs. Manoa Chocolate is one of the largest chocolate makers in the U.S. and is still working hard to make better and better chocolate and help grow the craft chocolate industry as a whole. 

For maximum flavor, store and eat chocolate at 65-70° F.

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