Crafted with Care

Get to Know Us

We sell our chocolate and vanilla from this website and  farm direct from our Chocolate Bar, located on the Big Island of Hawai’i at 88-1663 Mamalahoa Hwy, Saturday and Sunday 11-5.  To keep up with farm work we close every May and October, our busiest months for picking cacao

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Our first trees were planted in 2002.  Since then we have planted about 2400 cacao trees, many of them our own hybrid variety, with the large size and vigor of the Trinitario and some of the subtle flavor profile of the Criollo.  While the trees were growing we were learning how to ferment cacao and make chocolate.  We now make three types of chocolate from our home grown cacao:  an 80% dark chocolate wiith chocolate, cane sugar, and vanilla, a milk chocolate that only has only 20% sugar, as well as organic whole milk powder, and vanilla, and a 90% we call our Extra Special Bitter (ESB) that has more of the bitterness that many people associate with dark chocolate.  James and Ty take care of the farming, harvesting, fermenting and roasting of the the cacao nibs. Amy then takes over and turns the nibs into chocolate. We are also lucky to have family that helps us when they visit.

We also grow Tahitian vanilla.  Much of it is used to make our chocolate and some of it sold as whole beans or used to make vanilla extract. This type of vanilla has a distinct fruity and sweet flavor profile that pairs with chocolate especially well.  Each bean starts as a flower on an orchid vine that is hand pollinated in the morning as the flower opens.  Six to Nine months later the beans are ripe and can be harvested and cured.