Episodes 

Dylan and Greg dive into the topic of white cacao seeds from the comfort of the Zorzal Reserve in the Dominican Republic. Why do they exist? What genetics produce white cacao? What's with all the C...

This year we got our packaging line fully operational. Being that packaging is the most labor intensive part of the bean-to-bar process, this line is saving us an incalculable amount of hours. In t...

Should you take investment for your chocolate company? In this episode Greg D'Alesandre of Dandelion Chocolate provides the ins, outs, pros, and cons of accepting investment for you business.

What chocolate should you focus on? Understandably, many people entering into the world of bean-to-bar chocolate making are most excited by single origin chocolate. This is (and continues to be) th...

This episode touches on some of the unique aspects of our cacao farm here in Hawaii and the big question: Why are we going through the effort? Five years ago Manoa Chocolate partnered with Cacao Se...

In this episode Dylan demonstrates how our automated molding line works.

One of the most common questions we get asked is: "What can you recommend I do to improve my chocolate?". Because each chocolate maker's scale and process is so different, this question can be diff...

For this episode we’re on our cacao farm in Hawaii on the island of Oahu. Our farm parter, Dan O’Doherty of Cacao Services, explains his approach to efficiently harvesting cacao pods. Dan introduce...

We just returned from a sourcing trip to Thailand. This lesser known cacao origin is making its way into the craft chocolate scene with the help of people like Ryan Berk. Thailand has been Ryan’s s...

There has been a surge in reporting on cadmium in chocolate. What is cadmium? Is it safe to eat if it's in your chocolate? Greg D'Alesandre of Dandelion Chocolate answers these questions and more i...

Today we’re doing a cacao analysis of one of our Hawaiian origins: Mililani. This chocolate has developed a reputation over the last three years for being consistently bright and fruity. When we re...

We’ve long referenced Zotter as an example for the craft chocolate industry on many levels - whether that be scale, company ethics, or experience. Our recent visit there gives you a sneak peak into...