Episodes 

Today we explore a cacao orchard in Waimanalo, Hawaii. This orchard is used as a variety trial to test out what genetics preform best. All trees are around 2.5 - 3 years in age, some yielding a lot...

This episode Dylan does an overview of the cost of cacao. We look at different types of cacao ranging from the commodity price of $2.26 a kilo, to $10 a kilo and Hawaiian cacao at over $20 a kilo. ...

In this episode we discuss co-packing; also referred to as private label and white label (Mānoa Chocolate does this as well for brands and farms who want their own label). Chances are, most the cho...

For this episode we’re at Manoa Chocolate’s cacao farm; Kamananui Estate. This 55 acre orchard in Waialua, on Oahu’s North Shore, will have 25 acres planted in cacao. Dylan discusses the vision for...

Dylan breaks down how Manoa Chocolate is changing its business in these unusual times. With roughly a 90% loss in income, he discusses what the company has begun to reduce, implement and focus on t...

In this episode Dylan discusses how we crack cacao at Manoa Chocolate. Cracking is the step after cacao beans are roasted and before they are winnowed. Some machines are both a cracker and winnower...

Raw materials - they are the foundation of any manufacturing process. We are always looking to improve the quality of our raw materials so we can make the best chocolate possible. In this episode D...

In episode 31 we develop roast profiles. A roast profile is the unique roasting protocol we use for each batch of cacao - time and temperature are altered to enhance the inherent flavor characteris...

In this finale episode of season 3 we demonstrate how to make 70% dark chocolate in premier refiners (aka small grinders aka small melangers). While the type of small grinder that you have doesn't ...

This episode we learn what #WhiteChocolate is and how it’s made at Manoa Chocolate.

Film & Edit: Carson Butterbaugh
Hosted By: Dylan Butterbaugh
Music: Willy Wonka - Pure Imagination (Trap Remix) by D...

This episode Dylan walks us through the Manoa Chocolate Factory in Kailua, Oahu. He discusses the layout of machinery, their function, and overall factory considerations when making bean-to-bar cho...

Just like a bottle of wine, most chocolate bar purchases are predicated on the aesthetic of the packaging. In this episode we unwrap the intricacies behind a good chocolate bar package. We analyze ...