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. Why are there such big price differences? What is commodity cacao? He answers these questions and more, going into depth on what Manoa Chocolate has learned over the years.

Watch the video version of this podcast on Craft Chocolate TV.

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 chocolate on your supermarket shelf is made by only a few giant companies you’ve never heard of.

Watch the video version of this podcast on Craft Chocolate TV.

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 cacao in Hawaii, and how this farm will be a model for a “Napa Valley concept.” This is where chocolate factories and farms are scattered across the Hawaiian Islands, making Hawaii a destination for fine cacao and chocolate.

Watch the video version of this podcast on Craft Chocolate TV!

Dylan breaks down how Manoa Chocolate is changing its business in these unusual times. With roughly a 90% loss in sales, he discusses what the company has begun to reduce, implement and focus on to weather the pandemic. Watch the video version of this podcast on the CRAFT CHOCOLATE TV youtube channel.

https://manoachocolate.com/

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 characteristics.  Here we have two batches of cacao from the same Hawai’i Island cacao farm. They’ve been fermented only weeks apart, but their flavors are different from unpredictability in fermentation. We chose these beans to demonstrate that the same cacao can require different roast profiles. Dylan discusses the flavor differences in each batch and how we determine the roast profile from those flavors. Watch the video version of this podcast on the Craft Chocolate TV youtube channel.

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 Dylan discusses each essential ingredient we need to make chocolate; cacao beans, sugar, cocoa butter and milk powder. Check out the video version of this episode on the Craft Chocolate TV YouTube Channel.

https://manoachocolate.com/pages/craft-chocolate-tv

This episode of the Bean to Bar podcast covers the ins and outs of tempering chocolate. The tropical weather in Hawaii creates extra problems for an already difficult task. Dylan explains the basic science behind his least favorite step and some solutions Mānoa Chocolate has taken to master the art of tempering.

https://manoachocolate.com/

This episode discusses some differences between direct trade & fair trade. Dylan points out some of the issues we see with the current Fair Trade model and why direct trade works better for Mānoa Chocolate. It's important to note that Fair Trade continues to evolve and work toward a well intentioned outcome for the farm.

Learn more about direct trade here: https://manoachocolate.com/pages/direct-trade

Hosted by: Dylan Butterbaugh
Produced by: Carson Butterbaugh