For the last ten years, chocolate experts and lovers alike have rallied around the protection and promotion of heirloom varietals, those who help them grow, and the makers that lovingly morph them into craft chocolate bars. As our eleventh annual Chocolate Festival approaches, we are full of gratitude and excitement for the continued future of our most beloved cacao.
This year, Mānoa Chocolate takes the spotlight at Caputo’s 11th Annual Chocolate Festival. For the first time since 2019, we invite you to experience the collision of craft chocolate and culinary artistry together in person .
The evening will feature an inimitable line-up of food and drink creations by local Utah food pros all featuring Mānoa’s exceptional bean to bar chocolate. 100% of the proceeds donated to the Heirloom Cacao Preservation Initiative.
About Mānoa Chocolate:
Mānoa is the first chocolate in our lineup to be made in America with cacao grown in America (Hawaii, to be exact). Mānoa‘s Hilo bar is made from a crazy-expensive varietal, which is why you don’t see it in heavy rotation in the craft chocolate scene, but trust us when we say that it’s worth the price tag. Overtones of floral honey are balanced with hints of raisin and espresso, making for a lush, exotic chocolate experience.
Don’t miss their line up of Hawaiian inclusion bars, such as their famous Breakfast Bar – a dark milk bar sprinkled with a layer of roasted cacao nibs and Kona coffee.
Today, Mānoa is celebrated as a leader craft chocolate and Hawaiian excellence, incorporating unique native Hawaiian ingredients and featuring Hawaiian farmed cacao sourcing into the art of chocolate making with heirloom cacao at its very foundation. Join us!
More about Caputo’s Annual Chocolate Festival.