Cacao has been grown in Hawaii since the 1850s, primarily on the Big Island, but it never reached economic importance until recently. About 14 years ago a new cacao project started on a former sugar plantation on Oahu's North Shore, an area famous for its spectacular beaches and world-class surfing. Here the tropical sun and rich volcanic soil create the perfect microclimate for cacao. Furthermore, the Waialua region also draws less wind and rain than most places on the Big Island making it possibly the best place in the state of Hawaii for cacao production.
Only about 18,000 lbs of cacao are produced each year in Waialua, making this single-estate chocolate one of the rarest in the world. This bean-to-bar philosophy makes this one of the most pampered chocolates in the world. Because it is grown in such a small area, special care is given to each tree. The cacao pods are carefully harvested, and the nibs fermented and dried in the warm Hawaiian sun. Lastly, skilled chocolate artisans turn the nibs into exquisite chocolate, one small batch at a time.
Malie Kai's (meaning "calm seas") North Shore chocolate is a sustainably grown, bean-to bar chocolate operation. No pesticides are used on the trees, and the spent pods are composted and reapplied to the orchard. Due to the unique microclimate of the North Shore Malie Kai's North Shore chocolate has a unique "Hawaiian taste." The dark chocolate is rich and complex with notes of black currant. The milk chocolate is ultra-velvety with fruit and caramel notes. Both have a perfect, silken mouth-feel, which is a testament to both the quality of the cacao and the skill of the chocolate maker. We proud to offer Malie Kai's original chocolate varieties in dark and milk, along with each variety mixed with cacao nibs or real Kona coffee. The original milk was recently a San Francisco Chocolate Salon award winner!
Varieties sold separately.