Manoa Flavors of Hawaii Manako x Mango

From the Maker:  Historical accounts suggest Mangoes first arrived in the Hawaiian Islands before 1825. In Hawaiʻi the fruit thrives with over 500 varieties across the islands! Mango season is a highlight of summer in Hawaiʻi and brings a pleasant sweet to the heat. It is widely consumed fresh or preserved through pickling, chutney, and sauces.

Shar Tuiasoa of Punky Aloha Studio is the talented local artist behind the cover illustration. 

Details: 44% vegan milk chocolate. Ingredients: cacao, mango powder, organic cane sugar, cocoa butter, organic coconut milk powder, Hawaiian sea salt. 2.1oz (60g) bar. Contains coconut. Dairy free. For maximum flavor, store and eat chocolate at 65-70° F.

Manoa’s Story:  

Bean-to-bar is a movement in chocolate, much like the growing craft beer industry, in the sense that we are moving away from mass production. With this quality over quantity model we craft only the finest dried beans into chocolate all under one roof.

Bean-to-bar makers are also defined by the fact that we direct trade with cacao farms around the world, paying socially responsible prices for quality. In contrast, the vast majority of cacao for the world's billion dollar chocolate industry is sourced from West Africa. Most commodity beans sourced from this region are priced so low that farmers cannot afford even basic living necessities. This creates human rights issues on a massive scale that include human trafficking and child slavery that are directly tied to the sale of cacao.

Craft chocolate is the opposite, rather than sourcing cheap to blend from a variety of regions, we source cacao at high prices and tell the story of where the chocolate is grown.

SOURCING: This is the most important step. You cannot make quality chocolate without quality cacao. We frethically source the finest cacao beans from Hawaii
and around the world.”