Education
In the beginning of Manoa Chocolate we would analyze beans and be overly impressed by notes such as forest floor, earthy, mushroom, etc. Over the last ten years we’ve come to learn that these flavors are usually the result of poor harvesting, fermentation, and or drying protocols. In Hawaii we are lucky to live in a place where we can grow and make chocolate. This proximity to farming has allowed us to understand how a flaw on the farm translates to flaws in finished chocolate. In this episode Dylan discusses signs of poor quality cacao and why it’s difficult to make fine chocolate from it. You can watch the video version of this podcast here.• Follow us for more chocolate content @manoachocolate • Learn more about us and try our chocolate here.