Description
In the tropical, volcanic islands of Hawaii, one of the most exclusive cocoa varieties in the world is cultivated.
On small plantations spread across the islands, farmers produce cocoa of exceptional quality, often in close collaboration with chocolate makers who follow the entire process from bean to bar. Chocolate makers such as Palette de Bine, for example. Their chocolate maker Christine works together with Ben Field of Mapele Fields in Kahalu’u on the island of Oʻahu. The cocoa from this region is still rare and is harvested and fermented with great care. Cocoa from this area often has a bright and elegant flavor profile with notes of tropical fruit, citrus, and caramel. Palette de Bine then transforms this cocoa into beautiful chocolate bars in Canada.
The cocoa in this bar is produced by several small farms along the north coast of Oʻahu. The flavor is round and warm, with notes of tropical fruit such as mango and pineapple, and light caramel and honey tones.
We also have another chocolate bar from Hawaii by Palette de Bine (Hawaii Oʻahu Kahalu’u), where the cocoa comes from a single small farm on the eastern side of Oʻahu. So its origin is even more specific than that of the North Shore bar, which definitely influences the flavor. Fun to compare!
Ingredients: cocoa beans and organic cane sugar.
Allergens: contains no nuts or soy. May contain traces of milk.
Net weight: 70 g.
