I’m obsessive enough to want control over processes that as a chocolate maker you rarely really have. Verticalizing this particular food is extraordinarily challenging, given the breadth of knowledge required just to get results up to a minimum standard. But there is no substitute for enjoying a truly local and delicious chocolate that you know you grew, fermented, dried, roasted, ground, conched, tempered and molded yourself.

It is my hope that Lonohana will grow to be an important part of America’s artisanal chocolate industry, Hawaii agriculture and our children’s lives. I hope that you will join us to learn, taste, enjoy and share in what has already been an amazing adventure.

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