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Advocates work to make Hawaii a Napa Valley for craft chocolate

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Tamara and Dylan Butterbaugh, owners of Manoa Chocolate, walk through a 5-year-old cacao orchard in Waimanalo that will be among stops on Saturday’s Parade of Farmstour. The Butterbaughs are part of a growing movement aimed at building a craft-chocolate industry in Hawaii.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Cacao, the key ingredient in chocolate, begins as a cluster of flowers, left. The Butterbaugh orchard features cacao with long-stemmed pods that grow low on the trees, making them easier to harvest, as Tamara Butterbaugh demonstrates. Red pods indicate a criollo-hybrid with a sweet-sour pulp and white beans. Dylan Butterbaugh tastes the sweet pulp of a fresh seed cluster.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Red pods indicate a criollo-hybrid with a sweet-sour pulp and white beans.

  • CRAIG T. KOJIMA / CKOJIMA@STARADVERTISER.COM

    Manoa Chocolate bars emphasize the purity of cacao.

Tamara and Dylan Butterbaugh think big. And that’s a good thing, because as owners of Manoa Chocolate, the husband-and-wife team is determined to do no less than put Hawaii chocolate on the map. Read more

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