Chocolate Wine Fridge

A few weeks ago, we could no longer close the plastic containers where we stored our chocolate. We realize Rubbermaid containers were no longer a viable solution for the massive amount of chocolate we produce and purchase. It was time for a new addition to our chocolate factory!

So, we found a fancy wine fridge on craigslist that the owner said no longer cooled. Perfect! We hooked it up at home and determined that it is not easily fixed, but the light still works, the door still seals, and the shelves still slide in and out. In other words, we suddenly were in possession of a beautiful and well-organized space to store our chocolate!

chocolate fridge

chocolate fridge

The only hitch in the plan was that the drawers were made for wine bottles, not chocolate. Well, a quick trip to the hardware store and some creative tubing/wiring solved that conundrum! We now have seven shelves of chocolate.

lighted chocolate fridge

Here’s the shelf just for our own chocolate (not the prettiest, but definitely the proudest!):

Bags of Root Chocolate. Packaging soon to come?!

Bags of Root Chocolate. Packaging soon to come?!

And the shelf for our friends’ chocolate (Arete, Confluence, Cocoa Logos, Endorfin, Dandelion):

Chocolate from our friends

Chocolate from our friends

Our single-origin bars from all over the world (Askinosie, Fine and Raw, Raaka, Marou, Castronovo, Manoa, Amedei, Lonohana, Lillie Belle, Vintage Plantations):

single origin chocolate bars

single origin chocolate bars

And the flavored bars (Manoa, Elbow, Antidote, Mast Brothers, Patric, La Colombe Workshop, Cocacu, and Il Morso):

flavored chocolate

flavored chocolate

Some mainstream bars and delicious truffles from our friend, Belinda:

Mainstream chocolate bars and truffles

Mainstream chocolate bars and truffles

And finally, Mexican chocolate (Taza, Guelaguetza)!

Mexican chocolate

Mexican chocolate

Visiting Manoa Chocolate Hawaii

One of our favorite moments on Oahu took place in a traditional Hawaiian establishment in Kailua called Hale Kealoha, with slack key players on stage, hula dancers called up from the crowd, many bowls of delicious and traditional Hawaiian food on the table, and surrounded on all sides by locals. Two of those locals, Dylan and Tammy, sat across from us and shared both a piece of birthday cake and a lot of knowledge. Dylan is the chocolate-maker and founder of Manoa Chocolate Hawaii, and Tammy, his fiance, manages the front of the house, the wholesale accounts, and much in between!

In business for just over two years, Manoa Chocolate Hawaii has taken on the massive task of educating the general population about bean-to-bar chocolate. Tammy leads an interesting and educational tour of their factory, starting with the exciting revelation to their guests that Hawaii is the only state in the country that has a climate hospitable to cacao. When Richard and I participated in the tour, we were the only non-Hawaiians. Part of the Manoa challenge is building the pride that local Hawaiians feel for their burgeoning chocolate industry.

Tammy opens the door to the bean room, where the new winnower, large modified coffee roaster, and bags upon bags of beans are stored. Here’s where Dylan takes over! Introduced as the Manoa chocolate-maker, he starts to explain the process of making chocolate from the bean. Our fellow tour participants are thrilled by the smell of raw beans in the bag, shocked by the flavor of plain nibs, and fascinated by the tempering machines jerry-rigged in the molding room.

The tour ends with a tasting in their front room. I liked a lot of their bars! Richard and I both loved the Breakfast bar (brilliant naming & contents!). And I found the goat milk bar and the lavender bars really creative and delicious! (You can purchase any of these and others here.)

We were particularly interested in the dynamic of a couple like ourselves running a chocolate business together. When we had dinner with Dylan and Tammy later that night, we learned about how they divide the labor wisely between them and how they really do love chocolate and its industry quirks.

Manoa and me

Manoa and me

Overall, we had a great time at Manoa, learned a lot from Dylan and Tammy, and look forward to staying in touch with our new Hawaiian friends!