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Has anyone tried Hawaiian Vintage Chocolate? If so, what do you think?

Are they bean to bar?

Their website is vague about the beans they actually use. (Not a good sign.) For example, they say here. "As agricultural conditions vary from year to year and season to season, each year's product will contain a different percentage of Hawaiian grown cocoa beans. " What other beans are they using to supplement when the Hawaiian supplies are low? What island of HI are their Hawaiian beans grown on?

I'd appreciate more info from those who might know.

Tags: Hawaiian

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Clay, You are right that Waialua Estate Chocolate has not been marketed well, but we are working on that.
Our website is under construction at waialuaestate.com with a few photos of the farm and processing. There will be information on both the Cacao and Coffee we grow and a listing of places where you can get bars, confections, desserts and good coffee.
We also are getting more active in our public outreach with the "Taste of Waialua" events at the Old Sugar Mill in Waialua, and the Kona Chocolate Festival where we recently presented a flourless chocolate cake with Cocoa Outlet and won first place Peoples Choice Award and 2nd place for professional dessert (after Melannie at Sweet Paradise Chocolate) .
So we are making our debut and listening to feedback and looking for opportunities to take our products to market.
I will do my best to keep up with discussions and can be reached at info@waialuaestate.com.
Aloha,
Derek
We will be featuring Waialua Estate at our new Sweet Paradise Chocolatier Kings Shops location at Waiakoloa Beach Resort on the Big Island and I will be joint venturing with Ocean Sports on the Kohala Coast to present wine and Hawaiian chocolate tastings on a sunset sail.
And Derek, that cake was really awesome!
I think the Waialua Estate will be a big seller eventually, specially once the packaging (- Dole logo) and the bar size change, the chocolate speaks for itself. Farsheed, The Chocolate Guy Hawaii.
I'm glad to hear that your marketing will be improved so that you can reach a wider market with your excellent chocolate! Waialua Estates is one of the best I've tasted and reviewed (of >310). My review notes are attached. I look forward to tasting it again. Is it available anywhere on the mainland other than at Chocosphere?

P.S.- I bought my first Waialua Estates from Melanie at Sweet Paradise in Kailua Nov 2008 when I was visiting from NC. My real name is Lowe.
Attachments:
I've had he Dole Waialua Estate and the Malie Kai "dark" chocolate, undeniably there is something special happening with cacao from the Waialua Estate! With both chocolates, there is something wonderful, intriguing, interesting, distinctive going on. However, I don't feel Guittard capable of bringing to bear the potential of these beans. It's too bad that Dole and Malie Kai have Guittard as their chocolate maker, I would like to see someone else get their hands on this special stuff... I gave them both about an 8.5, because potential sensed is not realized. The milk chocolate from Malie Kai was just ho hum average milk chocolate, might as well buy a mass market product (Guittard, perhaps? Well, I guess you are, but you would get more for your money with honesty about what type of product it is... irksome)

Also irksome is the marketing hype "The Rarest Cacao on Earth" on the Malie Kai label. Oh let's just drop this already! They are so special indeed that they do not need to have any cacao percentage listed on either package or website, some rather odd marketing strategies going on there, it's ridiculous that you would have to research in order to find out these simple facts.
Being somewhat contaminated with the idea of tasting Hawaiian chocolate I even could get it. The mentioned Waialua Estate, with the Dole logo, extra dark.
The taste was great, also the melt, but I am somehow confused by its texture I can‘t help asking myself why was it like this. Usually, the bite of chocolate remains stabile/hard in your mouth, only the surface melts. However my Hawaiian became something like toffee or chewing gum... flexible when surface melting.
In my conscious chocolate consume I‘ve never tasted texture like this. Well, maybe in sweets, but not in a genuine chocolate. One also cannot blame the shipping – there were, for example, also Dagoba squares in the same box, and they had just usual chocolate texture.
I guess, something with technology should have gone wrong... And I do agree, a good chocolate requires also a good manufacturer.

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