Dairy-free, too
Thursday September 16th 2021, 10:17 pm
Filed under: Family,Food

Dandelion Chocolates┬áin San Francisco sent out a newsletter a month ago that, among other things, talked about a new bar they’re coming out with in the new year from Hawaiian-grown beans that they’d swooned over and bought 300 kg of. How often do you get to buy American-grown chocolate? But the flavor! That’s what had really grabbed them.

Then they said if you don’t want to wait that long to try it out, here’s our friends’ start-up over there and they’re using the same beans in their Mililani bar.

So of course I was tempted. How could I not be. I looked up Manoa Chocolate. I put that bar in my cart, I took it out of my cart, I told myself this was silly, I can make my own chocolate, I tried to forget about it. I ground up two pounds of stashed nibs to distract myself away from temptation: the tempering was total amateur level but the flavor made up for it and several weeks later we’ve slowly nibbled through a good bit of it.

And then Michelle was coming home, which meant a trip to Mutari’s in Santa Cruz would be coming up, and I wondered how Manoa’s would compare.

Science. You can’t learn if you don’t experiment. Right?

But I did not expect it to arrive in a box inside a zippered chocolate-decorated tote. Beautiful packaging that one would be quite happy to put to use.

Michelle tasted their chocolate hazelnut spread and pronounced it *the* best. Less sugar than Dandelion’s, more hazelnuts. Definitely this one. And the bar! This and this, she said, these are what she wants for Christmas.

Me, too.

Best pre-made chocolate splurge ever.


3 Comments so far
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Yum, what a delicious and successful experiment!

Comment by ccr in MA 09.17.21 @ 7:15 am

A deal on chocolate is always worth the price.

Comment by Sharon Stanger 09.17.21 @ 11:38 am

I’ll just have to enjoy it vicariously through you; chocolate gives me a migraine headache.

Comment by Nancy G 09.22.21 @ 1:28 pm



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