Dandelion Chocolates in 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?
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.