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In 1997, Bob and Pam Cooper moved from North Carolina to Kona
on the Big Island of Hawaii. The property they purchased included
a six-acre cacao orchard of 1,300 mature trees. The first improvement
they made to the acreage was the addition of a chocolate manufacturing
plant so they could produce chocolate from their own cacao beans.
This gave Bob and Pam total control over the process and flavor
of their chocolate. The Original Hawaiian Chocolate Factory produces
dark chocolate at 50 percent cocoa and a dark milk chocolate at
36 percent cocoa. Limited by the harvest from their orchard, they
can only produce a few thousand pounds each year, which they sell
to retail shops across the Islands.
For more information on cacao growing in Hawaii go to: www.hawaiicacao.com
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