Coffee & Chocolate

Hawaiian Chocolate Bar - Award Winning

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Hawaiian Chocolate Bar - 

Let us explain the history behind our madness -

Because we know you find it hard to believe a soap company can make the world's best chocolate.  We were surprised too.

We actually started growing chocolate before the soap company was created back in 2003.  We created Kokoleka Lani Farms (kokoleka is chocolate in Hawaiian) in Holualoa.  The farm consisted of 200 cacao trees.  We increased it it to 1500 cacao trees and added about 300 coffee trees.  In 2005 Kona Natural Soap was formed and we discovered by accident that part of the chocolate making process worked well as a natural ingredient and added natural colors, scents, and exfoliants to our soap. Since then we have created 9 different chocolate soaps to our soap line.

We've always grown and processed chocolate at our chocolate farm but we never had an actual chocolate bar.  Beginning in 2019 we were notified of a world competing chocolate event in France that rated the quality of your chocolate against the world market.  We thought what the heck, if it's good than we can sell it too.  So we signed up in February 2019 and we won best in the world in October 2019. And now its available to you!

You would never think a small soap company that grew chocolate on the side would become one of the best in the world.  But we did it.  The rest is history.

About the Product - 

Kokoleka Lani Chocolate is very unique.  Our award winning beans are an Upper Amazon Trinitario/Forestero hybrid unique to Hawaii Island.

The beans are carefully fermented in elevated wine casks and temperature measurements are taken every 12 hours to make certain that fermentation temperatures are done properly.  If the fermentation is not at the desired temperature, wine yeast is added to maintain an optimal fermentation result.

The beans are small batch roasted to avoid over roasting or scorching and then ground in stone malingers for 48 hours.  Unlike commercial chocolate, this creates a smooth texture with no grit or unbalanced texture to the finished chocolate.  Commercial chocolate producers conch roasted cacao beans into chocolate liquor that sometimes has unsatisfactory texture.

The chocolate liquor is then tempered with Cane sugar and molded into a 50% or 70% cacao chocolate bar.  The 50% or milk chocolate does contain a powdered milk product. 

When you break open a bar of Kokoleka Lani Farms dark chocolate, push the piece onto the roof of your mouth and allow it to melt.  Breathe in through your mouth and allow the aroma and taste to permeate your olfactory gland and taste buds.  Savor the flavor like a sommelier is serving you a fine red wine.  Enjoy.


Click Here for details of the program in Paris - Cocoa Of Excellence

Click Here for our name on the awards winner list - Hawaii Cocoa

Hawaiian Chocolate Bar.  Each bar weighs 2.2 oz.  

 sustainable product