Roasting: Awakening Aroma and Flavor
Roasting at about 400°F (204°C) for 20 minutes unlocks the dried cacao bean’s full flavor potential. We use a Behmor coffee roaster, which gently rotates up to 2 pounds per batch, preventing burning.
When beans reach an internal temperature of around 230°F (110°C), they pop and fill the air with a rich, brownie-like aroma.
Winnowing: Revealing the Nibs
After roasting, the brittle outer shells are removed through winnowing — separating lightweight husks from the valuable cacao nibs inside.
Our homemade winnower uses a champion juicer to crack beans, combined with a cyclonic separator that sorts shells from nibs.
Cacao nibs are a delicious, healthy treat and the purest form of chocolate you can enjoy.
This is a pound of Hawaii grown cacao nibs. It took about 12 to 16 cacao pods to achieve this amount.
Grinding and Refining
Nibs, sugar, and melted cocoa butter are combined in a wet grinder (melanger). Stone wheels slowly grind the mixture, creating friction heat around 130°F (54°C) that liquefies the chocolate.
Refining lasts 24 to 36 hours, until particle size is under 30 microns — smooth enough for the palate.
Tempering: The Art of Shine and Snap
Tempering aligns the cocoa butter crystals for a glossy finish and clean snap. Traditionally, this was done by hand on marble slabs — difficult in Hawaiʻi’s warm, humid climate.
Today, tempering machines simplify the process, cooling chocolate close to 80°F (27°C) then reheating to about 89.6°F (32°C).
Molding and Setting
Tempered chocolate is poured into molds and left to set for about an hour.
The final product gleams with a deep shine and breaks with a satisfying snap — a testament to the care from tree to bar.
Part of the HAA Knowledge Series — hands-on learning in regenerative tropical agriculture, rooted in Hawaiʻi.
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