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The cocoa beans, once sorted and roasted to perfection, are put through a custom built "flinger" which removes their shells and leaves the pure chocolate "nib". The all-Hawaiian nibs are ground into a chocolate liquor paste inside our highly specialized Conche/Refiner. At this point cocoa butter, sugar, vanilla powder, and/or milk powder is added ~ depending on whether dark or milk chocolate is being made. After a second conching of up to 12 hours, lecithin is added to turn the batch into a creamy, rich, pure Hawaiian chocolate fluid.
The chocolate is then
tempered and molded ~ creating solid Original Hawaiian Chocolate
Factory bars.
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