Hawaii produces a tiny fraction of the world's cacao—less than 0.0001% of global output. Yet Hawaiian chocolate regularly dominates international competitions, winning awards far out of proportion to its production volume. This isn't luck. It's the result of an industry laser-focused on quality over quantity.
The Numbers Don't Lie
Consider this remarkable statistic: at recent Cocoa of Excellence competitions, Hawaiian cacao won over 10% of all Gold awards—from a production base representing a near-invisible share of world output.
Scale in Perspective
If global cacao production were represented by a Olympic swimming pool, Hawaiian production wouldn't fill a shot glass. Yet Hawaiian chocolate competes with—and often beats—the world's major origins.
This disparity between production volume and award victories reveals something important: when farmers and makers focus obsessively on quality, exceptional results follow.
Major Competition Recognition
Cocoa of Excellence (Salon du Chocolat Paris)
The Cocoa of Excellence is widely considered the world's most prestigious cacao quality competition. Organized by the Alliance of Bioversity International and CIAT, it evaluates cacao samples from around the globe.
Hawaiian achievements:
- Lydgate Farms (Kauai): Beans ranked among the world's top 50
- Multiple Hawaiian farms: Consistent placement in evaluation rounds
- Recognition at the Salon du Chocolat in Paris, the industry's premier trade show
The evaluation process is rigorous: expert panels assess aroma, flavor, and quality, comparing samples blind without knowledge of origin. Hawaiian cacao's success proves its quality holds up against the world's best.
International Chocolate Awards
The International Chocolate Awards recognize finished chocolate products (bars, truffles, drinking chocolate) rather than raw cacao. Hawaiian makers have performed exceptionally:
Notable winners:
- Mānoa Chocolate (Oahu): Multiple medals across categories
- Madre Chocolate (Oahu): Recognition for innovative flavors
- Waialua Estate (Oahu): Awards for single-origin dark chocolate
These competitions attract entries from hundreds of chocolate makers across dozens of countries. Hawaiian medals validate the complete production chain, from growing to making.
Academy of Chocolate (London)
The UK-based Academy of Chocolate focuses on fine chocolate with an emphasis on ethical sourcing and quality. Hawaiian entries have earned recognition in this discriminating competition:
- Waialua Estate: Dark chocolate honors
- Various Hawaiian makers: Multiple category recognitions
The Academy's emphasis on ethics aligns with Hawaiian chocolate's generally strong practices around labor and sustainability.
Heirloom Cacao Preservation
Beyond competition awards, Hawaiian cacao has earned scientific recognition through the Heirloom Cacao Preservation (HCP) initiative.
What is HCP?
The Fine Chocolate Industry Association and the USDA Agricultural Research Service jointly identify and preserve cacao varieties of exceptional genetic and flavor significance. Being designated "Heirloom Cacao" is akin to a fine wine grape being recognized for preservation—it acknowledges both quality and genetic importance.
Hawaiian Recognition
Cacao from Oahu's Dole Waialua Estate has been designated Heirloom Cacao, recognizing its:
- Exceptional flavor profile: Distinctive notes worthy of preservation
- Genetic significance: Unique characteristics within the broader cacao gene pool
- Cultural importance: Connection to Hawaiian agricultural heritage
This designation puts Hawaiian cacao alongside storied origins like Venezuela's Sur del Lago and Ecuador's Arriba Nacional.
What Heirloom Means for You
When you buy chocolate made from Heirloom Cacao, you're supporting the preservation of exceptional genetics. Hawaiian Heirloom bars offer a taste of both quality and conservation.
Why Hawaii Wins
What explains Hawaii's outsized success? Several factors combine:
Disease-Free Environment
Without devastating diseases like witches' broom, Hawaiian farmers can grow diverse cacao varieties that might be too risky elsewhere. This diversity translates to flavor complexity and the ability to select for exceptional trees.
Vertical Integration
Most Hawaiian cacao stays in Hawaii, processed by local makers who know the farmers personally. This tight feedback loop enables continuous quality improvement—farmers know immediately when their beans produce exceptional (or disappointing) chocolate.
Small Scale, High Attention
With only ~200 acres under cultivation statewide, Hawaiian cacao receives intensive attention. Every tree matters. Every fermentation batch is monitored closely. This artisanal approach produces results that industrial-scale operations can't match.
Scientific Support
The University of Hawaii, the Hawaii Chocolate and Cacao Association, and various research initiatives support Hawaiian growers with scientific expertise. Post-harvest processing (fermentation and drying) receives particular attention, as these steps critically affect final flavor.
Terroir
Hawaii's volcanic soils, stable tropical climate, and unique microenvironments create flavor characteristics unavailable elsewhere. Awards validate what Hawaiian chocolate lovers already know: these islands produce something special.
Award-Winning Bars to Try
Want to taste what judges have celebrated? Look for these Hawaiian chocolates:
From competition winners:
- Mānoa Chocolate Estate bars (any Hawaiian origin)
- Waialua Estate 70% Dark
- Madre Chocolate Hawaiian origin bars
- Lydgate Farms single-estate chocolate
What to notice:
- Complexity beyond simple "chocolate" flavor
- Fruit, nut, or floral notes depending on origin
- Clean finish without bitterness
- Smooth texture from careful processing
The Award Nobody Gives
Perhaps the most important recognition comes from visitors who taste Hawaiian chocolate for the first time. That moment of surprise—"I had no idea chocolate could taste like this"—validates everything the industry has worked to achieve.
Awards matter for visibility and validation. But the real measure of quality is the experience of eating truly exceptional chocolate, made with care from beans grown in one of Earth's most unlikely cacao-growing regions.
Experience Award-Winning Chocolate
Many award-winning Hawaiian chocolate makers offer tours and tastings. Experiencing the process firsthand—from cacao orchard to finished bar—adds appreciation that no award can convey.
Find farms and chocolate makers across all islands on our interactive map.
Major Hawaiian Chocolate Awards Summary
| Competition | Hawaiian Recognition |
|---|---|
| Cocoa of Excellence | Top 50 worldwide (Lydgate Farms), multiple Gold awards |
| International Chocolate Awards | Multiple medals (Mānoa, Madre, others) |
| Academy of Chocolate | Dark chocolate recognition (Waialua) |
| Heirloom Cacao Preservation | Genetic designation (Waialua Estate) |
This list is not exhaustive—Hawaiian chocolate continues to accumulate recognition across various competitions and initiatives.
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Chocomaps Team
Editorial
Sharing stories about Hawaiian-grown cacao and the people who make exceptional chocolate in the islands.