Chocolate Shops in Hawaii

Oahu

Waialua cacao from this North Shore farm feeds directly into Mānoa Chocolate's bean-to-bar operation — their origin 70% Dark placed among the world's Top 50. Farm and factory tours trace the full chain from cacao tree to finished bar.

Big Island

Hāmākua Coast cacao farm growing single-estate beans since 2011, with a 'Best Cacao' win at the Big Island Chocolate Festival. Ninety-minute tours run Tuesday, Thursday, and Friday — you pick a pod, watch the fermentation and drying that build its flavor, and taste the finished chocolate.

Maui

Bean-to-bar maker on Maui sourcing cacao from three distinct Hawaiian microclimates — Kona, Oahu's North Shore, and Hilo — and turning each into its own single-origin bar. The Kahului shop near the airport carries a mac nut dark with sea salt, cacao tea, and roasted nibs.

Kauai

Family farm in Kīlauea with 200+ cacao trees, running the full tree-to-bar process on-site. Guided tours (2.5 hrs, by appointment) walk you through cacao harvest, chocolate making, and tasting alongside exotic fruit and honey from the same six acres.

Big Island

Honey-sweetened, 100% Hawaiian bean-to-bar made from their own Hakalau permaculture cacao — the sweetener swap alone signals a maker thinking from the ground up. Appointment-only farm tours walk you through fermentation, roast, and tasting on the same land where the trees grow.

Big Island

A 1,000-acre working farm in Hilo along the Wailuku River, growing cacao, coffee, macadamia, and tropical spices together on one property. Tours walk the fields and include a private Rainbow Falls overlook; the gift shop carries their farm-made chocolate, coffee, and spices.

Kauai

Kauaʻi's pioneering cacao farm grows and makes their own single-origin bars on 46 acres in Kapaʻa — from soil to shelf. The three-hour farm tour walks you through the full process, from growing to tasting, for $145.

Oahu

Bean-to-bar maker sourcing cacao from Oʻahu and Hawaiʻi Island farms — some partnerships run seed-to-bar at Kamananui and Honoliʻi. The Waikīkī shop lets you taste through single-origin bars by region before you buy.

Oahu

Farmer and maker in one operation — the cacao in their bars grew right on this North Shore Oahu property. Tours walk the fields where flavor actually starts, and the café makes a few hours here easy to fill.

Oahu

The cacao comes from their own 14-acre farm on O'ahu's North Shore, made into bars at the Kakaako factory — estate-grown, start to finish, since 2009. Factory tours and cacao farm visits are both available if you want to follow the whole chain.

Big Island

A farm-to-bar maker with its own cacao and coffee in Holualoa, Kona — tours of the production process are available so you can trace the bar back to the farm. The factory store in Kailua-Kona adds a full cafe and a 35-seat, 21-and-over cocktail lounge.

Oahu

The Waialua Coffee & Chocolate Mill sits directly behind this shop, and the free tour lets you follow cacao from the trees to the roast. Bars run up to 70% Waialua chocolate, with roasted cacao beans also available if you want to taste Oahu's North Shore at the source.

Kauai

Farm and factory in one: cacao grown in Anahola's red volcanic soil across a dozen varieties — including 100% Criollo — and processed into bar on-site. The farm tour covers fermentation and chocolate-making, finishing with a tasting of bars made from those beans.

Oahu

Cacao trees on the Waialua grounds supply the mill a few steps away — the tour shows both farm and process, with free samples of the freshly roasted coffee and chocolate and an Extra Dark 70% among the bars. All of it grown and milled in Waialua on Oahu’s North Shore.

Big Island

Growing their own cacao in Pahoa since 2013, they keep the full bean-to-bar path on-island — 100% Hawaii-grown, Hilo café to Kona shop. Farm tours at Kainaliu Hale take you into the orchards where the flavor actually begins.

Oahu

Bean-to-bar operation sourcing from island farms, landing finished bars at their Ala Moana Blvd office in Honolulu. Hawaii-grown cacao means every batch carries real terroir — worth seeking out if you want to taste what the islands actually produce.