Hawaii

Northern Polynesian Islands, Pacific Ocean

While cacao has ancient roots in the Americas, it’s a relatively new crop in Hawaii. Introduced in the 1850s, interest in cacao farming has grown steadily since the 1980s. There are now farms throughout the Hawaiian islands.

Not surprisingly, the cocoa takes on the lushness of its surroundings. It’s naturally sweet, a little dry, with overtones of juicy, ripe red berries.

Flavors of Hawaii

Sweet Curry With Saffron

Lusciously mellow with notes of overripe berries, 55% Hawaiian dark chocolate meets its soulmate in sweet curry – awash in spices including coriander, tumeric, cumin and cardamom and sprinkled with rare saffron. This spicy melange is slowly steeped in fresh coconut puree and gently blended with the chocolate. The taste rushes over you in waves – fragrant curry, chased by coconut, then the lingering, raisiny sweetness of chocolate.

Fig

Fresh mission fig puree, grainy and molasses-sweet, pairs well with naturally sweet, 55% Hawaiian dark chocolate. Gail tops with chopped dried figs for a lightly seedy crunch. Let the huge burst of darkly sun-ripened fruit and smooth chocolate transport you.