Dole® Waialua Estate™ Cacao, a rare, pure Hawaiian cacao, is grown in the rich volcanic soil of Waialua, Hawaii, a historic sugar plantation town on Oahu’s famous North Shore. The cacao is rare because this Hawaiian plantation is one of the only commercial cacao estates in the United States, and the cacao trees are unique because they thrive in a sub-tropical climate zone on the outer edge of the usual tropical latitudes.
Waialua Estate’s Hawaiian cacao, grown along the banks of the Kaukonahua stream in the North Shore’s rich, fertile, sweet soil, provides an exceptional “terroir” to the chocolate which exhibits dark cherry, berry and raisin flavors. Waialua Estate’s cacao trees are a special blend of Criollo, Trinatario and Forestero varieties sourced from some of the finest cacao estates in the world. Waialua Estate Chocolate is made in collaboration with Guittard Chocolate Company of San Francisco. The partnership with Guittard brings expertise and advice in the fermentation and drying of cocoa beans, key elements to flavor enhancement. With 135 years of experience in artisan French style chocolate production using family recipes passed from generation to generation, Guittard offers assistance in product development that helps to elicit the subtle flavors, aromas and textures that distinguish Waialua Estate Chocolate. Guittard
Under the Kokoleka brand, Guittard also produces Milk Chocolate and Semi-Sweet 55% Cacao Chocolate made from Waialua grown cacao.
Grant Kawasaki get a tour of the Dole® Waialua Estate™ Cacao Orchard by Mike Conway to see how Waialua Cacao is harvested in Hawaii. As we tour the orchard, a chocolate expert, Mr. Gilford James, joins us to explain the history of Cacao and its deep roots in ancient civilization.
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