Founder Dylan Butterbaugh is born and raised in Kailua, Hawaï. At the age of 19, he came in contact with raw unprocessed cacao beans for the very first time. Dylan already had the adjacent property acquired and after a lot of months of remodeling, this huge factory has finally been ready for Dylan’s own retail and industrial space. When you see a Mānoa chocolate bar, you already know you are trying something special. With a small talented team of employees he began the start-up of Mānoa. They put a lot of hours of preparation in machinery, recipes, processes, logos, packaging, website, and the enterprise infrastructure. Once invited by a good friend, he was able to have a close look in a real cacaolab. Dylan was amazed. Some time later, he was more than ready for his very own chocolate factory, next to this very same cacaolab. From this location the bars are each made from 2oz, and manufactured from Hawaiian cacao beans. Ofcourse there are also bars with cacao beans from countries like: Peru, Ecuador, Costa Rica, Madagascar and Liberia. Each Mānoa chocolate bar has been roasted, grinded and packaged in O’ahu. The quality is unique and makes you look forward to the next bar with another flavour.


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  • Manoa - Ali'i Kula  Lavender Bar 60%
    Manoa - Ali'i Kula Lavender Bar 60%

    Maui lavender soaked in cocoa butter for one week and added to dark milk chocolate for a creamy, floral taste.

    Weight: 50 gram

    Cocoa: 60%

    € 10,25
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