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Honolulu’s first bean-to-bar maker pays homage to chocolate’s origins—no surprise, considering owner Nat Bletter’s career as an ethnobotanist. The Triple Cacao bar blends cacao in all its forms: cacao pulp from Brazil, and nibs and chocolate from Mexico, reflecting the origin of the cacao trees in South America and chocolate’s invention in Central America. Other chocolate-bar flavors include lilikoi (passion fruit) and coconut milk with candied ginger.