Chocolate from Hawaii
How is chocolate made and what makes Hawaiian chocolate so unique?
Did you know that there is only one
place where cocoa is grown in the United States? That place is the Big Island
of Hawaii. In fact, the Big Island of Hawaii is the only place in the world
where the raw ingredients for all three major infusion beverages are grown -
coffee, tea and cacao. Hawaii's warm, tropical climate makes it an ideal
location to grow these products.
What is
Cacao?
The word "cacao" is the
name of a tree which produces large pods (up to 10 inches long). Each pod
contains up to 40 seeds which are commonly referred to as "cacao
beans." The beans are fermented, dried in the sun and then roasted. The
roasted beans are then "winnowed." This process removes the meat
(also referred to as the "nib") of the cocoa bean from its shell. The
meat or "nibs" are then ground. Cocoa beans are almost 50% fat and
the grinding process actually creates a liquid referred to as "chocolate
liquor." This liquor is a bitter tasting, pure, unsweetened chocolate
If the liquor is allowed to cool and
solidify, the result is the chocolate which is found in stores as "baking
chocolate." The liquor can also be pressed and the fat removed. The
resulting two products are a dry cake of cocoa which when ground is called
"cocoa powder." The fat that has been removed is called "cocoa
butter." Cocoa butter is an edible vegetable fat which has only a very
mild chocolate flavor and aroma. It is used not only to make chocolate, but
also in cosmetics, soap and in tanning.
How is
Chocolate Candy Made?
At this point the raw ingredients of
chocolate candy have been made, but additional work is needed before you have
candy.
Additional ingredients are added to
portions of the cocoa powder and cocoa butter. These ingredients include such
things as sugar, vanilla and often milk. The types of added ingredients and the
proportions used of each are what make one type of chocolate candy taste
different from another.
Once the recipe is completed, the
mixture is placed in a machine which massages and smoothes the chocolate as it
blends the ingredients together. This process is called "conching."
This process can take anywhere from hours to several days! Once complete, the
entire mixture is then slowly heated and then slowly cooled in a process called
"tempering." Tempering allows the cocoa butter to be distributes
evenly throughout the chocolate.
Types of
Chocolate
The numerous processes which we have
described can produce the several varieties of chocolate products which we see
in our local stores or in the candy we special order from Hawaii.
- Baking Chocolate - pure cocoa liquor which has been allowed to solidify or packaged in liquid form. Baking chocolate is bitter and not intended to be eaten in itself.
- Cocoa Powder - produced when cocoa bean meat is pressed to remove the cocoa butter.
- Milk Chocolate - produced by a combination of cocoa liquor, extra cocoa butter, sugar and milk.
- Semisweet Chocolate - produced by a combination of cocoa liquor, extra cocoa butter and a small amount of sugar.
- White Chocolate - produced by a combination of cocoa butter, milk and sugar. No cocoa bean solids are added thus the color is white rather than brown.
Why Is
Some Chocolate More Expensive Than Others?
Why can you buy some chocolate candy
for a fraction of the price that you pay for another? There are several answers
to this question. Chocolate candy which is mass produced from generic cocoa
beans is relatively inexpensive and often of good quality. Name plays an
important part in price. Some candy is more expensive simply because of the
name on the box. It may, or may not, be of higher quality than far less
expensive candy. Finally there is candy or chocolate products which are
produced from a limited growth of cocoa or from cocoa grown under unique
conditions or in a unique location. Often this candy is also hand-made. This
type of candy or chocolate product is often superior both in its unique flavor
and the quality of the cocoa and other ingredients.
Hawaiian
Chocolate
The United States has many small
makers of superior chocolate products. The vast majority of these companies use
cocoa imported from overseas. Only on the Big Island of Hawaii will you find
makers of fine chocolate products who use cocoa grown locally. Many of these
companies also use other products grown locally in Hawaii, such as macadamia
nuts and vanilla.
The cocoa industry in Hawaii is
another example of the increasing diversification of the Hawaiian agricultural
industry which for many years depended solely on the production of pineapple
and sugar cane. With the decline of the Hawaiian sugar industry around 68,000
acres of former sugarcane lands became available on the Big Island for other
agricultural products. The Big Island is home to nearly 1 million of the
state's 1.8 million acres in agricultural production.