As our countdown dwindled from months…to weeks…and then days, we found ourselves squeezing in a few last minute activities before we left the island. Setting aside the schoolbooks for the day, we ventured to Lavaloha Chocolate Farm for an aroma filled field trip.

This was hands down our favorite farm tour on the island. When I registered, I was given two options: walk or ride the mini bus. I chose the latter, knowing the kids would enjoy a bumpy ride on the SUV of golf carts. Silly Annabelle was elated with the idea of the mini bus and proclaimed, “I would definitely give the tour a 10/10 for the simple fact that I don’t have to walk. Best tour ever!”

As our tour got underway, we were introduced to our guide, Jayton. Enthusiastic and passionate about all things chocolate, it was clear right from the start that Jayton was extremely knowledgeable about botany, horticulture, and cacao. As we rode to the field of cacao trees, we learned about the beginnings of Lavaloha, cacao farming in Hawaii, and canoe plants. Canoe plants are those that were originally brought over to Hawaii from the ancient Polynesians and are an important part of Hawaiian heritage.

Easing to a halt, we hopped out of our seats and followed Jayton into a cacao grove. The kids were quick to notice that while most of the pods were big and healthy, some of them were shriveled and dying. Jayton explained that because the growing season in Hawaii is never ending, the tree protects the healthy fruit by cutting off nutrients to damaged ones, creating mummy pods. We also learned that the pods do not always grow from a branch but will also grow right from the flower buds on the trunks of the trees.

It was now time to hunt for a ripe Criollo cacao pod, which are fire-engine red in color. As Jayton surveyed the trees for a bright red pod poking out from beneath the leaves, Sam quickly joined in on the fun. Choosing the perfect one, Jayton swiftly cracked open the pod, revealing pillows of fluffy, white pulp. He popped one in his mouth and after closing his eyes to savor the flavor he encouraged each of us to give it a try. The milky pulp was smooth and pleasantly sweet, melting in your mouth as the pulp dissolved. Between the six of us, we ate the entire pod, which typically holds between 20-50 seeds. At one point in time, Ben had 5 seeds stuffed in his mouth!

While most farm tours smell like dirt, wet dog, and manure, we were pleasantly surprised to be greeted by the light, decadent aroma of chocolate as we entered through the greenhouse doors. Here we learned how cacao pods are split open and separated from the seeds. The pulp-covered beans are put into large plastic containers and left to ferment for about a week. Afterwards, they are spilled out and spread across large screens to dry. Workers handpick through thousands upon thousands of beans, discarding the substandard ones while only selecting the best for chocolate making. Nothing is wasted as the lesser quality beans, along with their shells, are made into chocolate-scented mulch for worm farming (who knew?!)

We finally journeyed over to the chocolate kitchen where the beans are gently roasted in what looks like giant washing machines. In a process called winnowing, the beans are cracked open and their thin, papery shells are blown away with fans, leaving “cocoa nibs.” The nibs are ground into “cocoa liquor,” a paste, which is then squeezed by a 1,500 lb hydraulic press separating the cocoa powder from the butter. The chocolate liquor is further refined by conching, and tempering. Sugar, milk, and other flavors are added during these steps. The chocolate is finally poured into molds; once it hardens it is ready to be savored!

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The most delicious part of the tour came last as we enjoyed sampling 90%, 70%, and 50% chocolate. Most of us agreed the 70% was our favorite, not too sweet, not too bitter, but just right! After our taste buds were satisfied, we jumped back on the mini bus for the ride back to the gift shop. On our way, Jayton shared the farm’s “special place” with us and made a pit stop at a beautiful waterfall! The grounds also contained an old lava tube that now acts as a gulch and home to a small team of ducks.

Teased by our little samplings of Lavaloha’s decadent chocolate, we, of course, had to make sure to bring some home with us. After much debate, we settled on Sea Salt Dark Chocolate, Orange Zest Dark Chocolate, Milk Chocolate, and White Chocolate with Nibs. Lavaloha definitely made our “Cunningham-Crew-Must-Do” list!