Under HVC's singular farming method, the trees are grown and the crop harvested by removing the ripe pods from the trees. The pods are collected, transported to the fermentary, and opened. The 40 or so cocoa beans are removed and placed in an oak fermentary box. They are turned daily for five days to remove the raw bitter taste of cocoa and to develop precursors that are the components of chocolate flavor.

Next, the beans must dry. During the drying process the beans lose nearly all their moisture and half their weight. HVC ages the beans for up to one year deepening and broadening the flavor profile while removing any bitterness. When the aging process is complete, the beans are roasted lightly to retain their natural flavor then ground to a palate pleasing smoothness. They are then conched to ensure that all the particles are coated with cocoa butter to achieve the velvety texture of Hawaiian Vintage Chocolate.

As agricultural conditions vary from year to year and season to season, each year's product will contain a different percentage of cocoa beans from Hawaiian Vintage Chocolate's proprietary cacao genetics developed in Hawaii and now grown worldwide. Our commitment to you is that the quality of Hawaiian Vintage Chocolate products will remain unchanged. The HVC chocolate making process coupled with meticulous craftsmanship produces what many consider to be the world's finest tasting chocolate.