At Moka Origins, chocolate makers begin with ethically sourced cacao beans from some of the best farms in the world, and then they roast them in the Moka Origins Factory’s giant roaster. Cacao beans are roasted to bring out their unique flavor profile.

Moka Origins grinds their chocolate for at least 48 hours so that the raw cacao nibs and organic cane sugar are refined into delicious liquid chocolate like that shown here.

During the tempering process, Moka Origins’ chocolate is alternately heated and cooled to break down the crystals and give the final product the best texture, a glossy sheen, and a crisp snap.

One of the final steps in the chocolate-making process is pouring refined, tempered chocolate into molds like these at Moka Origins.

These poured chocolate bars are examined and any air bubbles are removed to create smooth chocolate bars.

Here, chocolate is cooled to form bars so that they can be wrapped with Moka Origins’ unique packaging.

At Moka Origins, cacao nibs are ground in a stone grinder and then the liquid chocolate is poured into bins, where these blocks are formed and allowed to age.

Inclusions are added after the liquid chocolate is poured into a mold and then hand sprinkled on top. Here, a chocolate maker at Moka Origins puts the finishing touches on these chocolate bars.

At Moka Origins, chocolate makers hand wrap these delicious chocolate bars after the bars harden. It takes about 30 minutes for chocolate bars to cool enough that they can be removed from the mold.

Moka Origins’ chocolate makers pack the bars after they’re wrapped in gold foil.

These beautiful Moka Origins chocolate bars are displayed in their classy, colorful wrapping in the store.

Moka Origins displays their delightful chocolate bars on a shelf in their store. You can have Moka Origins’ award-winning creations delivered right to your door! Click the link in our bio to order. Then watch our exclusive recorded virtual tasting right here on Instagram.

Valley Isle Chocolate is located on the island of Maui, Hawaii, where co-founders and chocolate makers grow these cacao seedlings in the nursery in Kihei.

Valley Isle Chocolate is dedicated to sustainable practices and fostering relationships with growers based in Hawaii. Here on the beautiful island of Maui, cacao trees are growing up out of their protections.

Valley Isle Chocolate’s co-founder and chocolate maker Sam Phillips loads the roaster. Cacao beans are roasted to bring out the unique flavor profile.

Chocolate maker Sam Phillips adds cacao nibs to the 100-pound melanger, where they will be ground into chocolate liquor (liquid chocolate).

At Valley Isle Chocolate, after the cacao nibs have been ground, the resulting chocolate liquor is poured from this 25-pound melanger.

When tempered chocolate cools, it has a crisp snap and glossy sheen. Here, Valley Isle’s co-founder and chocolate maker Samual Schwartzkopf uses the tabletop tempering method.

Valley Isle Chocolate got its start in a home kitchen, where they sold their chocolate at the Kō Mahi'ai Mākeke Farmers Market in Kihei. Now, Valley Isle Chocolate is in over 50 stores around Hawaii and Mainland USA.

Susan and Sam, two of Valley Isle Chocolate’s co-founders, are set up at the Wailea Market, ready to sell their handcrafted, bean-to-bar creations.