That sounds great! We share your passion!

Delicious! Which has been your favorite so far?

​​@@CraftChocolateTV is the brownie ice cream because it has both things a chocolate ice cream and brownie chunks, the brownie is made with my own 100% cacao chocolate bar.

We're happy they're helpful! Thank you!

We're not sure where these bon bons ended up! Sad to have missed them!

@@CraftChocolateTV at least I heard you all enjoyed the mead I gave you all.

That's a great idea!

An ever-growing list!

Thanks for the invitation! Or if you're ever in Hawaii...

A collector's item! ;)

That is incredible! You'll have to show us some of your creations!

Thanks for your support! We love you, too!

A good problem to have!

Would you be willing to pay ~$15-$20 per bar? A 100% bar is composed purely of the most expensive ingredients. So if Manoa is selling their 70% bars for $12. They would need a reason to justify developing a recipe for a 100% bar. Which is a little more complicated than it seems. Because pure cocoa butter is technically 100% cocoa, but so is cocoa powder. So where's a good middle ground? Developing that for maybe 1,000 people to buy it may not be enough to convince larger manufacturers, even if they are artisan.

@@Demmon98 Personally, as a coffee aficionado myself who buys high-quality single origin coffee on a regular basis, I likely would still purchase at that price. I can’t speak for other consumers though, however, I do feel there are likewise thousands of chocolate aficionados out there that would pay a premium for a variety of 100% single-origin dark chocolate bars who are not interested in added flavors, sugars, etc, very similar to coffee. It just stinks that I can easily get that in the coffee industry, yet the chocolate industry has not moved in that direction (that I’m aware of). The niche/speciality coffee market has exploded with home baristas and also at the commercial level and I feel something similar could happen with chocolate if given the opportunity. I am curious how a company like Alter Eco can offer their 100% cacao Total Blackout bars for $4.50 per bar and often cheaper when on-sale. It’s a delicious bar (best 100% I’ve tasted), but maybe the quality of chocolate is not as high as what Manoa uses. It’s hard for me to tell as the consumer. I’ve also been trying to push Manoa to make a bar that doesn’t have cane sugar in it and use something like monk fruit, stevia, allulose, or Erithrytol, but there doesn’t seem to be enough interest in that either, despite many markets moving rapidly in that direction. There’s no glycemic impact and they are MUCH healthier. Maybe the chocolate industry hasn’t matured enough yet. I’m not sure. I don’t know the intricacies involved and I try to give respect and understanding where it’s due. I’m always interested in learning more, but am hopeful that these will be considered and implemented one day.

@@BrianCasimano there is a very new company that is selling a sugar free chocolate that uses allulose as the sweetener. They're planning on expanding their sugar free chocolate variety. You could see if that's something you're interested in. Thor's Chocolate is the name of the company. They've only been selling for a couple months.

@@Demmon98 I will definitely look into that. I appreciate the suggestion! So far I’ve just been buying the 100% Cacao Alter Eco Total Blackout bars (which always sells out at my local Whole Foods and online - thus, some sort of market must exist for them), and the Lily’s line of bars. Everything else has garbage added or cane sugar.

@@BrianCasimano no problem. If I may ask what is it about a 100% bar that you like? I personally don't find them very appealing.