"Born and raised local, Hawaii is one of the only places in the US that can also grow cacao and tea"

 Boutique and specialty chocolate brands. These brands focus on Hawaii-grown cacao and chocolate bars. 

 Larger and mainstream brands. These brands focus on chocolate confections (like chocolate macadamia nuts and chocolate shortbreads). 

 Couverture refers to the highest quality of chocolate that is made from basic chocolate ingredients including cocoa solids, cocoa butter, sugar, and additives like milk powder, soy lecithin, and vanilla. 

 Compound chocolate is a type of chocolate that is made from a mixture of cocoa, vegetable fats, and sweeteners. It is a cheaper alternative to regular chocolate since it uses low-cost vegetable fats like palm oil or coconut oil instead of costly cocoa butter. 

 Rich and mellow, sweet and creamy, white chocolate is chocolate made without cocoa: just cocoa butter, milk solids, sugar and, usually, vanilla. The absence of cocoa solids accounts for its ivory color, faint chocolate taste and absence of bitterness. White chocolate scorches easily; melt over very low heat. 

 Highest quality ingredients; slow, stone-ground processing; and never use any additives, preservatives, emulsifiers or any other commercial tricks.