Farm to Chocolate Factory Program in Hawaii
The Farm to Chocolate Factory Program is an opportunity to experience the chocolate making process from tree to bar including the business of making chocolate. You’ll be guided by experts Daniel O’Doherty, Max Breen, and Dylan Butterbaugh through this unique, 5 day learning experience that begins on the Kamananui Estate cacao farm and ends in the state-of-the-art Manoa Chocolate factory on Oahu.
Next program: April 25 - 30, 2026
You'll learn about modern best practices in cacao cultivation and post-harvest processing, and how these practices impact bean flavor and quality. On the final day, you’ll step into the state of the art Manoa Chocolate factory to learn the ins and outs of production, and building a chocolate making business. This program and the expertise that Dan, Max, and Dylan have to share are not to be missed!
Would you like to be notified when registration opens for this program?
Registration fee includes:
On the farm training and instruction with:
Cacao farming and post-harvest experts: Daniel O'Doherty and Max Breen, and Chocolate-making expert: Dylan Butterbaugh
5 lunches, including farewell lunch
Welcome dinner
Bottled water and snacks on the farm
Program does not include:
On Oahu transportation - you will need to have a car!
On Oahu accommodation - we felt participants would prefer to make their own arrangements as there is so much choice on Oahu from Waikiki to other neighborhoods.** Regardless of where you want to stay, book your accommodation and car EARLY as Hawaii has become a even more popular destination.
Any meals and transportation not specified in the itinerary
**If you are considering accommodation outside of Waikiki, the program start and every other day location will be at Manoa Chocolate: 333 Uluniu St, Kailua, HI 96734.
5 day program
This hands-on program starts at Oahu's Kamananui Estate, where you’ll dive headfirst into cacao planting, protecting, harvesting, fermenting, and drying. You’ll understand how each of these processes impact the flavor and quality of the beans, and ultimately the chocolate that is made from them.
Our instructors Dylan Butterbaugh and Dan O'Doherty discuss "Growing the Future of Cacao" in the following video.
You'll also be in the Manoa Chocolate factory with Dylan Butterbaugh. You will learn about how they have set up their machinery and production and the pros and cons of different options. You will understand their entire chocolate making process, and how they are building a chocolate company and brand, including marketing and distribution.
Program itinerary:
**Legend for meals included in your tour:
L=Lunch, D=Dinner
* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control. Note that the program starts early in the morning so you are not out on the farm in the heat of the afternoon.
Day 1: D
Independent arrivals on Oahu. 4:00 PM arrival at Manoa Chocolate for Orientation and a short factory tour with Dylan, Dan and Max, followed by Welcome Dinner.
Day 2: L
8:00 AM arrival Kamananui Estate farm - Farm orientation, orchards/tree exploration, baba tasting, harvesting, setting up the fermentation. Mid-morning snack. Lunch with wrap-up discussion of the day's learning experience. Approximately 3:00 PM wrap-up. Free afternoons for naps and nights for dinner.
Day 3: L
8:00 AM arrival Kamananui Estate farm - Discussion of fermentation science and impact on bean flavor; turn the cocoa beans that you started to ferment, unload a ferment done earlier in the week. Mid-morning snack. Lunch with wrap-up discussion of the day's learning experience. Approximately 3:00 PM wrap-up. Free afternoons for naps and nights for dinner.
Day 4: L
Arrival at the Manoa Chocolate Kapaa Quarry Factory - Participate in the process of making chocolate in the factory from bean to liquor to conched chocolate. Mid-morning snack. Lunch with tasting and discussion of the day's learning experience.
Day 5: L
Arrival at the Manoa Chocolate Uluniu Street Factory - Participate in the process of turning chocolate into molded bars - finishing the chocolate from Tuesday (finishing, molding, packaging etc.)
Day 6: L
8:00 AM arrival at the Farm or the Factory (activities TBD) - Mid-morning snack. Farewell Lunch to discuss program learnings and answer any final lingering questions.
What more do I need to know?
This program is delivered in English.
Program participants must be 17 years of age or older. Also note that the program involves a lot of physical labor so good mobility and strength is important. Handicapped access is not available.
Our minimum requirement for this program to run is 6 students and the maximum is 12 students.
You may want to check the Hawaii - Planning your visit and pre-departure to make sure you have the right paperwork to enter Hawaii.
Program certificate:
Students completing the program will receive a digital Ecole Chocolat Certificate of Achievement.
What our graduates have to say
"Huge thank you for such an incredible experience in Hawaii. We're so grateful we got to come back and learn with you all again-it really means a lot. We know how busy you are, so we really appreciate you taking the time to share your knowledge, stories, and passion with us. Your generosity and willingness to teach has made a big impact, and we came home with new ideas, sharper skills, and an even deeper appreciation for this wild, wonderful world of craft chocolate. Being around folks who care so much about the process and the people behind it really fuels us to keep doing the work we love.” Elizabeth and Matt, 2025 Graduate
"5, far exceeded expectations. The faculty, Dylan, Max, and Dan were highly educated and experienced in growing and processing cacao beans. The balance between the orchard and the factory was right on. This was our first educational trip to the "field," i.e., hands-on exposure to the growing side of cacao since COVID. We found the program to be exceptional. We have a depth of takeaways for the future of Bixby. The faculty were very sharing of their knowledge and experience." Gordon, Donna and Kate, 2025 Graduate
"Dan, Max, and Dylan are all very passionate about their work. They have a broad base of knowledge that includes almost every aspect of cacao growing, processing and marketing. All have traveled internationally and bring an informed perspective about the international markets. It's exciting to see the growth of a small agri-based industry in Hawaii and these guys are at the middle of it and willing to share their knowledge. The balance between the farm work and the factory was just right." Joyce, 2025 Graduate
Cancellation policy:
Our Ecole Chocolat Gradute Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally committed to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.
Your Instructors
Daniel O'Doherty - Cacao Services and Hawaii Cacao Foundation
Dan is owner and President of Cacao Services, Incorporated. After completing a bachelor’s of science in psychology and a master’s of science in botany, he has worked and studied cacao extensively as a University of Hawaii researcher and as a private consultant. After four years of working with cacao growers in the Hawaiian Islands independently and as an agent of the University of Hawaii, Cacao Services, Inc. was formed in 2012. Dan now travels the world of cacao, consulting on all aspects of the cacao industry from blossom to bar.
Dylan Butterbaugh - Manoa Chocolate and Hawaii Cacao Foundation
Mānoa Chocolate Hawaii is a Hawaiian chocolate maker. Founder and Chocolate Maker, Dylan Butterbaugh was born and raised on Oahu. While still in college, Dylan was exposed to small-batch chocolate making at the University of Hawaii where his friend was researching the potential for theobroma cacao cultivation in Hawaii. By lending a hand in the lab and witnessing the process of setting up micro-ferments, roasting beans and tempering bars, he became fascinated with the art and craft of transforming cacao beans into dark chocolate.
Max Breen - Cacao Services
Max is a Senior Consultant and Agronomist at Cacao Services, Inc. based on the island of Oahu. Before making cacao his focus, Max served as a sustainable agriculture Peace Corps volunteer in Panama. While pursuing a Master of Science in tropical agriculture at the University of Hawaii, Max worked in research and extension to serve cacao growers across the state. His current responsibilities at Cacao Services, Inc. include consulting for cacao growers in Latin America, Africa, and Hawaii.
About Kamananui Estate
Kamananui Estate, LLC (KE) is a 5 year old cacao farm located on the north shore of Oahu. The farm site is ideally located, with favorable climate conditions, soil with optimum chemical and physical properties, and an independent irrigation source of high quality well water. In addition to developing a commercial cacao farm, KE seeks to develop the first comprehensive clonal garden of heirloom cacao varieties in Hawaii and to eventually execute replicated field trials of high potential selections.
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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
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Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
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Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
