Choco leʻa is celebrating its 12th birthday this Saturday, Sept. 19, in Mānoa. The celebration is from 10 a.m. to 5 p.m., and guests can look forward to a free gift with purchase, free samples, and access to new merch.
“We are throwing a birthday party with all of our chocolate friends on one day, which is not something we typically do,” says owner and CCO (chocolate connections officer) Erin Kanno Uehara. “The biggest reason why I wanted to have this party was really to see the people who have kept us in business for all these years, and personally thank them, face-to-face.
“It’s an all-day casual event to come and connect, and stay and sweeten relationships with our team, each other and bring along a new chocolate friend, too,” she adds.
Reflecting on the past year, Kanno Uehara acknowledges that it was financially “more challenging to do business in Hawaiʻi.”
“(It was challenging) with increase in costs across the board, repairs needed, unexpected hardships, and people spending less,” she says. “But, it was also the most rewarding year with the most incredible team who stepped up and worked well together. Everyone contributed ideas and worked really hard to take care of our chocolate friends the best we could, because we know everyone faces challenges.”
The business recently launched a variety of interactive experiences, including kitchen access tours; a private chocolate tasting, tour and talk at the business’s Chocolate House; and custom presentation and chocolate tasting with Kanno Uehara.
The 15-minute kitchen access mini tour takes guests behind the scenes of the business’s chocolate-making process. Individuals also learn more about Choco leʻa’s history. Aloha State Daily got to go on one of these tours last month.
“Choco is short for chocolate in French; lea is Hawaiian for joy,” explains admin assistant Madison Thiele, who leads the kitchen access tours. “It (our name) means spreading joy through our chocolate. It’s reminiscent of our mission statement, which is ‘Bringing peace to our world, one chocolate at a time.’”
The business’s logo features a redtail tropic bird, according to Thiele, who says the bird is holding a cacao branch in its beak.
“It’s reminiscent of the dove holding the olive branch; it’s our way of spreading peace through chocolate,” she explains.
The business specializes in artisan dark chocolate truffles and creative flavors. The business’s chocolatiers make everything by hand for the store, according to Thiele.
Guests will get to enter Choco leʻa’s kitchen and watch the truffles being made. Individuals will also get a look at the business’s special machine that runs dark chocolate.
“She (our machine) was our biggest investment,” Thiele explains. “She keeps all of our chocolate perfectly tempered. It’s really important to keep the chocolate at a certain temperature and keep it constantly moving as well.”
During the tour, individuals will get the taste the business’s warm, running chocolate, along with a current featured special. During our tour, chocolate-dipped mangoes were featured; guests enjoyed the hands-on experience of dipping their fruit in chocolate.
The business has a separate machine to create confections with white chocolate. There’s a special machine that strictly runs dark chocolate (there’s a separate machine for white chocolate).
Thiele explains that the team brainstorms ideas for seasonal products about three to four months in advance.
“We like to have different-flavored truffles every single month,” she says. “Before we released the fruity cereal bar, we let guests try it.”
At the end of the tour, there’s a Q&A time for guests to ask questions. They’ll also get samples of Choco leʻa’s popular iced chocolate drink ($7.49), along with a kitchen tour-exclusive keepsake.
When the tour concludes, guests are invited to shop in the store.
“The most popular truffle flavor is the triple chocolate because it really lets the chocolate flavor shine through,” Thiele says. “When it comes to seasonal flavors, strawberry lychee is popular.”
Other customer favorites include the business’s Hokkaido soft cream ($6.99); choose from vanilla, chocolate or a swirl. Guests can add toppings like sprinkles and Oreo cookie crumbles from the topping bar for an additional $1.50.
Kitchen access tours start at $20 for individuals ages 5 years and older; maximum of six people per group. The mini tours are available between 10 a.m. and 1 p.m. on Wednesdays to Saturdays (but are not available during December).
As the business starts gearing up for the holiday season — filled with lots of fun, limited-time flavors — Kanno Uehara says customers can look forward to new customized offerings, new flavors, and first-time local collaborations.
“We are constantly innovating, learning and trying to get better so we get excited for every new year,” she says. “We will continue to deliver the same consistent quality products, care in packaging and authenticity in our service. You can count on that being the same next year.
“I thank God every day for the people I get to work with, and for the people we serve,” she adds. “Even after 12 years, it really still is a true joy and blessing to get to do this work. We have the most amazing support from our longtime, loyal chocolate friends, and have made really great, new friends, too, who are just discovering us.”
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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