A good chocolate is as indulgent as a house where the beds are all hot tubs and the couches are all beds. Treat yourself to this Groupon.
Choose from Three Options
- $25 for a chocolate-making class for one (a $50 value)
- $49 for a chocolate-making class for two (a $100 value)
- $95 for a chocolate-making class for four (a $200 value)
Each student goes home with 15 bonbons. Call ahead to schedule classes.
As instructors illuminate the origins of chocolate and the distinguishing characteristics of the three kinds of cocoa bean, students sample Hawaiian cocoa beans, bonbons, and moon pies. After tasting the fruits of another confectioner’s labor, students get their hands chocolatey by making their own bonbons with molds and custom transfer sheets.
Kokoa Bar by Ricard Chocolat
Whether it’s silky dark chocolate draped over organic fruit fillings or lines of white bonbons stenciled with high-impact floral decals, Ricard Muszynski’s confections wow the eyes long before they touch palates. But Muszynski channels his experience as a gourmet chef to add a layer of depth to his creations not typically found in other candies. He sources his ingredients locally for the handcrafted confections, and Kokoa Bar uses local pineapple, papaya, and mango for their dipped fruits. It’s not just the confections that go above and beyond—bonbon fillings include chili lime, passionfruit, and honey blossom. Visitors can get the candies to go in white boxes wrapped with aqua ribbon, or linger in the café to savor gourmet coffee and ice cream.
76% of 382 customers recommend
“Erika and the chocolate were amazing!”
“Bring jackets because it is cold in there! But it is super fun to make the cocolatell and their dark chocolate is very tasty. They also have very good coffee drinks...”
“Bring jackets because it is cold in there! But it is super fun to make the cocolatell and their dark chocolate is very tasty. They also have very good coffee drinks and Hawaiian teas available for purchase. Highly recommend the Bacon latte!!”
“It is a wonderful experience and you will become more educated on chocolate it self”