The celebration of chocolate on the Big Island will be a 3-day event and will be held from April 10-12.
On April 10, there will be a chocolate tour from 9-10 a.m. on a guided plantation and a tasting tour at Kona’s Original Hawaiian Chocolate Factory. You will be visiting a producing cacao orchard in Keauhou and see how the coveted cocoa bean is carefully processed. Tickets are $30 each or $50 for two.
On April 11, at the Waikoloa Beach Marriott Resort, the following seminars are happening:
Noon-1 p.m.: “Best practices for Cacao Fermentation” by Dr. Nat Bletter, founder and “flavormeister”of Madre Chocolate. Dr. Bletter was inspired to start his traditional ingredient and artisanal chocolate company after researching plants while working on his doctorate in ethnobotany. He facilitates the festival’s Best Cacao Bean competition annually and will focus on the necessary steps and importance of proper cacao fermentation.
1:15pm -2:25 p.m.: “Taste, Tour, Thrive-Building a Sustainable Cacao Experience” by Maddy Smith. Former president of the East Hawaii Cacao Association, Smith offers chocolate tastings, tours, private retreats, hands-on classes and consulting service and will delve into how to create an engaging and educational tour experience while building a profitable and sustainable revenue model.
2:30–3:30 p.m.: “Growing Healthy Cacao-Controlling the Queensland Longhorned Beetle in Hawaii”, by Hawaii Island HDOA Agriculture Entomologist Stacey Chun. Chun will provide informative updates on arresting the most destructive insect pest to cacao, the Queensland Longhorned Beetle. Hear a brief description of its biology, behavior, management and current research.
3:45-5:30 p.m.: “The Importance of Properly Tempering Chocolate” is presented by world pastry champion Chef Stephane Treand, MOF Patissier. Chef offers tips on tempering chocolate and crafting chocolate pieces for a sculpture to be constructed during the 12:30 p.m. Saturday culinary demonstration.
Cost for April 11 events are $45 for all four seminars and $60 for two attendees.
On April 12, there will be culinary demonstrations with tastings.
9:30-10:45 a.m.: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Wailea Beach Resort on Maui. Chef is a native of Washington State where he crafted homemade pies using apples from the backyard trees. A graduate of UH Maui College, Chef has a deep appreciation for local ingredients and the transformative power of thoughtfully created food. Using local bananas, macadamia nuts and chocolate, he will show a multitude of skills and techniques while sharing his method of creating new dishes.
11 a.m.-12:30 p.m.: “Chef-Level Plated Dessert Made Simple” by Executive Chef Helen Hong of the Mauna Lanu, Auberge Resorts Collection. After wowing last year’s attendees with a bonbon demonstration, Chef Hong will show how to use “temper”-mental white chocolate while pairing it with local fruits.
12:45-2:30 p.m.:”Creating an Artistic Chocolate Showpiece”by world pastry Chef Stephane Treand, MOF Patissier Chocolatier and international pastry show consultant. Chef is a master at crafting all kinds of chocolate treats and standout sculpture. Always a favorite activity at the festival, Chef will demonstrate how to mold and color chocolate for structurally building a showpiece sculpture. The masterpiece will be on display during the festival gala.
Demonstrations with tastings cost will be $89 for all three seminars.
The Cirque de Chocolate gala event will be held on Saturday from 5:30-9 p.m. with 18 tastings and chefs booths. The categories are Plated Dessert, Savory Creations, BonBon Mastery, Bean to Bar Excellence, and Fermented Cacao (Celebrating the Best Hawaiian Chocolate. The attendees will be able to cast their votes for the People’s Choice Awards in both the Best Savory and Best Sweet Categories.
All event tickets, including hotel and packages, are sold online and additional tax and ticketing fees apply. General admission gala tickets, a VIP experience with special pupus and beverage pairing, private wine bar and reserved table seating is available for $179 with limited tickets available.
The silent auction bidding opens online at noon on April 8. Proceeds to benefit the following non-profit organizations: Kona Dance &Performing Arts, ACF Kona Kohala Chef Association, and Hawaii Keiki Museum.
Support to put this event together is provided by Hawaii Tourism Authority through the Community Enrichment Program.
HCC’s culinary program
The I Ola Ke Kino short order menu is being served out of the Main Cafeteria. Hours are 9 a.m. -1 p.m. Call 808-934-2559 to place an order.
The Bamboo Hale is open today through Thursday from 11 a.m.-1 p.m. Call 808-934-2591 to make reservations.
Email Audrey Wilson at audreywilson808@gmail.com.
