Don’t Miss our Cacao Seminars, Culinary Demos and more!
Cacao Plantation Tour
Farm Education Speakers are still being finalized for 2024 (Here is a sample of what we did in 2023)
1 p - 2 p - “Fermentation Process with Cacao”
Facilitated by Benjamin Field, born and raised in Kahalu'u, on the island of Oahu. He grew up on his family's plant nursery and attended the University of Hawaii at Manoa where he completed a bachelors of science degree in ethnobotany. He systematically planted the flood plain portion of his family's property with a cacao agroforest. In 2017 he formed Mapele Fields LLC. The company has grown to now process cacao for 21 growers in the Koolaupoko region. The nursery component is also still running, mostly specializing in native material for the local landscape industry.
2:15p - 3 p “Maximizing Profits and Reach with Eco-tourism”
Facilitated by Maddy Smith; As the founder of Barefoot Chocolatini, a chocolate eco-tourism company located on the Big Island of Hawai'i, and former president of East Hawaii Cacao Association, she strives to bring Hawai’i chocolate to the forefront of the local and international industry. After touring over 30 cacao farms and chocolate factories across the Hawaiian Islands and Mainland, leading tours and private retreats and processing chocolate from bean to bar in her home, she now wants to offer her expertise to budding new cacao farmers to thrive in the industry.
3:30 p - 4:30 p The Importance of Proper Tempering “Your Quality of Chocolate Depends on it"
Facilitated by Stéphane Tréand MOF, and owner of The Pastry School, is a 40+ year veteran of the food industry. The prestigious Pastry School offers tips on how to temper chocolate to farmers.
Saturday, April 27, 2024 Chocolate Demonstrations - Still Being Finalized for 2024 and check back in March 2024. Below is what we did in 2023.
9:30 a - 10:15 am - “Discover the Flavor Profiles of Chocolate” by Alicia Boada
As a pastry chef for over 30 years, Alicia Boada leads the North American team for Max Felchlin AG, a producer of fine Grand Cru Swiss Chocolates and Couvertures, headquartered in Schwyz, Switzerland. Her vast chocolate knowledge often calls on her to do chocolate training and sensorial seminars and tastings worldwide, keeping her on the edge of what is happening in the chocolate and pastry world.
10:30 a - 12 p Chocolate Sculpture - LIVE Demonstration by Stéphane Tréand MOF.
Stéphane Tréand MOF of The prestigious Pastry School offers tips on how to temper chocolate and will be completing a beautiful all chocolate showpiece designed to stun party guests or serve as a stunning buffet centerpiece. Tréand’s prestigious Pastry School in California instructs students of all abilities in the pastry and baking arts. The finished creation will be a key feature at the Gala from 6-10 pm.
12:15 p - 2 pm "How to Use Cacao Beans to Create Desserts”
Facilitated By Chef Bruce Trouyet of Four Seasons Resort Lanai - He will be doing a Bean to dessert (Modern Tartlet, Macadamia Pralinè, Whipped Ganache and Crème Brulèe) using 72% Dark chocolate, House Made Organic Chocolate, Hard Rock Garden Cocoa Pods.