Culinary Guidelines

We are currently seeking chef participants for the 2018 Big Island Chocolate Festival on April 28 at the Hapuna Beach Resort 5-9 pm. Entry into the Chocolate Festival and competition is FREE for culinary participants. Participants are asked to provide 500 sweet and/or savory “tastes” of their chocolate creation.

We will be holding the Festival INSIDE and OUTSIDE the ballroom. Please let us know if you have a preference for space inside or out on your registration form. Requested station placement is by a first-come, first-served basis—sign up today! 

Competition Categories Judged by Celebrity Chefs:

Plated dessert     Savory

BonBon                Bean to Bar

Fermented cacao (Best Hawaiian chocolate)

In addition for 2018, the public will vote for two People’s Choice Awards: Best Savory and Best Sweet, so participants are encouraged to bring both savory and sweet entries and sign up to be judged in more than just one category.

We also have a THEME this year and there will be an award for BEST DECORATED BOOTH. Here are some ideas for depicting the 2018 theme for the Big Island Chocolate Festival:  “Chocolate Around the World.”

Though a small country in size, Belgium has 2,000 chocolate shops. Belgian chocolatiers, including Godiva, are known to use the very best ingredients and manufacturing styles. Belgium claims the invention of the chocolate praline in 1912—when delectable fillings were first encased in a molded, chocolate shell. (Although we love pralines from New Orleans too!)

Denmark has given the U.S. some of the most beloved brands of candy bars: Snickers, Mars and Twix. An average Dane consumes 8.57 kilogram (18 pounds!) of chocolates per year.

The French are known for their liquor-filled chocolates and using the best cocoa to produce an everlasting flavor. It’s thought the luxurious chocolate truffle was created in the kitchen of French Chef Auguste Escoffier during the 1920s.

Germans are the second largest consumers of chocolates and the country imports cocoa beans from eight different regions.

Solid chocolate bars were first produced in Italy. The country makes six billion pounds of chocolate annually and uses its prized, mild-flavored "Tonda delle Langhe" hazelnuts to create the country’s luxury chocolate gianduiotti—Italy’s counterpart to the praline. Italy’s Ferrero Group stands among the top manufacturers of chocolate.

Cocoa as a drink was first prepared in Mexico and today it is the preferred beverage here to start the day. Mexican chocolates are known for using cinnamon and chiles to add flavor and aroma.

The Netherlands
Dutch cocoa was "born" in 1828, when a Dutch chemist invented a way to make powdered chocolate.

Cocoa beans were transported to Spain from Mexico and Spaniards first used sugar cane to sweeten the bitter flavor of straight chocolate. Spain was the first European country to consume chocolates and establish a factory for its production.

Switzerland has the highest per capita consumption of chocolate in the world—each Swiss citizen eats 22 pounds annually. Chocolate manufacturing here started in the 17th century and condensed milk was added to chocolate here in 1875 to create the first milk chocolate. Swiss brands that are household names in the U.S. include Nestle, Lindt and Toblerone.

United Kingdom
The UK is considered the first country to produce organic chocolates. Christopher Columbus brought cocoa beans to the UK to make chocolate and the Fry Company of England created the world’s first eating chocolate in 1847.

United States
The US is the largest producer of chocolate and 40% of the nation’s almonds are used in chocolates. North America and Europe are the largest consumers of chocolates worldwide.

German Chocolate Cake is a layered chocolate cake from the United States!  It owes its name to an English-American chocolatier named Samuel German; he developed a formulation of dark baking chocolate that was used for the cake. June 11 is National German Chocolate Cake Day in the US.

    Culinary Participant Food Permit needed by all 2018 participants

    Important! We appreciate your support for the Big Island Chocolate Festival as a chef/chocolatier participant. The Hawaii Health Department requires that each participant fill out a Temporary Food Permit which includes a booth layout form showing the hand washing area and how the food service will appear.

    For questions or immediate attention please contact Farsheed Bonakdar at (808) 324-6100 or (808) 937-4736.

    You will need to submit: The Culinary Participant Form (Submit Online Below), the Health Dept form which includes the Booth Layout form.

    Please bring a hand-washing unit, all food serving utensils, napkins, lights, extension cords, etc., necessary to set up your booth and serve your offering.  If you are entering the competition, you will need four plated entries for the judges.

    The organizers will pay for your $25 application fee. Please print out the County form AND the booth layout pdf, complete both of them and fax them back to 808-324-6200 by April 10, 2018. The earlier you submit the better for us to do advance marketing for you and the Festival. Thank you for taking time to do this so our event runs smoothly and legally.

    Culinary Participant Form for information about chef registration for 2018. (Download PDF)