2022 Seminar Schedule

Don’t Miss our Cacao Seminars,  Culinary Demos and more!

Learn Cacao Farming Techniques, How to Create Chocolate Confections, and Enjoy a Unique Cacao Farm Walking Tour

Cacao Plantation Tour

May 11, 2022 at 11 am – 12 pm

Original Hawaiian Chocolate Factory tour will be held at the plantation located approximately five miles south of Kailua Kona. The tour is from 11 am - 12 pm.

Would you believe that chocolate grows on trees? Enjoy a cacao farm tour at the nation’s first tree-to-bar chocolate plantation. The Original Hawaiian Chocolate Factory was the first company to grow, hand-pick, sun-dry and process only Hawaii-grown cocoa beans into chocolate. It’s a beautifully scenic one-hour easy walking tour of the orchard and factory. Sample OHCF’s own dark, milk and criollo handcrafted chocolate “plumerias.” Learn about every step in the chocolate making process, from growing the trees to molding each handmade, delicious bar. Afterwards, visit the Chocolate Shoppe to see the range of final products.

Learn more. Investment is $25 per person with ALL proceeds benefiting the charities of the Festival.   Click here for directions at the Factory website

All farm and chocolate demonstration classes will be held at the  Waikoloa Beach Marriott Resort & Spa in the break out rooms near the ballroom.

Cacao Farm Seminars and Chocolate Culinary Demonstrations

Friday, May 13, 2022 1 pm – 5 pm

Tickets for ALL Friday Chocolate Demos and Farm Education is $79 with lunch in advance or $59 without lunch. $30 EACH seminar at the door (save $50 by buying ahead).

1 p - 1:45 p "Growing Healthy Cacao: Controlling Cacao Diseases and Pests 

Joanna Bloese, PhD entomologist, assistant cooperative extension specialist UH-Manoa CTAHR; Dr. Bloese, who works at the Komohana Research and Extension Center at UH-Hilo, will discuss integrated pest management and common diseases and pests challenging cacao growers. She will also suggest resources for use by farmers.

2p - 2:45 p “Best Practices for Cacao Fermentation and Dry Bean Evaluation” 

Dr. Nat Bletter, ethnobotanist and owner of Oahu’s Madre Chocolate

A Hawaii bean-to-bar chocolate producer, Dr. Bletter has garnered multiple Hawaii, US and international awards. Nat will present his insights on the cacao fermentation process and move into dry bean evaluation from the perspective of both a bean buyer and user. Nat also returns to the BICF as a judge for the event’s dry bean contest. Farmers attending the 2pm seminar are invited to bring some of their beans for Bletter’s evaluation, if time allows, before he moves into the contest’s official evaluations.

3 p - 3:45 p Demonstration and Tasting: “How to Make Easy Hand-Rolled Truffles”

Tiffanie Masutani, CWPC, Kapiolani Community College culinary arts/pastry lecturer 

A native of Hawaii and culinary instructor at KCC since 2009, Chef Masutani has a Bachelor of Applied Science focusing on culinary management with an interest in hands-on classes. A Certified Wellness Program Coordinator (CWPC), Chef is interested in nutrition, food education, event planning and catering. She will show how easy it is to make your own hand-rolled truffles, using different flavor ganaches and finishing them off with a variety of toppings. 

4 p - 5 p 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 5-9 pm.

 
 

ABOUT OUR SPEAKERS and GUEST CHEFS

Stéphane Tréand MOF, and owner of The Pastry School, is a 40+ year veteran of the food industry, Stéphane Tréand’s pastry journey began in Northern France when his father sent him to work at the local bakery. Stéphane held a variety of positions at several bakeries and pastry shops in the Paris area where he learned all of the fundamental basics of French pastry and bakery. In 1989, Stéphane opened his own patisserie tearoom “Pâtisserie Tréand”, located in Brignoles in Provence, South of France. Already a food lover, he focused on the quality products. In 2001 Stéphane sold his patisserie in order to devote more time to teaching and to pursue his lifetime dream of achieving the title of M.O.F., (Meilleur Ouvrier de France) “Best Craftman in France” which he achieved in 2004. The title of M.O.F. is the highest honor given by the President of France to a professional in an individual trade. Stéphane is currently the owner of The Pastry School in Costa Mesa, California where he teaches the art of pastry, confection and more.

Dr. Nat Bletter, co founder and flavormeister of Madre Chocolate, has 15 years of experience in botany, documenting exotic fruits and vegetables, gathering food in the wild, herbal and traditional medicine, and exploring Asia, South America, Central America, and Africa. He has a Ph.D. in Ethnobotany from the City University of New York and New York Botanical Garden, where he researched medicinal plants of Peru, Mali, and the Guatemalan Mayans, ethnobotany, taste-modifying plants, and stimulant plants such as cacao, which has spurred him to start a traditional-ingredient, high-antioxidant, artisinal chocolate company Madre Chocolate. He will co-lead a culinary, medicinal plant, and music tour in Bali where he has spent many months exploring the landscape, music, fruits, food and medicine since 1994. He now works at University of Hawai’i Manoa researching plants and migration in Thailand and Laos, and making chocolate from scratch.

Tiffanie Masutani, CWPC, Kapiolani Community College culinary arts/pastry lecturer. 

A native of Hawaii and culinary instructor at KCC since 2009, Chef Masutani has a Bachelor of Applied Science focusing on culinary management with an interest in hands-on classes. A Certified Wellness Program Coordinator (CWPC), Chef is interested in nutrition, food education, event planning and catering.

Joanna Bloese, PhD entomologist, assistant cooperative extension specialist UH-Manoa CTAHR; Dr. Bloese, who works at the Komohana Research and Extension Center at UH-Hilo