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

Thursday, April 27 from 10-11 am -Offsite on a farm

Honoka'a Chocolate Company farm & chocolate factory tour will be held at the plantation located off the Hamakua coast of the Big Island of Hawai'i at Kahi Ola Mau Farm. The custom tour for our event will be on Thursday, April 27.

Would you believe that chocolate grows on trees? Begin with a cacao farm tour first then move to the newly opened Chocolate Factory to taste the locally made chocolate. It’s a beautifully scenic 30-minute easy walking tour of the orchard and then a short drive to the factory. There will be samples of different types of chocolate. 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 $55 per person with ALL proceeds benefiting the charities of the Festival. OR 2 for $90.

Address:

Kahi Ola Mau Farm, LLC - home of Honoka'a Chocolate Co

45-3584 Old Mamalahoa Highway

Honoka'a, HI 96727

Cacao Farm Seminars and Chocolate Demo Workshops

Friday, April 28, 2023 - 1-5 pm

Hosted at our Event Location - Waikoloa Beach Marriott Resort & Spa, 69-275 Waikōloa Beach Dr, Waikoloa Beach, HI 96738. Tickets on sale now. Limited to 40 Tickets

Farm Education Speakers are still being finalized

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 29, 2023 Chocolate Demonstrations

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.

ABOUT OUR SPEAKERS and GUEST CHEFS

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.

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.

Maddy Smith has an unmatched passion for all things chocolate. As the founder of Barefoot Chocolatini, a chocolate eco-tourism company located on the Big Island, 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.

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.

Hailing from Nice, France, Chef Bruce trained with top chefs including Yannick Franques ( MOF 2004 and Philip Jego MOF 2000) before beginning his career in the hospitality industry in 2003. Working as an Executive Pastry Chef alongside highly regarded Meilleur Ouvrier de France chefs at top rated hotels including Château Saint Martin and Cap d'Antibes Beach Hotel, Chef Bruce was able to build ample experience before traveling the world to broaden his knowledge and immerse himself in new cultures. Arriving in Bora Bora in 2012, Trouyet learned techniques and delicacies traditional to the island through roles as Executive Pastry Chef Four Seasons Bora Bora, and later held an Executive Pastry Chef position at Four Seasons Maui. Most recently, Chef Bruce was in charge of the overall operation of the bakery and pastry program for the opening of Four Seasons Bangkok and its successful F&B operations where he got a Michelin star. Finally decided to come back in Hawaii accepting the position of Executive Pastry Chef at the Four Seasons Lana’i and Four Seasons Koele Lodge.