Have you ever given a box of chocolates to your mom for Mother’s Day (hint: it’s this Sunday) or to your sweetheart for a special occasion? It’s time to up your game this week: here comes the fourth annual Big Island Chocolate Festival, Thursday through Saturday, with an assortment of experiences to dabble or dive in to everything chocolate. Find pricing details and ticket locations at bigislandchocolatefestival.com.
Let’s start with the cerebral side of chocolate: What would you like to learn about it? On Thursday at 9 a.m., you can be licking your fingers in a hands-on chocolate-making class led by Una Greenaway at her Kuaiwi Farm in Captain Cook. Call 328-8888 for ticket information and reservations.
On Friday, culinary demonstrations and agriculture-themed seminars at The Fairmont Orchid, Hawaii start at noon with “Cacao Fermentation and Chocolate Micro-Terroir” by Nat Bletter of Madre Chocolate. At 1 p.m., you can learn about “Hawaii Cacao Farming: Tree to Bar” presented by Tom Menezes of Hawaiian Crown Hilo and Una Greenaway of Kuaiwi Farms. Then, to reward yourself for being such a good student, discover “How to Make Your Own Decadent (but Simple) Chocolate Dessert Creation” during a demonstration by pastry chef Derek Poirier of Ecole Valrhona (2 p.m.) followed by master pastry chef Stanton Ho (3:30 p.m.) concocting a chocolate, coconut and salted caramel dessert called Cocoa Puffs. Sampling, of course, will be included.
Then on Saturday at 9 a.m., visit Kokoleka Lani Farm to see how cacao is grown. The company also uses cacao in the production of its Kona Natural Soap Co. products. Or return to the Fairmont Orchid between 9 a.m. and 2 p.m. to be inspired by statewide college culinary students as they compete to use chocolate in most inventive ways. The farm tour is a bargain at $25, and the chocolate competition is free and open to the public.
Now for the sensual side of chocolate: two amazing events that will be responsible for many episodes of finger licking on the way to true chocolate nirvana. On Thursday, guests can experience “Chocolate Soiree,” a farm-to-plate gourmet meal from 5 to 8 p.m. at the shop and beautiful private home of Greg Colden and Marty Corrigan, owners of Kokoleka Lani Farms. Sweet and savory courses featuring Original Hawaiian Chocolate will be created by culinary students and amazing local chef talents, including Clayton Arakawa of the Mauna Lani Resort, master pastry chef Stanton Ho of Amoretti, and rising star chef Scott Hiraishi of The Feeding Leaf catering and event company. Fine wines and chocolate-themed cocktails by Ray’s on the Bay mixologist Keith Malini will also be served. I got a peek at the menu; they had me at Cacao Rum Spritzer with Cardamom Foam. Can’t wait. A limited amount of tickets are available at Kona Wine Market and Westside Wines, or by calling 325-3803.
Then on Saturday, the Fairmont Orchid’s Grand Ballroom hosts the grand tasting gala from 5:30 to 9 p.m., presented by the Kona Cacao Association to benefit the “Equip the Kitchens” campaign for Hawaii Community College-Palamanui, as well as a community kitchen for the Kona Pacific Public Charter School in Kealakekua. Top island chefs, chocolatiers and confectioners will vie for your vote as favorite station. Mole and salad bars, fine wines and ales, cocktails, chocolate sculpting and body painting, and a silent auction round out the offerings. I suspect the pens and bid sheets may sport some chocolate fingerprints before the night is over. Of course, with all that chocolate, there will be music and dancing. How could you not dance to celebrate chocolate bliss?
Creamy coconut and chocolate shrimp drop soup
Here is a delicious “teaser” recipe for the prelude “Chocolate Soiree” dinner on Thursday, courtesy of executive chef Scott Hiraishi, The Feeding Leaf. Makes four to six servings.
1 round onion, peeled and diced
2 cans coconut milk
1 quart chicken stock
Corn starch mixed with water
In a pot, over medium heat, saute onion until translucent. Add coconut milk and chicken stock; simmer 30 minutes. Add corn starch mixture a little at a time, as needed, stirring until soup is thickened. Add chocolate shrimp drops and simmer for an additional 10 to 15 minutes.
Chocolate shrimp drops
1/2 cup raw shrimp, peeled and deveined
1 tablespoon unsweetened cocoa powder
2 tablespoons cornstarch
Combine shrimp, cocoa powder and cornstarch in a food processor until a coarse paste consistency. Form into half-inch balls and drop into soup. Cook as directed above.
Vanilla Bavarois
Vanilla in a chocolate column, you ask? Chef Jean Hull, professional hospitality consultant extraordinaire, says that chocolate flavors taste better with pudding than with the usual ice cream accompaniment. This recipe creates 12 five-ounce portions, perfect for a party, or you can refrigerate leftovers, covered, for up to a week. Try it with chocolate ganache or other favorite chocolate creation.
2 quarts whole milk
6 tablespoons unflavored gelatin (each 1/4-ounce envelope equals 1 tablespoon)
1/2 cup water
9 eggs
3 cups sugar
2 tablespoons vanilla extract
Place milk in a heavy saucepan on low to medium heat. In a bowl, pour gelatin over water. Stir a minute or two, then pour mixture into the milk in saucepan. Stir occasionally to be sure gelatin dissolves and milk does not burn. In a separate large bowl, whip eggs and sugar until thick and creamy.
When milk is hot, pour it quickly into eggs, mixing with a wire whip until combined. Return mixture to saucepan over low heat, stirring gently for two to three minutes. Add vanilla and stir gently. Pour mixture into a large bowl; allow to set up, preferably overnight.