BIG ISLAND CHOCOLATE FESTIVAL DETAILS GALA, EDUCATIONAL ACTIVITIES, FARM TOUR
BIG ISLAND CHOCOLATE FESTIVAL DETAILS
GALA, EDUCATIONAL ACTIVITIES, FARM TOUR
KOHALA COAST, HAWAI‘I ISLAND—It’s a three-day celebration of everything chocolate during the 12th Big Island Chocolate Festival April 10-12. Delicious fun culminates with the “Cirque de Chocolate-A Whimsical World of Chocolate Wonders” gala, offering walkabout booths for savory and sweet chocolate-inspired culinary creations at the Waikoloa Beach Marriott Resort & Spa. Dress up and enjoy the circus-themed shenanigans!
In addition to savory and sweet culinary selections, gala guests can enjoy specialty beverages by Ola Brew, unlimited beer and wine—including poured selections by Volcano Winery— plus a chocolate fountain with fruit and pastries.
The gala opens with a traditional Hawaiian blessing and Kona Dance and Performing Arts Youth Company transports attendees during “Ode to Wonder,” a fun circus spectacle with a ringleader and “contortionist.” Also wowing guests with dramatic Polynesian fire knife dancing and hula is Tiana Productions, aerial dancing and magic by the Great Barusky. Live music by Jazz Gardners opens the dance floor. Interactive fun includes Chef People’s Choice voting, a pop-up photo booth, face/body painting and silent auction. In addition, attendees can enter to win VIP tickets for 2026 by posting photos of themselves wearing decorative-themed props at #bicf25.
Educational Activities Detailed
Find out if chocolate grows on trees 9-10 a.m. Thursday, April 10 on a guided plantation and tasting tour at Kona’s Original Hawaiian Chocolate Factory. Visit a producing cacao orchard in Keauhou and see how the coveted cocoa bean is carefully processed. Tickets are $30 each or $50 for two. The rest of the activities are at the Waikoloa Beach Marriott Resort.
April 11: Farm Seminars 1-5:30 p.m.: $45 for all four, $60 for two attendees
- Noon-1 p.m.: “Best Practices for Cacao Fermentation” by Dr. Nat Bletter, founder and “flavormeister” of Madre Chocolate. Bletter was inspired to start his traditional ingredient and artisanal chocolate company after researching plants while working on his doctorate in ethnobotany. In addition to this session, Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. This presentation will focus on the necessary steps and importance of proper cacao fermentation.
- 1:15-2:15 p.m.: “Taste, Tour, Thrive-Building a Sustainable Cacao Experience” by Maddy Smith. Former president of the East Hawai‘i Cacao Association, Smith offers chocolate tastings, tours, private retreats, hands-on classes and consulting services. In this session, Smith delves into how to create an engaging and educational tour experience while building a profitable and sustainable revenue model.
- 2:30-3:30 p.m.: “Growing Healthy Cacao-Controlling the Queensland Longhorned Beetle in Hawai‘i” by Stacey Chun. Hawai‘i Island HDOA Agriculture Entomologist Chun provides an informative update on arresting the most destructive insect pest to cacao: the Queensland Longhorned Beetle. Hear a brief description about its biology, behavior, management and current research.
- 3:45-5:30 p.m.: “The Importance of Properly Tempering Chocolate” is presented by world pastry champion Chef Stéphane Tréand, MOF Pâtissier. Chef offers tips on tempering chocolate and crafting chocolate pieces for a sculpture to be constructed during a 12:30 p.m. Saturday culinary demonstration.
April 12: Culinary Demonstrations with Tasting $89 for all three
- 9:30-10:45 a.m.: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Mauiʻs Wailea Beach Resort. Chef is a native of Washington State where he crafted homemade pies using apples from the backyard tree. A graduate of UH Maui College, Chef has a deep appreciation for local ingredients and the transformative power of thoughtfully created food. Using local bananas, mac nuts and chocolate, he will show a multitude of skills and techniques while sharing his method of creating new dishes.
- 11 a.m.-12:30 p.m.: “Chef-Level Plated Dessert Made Simple by Executive Pastry Chef Helen Hong of the Mauna Lani, Auberge Resorts Collection. After wowing last yearʻs attendees with a bonbon demonstration, Chef Hong will show how to use “temper”-mental white chocolate while pairing it with local fruits.
12:45-2:30 p.m.: “Creating an Artistic Chocolate Showpiece” by world pastry champion Chef Stéphane Tréand, MOF PâtissierChocolatier and international pastry shop consultant. Chef is a master at crafting all kinds of chocolate treats and standout sculptures. Always a favorite activity at the festival, Chef demonstrates how to mold and color chocolate for structurally building a showpiece sculpture. The masterpiece will be on display during the festival gala.
All event tickets are sold online and additional tax and ticketing fees apply. General admission gala tickets are $109. A VIP experience with special pupus and beverage pairing, private wine bar and reserved table seating is available for $179—limited tickets available. The silent auction bidding opens online noon April 8 to benefit 2025 non-profit beneficiaries: Kona Dance & Performing Arts, ACF Kona Kohala Chefs Assoc. and Hawai‘i Keiki Museum. Support provided by Hawai‘i Tourism Authority through the Community Enrichment Program. Details: https://bigislandchocolatefestival.com.
The mission and goal of KCA is to promote the cacao industry on the Island of Hawai‘i by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts.
Mahalo to 2025 Big Island Chocolate Festival sponsors: Hawai‘i Tourism Authority through the Community Enrichment Program, Waikoloa Beach Marriott Resort and Spa, Valrhona, Tastes of Aloha, Cocoa Outlet, Guittard Chocolate Company, Original Hawaiian Chocolate Factory, KGH Catering, Viking Bags, Patricioʻs Taqueria, Sysco, Chamber of Sustainable Commerce, Kona Brewing Company, Ola Brew, Kona Coffee & Tea, Volcano Winery and Atalanta Corporation.
