The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.”
Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence with a side of education.
Presented by the Kona Cacao Association (KCA), event proceeds annually benefit a variety of worthy local non-profits.
“Chocolate has an amazing history and it will be fun to share it at this year’s Big Island Chocolate Festival,” says KCA President Farsheed Bonakdar.
The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. Activities culminate 5-9 p.m. Saturday, April 29 with the indoor-outdoor festival gala—enjoy a host of sweet and savory culinary stations presented by top isle chefs, chocolatiers and confectioners. Fun chocolate activities include a live chocolate sculpture and chocolate body painting. Culinary participants will depict this year’s historical theme at their booths and be judged on originality.
Chocolate hails from Meso-America where cacao beans were brewed to make a drink or fermented into an alcoholic beverage. Highly valued, the bean was used as currency. The Mayans and Aztecs believed cacao was divine, including it in rituals. Once fashioned into a bar, chocolate became valued in America. During wartime it was included in soldiers’ rations and went to the moon with the Apollo astronauts.
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