Categorized | Featured, Food

Big Island Chocolate Festival names culinary winners

Chef Eddie Enojardo of Hilton Waikoloa Village, Judge Teresa Shurilla, Judge Jacques Torres, Chef Hubert Des Marais of The Fairmont Orchid, Hawaii, Judge Hasty Torres, Judge Steven Arakaki, Chefs Nick Mastrascusa and Noe Pi of Four Seasons Resort Hualalai, Nat Bletter of Madre Chocolate, Cathy Smoot Barrett of Kailua Candy Company and Melanie Boudar of Sweet Paradise Chocolatier. (Photo courtesy of Big Island Chocolate Festival)


Six culinary stations took top honors at the recent Big Island Chocolate Festival at Four Seasons Resort Hualalai.

Renowned New York City chocolatier Jacques “Mr. Chocolate” Torres oversaw a team of judges who critiqued the savory and sweet creations by chefs and confectioners.

Winners and their entries included:

* Best Savory
The Fairmont Orchid, Hawaii: Big Isle Chocolate Pork Mole w/Tomatillo Salsa over Kabocha Pumpkin Maki

* Best Dessert
Hilton Waikoloa Village: Orange Ginger Chocolate Mac Nut Crunch Torte

* Best Bonbons
Sweet Paradise Chocolatier: Island Bounty Assortment: Lilikoi Silk, Ka’u Cappuccino, Kula Lavender ’N Maui Honeycomb, Coconut Creme Brulee and Mango Eruption

* Best Bean to Bar
Madre Chocolate

* People’s Choice (Two winners)

First Place
Four Seasons Resort Hualalai: 24-Hr Braised Wild Boar Grilled Cheese w/ Chocolate and BBQ Bourbon Sauce and Hawaiian Chili Pepper AND MacNut Crusted Chocolate Pop w/ Lilikoi Foam and Alae Salted Caramel (2 culinary offerings)

Second Place
Kailua Candy Company: Cathy’s Retro Mai Tai

Three hundred attendees enjoyed the festival’s offerings, which included live and silent auctions to benefit the building of a new amphitheatre at Kona Pacific Public Charter School and the “Equip the Kitchen” Campaign for the future Hawaii Community College campus at Palamanui.

The 2012 Big Island Chocolate Festival is presented by the newly formed Kona Cacao Association, Inc. The mission and goal of this association is to promote the cacao industry on the Big Island of Hawaii by presenting the BICF as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts.

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