One of the pleasures of being a travel writer/blogger is the opportunity to meet up with other travel writers/bloggers. Most recently, I found myself in Honolulu, Hawaii, at the same time as Canadian travel writer/blogger, Doreen Pendgracs.
My Chocolate Festival Passport showing my woeful inability to complete 10 tastings.
Doreen has a delicious niche. She writes about chocolate. Her quest to inform herself about this gift from the gods has taken her around the world. When she told me she would be on Oahu doing chocolate research and speaking at Honolulu’s fourth annual Hawaii Chocolate Festival, I was determined to attend.
The Hawaii Chocolate Festival was held on February 22nd from noon to 5:00 p.m. to showcase Hawaii’s emerging cacao and chocolate industry.(Did you know Hawaii is the only state in the United States where cacao can be cultivated?)
When I arrived at the festival venue in the Honolulu Dole Cannery Shops shortly after noon, some of the approximately 1,300 chocolate loving attendees of all ages were already checking out the 36 exhibitors and vendors. The entry fee included a “Passport” entitling the bearer to choose 10 “tastings.”
Yes, there is such a thing as chocolate covered bacon and it’s quite tasty.
I purposely skipped lunch figuring that at my Boomeresque age, if I wanted to have chocolate for lunch, I had earned that prerogative. My husband, Mr. Dr. Excitement, was attending a concurrent international mesothelioma research conference at the University of Hawaii Cancer Center, so there was no one to look on disapprovingly. Actually, the truth is that were he not so dedicated to his work, Mr. Excitement would have been first in line. He loves chocolate and would have been in chocolate heaven.
Mr. Excitement would have swooned over these mango filled dark chocolates from Padovani’s Chocolate, one of my tastings.
Between noon and 2:00 p.m when Doreen’s talk began, I only managed to use up six of my 10 tastings. I learned that although the samples were taste size, a little high quality chocolate can go a long way. My last two tastings definitely caused me to push the pause button. They were chocolate covered bacon from EAT Honolulu’s Cafe and Catering and a vodka and liquid chocolate libation from Twisted Shotz/Naughty Cow Chocolate Liquor.
Not all the exhibits were edible, but if you want to smell good enough to eat, you could try some chocolate soap.
At 2:00 p.m., after enjoying some Hawaiian dance presentations and still feeling dizzy sated, I attended Doreen’s talk. I admit I was wondering how she could possibly talk about chocolate for an hour, but her enthusiasm for chocolate had me, and the rest of the audience, thoroughly engaged.
Waialua Estate’s display of cacao pods from which cocoa beans are extracted. Waialua Estate on Oahu’s North Shore is Hawaii’s largest cacao producer.
Doreen shared her expertise and love of chocolate with her audience.
Most Baby Boomers remember where they were when President Kennedy was assassinated.On a happier note, Doreen also remembers where she was when blissfully consuming her favorite pieces of chocolate and is able to wax poetically about the taste and texture nuances. Fearing I could never remember all I learned, I purchased Volume One of Doreen’s book, Chocolatour: A Quest for the World’s Best Chocolate. (I had it inscribed for my chocolate loving love and because man does not live by words alone, I also brought him home some chocolate).
The inside of a cacao pod, showing the aptly named placenta that contains the cocoa beans.
By the time Doreen’s talk was over I decided I could realistically optimistically squeeze in one more tasting. I chose one that had intrigued me all afternoon, a chocolate filled spring roll with peanut butter cream and vanilla ice cream being served by Tiki’s Bar and Grill. After consuming that amazing concoction, I reluctantly sensibly concluded that I would have to forfeit the last three of my passport tastings.
My extremely satisfying final tasting — chocolate filled spring roll with peanut butter cream and vanilla ice cream. (Sigh).
If you’re totally bummed out sad because you missed the Honolulu Hawaii Chocolate Festival, you still have a chance to experience and learn about Hawaii’s cacao and chocolate industry this year at the Big Island Chocolate Festival, being held on May 2nd and 3rd at the Fairmount Orchid Hotel on the Big Island of Hawaii.
(Many thanks to Amy Hammond of Special Events Hawaii, Inc. for making this experience possible. Opinions are my own.) *If you purchase Doreen’s book through this link, Boomeresque will receive a small affiliate’s commission without increasing your price for this book.
This post is now part of Inside Journey’s Foodie Tuesday series.
{ 78 comments… read them below or add one }
I’m surprised they don’t grow cacao in Florida — we do here in Jamaica.
I thought my best friend was passionate about chocolate (she once got out of bed in her PJs and drove to get chocolate after midnight) but she doesn’t hold a candle to Doreen. The good thing about chocoholics is you can give them chocolate for every occasion.
Thanks for linking up this week, Suzanne!
It might not be wet enough in South Florida to grow cacao. But, I have no idea what I’m talking about. Here in Hawaii, I think the cacao growing areas are on the “wet” sides of Oahu and the Big Island.
It was a pleasure meeting another “Suzanne” during my visit with Doreen to Hawaii. I really enjoyed this post, especially since I was there enjoying all the yummy treats and also you really did a great write-up about it. Very enjoyable. Doreen is a great speaker. I too wondered how she would fill an hour on the topic of chocolate but, as she says, if you’re passionate about something it’s easy. And we both now how passionate she is about her chocolate research.
You are so lucky to be in Hawaii. It is truly and paradise here. Enjoy!
Thanks so much, Suzanne, for hooking up with us at the Chocolate Fest, for attending my presentation, and buying my book. It was lovely meeting you.
Yes, cocoa does indeed need moist conditions to flourish and grow. It does best in climates that are rain forests or have frequent showers. It will be interesting to see if the cacao industry in Hawaii will be as successful as it is hoped it will be.
Do let me know what you think of my book when you’ve had a chance to read it, and thanks for sharing the link with your readers!
Hawaii and chocolate—perfect together. It was a pleasure meeting you as well. I hope the worst of the Canadian winter is over.
This looks like the food festival to end all! And how fun for you and Doreen to meet face-to-face! My mother lived in Hawaii (Oahu) for 22 years so I spent a lot of time in the islands. I can’t imagine how I missed this festival! My favorite from your post? The chocolate soap!!!!
Thanks for stopping by Jacquie. The Hawaii Chocolate Festival is only in its 4th year. Cacao growing and chocolate making are actually a nascent industry in Hawaii. With the other coffee growing areas of the world in political turmoil, it would probably be a good thing if we could become a chocolate independent nation. We don’t want to rely on Venezuelan oil or chocolate!
Sounds delicious, Suzanne. Glad you and Doreen hooked up. Am amazed at how many chocolate festivals there is in the world and have learnt so much about chocolate the last couple of years. Am sure Hawaii was a tasty experience for you:-)
Somehow I got to be almost 60 years old without attending a chocolate festival. One of the things I learned from Doreen is that all these years, I’ve been mostly eating chocolate candy — not chocolate. Apparently, to be real chocolate, it should be at least 70% cocoa and sugar should not be first on the list of ingredients. Who knew?
Traveling the world to check out chocolate. Great gig!
I assume you’re referring to Doreen’s gig. Now why didn’t I think of that?!
Hi Suzanne,
Being a travel blogger certainly has its perks and you fell into a goodie. How fun! And I enjoyed your photos of the amazing concoctions that people think up.
Wishing you continued safe and happy travels,
Josie
Thanks, Josie. This certainly was one of my more endorphin laced outings.
Hawaii and chocolate; what’s not to love!?!!
That’s what I was thinking the entire time I was at the chocolate festival. 🙂
Those Hawaiian chocolate spring rolls look divine. It’s only 9 am but thanks to this post, I am compelled to have a piece of dark chocolate with my second cup of coffee!
Go for it. One thing I learned is that dark chocolate with at least 70% cocoa is actually good for you — in moderation, of course.
I am a lover of chocolate. There, I said it. I have often wondered though how something so disgustingly foul looking – the placenta of the cocoa – can produce such sweet nectar. I’ve seen them up close a couple of times and it’s just nasty. There is a growing Chocolate Festival here in Ashland, OR that is budding in size, but we have yet to attend, usually too busy with guests I suppose, that and I don’t appreciate crowds. We also have two local choclolatiers, Lille Belle Farms and Dogaba Chocolates, so we are surrounded by yumminess!
If you arrive at a festival that has tastings and you get there early or late, you probably won’t have to deal with too many crowds. PS: If it’s chocolate they’re giving away, perhaps early.
Hi, Patti. Dogoba makes excellent chocolate. I tried them at the LA Chocolate Fest in Oct. It was my understanding they were from CA. I’ll have to check that out!
Chocolate research! Oh my! I don’t think I’ll tell my husband about chocolate and bacon because he would really want to find a recipe for that! I’d just settle for some really high quality chocolate myself. Maybe I’ll wait until after breakfast.
As one of the other commenters mentioned, have some chocolate with your morning coffee. Whoever invented mocha was obviously onto something.
The Chocolate Festival sounds like a lot of fun. How great to have all those different chocolate dishes available at one place.
Donna, it was a little like being a kid in a candy store. Now I wish I had my 3 unused tastings — for breakfast!
What a delicious way to spend an afternoon! Thanks for taking us along.
It definitely was and I do recommend skipping lunch if you have the opportunity to attend an afternoon chocolate festival.
Love the style of striking through a word or phrase. May adopt that in one of my posts … as for chocolate .. well you said it all
Someone emailed me to warn me that I had left my “strike-outs” visible. I’m not sure everyone “gets” the convention 😉 Hopefully, most people understand that it’s meant to be humorous.
How fun, I love Chocolate and I love Doreen. Isn’t her book great? I would have loved to have been there with you two. I know it would have been a blast. My hope is that one day I will be able to attend a chocolate festival in Hawaii (like the one in May) sometime in the future. Who knows, you and Doreen might be there too. 🙂
Susan, a blogger meet up at the Hawaii Chocolate Festival on the Big Island in May — how cool would that be? Stranger things have happened. 🙂
That would indeed be awesome, Susan! I won’t make if to the Big Island chocolate Fest in May, but I will be writing about the venue (I ‘m here right now at the Fairmont Orchid in Kona where it will be held) but if a all goes well, I may make it back here next year.
Thx so much for the lovely comments about my book.
It is so nice to hear about this festival, and as I know Doreen quite well, it doesn’t surprise me at all that she could wax eloquent for an hour–or more–on the ins, outs, lows, and highs of chocolate.
I hope Mr. Excitement enjoys his chocolate and that you both enjoy the book.
It would be so great to be at a chocolate festival with Doreen (and you) or perhaps go on one of her planned “Chocolatours.”
Hi Christine! Nice to see you here on Suzanne’s blog.
Yes, it would be great to do a Chocolatour with you!
Please don’t remove the “strike-outs” from your stories. It adds just another chuckle to your interesting sentences. I was thinking Hawaii was the place for sunsets, Kona coffee, pineapple. I never gave it a thought to focus on chocolate. Now I’ve learned another reason for loving those islands.
Ironically, Hawaii doesn’t even grow pineapple for export any more. It can be cultivated much more cheaply in central America. Cacao cultivation is a relatively new industry for Hawaii. Hopefully, they will continue to grow the agricultural side of production and start adding the manufacture of chocolate (the confection) too.
Believe it or not I’m not much a sweets eater. But, when I do get The Tooth I go way overboard. This had to be fun for you to attend, Suzanne…but too much chocolate for moi! I’m fascinated and I always like to see what cooks can combine it with. Like sweet and savory. Great to see a post from you, our friend! 🙂
Mike, I did see some chocolate chilli as a taste option. Actually, that’s not such an out there combo. The Aztecs used it and they still use it in Mexico in mole sauce. Thanks for stopping by.
Delicious writing, but I can’t even think of lunch now!
Skip lunch. Eat chocolate!
The chocolate looks great. I would love to attend a festival like that one day.
Jason, if you keep traveling, you are likely to stumble upon a chocolate festival somewhere, someday — or you can head to the Big Island of Hawaii in May 🙂
Educational and yum? My favorite kind of travel destination~
I’m so glad you finally gave the good doctor his due and called him “Dr. Excitement”! I love chocolate- I’ve always said it should be a food group and now it is on one pyramid. We went to a food conference here in Santa Fe last fall the featured chile and chocolate. I know how you feel about that first “c”.
Chocolate really is supposed to be good for you—antioxidants galore. Chile—not so much.
Dark chocolate is supposed to be good for you. I do wonder how the original people who invented chocolate figured out what to combine to make it irresistible. As the commenter above noted it’s hard to see the pathway from “placenta of cocoa bean” to such a delectable treat. But we are of course glad they were visionaries! I laughed when you said you wished you had your 3 unused tastings the next day at breakfast. That was what I imagined would happen when I read you didn’t use them all – Like thinking of all the drinks you’d left unfinished when you were thirsty in class in elementary school and hadn’t drunk enough water at recess! I LOVE chocolate. Your festival reminds me of the Gilroy Garlic Festival in Gilroy, CA. I never attended, but somehow am not interested in trying the “garlic ice cream”. I’ll stick with chocolate. And yes, attending a chocolate festival appeals to me!! – though I never have. Will have to keep my antennae up for a local one.
the Aztecs mixed chocolate with chile. it was the Spanish who came up with the bright idea of mixing chocolate with sweetener. The rest, as they say, is history.
I used to visit Hawaii alot when I lived in California and have never heard of the chocolate festival. You must have had a ball with you both meeting up together. I am surprised that cacao grows in Hawaii. I don’t think of chocolate in that state because of the heat. When I go I would search out papayas and macadamia nuts, but chocolate sounds even better.
Cacao cultivation is a relatively new industry in Hawaii. They have only had the annual Chocolate Festival in Honolulu for 4 years. It’s the wetter sides of Oahu and the Big Island that have the conditions that are appropriate for cacao cultivation.
So true, Suzanne. The cocoa plantations we’ve seen on the Big Island looked way healthier than the ones we sa on Oahu. I’m really glad I had the opportunity to investigate Hawaiian chocolate. It’s been magnificent.
Oh Suzanne, you lucky lady! I am so jealous. The bacon chocolate sounds like is would taste so good. I would love to have tried the chocolate filled spring roll with peanut butter cream and vanilla ice cream, what a delicious flavour combination! I’m surprised by how unappealing the inside of a cocoa pod looks though!
I was a little leery about tasting the chocolate covered bacon, but bacon and chocolate are Mr. Excitement’s favorite foods, so I decided to give it a try and was pleasantly surprised. When Doreen explained that the white, fleshy, slimy, substance inside the cacao pod that contains the beans is called the “placenta”, it occurred to me that was a pretty apt description of what it looked like—not that I’ve actually ever seen a placenta.
I had NO idea what a cocoa pod looked like! What a cool thing to learn 🙂 And what an even cooler experience. It looks like it was tasty for all the senses; I’d love some chocolate soap!
I also realized that I had a pretty significant knowledge gap about where chocolate comes from. In urban America, we are pretty far removed from the genesis of our food.
How much better can things get? Hawaii in the winter aaaand a chocolate festival? Now add Doreen. Perfect. I’m not sure which i would enjoy more, the spring roll or the chocolate covered bacon, it sounds so yummy.
Debra, that’s what was nice about having 10 tastings included in the price of admission. I didn’t have to choose between those two!
You and Doreen certainly lead a charmed life 🙂 I had never thought about what the inside of a cacao pod looked like until the picture you featured in this post.
Jeri, as much as I would hate to attract the Evil Eye, 2014 so far has been kind of amazing.
Hi Jeri: As much as I appreciate your support, I have worked very hard as a professional freelance writer for more than 20 years and authored/co-authored four books to date. I think that hard work and dedication to my craft has earned me the opportunity to pursue my dreams as a travel writer. I have not had a “vacation” since I began travel writing as every trip is a research trip/working holiday. I’m pretty much “on” the entire time I’m away — taking pics, writing notes, conducting interviews, and yes … tasting chocolate. All for the sake of my dear readers. 🙂
That sounds like my kind of heaven, I’m a total chocoholic and I love the premise of Doreen’s blog too. I live in France where everybody’s pretty food obsessed so we get a lot of great food festivals but my favourite local one would have to be la fête gourmande in the home town of Escoffier, the chef who invented the peach melba, crèpes suzette and poire belle helène. It’s 3 days of gourmet events, cooking demos, food tastings, games, kid’s workshops etc all centered on food. I found you through #FoodieTuesday
Thanks for stopping by, Phoebe—all the way from France!
Informative and entertaining. My fourth food group !
Paul, I think chocolate is actually on some “official” food group pyramids now 🙂
This was, indeed, a mouth-watering post! Now that you and Doreen have met up, I’m eager to meet BOTH of you in person~
Irene, we meet at TBEX in June 2013 in Toronto, but we were in a session and didn’t get to hang out. Next time 🙂
That would be SUPER, Irene! We’ve encountered one another on many platforms online, it would be awesome to take it into the real world.
Small world! It’s fun to see you and Doreen in the same post. I feel a personal sense of loss that we’ll never what those last three tastings might have been. And forget domestic oil production – we should be working on domestic cacao production! Who do I call about that?!?
Meredith, funny you should say that. According to Doreen, a lot of the world’s cacao production is in politically unstable parts of the world such as west Africa and Venezuela, so chocolate makers in Europe and North America are anxious to have a domestic source.
Suzanne, you must have the life being a travel writer and blogger! I’ve never heard of a chocolate festival, that must be fun to attend. Thanks, Brandon.
Brandon, I have no complaints. My path to being a travel writer/blogger was not linear (with a detour to law school and many years of lawyering), but I am very happy to have ended up here. I am very fortunate that my husband’s work takes him all over the world and that I’m invited. It turns out that we could not have picked a better year for him to do a 3 month sabbatical in Hawaii as our hometown of Philadelphia in the USA has it’s worst recorded winter in terms of snowfall, since they’ve been keeping records.
Brandon and all: I actually have a chapter in my book about chocolate festivals of the world. You’d be surprised at how many there are! You’ll find Chocolatour on Amazon or at http://chocolatour.net. Cheers!
Spring rolls and chocolate together? Where do I order? Honestly, every chocolate morsel sounds delish! If it wasn’t so dark and cold outside right not, I would be nipping down to the store to ravage any chocolate in sight. Trust me, it wouldn’t be like any of the fancy stuff you were treated too 🙂
This is why I keep some Toll House chocolate morsels in the freezer at all times!
Oh how I love chocolate. Those treats would really hit the spot right now!
I know what you mean, Jen. In a way, it was to much of a good thing all at once
I love chocolate and I love Hawaii! And February would be a perfect time to recharge on the Vitamin D (not much of it in Seattle). I may have to see if I can get myself over there 🙂
Christina: February, Hawaii and Chocolate. Perfect together.
Great Article. This event seems to be growing in size. I have noticed an increase in the number of people growing cacao here on the BI so hopefully we will have more and more people using locally grown product.
Suzanne, it was so great meeting you in Hawaii. Want to do it again? I’m leading a Chocolatour to the Hawaiian Islands during Valentine Week in 2018. Details at http://chocolatour.net/events/. Maybe you and Mr. Excitement and some of our fellow chocolate lovers would like to meet me there? How exciting THAT would be! 🙂
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