Celebrate homegrown chocolate over three days with activities, a farm tour, seminars and chocolate-inspired culinary chocolate creations at the 12th Big Island Chocolate Festival, April 10 to 12.
April 10: Kona’s Original Hawaiian Chocolate Factory invites guests on a guided plantation and tasting tour to learn about growing cacao and how the cocoa bean is processed, 9 a.m. to 10 a.m. Tickets are $30/person or $50/pair.
April 11: All other festival events are at the Waikoloa Beach Marriott Resort, starting with four farm seminars from noon to 5:30 p.m. Tickets are $45/person or $60/pair to attend all seminars. Schedule:
• 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. 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 Hawaii Cacao Association, 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 Hawaii” by Stacey Chun. Hawaii 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: The final day of the festival features three culinary demonstrations with tastings. Tickets are $89/person for all three. Schedule:
• 9:30-10:45 a.m. “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Maui’s Wailea Beach Resort. 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 year’s 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 Pâtissier Chocolatier 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.
The three-day event culminates with the “Cirque de Chocolate–A Whimsical World of Chocolate Wonders” gala. Guests are invited to dress up for an evening of circus-themed shenanigans, 5:30 p.m. to 9 p.m. April 12.
The evening opens with a traditional Hawaiian blessing and a dance performance and continues with entertainment featuring Polynesian fire knife dancing and hula by Tiana Productions, aerial dancing and magic by the Great Barusky, and live music by Jazz Gardners inviting dancers onto the floor.
To please the palate, booths will highlight flavorful savory and sweet chocolate-inspired delights; Ola Brew will feature specialty beverages; Volcano Winery will offer unlimited beer and wine including poured selections; and a chocolate fountain will offer fruit and pastries for dipping.
That’s not all. Place your vote for Chef People’s Choice, remember the evening at the pop-up photo booth, enjoy face/body painting, plus take part in the silent auction. Attendees can also enter to win VIP tickets for 2026 by posting photos of themselves with decorative-themed props at #bicf25.
Bidding for the silent auction is already open with proceeds benefiting these nonprofit groups — Kona Dance & Performing Arts, ACF Kona Kohala Chefs Assoc. and Hawaii Keiki Museum.
General admission gala tickets are $109/person with limited VIP experience tickets available for $179/person.
Complete information and tickets for all events are available on the Big Island Chocolate Festival website.
