Expand your theobroma horizons during a day of workshops on
growing and processing cacao and making chocolates.
Local cacao farmers and chocolate makers will share their knowledge gained from years of experience in farming, fermenting, and drying cacao and making bean to bar chocolate.
Complete the day with chocolate, of course!
An hour of tasting, socializing, and networking will end the day on flavorful notes of
Hawai'i Island chocolate.
Cacao and Chocolate Workshops
Sun, Apr 14Hilo Hawaiian HotelApr 14, 2024, 8:30 AM – 4:00 PMHilo Hawaiian Hotel , 71 Banyan Dr, Hilo, HI 96720, USAAll-day pass for cacao farmers, processors and chocolate makers
Our All-Day Pass includes two tracks of information in concurrent sessions: one for cacao farmers/processors and one for chocolate makers.
Local cacao farmers/processors and chocolate makers will summarize their experiences and provide "how-to" tips, including information on how they grew their businesses. In addition, Greg D'Alesandre, who has traveled the world sourcing cacao, will speak about cacao quality. Attendees can choose presentations from one or both tracks for the $22 ticket. The day will conclude with a social hour of chocolate tasting, a time for conversation and networking with other attendees.
We are grateful to be able to offer these workshops at an attractive price due to the generous contributions of Hawaii County Research and Development, our sponsors, and our presenters.
Tickets can be purchased in advance on this web page and will also be sold onsite during the first day of the Expo (Saturday, April 13).
Please be aware that topics and times may change. On Saturday April 13, join us at the Expo or visit this website to view any last-minute schedule changes.
Lunch may be purchased at nearby restaurants or bring your own lunch and eat it at one of the beautiful parks near the hotel.
Workshop Schedule:
8:30 Check-in (All)
8:50 Welcome and Blessing (All) - Patrick Merritt, EHCA
Cacao Cultivation & Processing (Room 1)
09:00 Growing Cacao - Phil Mees, Kai Ikena Orchards
10:00 USDA Programs for Cacao Growers - Laila Jayyousi & Denise Salmeron, NRCS & USDA Rural Development Agency
11:00 Developing Agritourism on Your Farm - Susan Bassett, Mauna Kea Cacao
Chocolate Making (Room 2)
09:00 Startup Chocolate Making - Hugh Sage & Claranne Knittel, Makai Chocolate
10:00 Bean-to-Bar-to-Store - Rachel Laderman & Dan Kelly, Hakalau Chocolate
11:00 Tempering Chocolate - Alex Wessinger & Maddy Smith, Kokoleka Chocolate & Cocoa Rose
12:00 - LUNCH (All) - on your own, on or off premises
Cacao Cultivation & Processing (Room 1)
1:00 Cultivation & Processing Panel Discussion Q&A - Panelists
2:00 Fermentation & Drying - Colin Hart, Honoli'i Orchards
Chocolate Making (Room 2)
1:00 Identifying & Purchasing Quality Cacao - Greg D'Alesandre, Dandelion Chocolate
2:00 Chocolate panel Discussion Q&A - Panelists
3:00 Chocolate Tasting Social & Networking (All)
3:45 Conclusion & Farewell (All) - Patrick Merritt, EHCA
4:00 Conference End (All)