Guittard Chocolate Co. with Clark Guittard

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee.  Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars.  Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. Dr Nat is our guest with a ripe cacao pod in hand.“Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au. Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”Sean Newman joins us with a cup of freshly-brewed Kona coffee at the ready.Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our concluding guest providing an overview of this expansive resort property.“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s a very special show for April 12th as after a 2-year absence we’re returning to the 12th Big Island Chocolate Festival. The Festival is a chocolate lovers paradise celebrating that Hawaii is the only place in the United States where cacao, the base of all premium chocolate, can successfully be grown commercially (and typically by small Family farmers.) Our accommodating and gracious hosts are The Big Island Chocolate Festival and the Hilton Waikoloa Village.The annual festival offers chocolate-themed culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a cacao farm tour and a festive walkaround evening gala with salivating chef-created savory and sweet culinary stations, chocolate fountain, entertainment, DJ dancing and a silent auction. At the 5:30-9 p.m. Saturday gala, guests can enjoy unlimited wine, beer, special edition Ola Brew chocolate seltzer and beer, iced tea and coffee.  Also on the menu is a college culinary competition where the next generation of Hawai‘i culinarians showcase their sweet and savory skills utilizing chocolate and the cocoa bean. Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. He joins us. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous premier bakeries and resorts and also is a seasoned instructor in France and the U.S. Chef Stephane is a popular, repeat presenter at the Big Island Chocolate Festival. Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 lush acres on the Kohala Coast on The Big Island of Hawaii since January of 2022. Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions. Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu. Chef Frederic Hoffmann takes a break from his busy kitchens to join us.Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy,” Ben Lillibridge joins us.“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience. The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier. 5th generation Guittard Family member Clark Guittard is our guest.Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars.  Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually...

Chef Stéphane Tréand, M.O.F. Patisserie is a native of France and international pastry shop consultant. Chef Stéphane holds the prestigious title of M.O.F. Patisserie (Meilleur Ouvier de France), meaning “Best Craftsman in France” and was named World Pastry Champion in 2008. He has served as pastry chef at numerous bakeries and resorts and also is a seasoned instructor in France and the U.S. A popular, repeat presenter at the Big Island Chocolate Festival, Chef Stéphane provides a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will present an engaging demonstration on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala. It’s always an eye-popper. Chef Stéphane takes a break from tempering chocolate to join us.

Frederic Hoffmann has been the Executive Chef at Hilton Waikoloa Village resort located on 62 acres on the Kohala Coast on The Big Island of Hawaii since January of 2022.Chef Hoffmann guides the Resort’s 12 dining outlets, including the flagship Kamuela Provision Company (KPC), Nui Italian, Kona Tap Room, Lagoon Grill and the Legends of Hawai‘i Luau. He also oversees all on-site catering functions.Previously Chef Hoffmann served as the executive chef at ‘Alohilani Resort Waikiki Beach on O‘ahu.Chef Frederic Hoffmann takes a break from his busy kitchens to join us.

Malama Mushrooms is a family-owned, superfood mushroom company based in Kona, Hawaii. Their modest mission is to share the health & wellness benefits of superfood mushrooms with the world.  'Malama' is the Hawaiian word for protect, preserve, and nurture. That’s the ambitious motto for what Malama Mushrooms does. Founder, CEO and “Funguy” Ben Lillibridge joins us.“Malama first fruited in 2015 as a small farm in Kona, Hawaii when Ben produced his first Hawaiian-grown mushrooms while living on a farm in a mango-tree house. He started by utilizing a underground lava-formed cave to cultivate the first mushrooms of the business and fast forward to today, he has wrangled in his family & friends to help his mushroom mission of creating & sharing fung-tional superfood mushroom products that integrate easily into your daily routine and to support your overall health and wellness.”  

“With a precise palate and a commitment to the chocolate craft, Guittard Chocolate Company (Burlingame, CA – based) has crafted the world’s best chocolate for five generations. Guittard sources single origins for their exclusive flavors and attributes and customize blends and formulas to deliver a premium chocolate experience.” “The extensive Guittard Chocolate line includes delicious baking, eating and drinking chocolate for professionals and home cooks.” They even have a state-of-the-art chocolate studio in Los Angeles devoted to educating culinary professionals and overseen by an internationally acclaimed Pastry Chef and Chocolatier.“Whether you’re looking for an exciting tasting journey or the perfect 70% for a favorite recipe, Guittard has a chocolate for you.”5th generation Family member Clark Guittard is our guest.

Dr. Nat Bletter is the Founder and Chocolate ‘flavormeister’ of Madre Chocolate, based on Oahu. “Madres purchases raw, fermented beans directly from farmers and cooperatives to roast and process in small batches to craft its chocolate bars.  Nat was inspired to start his traditional ingredient and artisanal chocolate company after researching plants such as cacao while working on his doctorate in ethnobotany. He also works at the University of Hawai‘i Manoa researching plants and making chocolate from scratch. For The Big Island Chocolate Festival Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition.” Dr Nat is our guest with a ripe cacao pod in hand.

Sean Newman is the Director of Food and Beverage at the Hilton Waikoloa Village. He oversees their 12 busy restaurants and lounges including Legends of Hawai’i Lu’au.“Sean is a senior food and beverage operations professional with extensive background in Hotel Management, resort/hotel renovation, guest services and all facets of the Revenue Management process. He is skilled in managing large teams to include executive level staff, managers and support staff while developing long-term business relationships.”Sean Newman joins us with a freshly brewed cup of Kona coffee at the ready.

Matthew Lane is the Rooms Director for Hilton Waikoloa Village on the Big Island of Hawaii, the host hotel for our broadcast celebrating The Big Island Chocolate Festival. Matthew is our guest providing an overview of this expansive destination resort property.“Hilton Waikoloa Village is an oceanfront resort overlooking Waiulua Bay on the Island of Hawai’i. Surrounded by breathtaking tropical gardens and abundant wildlife, the property has 12 restaurants and lounges, 27 holes of championship golf, a stadium tennis court and the only interactive dolphin program on the island.”“Guests who wish to immerse themselves in the island’s culture can take in lei making and ukulele lessons and tour historic petroglyph sites along with many other activities. Travelers can even explore the resort along a museum walkway or by riding in leisurely trams between the lobby and towers.”