Choose your tickets
Saturday
VIP Admission (5 pm entrance) - Sat ticket
Avoid the crowds with Early VIP Access, a private wine bar, and reserved table seating. Special 2-Pupu Pairing with speciality cocktail/mocktail option: Speciality 2 Savory Pupu Menu (VIP Only): Keawe Smoked Cocoa Sea Salt Striploin (Mauna Kea Shiitake Mushrooms) & Yuzu Kosho Miso Glazed Mahi ( ‘Ulu La Chocolate Mousse) - The drink pairing will be announced soon. Limited tickets available so order them now. Trust us, they won't last long. All at the Waikoloa Beach Hotel & Spa, ballroom and courtyard. 5 pm - 9pm, 30-mins early entry - Saturday April 12, 2025
Avoid the crowds with Early VIP Access, a private wine bar, and reserved table seating. Special 2-Pupu Pairing with speciality cocktail/mocktail option: Speciality 2 Savory Pupu Menu (VIP Only): Keawe Smoked Cocoa Sea Salt Striploin (Mauna Kea Shiitake Mushrooms) & Yuzu Kosho Miso Glazed Mahi ( ‘Ulu La Chocolate Mousse) - The drink pairing will be announced soon. Limited tickets available so order them now. Trust us, they won't last long. All at the Waikoloa Beach Hotel & Spa, ballroom and courtyard. 5 pm - 9pm, 30-mins early entry - Saturday April 12, 2025
34 ticket(s) left$179.00+ Sales tax + $10.65 feeGeneral Admission (5:30 pm entrance) - Sat ticket
Don't miss the tastiest event of the season! We are back to our formal design with multiple chef booths for our 12th Annual Big Island Chocolate Festival. You'll receive unlimited tastings at at least 15 sweet and savory food booths, unlimited beer, wine and Ola Brew Spritzer, live music, DJ dancing, silent auction and more. All at the Waikoloa Beach Hotel & Spa, ballroom and courtyard. 5:30pm-9pm Saturday April 12, 2025
Don't miss the tastiest event of the season! We are back to our formal design with multiple chef booths for our 12th Annual Big Island Chocolate Festival. You'll receive unlimited tastings at at least 15 sweet and savory food booths, unlimited beer, wine and Ola Brew Spritzer, live music, DJ dancing, silent auction and more. All at the Waikoloa Beach Hotel & Spa, ballroom and courtyard. 5:30pm-9pm Saturday April 12, 2025
70 ticket(s) left$109.00+ Sales tax + $6.98 feeSaturday Tasting Demos ticket
9:30 am to 10:45 am: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Mauiʻs Wailea Beach Resort. Chef Stevie-Ray Walker is a native of Washington State where he crafted homemade pies using apples from the backyard tree. 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 technigues while sharing his method of creating new dishes. 11 am - 12:30 pm: "Chef-Level Plated Desserts Made Simple" by Chef Helen Hong, professional training in French Pastry making in Chicago and now Executive Pastry Chef at the Mauni Lani, Auberge Resorts Collection Born in Korea, Chef Helen Hong created confections for Four Seasons Resort Oahu at Ko Olina and Kona Village, a Rosewood Resort prior to returning to the Mauni Lani. 12:45 - 2:30 pm: “Creating an Artistic Chocolate Showpiece” by world pastry champion Chef Stéphane Tréand, MOF Pâtissier Chocolatier and international pastry shop consultant. Chef Tréand is a virtuoso in the creation of an array of chocolate confections and striking sculptures, captivating attendees with his expertise. A highlight of the festival, his demonstrations offer a glimpse into the sophisticated techniques of molding and tinting chocolate to architecturally construct a showpiece sculpture. This magnificent creation, a testament to his mastery, becomes a centerpiece, showcased during the festival's gala event.
9:30 am to 10:45 am: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Mauiʻs Wailea Beach Resort. Chef Stevie-Ray Walker is a native of Washington State where he crafted homemade pies using apples from the backyard tree. 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 technigues while sharing his method of creating new dishes. 11 am - 12:30 pm: "Chef-Level Plated Desserts Made Simple" by Chef Helen Hong, professional training in French Pastry making in Chicago and now Executive Pastry Chef at the Mauni Lani, Auberge Resorts Collection Born in Korea, Chef Helen Hong created confections for Four Seasons Resort Oahu at Ko Olina and Kona Village, a Rosewood Resort prior to returning to the Mauni Lani. 12:45 - 2:30 pm: “Creating an Artistic Chocolate Showpiece” by world pastry champion Chef Stéphane Tréand, MOF Pâtissier Chocolatier and international pastry shop consultant. Chef Tréand is a virtuoso in the creation of an array of chocolate confections and striking sculptures, captivating attendees with his expertise. A highlight of the festival, his demonstrations offer a glimpse into the sophisticated techniques of molding and tinting chocolate to architecturally construct a showpiece sculpture. This magnificent creation, a testament to his mastery, becomes a centerpiece, showcased during the festival's gala event.
28 ticket(s) left$89.00+ Sales tax + $5.94 feeAll Day Pass - Saturday (Tasting Demos & Gala) ticket
This ticket is for Saturday, April 12, 2025 with Chocolate Demonstrations & Tastings from 10 am to 2:30 pm, then the Gala General Admission 5:30 pm to 9 pm. Savings of $19 with this ticket. 9:30 am to 10:45 am: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Mauiʻs Wailea Beach Resort. Chef Stevie-Ray Walker is a native of Washington State where he crafted homemade pies using apples from the backyard tree. 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 technigues while sharing his method of creating new dishes. 11 am - 12:30 pm: "Chef-Level Plated Desserts Made Simple" by Chef Helen Hong, professional training in French Pastry making in Chicago and now Executive Pastry Chef at the Mauni Lani, Auberge Resorts Collection Born in Korea, Chef Helen Hong created confections for Four Seasons Resort Oahu at Ko Olina and Kona Village, a Rosewood Resort prior to returning to the Mauni Lani. 12:45 - 2:30 pm: “Creating an Artistic Chocolate Showpiece” by world pastry champion Chef Stéphane Tréand, MOF Pâtissier Chocolatier and international pastry shop consultant. Chef Tréand is a virtuoso in the creation of an array of chocolate confections and striking sculptures, captivating attendees with his expertise. A highlight of the festival, his demonstrations offer a glimpse into the sophisticated techniques of molding and tinting chocolate to architecturally construct a showpiece sculpture. This magnificent creation, a testament to his mastery, becomes a centerpiece, showcased during the festival's gala event.
This ticket is for Saturday, April 12, 2025 with Chocolate Demonstrations & Tastings from 10 am to 2:30 pm, then the Gala General Admission 5:30 pm to 9 pm. Savings of $19 with this ticket. 9:30 am to 10:45 am: “Using Hawaiian Chocolate to Create a Plated Dessert” by Pastry Chef Stevie-Ray Walker of Mauiʻs Wailea Beach Resort. Chef Stevie-Ray Walker is a native of Washington State where he crafted homemade pies using apples from the backyard tree. 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 technigues while sharing his method of creating new dishes. 11 am - 12:30 pm: "Chef-Level Plated Desserts Made Simple" by Chef Helen Hong, professional training in French Pastry making in Chicago and now Executive Pastry Chef at the Mauni Lani, Auberge Resorts Collection Born in Korea, Chef Helen Hong created confections for Four Seasons Resort Oahu at Ko Olina and Kona Village, a Rosewood Resort prior to returning to the Mauni Lani. 12:45 - 2:30 pm: “Creating an Artistic Chocolate Showpiece” by world pastry champion Chef Stéphane Tréand, MOF Pâtissier Chocolatier and international pastry shop consultant. Chef Tréand is a virtuoso in the creation of an array of chocolate confections and striking sculptures, captivating attendees with his expertise. A highlight of the festival, his demonstrations offer a glimpse into the sophisticated techniques of molding and tinting chocolate to architecturally construct a showpiece sculpture. This magnificent creation, a testament to his mastery, becomes a centerpiece, showcased during the festival's gala event.
15 ticket(s) left$178.00+ Sales tax + $10.59 fee
Friday
Farm Education Seminars - April 11, 2025 ticket
11 am to 12 pm: Hawai'i Keiki Museum, beneficiary, presents their educational cacao display and the students who helped conceptualize and create it. The display will stay up for the full Friday seminars and Saturday demonstrations 12:15 pm - 1:15 pm: “Best Practices for Cacao Fermentation” by Dr. Nat Bletter, Founder and Chocolate ‘flavormeister’ of Madre Chocolate. 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. In addition to this session, Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. This presentation will focus on the necessary steps and importance of proper cacao fermentation. 1:30 pm - 2:30 pm: “Taste, Tour, Thrive- Building a Sustainable Cacao Experience" by Maddy Smith, chocolate nerd and founder of Barefoot Chocolatini, a consulting agency on Hawai’i Island. In 2023, she created COCOA ROSE HAWAII, a craft chocolate company sourcing organically grown cacao and ingredients from local farms. She has judged cacao at the Big Island Chocolate Festival since 2016. In this session, Maddy will delve into how to create an engaging and educational tour experience while building a profitable and sustainable revenue model. She will also offer tips for attracting the right audience. 2:45 pm - 3:45 pm: “Growing Healthy Cacao-Controlling the Queensland Longhorned Beetle in Hawai‘i” by Stacey Chun. Hawai‘i Island HDOA Agriculture Entomologist Stacey Chun provides an informative update on arresting the most destructive insect pest to cacao: the Queensland Longhorned Beetle. Stacy will give a brief description about its biology, behavior, management and current research. Larvae of the insect tunnel through wood, weakening it and disrupting the plant’s ability to transport nutrients and water; it was likely introduced to Hawai‘i from Australia. 4 pm - 5:30 pm: The Importance of Properly Tempering Chocolate, By Stéphane Tréand, M.O.F. Patisserie, A native of France and international pastry shop consultant, 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 gives a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will do am engaging session on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala.
11 am to 12 pm: Hawai'i Keiki Museum, beneficiary, presents their educational cacao display and the students who helped conceptualize and create it. The display will stay up for the full Friday seminars and Saturday demonstrations 12:15 pm - 1:15 pm: “Best Practices for Cacao Fermentation” by Dr. Nat Bletter, Founder and Chocolate ‘flavormeister’ of Madre Chocolate. 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. In addition to this session, Dr. Bletter annually facilitates the festival’s Best Cacao Bean competition. This presentation will focus on the necessary steps and importance of proper cacao fermentation. 1:30 pm - 2:30 pm: “Taste, Tour, Thrive- Building a Sustainable Cacao Experience" by Maddy Smith, chocolate nerd and founder of Barefoot Chocolatini, a consulting agency on Hawai’i Island. In 2023, she created COCOA ROSE HAWAII, a craft chocolate company sourcing organically grown cacao and ingredients from local farms. She has judged cacao at the Big Island Chocolate Festival since 2016. In this session, Maddy will delve into how to create an engaging and educational tour experience while building a profitable and sustainable revenue model. She will also offer tips for attracting the right audience. 2:45 pm - 3:45 pm: “Growing Healthy Cacao-Controlling the Queensland Longhorned Beetle in Hawai‘i” by Stacey Chun. Hawai‘i Island HDOA Agriculture Entomologist Stacey Chun provides an informative update on arresting the most destructive insect pest to cacao: the Queensland Longhorned Beetle. Stacy will give a brief description about its biology, behavior, management and current research. Larvae of the insect tunnel through wood, weakening it and disrupting the plant’s ability to transport nutrients and water; it was likely introduced to Hawai‘i from Australia. 4 pm - 5:30 pm: The Importance of Properly Tempering Chocolate, By Stéphane Tréand, M.O.F. Patisserie, A native of France and international pastry shop consultant, 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 gives a demonstration on why it is beneficial for cacao growers and chocolate makers to understand the importance of tempering chocolate. On Saturday, he will do am engaging session on Constructing a Chocolate Showpiece, which is artistically displayed at the festival’s evening gala.
20 ticket(s) left$45.00+ Sales tax + $3.64 feeDUO - Ticket Farm Education Seminars - April 11, 2025 ticket
This is for 2 Attendees and save $30. 12:00 pm - 1:00 pm – Best Practices for Cacao Fermentation by Dr. Nat Bletter, Founder of Madre Chocolate. Learn essential steps for proper cacao fermentation and its impact on flavor. 1:15 pm - 2:15 pm – Taste, Tour, Thrive: Building a Sustainable Cacao Experience by Maddy Smith, Founder of Barefoot Chocolatini. Discover how to create engaging cacao tours and build a profitable, sustainable revenue model. 2:30 pm - 3:30 pm – Growing Healthy Cacao: Controlling the Queensland Longhorned Beetle by Stacey Chun, HDOA Entomologist. Learn about this destructive cacao pest, its behavior, and the latest management strategies. 3:45 pm - 5:30 pm – The Importance of Properly Tempering Chocolate by Stéphane Tréand, M.O.F. Patisserie. Understand why tempering is crucial for chocolate makers, with expert insights from a world-renowned pastry chef.
This is for 2 Attendees and save $30. 12:00 pm - 1:00 pm – Best Practices for Cacao Fermentation by Dr. Nat Bletter, Founder of Madre Chocolate. Learn essential steps for proper cacao fermentation and its impact on flavor. 1:15 pm - 2:15 pm – Taste, Tour, Thrive: Building a Sustainable Cacao Experience by Maddy Smith, Founder of Barefoot Chocolatini. Discover how to create engaging cacao tours and build a profitable, sustainable revenue model. 2:30 pm - 3:30 pm – Growing Healthy Cacao: Controlling the Queensland Longhorned Beetle by Stacey Chun, HDOA Entomologist. Learn about this destructive cacao pest, its behavior, and the latest management strategies. 3:45 pm - 5:30 pm – The Importance of Properly Tempering Chocolate by Stéphane Tréand, M.O.F. Patisserie. Understand why tempering is crucial for chocolate makers, with expert insights from a world-renowned pastry chef.
16 ticket(s) left$60.00+ Sales tax + $4.43 feeBean Competition ticket
19 ticket(s) left$20.00+ Sales tax + $2.34 fee
Thursday
Duo Tix - Thurs Cacao Tour (4/10/25) - In Kona ticket
This is a ticket for 2 people for the tour, normally $30 each, you save $10 to purchase this way. This will happen Thursday 4/10/25 at the Original Hawaiian Chocolate Factory in Kona off Walua Road - it is a hosted tour where you see the whole growing process to the end chocolate making process. Limited tickets available.
This is a ticket for 2 people for the tour, normally $30 each, you save $10 to purchase this way. This will happen Thursday 4/10/25 at the Original Hawaiian Chocolate Factory in Kona off Walua Road - it is a hosted tour where you see the whole growing process to the end chocolate making process. Limited tickets available.
3 ticket(s) left$50.00+ Sales tax + $3.90 feeSolo Tix - Thurs Cacao Tour (4/10/25) - In Kona ticket
This will happen Thursday 4/10/25 at the Original Hawaiian Chocolate Factory in Kona off Walua Road - it is a hosted tour where you see the whole growing process to the end chocolate making process.
This will happen Thursday 4/10/25 at the Original Hawaiian Chocolate Factory in Kona off Walua Road - it is a hosted tour where you see the whole growing process to the end chocolate making process.
9 ticket(s) left$30.00+ Sales tax + $2.85 fee
- Package
Chocolate Lovers Package (2 VIP Tix + Hotel Sat Night) ticket
This package includes a Saturday hotel night with partial view, early check in by 2 pm. It also has 2 VIP Tickets to the Festival Gala, doors open for VIP ticketholders at 5 pm. VIP Tickets will have reserved seating, special 2 savory pairing with drink pairings (mocktail option) for each exclusive to the VIP area as well as access to the 15+ Chef booths in the General area. 2 Savory Menu for VIP ONLY: Avoid the crowds with Early VIP Access, a private wine bar, and reserved table seating. Special 2-Pupu Pairing with speciality cocktail/mocktail option: Speciality 2 Savory Pupu Menu (VIP Only): Keawe Smoked Cocoa Sea Salt Striploin (Mauna Kea Shiitake Mushrooms) & Yuzu Kosho Miso Glazed Mahi ( ‘Ulu La Chocolate Mousse) - The drink pairing will be announced soon.
This package includes a Saturday hotel night with partial view, early check in by 2 pm. It also has 2 VIP Tickets to the Festival Gala, doors open for VIP ticketholders at 5 pm. VIP Tickets will have reserved seating, special 2 savory pairing with drink pairings (mocktail option) for each exclusive to the VIP area as well as access to the 15+ Chef booths in the General area. 2 Savory Menu for VIP ONLY: Avoid the crowds with Early VIP Access, a private wine bar, and reserved table seating. Special 2-Pupu Pairing with speciality cocktail/mocktail option: Speciality 2 Savory Pupu Menu (VIP Only): Keawe Smoked Cocoa Sea Salt Striploin (Mauna Kea Shiitake Mushrooms) & Yuzu Kosho Miso Glazed Mahi ( ‘Ulu La Chocolate Mousse) - The drink pairing will be announced soon.
Inclusions
- 2x VIP Admission (5 pm entrance) - Sat
Sold out$775.00+ Sales tax + $43.06 fee - Package
Big Island Chocolate Festival Package (2 General Tix + Hotel Sat Night) ticket
This package includes a Saturday hotel night + 2 General Admission tickets. Early check in by 2 pm and partial ocean view. Doors open for you at 5:30 pm. Open seating outside available for these ticket holders.
This package includes a Saturday hotel night + 2 General Admission tickets. Early check in by 2 pm and partial ocean view. Doors open for you at 5:30 pm. Open seating outside available for these ticket holders.
Inclusions
- 2x General Admission (5:30 pm entrance) - Sat
2 ticket(s) left$645.00+ Sales tax + $36.28 fee
