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T h e O r i g i n a l H a w a i i a n C h o c o l a t e F a c t o r y
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Farmers in the Hawaiian Islands are invited to call for details about our Cacao Seedlings Program.
If you grow coffee, you can do well with Cacao trees. Pure Hawaiian Chocolate will be the next emerging Island gourmet product, and will rank with Kona Coffee in both value and demand ~ worldwide. We can help you get started with seedlings, share our knowledge of growing and caring for your trees, and even buy your cocoa beans from you at harvest time. Call for info and seedling prices: 808-322-2626 |
 Bob and a cacao seedling. |
 
The time to protect our young Hawaiian Cacao business is - NOW! We must get legislation in place that will both protect the name Hawaiian Chocolate and prevent the possible diseases and insects that could attack all our crops due to non-quarantined foreign cocoa beans.
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Kona Coffee has finally established that its name guarantees only Kona-grown product. We must now stop the use of the words Hawaiian Chocolate by those who import cocoa beans from foreign countries and only process or package in the Islands. You can help by letting our ELECTED State, Federal and County officials know that you think we need to protect our name - and assure that all of our Hawaiian crops are protected.
Mahalo for your kokua, Bob and Pam Cooper |
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Cocoa Content The cocoa content is 60% for our dark chocolate and 38% for our milk chocolate. Why? We only use 100% Hawaiian cocoa beans, unblended, to assure our chocolates' purity and quality. Shipping We do ship to the mainland using 2nd day Federal Express and US Priority mail. We ship Priority mail within the Islands. |
Farm Tours We are a working farm and are not "open to the public", however, we give tours of the Orchards and factory by appointment. It is not always possible to have a tour, but we try to educate and share our knowledge and special operation whenever we can. If you are in the Islands, you may call 808.322.2626 for more information. |
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ORIGINAL HAWAIIAN CHOCOLATE is available at these fine shops, |
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| The Big Island | ||
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Kailua Candy Company** 808.329.2522 Greenwell Farms Gift Store Island Naturals Market & Deli Merriman's Restaurant* Kamuela Coffee N Cones Mauna Lani Bay Hotel and Bungalows* |
Kona Wine Market Made on the Big Island Outlet Volcano House Gift Shop Hualalai Resort Canoe Club* Paniolo Pantry Kona Blue Sky Coffee |
Abundant Life Natural Foods Hualalai Trading Company Waimea General Store Kona Natural FoodsII-Keauhou Whalers General Store-Kings Shops |
| The Island of Kauai | ||
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Kauai Products Store Hukilau Lanai Restaurant* |
Kauai Chocolate Co. |
Miragems a Boutique |
| The Island of Oahu | ||
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Honolulu Chocolate Company Made in Hawaii Foods Kaimalino Designs* |
Pat's Island Delights Executive Chef |
The Compleat Kitchen Honolulu Coffee Company & Moana Surfrider |
| The Island of Maui | ||
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Kula Marketplace |
Honolulu Coffee Company-Shops at Wailea |
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| Mainland | ||
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Sweet Finale Patisserie* Napa Valley, CA 707 224 2444 Haydon & Company |
Bittersweet Chocolate Café Loews Coronado Bay Resort* Hawaiian Fudge Sauce** |
Bradley Ogdens Restaurant* Jack's La Jolla Grille Restaurant* Concertos in Chocolate** |
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Chef Ralp Perrazo, Pastry Chef at Bradley Ogden's Restaurant at Caesars Palace in Las Vegas, and winner of a Rising Star Award, says this about our chocolate: AT: What are your favorite ingredients? RP: Chocolate from the Original Hawaiian Chocolate Factory in Kailua-Kona, Hawaii. It's 100% grown and produced in Hawaii. Bob and Pam Cooper are the owners. Their chocolate is made from beans extracted from pods that grow on the cacao trees in their orchards. The chocolate has an excellent flavor and texture. I like that I can get my chocolate from small farmers who still care about natural and organic products. They care about their product and their customers the way I care about my desserts and everyone who tastes them. |
Warm Cake
- Prepare eight 8 oz. ramekins. Sift together a quarter cup flour and a quarter cup cocoa powder. Rub generously with butter and dust heavily with the flour and cocoa mixture. Tape out the excess. Set aside.
- Heat the butter and chocolate together, in a double boiler over simmering water, until the chocolate is completely melted. Whisk the melted chocolate and melted butter together.
- While that's heating, beat together the eggs, egg yolks, vanilla extract and sugar in an electric mixer for about 3 minutes on high speed. The mixture should not get too thick. Stop the mixing before thick ribbons appear. Too much air will make the cake rise and become fragile.
- Whisk the egg mixture into the melted butter and chocolate. Sift the flour into the batter and whisk to incorporate.
- Scoop a heaping half cup (5 ounces) of batter into each ramekin. Refrigerate the batter until ready to bake.
- The cakes should sit at room temperature for 30 minutes before baking. Bake at 425 degrees for about 11 minutes (400 degrees if using a convection oven). The cake should appear set on the outside.
- Let the cakes cool for a minute or two for easier handling. Run a knife around the rim of the ramekin to loosen.
- Place a plate on the top of the dish and flip them over together. Life off the dish and serve with a scoop of vanilla ice cream. When the cake is cut, the undercooked batter from the middle should come oozing out.
By the Hukilau Lanai Restaurant
Serves 8
INGREDIENTS
1/2 pound butter
8 ounces Original Hawaiian Chocolate
5 each eggs
5 each egg yolks
3/4 cup sugar
1/4 cup flour
1 tsp Hawaiian Vanilla Bean Co. extract
Butter, for molds
2 tablespoons flour & cocoa, for dusting
PREPARATION
Chocolate Macnut "Martini"
By Steven Arakaki, Hualalai Resort
Serves 12
INGREDIENTS
30 oz. whole milk
1 oz brown sugar
3 oz Arborio rice
1 oz butter
1 cinnamon stock
8 oz dark Original Hawaiian chocolate
PREPARATION
Combine milk, rice, brown sugar and cinnamon in a pot and stir frequently on high heat until it boils. Turn the temperature down to simmer for 12-15 minutes until rice is cooked. Pour into a bowl and add the butter. Add the chocolate and stir until all the chocolate is melted. Cool in an ice bath. Fill the martini glass half way with the chocolate rice pudding. add slices of fresh bananas and caramel sauce. Top the rest off with the macnut crème. Sprinkle with raw sugar and brulee (recipe from Alan Wong's cookbook, publisher Ten Speed Press). Serve immediately.
Macadamia Nut Brulee
From Alan Wong
INGREDIENTS
3 extra-large egg yolks
1/2 cup heavy cream
1/2 tbsp Macadamia nut liqueur
2 tbsp sugar
2 tbsp ground macadamia nuts
1/2 tbsp butter
PREPARATION
In small saucepan, slowly bring 1/2 cup cream, macadamia nut liqueur and nuts to boil. Simmer gently for 5 minutes. Meanwhile, place 3 egg yolks and 2 tablespoons sugar in the top of a double boiler over medium-low heat. Cook stirring constantly using wire whisk for about 10 minutes, or until very thick.
Add boiling cream mixture and 1/2 tablespoon of butter, stirring to combine. Remove from heat. Half-submerge the top of double boiler in a bowl of ice and stir the mixture for 2 to 3 minutes or until it stops steaming.
Ganache
- Heat cream in microwave until hot (approximately 1 minute on high heat).
- Melt chocolate in double boiler.
- Slowly pour cream into melted chocolate and stir gently with a whisk until smooth.
Courtesy of Kailua Candy Company
INGREDIENTS (use equal amounts)
Original Hawaiian Dark Chocolate
Heavy Cream
PREPARATION
ENJOY!
Mahalo for buyin' Hawaiian! E-mail us anytime! info@originalhawaiianchocolatefactory.com
