HANALEI — The smell of vanilla beans and roasted coffee, blended with fresh roses created an aromatic atmosphere for Valentine’s Day at a chocolate workshop in Hanalei. About a dozen chocolate enthusiasts journeyed from as far as Kalaheo on Saturday
HANALEI — The smell of vanilla beans and roasted coffee, blended with fresh roses created an aromatic atmosphere for Valentine’s Day at a chocolate workshop in Hanalei.
About a dozen chocolate enthusiasts journeyed from as far as Kalaheo on Saturday to participate in the five-hour intensive workshop all about cocoa, taught by Koa Kahili, cacao farmer and chocolate maker of the Garden Island Chocolate Company.
The sweet aroma of chocolate lingered in the air as Dr. Christopher Lyden, one of the participants Saturday, reminisced of his travels to France.
“I had chocolate while I was there and it was really good chocolate,” he said. “In the morning, you would either have espresso or chocolate chaud which is not hot chocolate like we have, it’s not a powder, it’s melted chocolate with a pitcher of hot milk and you combine them as you wish.”
Lyden said he has also been flirting with idea of planting cacao on his property which was just one of the reasons he decided to participate in the workshop.
“When I read about this yesterday, I thought it would be really great to learn everything there is to know about cacao and chocolate,” he said.
Lyden was part of the group of chocolate admirers gathered on cupid’s holiday to taste, as well as make, the three types of theobroma cacao, “the food of the gods,” at a private residence in Hanalei. Dark chocolate made with organically grown cacao, as well as truffles and coconut ganache were savored by all.
Kahili’s workshop not only included the tasting and making of the cocoa plant which was once highly regarded by ancient Mayans, but also delved into all aspects of growing the plant, its history, as well as its sustainability.
According to his Web site, sustainable agriculture refers to the ability of a farm to produce food indefinitely, without causing severe or irreversible damage to ecosystem health; something which he believes is well integrated in his business practice.
“We do everything from planting the trees to making the finished chocolate,” said Kahili. “I planted my first tree about five years ago and for the last two years we’ve been harvesting and doing research and development and just figuring out how to ferment and the exact, perfect way to dry because it’s unique to Kaua‘i.”
Last year alone, Kahili started more than 4,000 trees across the island.
“We sell the tree starts and offer the full service of installing orchards. We come out and see what the soil is like and what the wind is like, more importantly, because the plant doesn’t like wind,” he said. “The business is a complete service in terms of everything involved, from growing it to the finished bar.”
Kahili added, “Everything is experimentation, everything is different.”
Chocolate lovers can expect more workshops to be offered in the near future and may visit www.gardenislandchocolate.com for more information.
If a craving for homemade island grown chocolate arrives before then, Garden Island Chocolate Company sells their 80 percent cacao bars to stores across Kaua‘i including Papaya’s in Hanalei and Vim ‘n Vigor in Lihu‘e.
• Coco Zickos, business writer, can be reached at 245-3681 (ext. 251) or czickos@kauaipubco.com
