Recipes | Media Links

Original Hawaiian Chocolate®...        
the only chocolate of its kind         
in the world!

This recipe appeared February 7, 2017 in the Hawaii Tribune Herald.

Flourless Chocolate Cake
Photo and recipe by Audrey Wilson

I made this flourless chocolate cake using the Original Hawaiian Chocolate Factory dark chocolate, Tropical Dreams Hula Cow butter, Ka‘u coffee and local Kurtistown eggs. You can make this dessert up to two days ahead, giving you time to prepare other dishes for Valentine’s Day.

Serves: 12-14

Preheat oven to 325 degrees.

Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the outside with heavy foil to cover the bottom of the pan completely.

Find a roasting pan the springform pan will fit in; boil enough water to cover the springform pan halfway once you have mixed the batter.

In a microwave, melt:

1 pound dark Original Hawaiian Chocolate

2 sticks or 16 Tbl. Hula Cow unsalted butter

1/4 cup strong Ka‘u coffee

In electric mixer, beat first on medium-low:

8 large local eggs

Increase speed to high, being careful not to allow the eggs to splash out of bowl. Beat for five minutes until pale yellow and very thick. Gently fold in one-third of egg mixture into melted chocolate mixture.

Repeat twice more with whipped eggs until no streaks remain. Place batter in prepared springform pan, set in baking pan, pour boiling water to halfway up the side of the springform pan.

Bake 18-20 minutes; do not over bake. There should be a thin crust formed over the top and an instant read thermometer inserted 1 inch from the edge should read 150 degrees. Let cool in roasting pan for 45 minutes.

Transfer to wire rack for three hours.

Refrigerate for at least 12 hours and up to two days ahead.

Thirty minutes before serving, run knife around the edge of the cake. Carefully slide, with the parchment paper still on, to platter. (My cake was firm enough that I was able to remove the parchment paper before placing it on the platter.)

Sprinkle with powdered sugar after cutting and serve on plates.

Easy to prepare and delicious to share, Dark Chocolate Ganache is a wonderful way to enjoy Original Hawaiian Chocolate®.
Courtesy of Kailua Candy Company

(use equal amounts)
Original Hawaiian Dark Chocolate
Heavy Cream

1. Heat cream in microwave until hot (approximately 1 minute on high heat).
2. Melt chocolate in double boiler.
3. Slowly pour cream into melted chocolate and stir gently with a whisk until smooth. Serve over your favorite ice cream.

Warm Brie with Raspberry Preserves & Cacao Nibs
This recipe features 100% Natural Roasted Cacao Nibs from Original Hawaiian Chocolate Factory
Serves 12

1 whole baby brie wheel
1/2 cup frozen raspberry preserves
2 tablespoons Roasted Cacao Nibs, finely ground

1. Place a complete wheel of baby brie on a serving platter.
2. Warm in a warming drawer to soften the cheese. As an alternative, warm in a microwave for 2 minutes on 50% power.
3. Thaw and pour fresh frozen raspberry preserves over the top of the brie, the dust with 2 T finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs.

Serve warm with crackers or thinly sliced baguettes

Fresh frozen raspberry preserves are bright red in color and a bit sweeter than cooked raspberry preserves. You may substitute any preserve or jelly of your choice.

Carolyn Deal
Chef/Owner DINING IN

Original Hawaiian Chocolate Roasted Cacao Nib Rub
This recipe features Estate Grown 100% Kona Coffee from The Orchards of Ka Ha Lu'u, 100% Natural Roasted Cacao Nibs from Original Hawaiian Chocolate Factory, Hawaiian Sea Salt and Hawaiian Hot Red Chile Peppers.
Serves 12

4 tablespoons 100% Kona coffee, finely ground
4 tablespoons Roasted Cacao Nibs, finely ground
2 tablespoons Hawaiian Sea Salt
1 tablespoon Hawaiian Hot Red Chile, dried

1. Mix together 4 T of finely ground 100% Ka Ha Lu'u Kona Coffee and 4 T of finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs.
2. Add 2 T Hawaiian Sea Salt crystals and 1 T finely ground, dried Hot Hawaiian Red Chili peppers.
3. Mix together and store in an air tight jar.

Generously coat a tenderloin of beef with the rub and grill
Serve with Kona Coffee and Pipeline Porter BBQ Sauce or a Port Wine Fig Sauce. Also great with rack of lamb and pork tenderloin

Carolyn Deal
Chef/Owner DINING IN

Kona Coffee & Chocolate Nib Ice Cream
This recipe features 100% Kona Coffee from The Orchards of Punalu'u, a Hawaiian vanilla bean from The Hawaiian Vanilla Company, and 100% Hawaiian Roasted Cacao Nibs from The Original Hawaiian Chocolate Factory.
Serves 12

3 cups milk
2 ounces 100% Kona coffee, coarsely ground
1 cup sugar
1 whole vanilla bean pod, split lengthwise
8 egg yolks
2 cups heavy whipping cream
2 ounces Roasted Cacao Nibs, coarsely ground

1. In a non-reactive saucepan, simmer 3 cups milk until reduced to 2 cups. Remove from the heat.
2. Add 2 ounces of coarsely ground 100% Kona coffee to the hot milk. Stir well and steep for about five minutes.
3. Strain out the coffee grounds and return the milk mixture to a saucepan over medium heat.
4. Add 1 vanilla bean split lengthwise and 1 cup sugar to the milk and stir until the sugar is dissolved, then remove from the heat.
5. In a separate bowl, whisk 8 egg yolks to ribbon stage (light and creamy).
6. Stir the egg yolks constantly while slowly adding about 1 cup of the warm milk mixture.
7. Return the tempered egg mixture to the saucepan and stir the mixture constantly over medium heat for 2 minutes. Do not boil!
8. Strain the mixture into a metal bowl. Scrape the seeds from the vanilla pod into the mixture.
9. Cool over an ice bain marie until mixture reaches 50 degrees F or less.
10. Add 2 c heavy whipping cream. Cover and refrigerate until the mixture is 40 degrees
F or less. Chilling overnight before churning, if possible, will improve the texture of the ice cream.
11. Add the mixture to an ice cream freezer. Add 2 ounces coarsely ground cacao nibs to the mixture and churn according to the directions for your ice cream maker
12. Pack the ice cream in a small container and freeze several hours until firm.

Shortly before serving, remove the ice cream from the freezer and allow it to warm slightly.

Carolyn Deal
Chef/Owner DINING IN


Grilled Scallops with Roasted Cacao Nib Dust
This recipe features 100% Natural Roasted Cacao Nibs from The Original Hawaiian Chocolate Factory and Hawaiian Sea Salt
Serves 6

1 pound scallops
3 tablespoons Roasted Cacao Nibs, finely ground
1 teaspoon Hawaiian Sea Salt
1 tablespoon extra virgin olive oil

1. Rinse 1 pound scallops and remove muscle.
2. Drain on paper towels and set aside.
3. Mix together 3 T finely ground Original Hawaiian Chocolate Factory Roasted Cacao Nibs and 1 t Hawaiian sea salt crystals.
4. Coat both flat ends of the scallops with the dust and salt mixture.

5. Either brush a grill with olive oil or add 1 T olive oil to a pan.
6. Grill or pan sear scallops over medium heat for about 1 minute per side, or until opaque and golden.
7. Drain on paper towels. Keep warm.

Plate three Scallops
Pool Port Wine & Fig Sauce around scallops
Dust with additional nib dust

Carolyn Deal
Chef/Owner DINING IN   


Courtesy of Kailua Candy Company

2008 Kona Coffee Festival - Recipe Contest Winner

INGREDIENTS (for one cake)
1 Dark Chocolate Macadamia Nut Cookie Crust (recipe to follow)
Ganache (recipe to follow)
1 pound Original Hawaiian Chocolate Factory Dark Chocolate
2/3 cup Dark Roast Peaberry Kona Coffee (brewed)
2 eggs separated
1 cup Heavy Cream

Melt Chocolate over double boiler. In a large bowl, mix melted chocolate and coffee with a wire whisk until smooth. Stir in yolks on at a time.

Whip egg white in mixer until soft peaks texture. Fold into chocolate/coffee mixture using your hand.

Whip cream (no need to clean bowl and whip). Fold into chocolate/coffee/egg white mixture until consistent texture.

Spray Spring form with cooked cookie crust in it with "Pam".

Pour on top of cooled Crust.

Refrigerate until set (overnight).

Remove from Spring form. Pour ganache over mousse. Refrigerate until firm.

INGREDIENTS for Dark Chocolate Macadamia Nut Cookie Crust
(makes one 9" crust)
2/3 cups Dry Roasted Macadamia Nut Chips
2-2/3 oz. Original Hawaiian Chocolate Factory Dark Chocolate - melted
2-2/3 oz. unsalted butter
¼ cup Brown Sugar
½ cup White Sugar
1 egg
Splash of vanilla
2/3 cup All Purpose Flour
½ tsp. Baking Soda
¼ tsp. Salt

In mixing bowl, beat butter until creamy. Gradually add the brown and white sugars and beat until light. Add the egg and beat well. Beat in the melted chocolate and vanilla.

Stir the flour, salt and baking soda into the chocolate mixture until well blended. Fold in Macadamia nut chips.

Put dough into 9" spring form pan (bottom lined with parchment paper).

Cook in preheated oven (375 degrees) 7-9 minutes. Cool before adding mousse.

INGEDIENTS for Ganache
2 oz. Original Hawaiian Chocolate Factory Dark Chocolate - melted
2 oz. Heavy Cream

Heat cream in microwave until hot (1 minute high). Pour on top of melted chocolate and stir gently with a whisk until smooth.


By the Hukilau Lanai Restaurant
Serves 8

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

1. 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.
2. 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.
3. 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.
4. Whisk the egg mixture into the melted butter and chocolate. Sift the flour into the batter and whisk to incorporate.
5. Scoop a heaping half cup (5 ounces) of batter into each ramekin. Refrigerate the batter until ready to bake.
6. 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.
7. Let the cakes cool for a minute or two for easier handling. Run a knife around the rim of the ramekin to loosen.
8. Place a plate on the top of the dish and flip them over together. Lift off the ramekin 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 Steven Arakaki
Serves 12

30 oz. whole milk
1 oz brown sugar
4 oz Arborio rice
1 oz butter
1 cinnamon stock
8 oz dark Original Hawaiian chocolate

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.


From Alan Wong

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

1. 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.
2. 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.

by Hector Wong of Presented at the 2012 Hawaii Avocado Festival

A favorite way to bake with chocolate is on the Chocolate Oblivion Truffle Torte (Cake Bible, 1988). i styled 10 versions of essentially the same cake, but now i depart far and sabotage the recipe: using avocado as butter. this cake feels like biting dark chocolate in heaven.

The Chocolate Avocado Oblivion is as dark and dense as it gets. best enjoyed naked. a drizzle of passion fruit jelly on the plate makes a good marriage. plus a dollop of Koloa Rum whipped cream becomes a menage a trois.

Enjoy warm, at room temp, or chilled. you will experience the same victim 3 different ways!

My favorite chocolate comes from >>

• chocolate, dark 60%: 454 gr
• avocado, finely pureed: 227 gr
• eggs: 300 gr

My recipes are measured in grams because it is easier and faster. you don't need to know what a gram is, just think of it as a number that goes up one by one, without using fractions! kitchen scales are widely available, inexpensive, and easy to use.

• a kitchen scale
• a stand mixer with whisk and beaterblade
• 8" springform pan lined with parchment, inside a 9" silicone pan on a 12" pan with a 1" water bath.

1- place glass bowl on scale, weigh chocolate. melt in microwave, 15 second intervals, stirring. retun bowl on scale, weigh avocado, stir.

2- place mixer bowl on scale. weigh eggs. heat over bowl of simmering water until human groin temp, stir by hand with the mixer whisk.

3- whisk at high til tripled in volume, minimum 5 mins.

4- add chocolate mix. with beaterblade, beat speed 1 until uniform, 30 secs. volume deflates half.

5- bake 425 oF, covered with foil, til 150 oF, 30 mins. cool completely, refrigerate overnight, unmold.


1- CHOCOLATE AVOCADO MILK OBLIVION: replace half of the dark chocolate with milk chocolate, such as Original Hawaiian Chocolate Factory milk chocolate 38%.

2- CHOCOLATE AVOCADO SWEET OBLIVION: replace all of the dark chocolate with semisweet chocolate such as chocolate chips commonly used for cookies. increase the eggs to 325 gr. cut and serve well refrigerated.

by Carolyn Deal, Chef/Owner

This recipe features Original Hawaiian Dark Chocolate - Serves 12

1 pound sweet potato, peeled & cubed
4 whole egg yolks
1 cup Greek Yogurt
3/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamon, ground
1 whole vanilla bean pod, split in half
1/2 teaspoon salt
4 ounces Original Hawaiian Chocolate Factory dark chocolate, chopped
1/4 cup whipping cream
2 tablespoons Kahlua
1 cup pecans, toasted
2 tablespoons cane syrup
1/2 teaspoon Hawaiian Sea Salt
Cacao Nib Chocolate Graham Cracker Crust

Preheat oven to 350 F


1. Steam peeled and cubed sweet potatoes in a steamer basket for about 20 minutes until fork tender.

2. Mash with a potato masher; then add to a mixer with a paddle attachment.

3. Add 1 c plain Greek Yogurt, 3/4 c brown sugar, 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t cardamom, vanilla seeds scraped from the bean pod and 1/2 t salt.

4. Mix sweet potatoes anad other ingredients with the paddle until smooth. Set aside.

5. In another mixing bowl whisk 4 egg yolks to ribbon stage.

6. Add yolks to sweet potatoes and mix until combined.

7. Ladle mixture into prepared Cacao Nib Chocolate Graham Cracker Crust.

Set aside.


8. In a double broiler over low heat, melt 4 ounces of Dark Original Hawaiian Chocolate.

9. In a small sauce pan, simmer 1/4 cup whipping cream with 2 T Kahlua.

10. When chocolate is melted, whisk cream and Kahlua into chocolate.

11. Drizzle on top of the sweet potato pie and lightly cut into top with a knife to make swirls of chocolate.


12. Toast 1 c coarsely chopped pecans.

13. Toss with 2 T cane syrup and 1/2 t Hawaiian Sea Salt

14. Spread pecans over top of sweet potatoes.

15. Bake at 350 F for 45 - 50 minutes. Custard should still wiggle in the center.


Remove pie from spring form pan

Slice and serve with a scoop of vanilla ice cream with cacao nibs sprinkled on top

Media Links

2018 Luxury Tour Guide Americas

Awards Winner

SoCal Restaurant Show (the ultimate locals’ guide to food, restaurants and beverages) Featured The Original Hawaiian Chocolate Factory May 13, 2017. Click Here to see the feature and hear the PodCast.

Go Visit Hawaii - Touring the Original Hawaiian Chocolate Factory Farm on Hawaii (Big) Island - Click Here for article

KHON2 News Video: Hawaii Island Week: Original Hawaiian Chocolate Factory Click Here for Video

Living808 Video (Scroll down to bottom of page: Original Hawaiian Chocolate Factory Click Here for Video

Edible Hawaiian Islands magazine - For the Love of Chocolate April 9, 2015 ... Click Here for article

A visit to the Original Hawaiian Chocolate Factory by Doreen Pendgracs, June 3, 2014 Click Here for story; November 12, 2014; "Original Hawaiian Chocolate Factory only do-it-all cacao company in U.S."; Click Here for story

Smarter Travel; June 13, 2014; "Big Island Bounty: A Tour of Hawaii's Best Food and Farms" Click Here for story

Travel Age West; July 21, 2014; "Specialty Farm Tours on Hawaii Island" Click Here for story

Expedia Viewfinder; July 17, 2014; "Discovering sweet and savory delights with the family on Hawaii's biggest island" Click Here for story

Cookie Traveler; August 20, 2014; "Kona Biscotti" Click Here for story

Chocablog - The Chocolate Blog: Original Hawaiian Chocolate Factory ... Click Here for article 

National Culinary Travel | Examiner: Immigrant fruits, a tale of Hawaii grown coffee and chocolate ... Click Here for more  

Grassroots News (YouTube): 2013 Big Island Chocolate Festival - Cocoa Farm Tour ... Click Here for more  

Sonia Tastes Hawaii: 2014 Ranchers Dinner at Sam Choy's Kai Lanai ... Click Here for more  

NonStop Online Entertainment Honolulu: Did this: Hawaii Island Rancher's Dinner ... Click Here for more

Tasting the ‘aina: Kona coffee and chocolate ... Click Here for more

Big Island Now: Everyone's a Winner at the Big Island Chocolate Festival ... Click Here for more  

Butterfly Diary: On The Big Island Hawai'i, a Bean to Bar Chocolate Paradise ... Click Here for more  

Answers: Top 5 Hawaiian Chocolate Manufacturers ... Click Here for more  

US City Traveller:  

Chocolate & Beer: Top 10 Tours in America: 2. The Original Hawaiian Chocolate Factory—Kailua-Kona, Hawaii You can't go wrong when starting with The Original Hawaiian Chocolate Factory—a favorite local and independent chocolatier of Kailua Kona. Hawaiian chocolate is divine, but this factory is an absolute heaven for chocolate lovers. The staff walk you through ... Click Here for more

Honolulu Star Advertiser:

Cooper couple grows cacao, sells chocolate far and wide - Hawaii News - Honolulu Star-Advertiser May 16, 2014 Part 1 ... Click Here for more

Cooper couple grows cacao, sells chocolate far and wide - Hawaii News - Honolulu Star-Advertiser May 16, 2014 Part 2 ... Click Here for more

Cacao celebration Go cuckoo for all things cocoa at Dole Cannery's first chocolate fest ... Click Here for more

National Culinary Travel: 

Immigrant fruits, a tale of Hawaii grown coffee and chocolate ... Click Here for more

Travel Pen and Palate: 

Coffee and chocolate and Hawaii and a recipe ... Click Here for more

Conde Nast Traveler: 

Factory Tours That Will Give You A Chocolate Fix ... Click Here for more

The Cooking Ladies: 

Geckos Like Chocolate, Too. But Not At The Same Stage Of The Chocolate Process As We Do ... Click Here for more


10 great places to get drenched in chocolate


Peachy's Pantry: Original Hawaii Chocolate Milk Chocolate Plumerias Recommended

Original Hawaii Chocolate Criollo Dark Chocolate Rocks the World of Peachy's Pantry Panelists

Roasted Cacao Nibs by Original Hawaiian Chocolate Recommended

One Pound Dark Chocolate Bar from Original Hawaiian Chocolate Recommended


From Pod to Bon-bon, Island Cacao


Hector's 7-Tier Chocolate-Avocado Oblivion Cake


"Good Eats" with Alton Brown watch episode Turn on the Dark

Mover and Shaker Picture of the Week: 

Mover and Shaker Pam Cooper and Jacques Torres!


OHCF & Kailua Candy Company on Chichin Puripuri


Entrepreneuring couple earns honor

Genny Wright-Hailey column

Tropical Fruit Trees


Local chocolate factory celebrates ten sweet years

Cacao: Hawaiian Chocolate Industry Becoming Sweeter


Made in the USA Hall of Fame Awards Celebrates Excellence in USA Manufacturing

Made in USA Certified Nomination Click to read

Hawaii Business Magazine: 

Hawaii's Vertically Integrated Small Businesses

Sweet Leisure:  

World's Best Chocolate Torte Click to read

Chocolate Reviews: 

Fabulous Review of our Criollo Dark Chocolate Bar Click to read review

Peter Greenberg Worldwide:  

Peter discusses the Original Hawaiian Chocolate Factory on his radio show Click to visit website then click to hear audio

Los Angeles Times:  

Hawaii's Kona Coast beckons with a growing food scene to savor - April 19, 2014 Click to read article

Hawaii's Newest Crop - Chocolate, April 18, 2010 by Jay Jones Click to read article

New York Post:  

Chocolate World By Chris Bunting
Click to read article

Culinary Media Network's Interview:  

The Original Hawaiian Chocolate Factory. Click to hear audio.

Spirit of Aloha Magazine: 

January 2001 (PDF Document)
Click for Page 1 | Click for Page 2

Honolulu Star-Bulletin: 

April 2001 (PDF Document) Click for Article

Kona Views Magazine: 

June / July 2003 (PDF Document) Click for Article

Hana Hou Magazine:  

April / May 2004 (PDF Document) Click for Article

Edible Hawaiian Islands Magazine: 

Fall 2007 (PDF Document) Click for Article

Big Island Traveler Magazine:  

May-Aug 2009 (PDF Document)
Click for Page 1 | Click for Page 2 | Click for Page 3

West Hawaii Today: 

September 2008
Click for Page 1 | Click for Page 2