First Friday Hawaii
Event Calendar Item
First Friday at Madre Chocolate - First Friday Feasting Fiesta
Date: Friday - 4/7/2017
Time: 6:00pm - 11:00pm
Downtown / Chinatown
8 North Pauahi St.
Honolulu, HI 96817
First Friday Feasting Fiesta
Once again Madre will open it's inner workings to share Art, Music, and the best Chocolate this island has to offer plus new food offerings. A vast array of endorphin releasing creations - to tantalize your tatserbuds, excite your ears, Stimulation for your eyes as well... and of course your favorite flavors of Cacao, Hot Chocolate, and Freshly brewed Vanuatu Kava.
For the first time we'll have renownwed local chef Jamal Lahiani of 39 Hotel and Bevy just back from an inspiring trip to Morocco, serving up his creations including Kailua-grown Hoja Santa leaf wrapped fish, coffee rubbed chicken, mole noodles, and vegan Waiahole ginger citrus ice cream, all up front with his grill "Black Betty" drawing you in for more sights, sounds, and samples....
7:30-9pm Scott Koko
Contemporary mashups to fit your style and mood, Koko as his friends call him creates combinations of songs that delivers a variety of top hits with his own unique flair.
9-10:30 Nikki Nocturnal
A beautiful voice to match her usual wit and charm, Nikki performs with a crystal clear clarity that carries with it the emotions of each note to both stir and uplift the heart. Joining her Cody on the jinbei.
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ABOUT MADRE CHOCOLATE
Welcome to the World of Chocolate Straight from its Origins
At Madre Chocolate, our quest to make truly amazing chocolate is driven by a passion to inspire greater appreciation among consumers for the rich cultural heritage and ecological diversity surrounding cacao. We aim for our selection of organic, fair trade chocolate bars to connect chocolate-eaters directly to the source, and in doing so to contribute to the well-being of cacao farmers and their communities.
Our chocolate is carefully made bean-to-bar in Kailua, Oahu, Hawaii from lightly processed cacao that preserve many healthy antioxidants while still providing a rich, deep flavor you can enjoy while feeling good. In most other chocolate, fermenting and roasting the cacao destroys many of the antioxidants. We also use many high-antioxidant fruit and spice flavors that are traditional ingredients of the Aztec, Maya, and Olmec tribes that invented chocolate, to both preserve their cultural heritage and give you that original taste.
Cofounder and Chocolate Production Manager
Dave is a bicontinental chocolate maker, avid traveller, and promoter of all things delicious.
After working on rural development and environmental justice issues in cacao growing regions of Ecuador and Bolivia for many years, David was living half the year in the epicenter of chocolate in Mexico, Oaxaca City.
He tasted many excellent, traditional drinking chocolates there, but couldn't find a fine eating chocolate that gave testimony to Mexico's long love story with cacao and he saw an opportunity.
His excitement only grew when he saw the potential for a chocolate company with a social mission to make a positive impact on the lives of cacao farmers and their communities.
Cofounder and Chocolate Flavormeister
Dr. Nat Bletter has 15 years of experience in botany, documenting exotic fruits and vegetables, gathering food in the wild, herbal and traditional medicine, and exploring Asia, South America, Central America, and Africa.
He has a Ph.D. in Ethnobotany from the City University of New York and New York Botanical Garden, where he researched medicinal plants of Peru, Mali, and the Guatemalan Mayans, ethnobotany, taste-modifying plants, and stimulant plants such as cacao, which has spurred him to start a traditional-ingredient, high-antioxidant, artisinal chocolate company Madre Chocolate.
He will co-lead a culinary, medicinal plant, and music tour of Bali in August, where he has spent many months exploring the landscape, music, fruits, food and medicine since 1994. He now works at University of Hawai'i Manoa researching plants and migration in Thailand and Laos, and making chocolate from scratch.
Beyond Sustainable: bringing you cacao and chocolate direct from its roots, ecologically
We purchase raw, fermented beans directly from farmers and cooperatives that we then roast and process in small batches to craft our chocolate bars. Fermentation is a vital step to bring out the complex chocolate flavors and fruity notes in the cacao bean. Getting well fermented beans is a huge challenge for farmers and chocolate-makers, because the the process has to occur within a couple weeks of picking the cacao, which is usually before the product is shipped off to another country for resale and then processing. The amazing thing about making chocolate in Hawai'i is that we can work closely with cacao farmers to dial in the fermentation and drying process for great tasting chocolate. Many cacao farmers in the Latin America and Africa have never tasted the chocolate made with their beans. A couple of weeks after we get beans from a farmer, we're back at the farm tasting the chocolate and comparing notes on what we'd like to improve to really make their beans shine.
Direct trade, where we get to know every farmer we buy cacao from, goes well beyond fair trade in that we see every farm we buy cacao farm, see the conditions of the people and the ecology on the farm, rather than going through a middle man with overhead costs. This way we can ensure that each and every cacao farm we work with are treating their land, plants, animals, and people well, and we can be confident that we are giving you truly sustainable chocolate that we see through every step of the process.
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- RELATED LINKS
- Madre Chocolate
At Madre Chocolate, our quest to make truly amazing chocolate is driven by a passion to inspire greater appreciation among consumers for the rich cultural heritage and ecological diversity surrounding cacao.
8 North Pauahi St., Honolulu, HI (View Map)
Single origin dark and flavored chocolate bars including chipotle allspice, hibiscus, amaranth, rosita de cacao, passion fruit, pink peppercorn, triple cacao, and many more enticing flavors.
International Chocolate Awards 2012 US Gold, Americas Silver, World Silver medal
Good Food Awards 2013
Northwest Chocolate Festival 2012 inclusions silver
Big Island Chocolate Festival best bean-to-bar 2012 & 2013
Best of Honolulu 2013 best chocolate & best chocolate curriculum
8 North Pauahi St.
Honolulu, HI 96817
(between Nuuanu and Smith st.)
Open Monday-Wednesday, 11 am-6 pm
Thursday-Saturday, 11 am-8 pm
20-A Kainehe St
Kailua HI 96734
Open Monday-Friday 11 am-7 pm,
Saturday 11 am-6 pm, Sunday 10 am-6 pm.
Please call 808-377-6440 if you have any questions.
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