Cocoa Outlet & The Chocolate Guy Hawaii

04/25/2020

Mothers day is around the corner and nothing says "Mom I love you"' more than a box of chocolate. We have boxes of 12 assorted (Valrhona) bonbons, 4 flavors, or you can have a box of 12 single flavor, each box for a discounted price of $12. Call or email with your orders.

04/21/2020

We have lots of this magic immune booster. Stay tuned for retail packs coming shortly on https://www.cocoaoutlet.com

Got a soft spot for dark chocolate? Then you're in for some good news because it turns out that a square or two of high-cacao bitter chocolate packs quite a punch. From October...

04/19/2020

Aloha!

Cocoa Outlet is eager to announce that we will now be offering ready made baking sets! For years, Cocoa Outlet has provided the highest quality of ingredients to professionals throughout our beloved Aloha State and we are excited to bring that same quality to your home! These baking sets will come with all the ingredients you will need to make delicious treats from your home! Just add eggs and butter. Follow along with the included instructions and you will be a baking pro in no time at all. We will also be offering gluten free variations of these sets.

Currently we are offering:
Chocolate Chip Cookie Set - $14
White Chocolate Chip & Mac Nuts Set -$19
Chocolate Fudge Brownie Set - $12

To place your order please email [email protected] or call our office at (808) 324-6100.

When ordering through email please include your name, shipping address, product, and quantities, and a phone number to best reach you. Please DO NOT include any credit card infromation. When your package is ready you will be contacted for payment.

If you have any questions please feel free to email us at [email protected] or call the office.

Mahalo nui for your continued support! Please stay tuned. We will be expanding our offerings soon.

04/11/2020

Coca Outlet now offers flour, chocolate and yeast in smaller packages for home baking. Need recipes? Call (808) 324-6100

03/26/2020

Also we do sell chocolates of all percentages and brands in smaller quantities.

03/26/2020

Hi everyone, hope you are staying safe. Letting you know that we are open for business, and we also have plenty of all kinds of flour, in 5, 25 and 50 LB. But please call before coming. Mahalo

05/08/2019

Mahalo to Alicia Boada, Barry Callebaut/Cacao Barry Chocolate's Corporate Executive Pastry Chef, for her culinary wisdom at the 2019 Big Island Chocolate Festival! You go girl!

And Mahalo to all the countless chefs, pastry chefs, bakers, culinary instructors, chocolatiers, cacao farmers, culinary students and volunteers that made this year's event so successful.



Cacao Barry
Barry Callebaut Group
Kona Cacao Association

05/07/2019

04/25/2019

Big Island Chocolate Festival's Silent Auction is OPEN! BID NOW!

Remember, it's all part of our fundraiser for local non-profits!

Register then get bidding! Bidding will also take place at the 4/27 gala but don't wait! Your faves might be gone by then!

Web: https://www.biddingforgood.com/konacacao
Mobile: https://bforg.com/konacacao

04/24/2019

https://bigislandchocolatefestival.com/tickets/

There are still a few seats left for the Big Island Chocolate Festival's Organic Tequila and Chocolate Pairing! All guests receive a free TT hat as well as pairings of Tattoo Tequila's various organic selections along with bites of uniquely flavored chocolates created especially for this evening. There will also be palate-cleansing pupus.

Tattoo Tequila's CEO John Atanasio (AKA Tequila John) and Cocoa Outlet's Farsheed Bonakdar will be on hand to present this delicious offering.

04/18/2019

Looking for Easter chocolates? Cocoa Outlet has put together some colorful bags filled with an assortment of fine chocolates. We also have Valrhona Easter eggs for $15/ #. Come on by and check it out! Thursday (11:30-4), Friday (11:30-5) and Saturday (9:30-12).

04/16/2019

Looking for the perfect make-ahead Easter potluck item? Try this recipe from Valrhona Chocolate

VALRHONA IVOIRE CHOCOLATE AND CANDIED KUMQUAT HOT CROSS BUNS

INGREDIENTS

Hot Cross Bun Dough:
3 1/4 cup bread flour
1 cup sugar
1 Tbsp + 1 tsp fresh active yeast
1 Tbsp salt
zest of 1 lemon
1 ea egg
3 Tbsp butter (melted)
1 1/3 cup whole milk
2/3 cup candied Kumquats (Chopped + seeded)
1/2 cup VALRHONA IVOIRE 35% WHITE CHOCOLATE

Candied Kumquats:
8 oz kumquats (stem removed)
1 cup water
1 1/2 cup sugar

IVOIRE Ganache Icing:
1 cup IVOIRE 35% WHITE CHOCOLATE
1/2 cup heavy cream
1 Tbsp corn syrup

INSTRUCTIONS

Candied Kumquats:

Fill sauce pan with cold water and prepped kumquats (enough water to fully cover the kumquats).
Bring to a boil, cook for 5 min, then drain.
Repeat that step 3 more times with fresh, cold water to fully blanch the kumquats.
Bring 1 cup water and 1 1/2 cups sugar to a boil. Add the blanched kumquats.
Cook for around 8 minutes.
Allow to cool and store in the syrup in refrigerator until ready to use.

Hot cross buns dough:

Mix together the warm milk with the yeast at around 105°F (40°C), it should be watm but not hot to the touch.
Mix in the flour, melted butter, sugar and egg.
Add the lemon zest and salt last.
Knead to form a soft, even dough using stand mixer with a dough hook or by hand for about 10 minutes.
Let rise in greased bowl for 2 hours in a warm location.
Punch down and fold in the chopped kumquats and IVOIRE 35% CHOCOLATE in by hand.
Let rise for 1 hour.
Divide the dough into 15 pieces and roll to shape.
Place the rolled dough into a greased 9x13 inch pan. Cut an x across each bun.
Let rise for 1 hour.
After the final proof, the buns can be wrapped and placed in the refrigeration overnight, if desired.
Bake in a preaheated oven at 375°F (190°C) for around 20 minutes (rotating as needed and cover with foil to prevent over browning).
Remove from the oven and brush the tops with apricot jam for extra shine, if desired.
Allow to cool before striping with White Chocolate Icing.

IVOIRE Ganache Icing:

Bring the cream and the corn syrup to just under a simmer.
Slowly pour over the IVOIRE chocolate to melt.
Immediately mix using an immersion blender to make a perfect emulsion, or stir well with a spatula.
Let your ganache set for 5-10 minures before piping onto cooled hot cross buns.
Note: Extra Ganache and Candied Kumquats can be served with buns.