Arlene passed away a few years ago. Lauren and I inherited a small acrylic file container full of index cards with her special recipes, her favorites, and things she loved. These were Arlene’s secrets and favorite recipes for many things, some Lauren could not recall her ever making. Arlene passed away while we lived in Canada when we were just starting to think about moving to Kauai to start our gelato and chocolates shop. We were so busy with planning the move and the opening of our new store on Kauai, we never really looked through the dozens of recipes.

Several years later, we had moved to Kauai and opened Papalani Gelato. We were developing some new chocolate recipes and thanks to a suggestion from a customer of ours, started looking into chocolates with marshmallow. While doing research on marshmallow recipes, Lauren remembered the little box and thought she had seen a marshmallow recipe. We went through the cards and sure enough there was a recipe for marshmallow and it looked really good. So we made a batch and loved it.

In our chocolate shop We started dipping the marshmallow in chocolate, making smores, adding some caramel to the marshmallow and each of thesee became popular with our customers from the first day they were available for sale. The recipe was such a hit that, thanks to another family connection, Oasis on the Beach, starting using it in some of their dessert recipes. It even made it onto their special Thanksgiving menu this year.

We love our family and our business. There are times that family and business merge into something very special and meaningful to us. Having our kids work side by side with us at times, being able to share with our friends and family special treats. Among many special moments we have had over the years, making Arlene’s marshmallow ranks up there pretty high.

We know that Arlene’s love for good food continues in our chocolate shop every day. Her love for food is on display and we know she is smiling each time someone comes in and buys one of these wonderful chocolates. Mahalo Arlene!

Hula Baby’s line of premium biscotti rolled out in April of 2011. Biscotti is a traditional Italian style cookie that is baked twice. Like Papalani Gelato, Shane Morris Wise, the owner and creative force behind the product, takes a traditional Italian product and the flavors of our island to create a interesting twist on a traditional favorite.

Small Bites Ready to Eat

We appreciate the all natural flavors he makes with an emphasis on locally sourced fruits, herbs, and nuts. He uses Kauai or Hawaii grown mint, lime, lemon, rosemary, macadamia nuts and tangy pineapple. He even has worked with a local grower to supply him with Lavender for one of his unique and yummy flavor combinations. Currently there are 6 flavors available in addition to a special Biscotti mix you can purchase and use to make your own version of Hula Baby’s wonderful morsels.

Little Bites of Heaven

As a chocolate maker myself, I tend to pay special attention to anything where chocolate is present. Their Chococomac is loaded with organic cacao powder, organic shredded coconut flakes, macadamia nuts from the Big Island and chocolate chips. A wonderful layered flavor combination I am sure will satisfy any chocolate lover.

This wonderful product is now available at our store in Poipu. As we expand though the sale of our franchise concept within Hawaii and on the mainland, these will be featured at all of our locations. When you are in our store, please check our our exclusive Hawaii Made retail collection. We continue to feature some of the very finest artisan chocolate and other food products made by small family businesses through Hawaii.

Honus on the Loose!

We have started to make, by hand, our special version of the popular chocolate turtles. Our version, called Honu, is made with our own butter rum caramel, Hawaiian grown Macadamia nuts, and our exclusive blend of dark or milk chocolate. Since we always use local ingredients first, the butter rum Caramel is made using rum produced by the Koloa Rum Company.

Madam Pele Hot Chocolate

8 Ounces of Hawaiian Dark Chocolate (minimum of 60% Cacao Mass) the higher the better.
Please do not use milk chocolate. The result will be completely different and will not have the chocolate flavor instensity our recipe creates.

3/4 cup water
2 shots of Kona Coffee Espresso (you can omit and just increase the added water to one cup)
3 cups whole milk
8 whole cloves
4 cinnamon sticks
Dash ground Hawaiian hot pepper (cayanne is ok as a sub)
1/2 cup granulated sugar
1/2 cup heavy cream
1 teaspoon vanilla extract

Spiced Whipped Cream

:
1/2 cup heavy cream
1 tablespoon confectioners’ sugar
1/4 teaspoon vanilla extract
1 teaspoon Saigon Cinnamon
Pinch ground Hawaiian hot pepper

Make the hot chocolate

Make the spicy whipped cream

Keep in mind most commercially made chocolate products contain high amounts of sugar, milk or milk products, caramel, nuts, and other non healthy additives.

What is healthy chocolate?

The simple answer is dark chocolate or pure cocoa powder. Not any dark chocolate, but dark chocolate with a high cacao mass. (Cacao Mass is pure chocolate). Ingredient labels will help when you are trying to find chocolates which are healthy. Healthy dark chocolate products will contain very few ingredients. Our Cacao Nib slab as an example, contains Cacao Mass (sometimes called chocolate liquor, dark chocolate, chocolate, chocolate solids), Cocoa Butter, Sugar, vanilla, and soy lecithin (emulsifier). The significance of the order of ingredients when thinking in terms of healthy chocolate is important. If the first ingredient is sugar, the product you are looking at is not healthy for you. It contains a minimum of 50% sugar. If the product you are looking at contains dairy products of any form, it is not a healthy chocolate. In order for a chocolate to contain the right balance of pure chocolate and sugar to be considered healthy, it must contain at least 70% cacao (chocolate). This would mean the sugar content would be under 30%. If the product has 80% Cacao, then the sugar is less than 20% and so on. The higher the cacao mass (expressed like 70% Cacao or 75% Cacao) the better for you the chocolate may be.

Dark Chocolate and Cocoa Powder - Healthy Chocolate

What research exists about the health benefits of Chocolate

The answer is more and more. According to livescince.com a 2008 study found that people who ate about 7 grams a day of dark chocolate had lower levels of a protein indicating inflammation in their blood. Other studies have found clumping of blood platelets occur more slowly in chocolate eaters. This is important since clumping platelets can lead to the formation of blood clots, which can cause all kinds of problems including an increased risk of a heart attack. Some studies have show chocolate may lower blood pressure, reduce plaque formation in your arteries, and even improve blood flow.

Eating chocolate may even help with math, or at least counting. There is a study from 2009 showing people did a better job of counting backwards in groups of three after consuming a hot cocoa drink containing large amounts of flavonoids. Chocolate may also have anti-cancer benefits because flavonoids may help reduce the cell damage that can spur tumor growth. “More and more research is showing that [eating chocolate] is really more beneficial than we ever imagined,” said Katherine Tallmadge a registered dietician and spokesperson for the American Dietetic Association.

However, she notes that the advantages you get still appear to be quite small. “It’s not anything major, but it’s still an advantage, and even slight advantages can make a difference for some people,” she said.

Flavonoids – What are they and why should you care?

Cacao of course is a plant. The type of plant containing many of the health benefits of dark vegetables. This is where Flavonoids come into the picture. Flavonoids act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. A Rice University study indicates, "Free radicals are atoms or groups of atoms with an odd (unpaired) number of electrons and can be formed when oxygen interacts with certain molecules. Once formed these highly reactive radicals can start a chain reaction, like dominoes. Their chief danger comes from the damage they can do when they react with important cellular components such as DNA, or the cell membrane. Cells may function poorly or die if this occurs. To prevent free radical damage the body has a defense system of antioxidants"

Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

Chocolate effects are longer lasting then a good kiss? What?

In 2007, the BBC published an story reporting on the publication of a rather interesting research paper. The BBC reported, when it comes to tongues, melting chocolate is better than a passionate kiss. Couples in their 20s had their heart rates and brains monitored whilst they first melted chocolate in their mouths and then kissed. Chocolate caused a more intense and longer lasting “buzz” than kissing, and doubled volunteers’ heart rates. The research was carried out by Dr David Lewis, formerly of the University of Sussex, and now of the Mind Lab.

Although kissing set the heart pounding, the effect did not last as long as that seen with the chocolate, which increased heart rates from a resting rate of about 60 beats per minute to 140. Couples were monitored while they kissed and while they ate chocolate. The study also found that as the chocolate started melting, all regions of the brain received a boost far more intense and longer lasting than the excitement seen with kissing. Although women are generally thought to be bigger fans of chocolate than men, the research found the same reactions to chocolate in both sexes.

Tooth Decay

Researchers believe that most of the bad effects of eating chocolate are either overstated or entirely false. For example chocolate also has not been proven to cause cavities or tooth decay. Rather, it helps thwart mouth bacteria and stop dental decay.

Chocolate is full of fat?

Livestrong.com reports “almost 65 percent of the calories in dark chocolate come from three different types of fat. Around 33 percent of the fat is in the form of oleic acid, a monounsaturated fat also found in olive oil. Monounsaturated fats have protective benefits on cholesterol levels and the heart. The second fat, stearic acid, is a saturated fat, the type that can raise cholesterol levels, but has a neutral effect on cholesterol because it breaks down into oleic acid. The third fat, palmitic acid is also a saturated fat; however, studies show that eating chocolate does not raise cholesterol levels, Harvard Medical School reports”

Chocolate contains too much caffeine

Leanne Beattie, Health & Fitness Writer states “While eating chocolate may perk you up, chocolate is actually not very high in caffeine. A 1.4-ounce chocolate bar or an 8-ounce glass of chocolate milk both contain 6 mg of caffeine, the same amount as a cup of decaffeinated coffee. (For reference, regular coffee contains about 65-135mg of caffeine.)”

Acne and pimples

A recent study has shown that most people, around 70 per cent, believe that certain foods can cause or exacerbate acne. Chocolate was indicated as one of the main culprits. However, there is no evidence to back up this long held belief. According to scientific research to date, there are no compounds, ingredients or naturally occurring chemicals in chocolate that can either trigger acne or make it worse.

So to sum all of this up, you can enjoy chocolate and also consume something good for you. Just make sure you understand what you are putting into your body and then decide.

Cacao pods used in making Hawaiian chocolates.

Hawaiian Chocolate Tastings

One of our customers favorite events are back!

Sign up for one of our weekly chocolate tastings. We hold them on Wednesday at 3PM at our chocolate and gelato shop. We feature 100% grown and made Hawaiian Chocolates. The chocolates are grown on Oahu, the Big Island of Hawaii, and on Kauai. All the chocolate tasted is are made by small artisan chocolate producers using sustainable methods of growing and processing. Some of the chocolate makers are Bean to Bar makers meaning they control the growing and making of the chocolate. Most chocolate in the world is grown by either small collectives or large multinational corporations who produce blends of chocolates. This is not to say the chocolate produced in this method is not good, at times it is amazing, but there is something about knowing where the product is grown and who makes it into the final product we find especially interesting. We can actually contact the grower or maker and ask questions about their product. Try doing that with Hersheys! We believe in supporting small local businesses creating unique products using natural and organic ingredients. Each company we feature does that.

We have the only chocolate tasting on Kauai using 100% Hawaiian Grown chocolate which is also 100% Hawaiian Made. Since you are in Hawaii, you should really enjoy Hawaiian Chocolate since it is rare and has it’s own flavor profile.

You can call our store or email us to reserve a space in the next tasting. Please keep in mind that there is a $5.00 per person cost for the tasting. This is non refundable unless you cancel with more than 24 hours notice. We need a credit card to hold your spot.

The Tasting

We will sample between 5-7 types of Hawaiian Grown Chocolate, both milk and dark. As we taste we will talk about the chocolate industry in Hawaii, learn about the history of chocolate, health benefits, and of course we will talk about what we taste. The idea is to have fun, eat chocolate, and hopefully learn something new. We will share with you some of our favorite places on the island if you like and talk about what ever comes up.

What we love about the chocolate tastings is how much we all share chocolate experiences. Unlike wine as an example, most of us have had chocolate in our life since we were kids. We have shared chocolate experiences connecting us all. Normally, there is lots of joy and laughter at our tastings.

Once we have finished the official tasting, we taste a couple of our hand made Papalani Chocolate creations. These may be truffles, caramels, a new idea we want feedback on, or something we think you might enjoy. We may even through in some tastes of our chocolate gelato flavors which we think are pretty good.

Once we finish, we will give you a 15% off coupon for anything in our store. Our way of saying Mahalo for spending some of your vacation time with us.

Details

Chocolate Tastings Most Wednesdays at 3PM. (starting September 7, 2011)
Where : Papalani Gelato
Info: 808-742-cone (2663)
Cost: $5.00 not refundable within 24 hours of scheduled tasting.

Papalani Gelato Chocolate Bars – made with our exclusive blend of either milk or dark chocolate. Our milk chocolate contains 40% Cacao which is much higher than most milk chocolate bars available today. The added cacao helps to create the best milk chocolate flavor profile, hints of caramel, we have found.

Our dark chocolate bars are 64% Cacao and the flavor profile we find earthly with a full rich chocolate flavor with a nice finish. We currently offer milk and dark chocolate bars with Hawaiian grown Macadamia Nuts.

We make these fresh by hand in our chocolate shop.

Priced at $4.00 for dark or milk and $4.50 dark and milk Macadamia nuts.

Eat local – for many more reasons than you think!

When anticipating your visit to Kauai, Hawaii what images some to mind? Surely beaches, green jagged peaks perhaps, tropical flowers, the aroma floating through the air, and to many like us, wonderful fruits, coffee, chocolate, fish, and other Hawaiian grown food products. Hawaii is not only a paradise for those seeking relaxation and sun, but for those who believe the food and the way it is grown and made helps you to understand the culture of the place you are visiting.

While here, many visitors will seek out Kauai’s Sunshine markets. There is one held almost every day on the island. These markets feature locally grown fresh fruits and vegetables. Many are picked the day of or before the market enabling you to get some of the world’s best fruit and vegetables at the peek of freshness.

Freshness Matters

Consider most of the produce used in restaurants and available in local grocery stores are shipped in from the mainland. The time it takes a product to go from port on the mainland to Kauai is a minimum of 8-10 days. That does not count the time from the field to the port on the mainland and the time from port onto Kauai to where ever it is being served. When on Kauai, you could buy fruit or veggies from a local farmer selling freshly harvested products, or you can buy fruits and veggies from a store that are at least 2 weeks old and likely treated to retain color and freshness.

Impact to Local Economy

When you buy something from a local farmer, your dollars stay on Kauai and provide a positive legacy from your visit. Remote rural communities like Kauai depend on small businesses like growers and farmers to survive. You can help the island’s ability to become sustainable with each purchase. You also are getting the best products available on the island. The impact of your decision to buy from local businesses and growers has a significant financial impact.

According to Time Magazine:

At the most basic level, when you buy local more money stays in the community. The New Economics Foundation, an independent economic think tank based in London, compared what happens when people buy produce at a supermarket vs. a local farmer’s market or community supported agriculture (CSA) program and found that twice the money stayed in the community when folks bought locally. “That means those purchases are twice as efficient in terms of keeping the local economy alive,” says author and NEF researcher David Boyle

While many people who visit may not be thinking about helping our island and it’s people out, buying from local markets and businesses is a win win. Since we are so far from everything and it takes so long for food products to arrive, the more local products you enjoy, you are getting healthier and better tasting items. I mean seriously, at home would you go into a grocery store and buy fresh food and put it in your refrigeration for two weeks and then eat it? If you would not do that at home, why would you want to pay for something treated exactly the same way.

Other Markets on Kauai

The Kauai Farm Bureau sponsors a Saturday Market at Kauai Community Collage on Saturdays. This market features both small local food producers (cheese makers, coffee roasters, pasta makers, pie bakers, etc) along with growers and farmers. This is a great market and we recommend it in addition to a Sunshine Market.

First of all, Gelato means frozen (or at least most seem to agree on this) in Italian. Gelato and Ice Cream exist for the same purpose. Each was created to satisfy our desires for a cold and creamy dessert.

Is there Gelatin in Gelato?

No. We assume people think this because it is called Gelato.

What makes Gelato … gelato?

The simple answer is air or really the lack of it. While there are differences in the ingredients (minor), the real difference is the way the equipment is designed to make Gelato versus Ice Cream. Gelato equipment is designed to incorporate the least possible air into the mix as it is being frozen. Ice Cream equipment is designed to incorporate lots of air as it is being frozen. The more air in any frozen product, the higher the risk of ice crystals being formed and the colder and icier the mouth feel can be. Ice Cream has can have as much as 50% or more added air. Gelato, depending on the flavor, will likely have no more than 15-20%. Less air means a denser product with a smoother and creamy mouth feel. The other big difference is the amount of added fat. Ice Cream’s must be made with a minimum of 10% butterfat and most premium ice creamsl have over 20% butterfat. Our Gelato has a less than 6% butterfat and 20-30% less calories than most ice creams.

Does gelato contain gluten?

Our gelato base is not made with any ingredients containing gluten. This means all of our gelato flavors are gluten free unless we are adding a flavor, sauce, or other ingredient made with gluten. This means most of our flavors are gluten free and those containing gluten do so because of the specific flavor, like cookies and cream, pineapple upside down cake, pecan pie, brownies and cream etc.

Why is Gelato lower in fat than Ice Cream?

Again the answer is air. To compensate for the amount of added air, ice cream makers add heavy cream. Some add lots of heavy cream. Most ice creams will list cream as the first or second ingredient. This means lots of added fat. The more air in any frozen product, the more added fat you need to help create a smooth and creamy texture and mouth feel. If you have ever had Ice Milk, you have tasted a product made like ice cream (meaning lots of air) but with very little fat.

So it is about the air?

Yup. The air, or really the lack of it, makes Gelato different than ice cream. Butterfat also leaves a film behind on your taste buds which reduces how you experience the taste of something. Gelato flavors are more intense and one of the reasons is the reduced amount of fat.

Is Gelato better for you than Ice Cream?

You bet! But remember when Gelato was first being made, no one knew about how to determine how much fat and or calories were contained in food. They were just trying to make something cold, creamy, and delicious.

Does Gelato always contain eggs?

No. Eggs are used by some Gelato makers as an emulsifier, to add fat and flavor, or for specific flavors in which eggs are needed.

Is Gelato Italian for Ice Cream?

This is one of the questions we are oftentimes asked. The answer is yes and no. In the US and Canada, there are specific rules related to the labeling of frozen products. Ice cream in the US and Canada must have a minimum of 10% butterfat and specific amounts of dairy solids. So in the US, you can not refer to gelato as ice cream since gelato is so much lower in butterfat. In Europe, Ice Cream and Gelato are used to describe similar products.

But back to the question, as mentioned earlier Gelato (pronounced jeh-lah-toh) is the Italian word for “frozen”. In the context of frozen desserts, gelato refers to ice cream. Outside the US and Canada, the terms are used in similar ways. Due to the regulations in the US, we can not really call our gelato ice cream since it has a much lower percentage of butter fat then ice cream products.

Confused? Stop in and we can discuss over a nice creamy silky flavorful gelato!

Our gelato recipe book contains many recipes. Well over 200 and growing all the time. Despite the number of gelato recipes we have, people come into our gelato shop all the time asking for flavors they have seen elsewhere, viewed on a cooking show, or in the case of chefs, are looking for specific flavor profiles and pairing options. We love when people suggest to us flavor combinations we have not tried before.

One of our newest sorbetto flavors is tart pomegranate and locally grown Tahitian limes combined with just enough tequila to make you feel as if you are sitting on a beach in Cozumel. We were approached by a new Mexican restaurant concept on Kauai about making for them some Mexican inspired flavors. A specific flavor they asked for was Pomegranate Lime Margarita Sorbetto. A dairy free tart flavor which they wanted to be refreshing and tangy. We think this flavor is that and more!