A recent press trip to the big island of Hawaii inspired me to devise a recipe for
Kona coffee crème with salted chocolate caramel macadamia nut sauce.
With the active encouragement of the Hawaii Regional Cuisine movement and the considerable resources of the Kamehameha School agricultural land use initiative, the future for serious small farmers has rarely been brighter in the islands. With over 300 independent farms growing Kona Coffee and several dozen growing cocoa beans, the future for these Hawaii agricultural products is robust.
The Kona Coffee Belt, panoramic Hawaii Route 180, hugs the Kona coast. Several dozen farms, including UCC-Hawaii Kona Coffee Estate and Original Hawaiian Chocolate offer tours and tastings. It’s no surprise that coffee and chocolate pair well together, but their Hawaiian story is just as interesting.
Immigrant fruits, a tale of Hawaii grown coffee and chocolate
You can read all my articles on Examiner.com at:
Philadelphia Fine Dining Examiner
and
Travel with Pen and Palate 
Reblogged this on Jennewein Beauty and commented:
Yummy!
This recipe sounds divine, Marc. We’ll have to give it a whirl in the coming weeks.