Chef Bruce Trouyet, Executive Pastry Chef at Four Seasons Resort Lanai, together with Pastry Cook Maria de los Milagros Miceli, won the top award in the Bean to Bar category at the 2026 Big Island Chocolate Festival. Their winning creation was a warm Zacapa chocolate sabayon featuring spiced passion fruit and cocoa nib praline, which highlighted the rich flavor of the chocolate and the chef’s skill.
The festival took place from April 23 to April 25, 2026, bringing together chefs, cacao farmers, chocolatiers and enthusiasts from across Hawaii and beyond for tastings, demonstrations and educational events focused on the journey from cacao bean to chocolate bar.
The chocolate used in the winning dish was made entirely from cacao beans grown on the volcanic slopes of Mauna Loa and processed at the resort. The beans were sourced from Hard Rock Gardens in Kealakekua, where Criollo, Forastero and Trinitario cacao trees thrive in rich volcanic soil at an elevation of 800 feet (244 meters). The slightly cooler and drier conditions help the cacao ripen and develop complex flavor notes.
Chef Bruce personally oversees every step of chocolate production, from roasting to conching, creating a layered flavor profile he describes as distinctly Hawaiian. The high cacao content balances bitter and sweet notes, resulting in a smooth, full-bodied taste with pronounced tannins. Since the chocolate contains no preservatives or emulsifiers, it reflects the character of Hawaii‘s soil and landscape. According to the chef, the first impression is a light smoky flavor, followed by hints of vanilla and dried fruit, with brighter fruit notes emerging afterward.
Organized by the Kona Cacao Association (KCA), the Big Island Chocolate Festival is Hawaii’s premier event dedicated to locally grown cacao and artisan chocolate. The multi-day event serves as a platform for education, networking and showcasing the potential of chocolate from Hawaii Island, known for its sustainability, fair trade values and exceptional quality.
Born in the south of France and raised near the Italian border, Chef Bruce was influenced from an early age by two of the world’s most celebrated culinary traditions. He pursued formal training at the Auguste Escoffier Culinary School in France, earning three levels of pastry certification, before building an international hospitality career that eventually brought him to the Hawaiian Islands.
Source: press.fourseasons.com
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