Little bites of heaven at Pierre Marcolini

Nadine Kam photos
Macarons have arrived at Pierre Marcolini Haute Chocolaterie at Ala Moana Center.

If you have not yet experienced Pierre Marcolini Haute Chocolaterie on the third floor of Ala Moana Center's Ewa Wing, now is a good time. In addition to the chocolatier’s fine Belgium chocolates, the boutique has welcomed some delicious new arrivals.

Although chocolate is at the heart of the company's business, after tasting their macarons, it's hard to go back to any other. These shimmer in beautiful pastels, some with a mica-like shine, and come in 10 intense flavors ranging from dark chocolate to salted butter caramel to rose water buttercream.

The meringue shells are so delicate, it feels like a bite of air. The cost is $3.80 per piece, $17 for a box of four, and $32 for a box of eight.

Marcolini’s signature Les Coeurs (hearts) are now available in six flavors—passionfruit, lime, matcha, nougat, pistachio and salted buttter caramel—beyond his signature framboise, or raspberry, flavor. A four-piece boxed assortment is $17, the eight-piece box is $28.

Macarons in rosewater, dark chocolate, dark chocolate caramel, lemon tea, cassis, coffee, vanilla, pistachio, and salted butter caramel.

Natural almond and butter, chocolate chip and raspberry Financiers are also new, sold in a six-piece box for $27.

Pierre Marcolini's beautiful chocolate les couers, or hearts, now come in signature framboise, or raspberry, flavor, plus passionfruit, lime, matcha, pistachio, nougat and salted butter-caramel flavors.

A macaron tree in the store's window on the third floor of the center, outside Bloomingdale's.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage is in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Celebrate V-Day your way, with oysters to chocolates to pizza

Nadine Kam photos
What looks like a sculpture is the San Valentino dessert at Arancino at the Kahala, a special five-course menu being offered Feb. 12 through 14. Torta al Cioccolato is housemade chocolate mousse topped with raspberry sorbetto.

BY NADINE KAM

Whether you’re a traditionalist or independent, you’ll find plenty of edibles to suit your Valentine’s Day style. Celebrate with the love of your life, or just say bah, humbug, and indulge in a solo tin of chocolates or heart-shaped pizza. Here’s a little roundup.

Papa John’s Hawaii: The pizza specialist is bringing back its heart-shaped pizza through Monday, or while supplies last. The one-topping pizza is being paired with an 8-inch pan of fudge brownies and a bouquet of a dozen roses for $60, or a single long-stemmed rose for $25. Pre-orders beginning tomorrow are recommended. Call 979-PAPA (7272) or visit papajohnshawaii.com. For every online order made with the promo code MAWROSES, Papa John’s will also donate $5 to the Make-A-Wish Foundation.

Pierre Marcolini: A tin containing seven of the chocolatier’s Coeurs Framboise raspberry hearts is $27. Three words about this isle newcomer: Best. Chocolates. Ever. Look for the shop on the third level of Ala Moana Center’s new Ewa Wing.
Hyatt Place Waikiki Beach: The hotel at 175 Paoakalani Ave. will host a Valentine’s Day popup featuring special guest Miller Royer of Wing Shave Ice & Ice Cream, who will be serving scoops and sundaes, from 2 to 5 p.m. Sunday in the lobby. Ice cream selections available will be Rose, Mayan Xocolātl (chocolate with cinnamon and a hint of cayenne pepper), and 100 percent Kona coffee (made with award-winning Aikane Kona Coffee). A strawberry and champagne sorbet will also be available. Single scoops will be $4.71, while double scoops will cost $6.81. For those seeking something sweet to share, Royer will offer sundaes with a choice of homemade sauces, including hot fudge, strawberry sauce, or Hawaiian sea-salt caramel. The single scoop sundae will go for $6.28, with double scoop sundaes are $8.38. All prices are tax inclusive. Call (808) 922-3861 or visit waikiki.place.hyatt.com/en/hotel/home.html for more information.

Kahala Hotel & Resort: Pick up a box of the resort’s special hand-dipped truffles in flavors of Kula lavender milk chocolate, roasted mac-nut blonde chocolate, mango yuzu white chocolate and guava strawberry dark chocolate, to share or indulge on your own. The 16-piece box of truffles, with four of each flavor, sells for $38 at Hoku’s, Plumeria Beach House and The Veranda. Call 739-8760 or email restaurants@kahalaresort.com to reserve for pick up through Monday.

Also at the hotel, Arancino at The Kahala is offering a five-course San Valentino prix fixe dinner at $89 per person, with $30 per person wine pairings, from Friday through Sunday. Reserve at 380-4400.

Here is what’s on the menu:

The meal starts with an appropriately aphrodisiacal stuzzichino, or appetizer, of Goose Point oyster and finger lime, with Sevruga caviar, ocean water gelée, and spicy olive oil presented in a pipette. Wine pairing: Taltarni "tache," Victoria, Tasmania, Australia.

Another view of the oyster with olive oil and pearls of finger lime added, plus succulent.

A fondue of imported Italian fontina is presented as the antipasti course with locally grown sweet potatoes, Brussels sprouts and baked pane. It is tempting to finish all the fondue, and we asked for some extra veggies, but you don't want to be too full to enjoy dessert or any post-meal recreation. Wine pairing: Pinot noir, Dog Point, Marlborough, New Zealand.

For the primi course, you will have a choice of linguine with Saltspring Island, B.C., mussels in a garlic pomodoro sauce, or the risotto below. This linguine is the lighter choice and I love the texture of the housemade pasta. Pairing: Vermentino, Poggio al Tesoro, Toscana, Italy.

Gold leaf-topped saffron risotto was luxurious, but braised oxtail was a little tricky to eat gracefully. Maybe not the perfect date-night option. Pairing: Amarone della Valpolicella, Bolla, Veneto, Italy.

The secondo course is a sous vide and grille local Shinsato center-cut pork loin, served over fried leeks and lotus root. Pairing: Chardonnay, Sonona "The Cutrer," Sonoma Coast, Calif.

As for The Kahala’s restaurants, from Feb. 12 to 14, Plumeria Beach House will be offering an all-you-can-eat dinner buffet, at $80 per adult and $40 for children. Favorites such as prime rib and crab legs will be available, along with such special dishes as baked oysters with lehua honey butter and roasted duck breast with a raspberry gastrique. If fine dining is more your style, a lover’s four-course dinner ($120 per person) will be available at Hoku’s, or enjoy a $75 per person prix fixe menu at The Veranda, with main course choices of grilled beef tenderloin and sautéed foie gras, or roasted Maine lobster with scallops. For reservations, call (808) 739-8760 or email restaurants@kahalaresort.com.

The Pineapple Room by Alan Wong: Valentine’s dinner, with reservations from 4:30 to 8:30 p.m. Sunday, starts with a choice of Kula tomato biqsue of roasted beet and Waipoli greens salad, followed by a choice of grilled ahi or steamed crab and shrimp appetizer. Then pick one of three entrée choices from petit filet mignon, Okinawan awamori pork belly rafute, or seared mahi with Bhutanese red rice with lup cheong. Dessert is a matcha opera cake with green tea buttercream, azuki mousse and Waialua chocolate. The cost is $65 per person. Call (808) 945-6573. The restaurant is on the third floor at Macy’s, Ala Moana Center.

Bali Steak & Seafood: The restaurant at the Hilton Hawaiian Village Resort & Spa is offering a Pre-Valentine’s Day dinner Feb. 12 and 13, at $89 per person, starting with an amuse bouche of Kona kampachi tartare with jicama, watermelon radish, cilantro and finger lime. Then take your pick of first course of island beet and Surfing Goat cheese salad; or poached Kauai prawn with Nalo Farms baby mizuna, Big Island oranges, toasted walnuts and Meyer lemon vinaigrette. Then choose from main course of Kona coffee and cocoa-dusted beef filet; pan-roasted fresh catch; or roasted Kona lobster tail. Dessert is burnt honey Pots de Crème with strawberry medallions and ganache.

Then on Valentine’s Day the $89 per person menu starts with the same amuse bouche followed by one of three first course choices of the beet-and-goat cheese salad; hamachi and strawberry carpaccio; or seared diver scallops. Then choose one of four entrées, starting with the three above, or Maui sugar-glazed duck breast. Dessert is the same as the pre-Valentine menu. A Valentine’s Day limited a la carte menu will also feature steaks and such aphrodisiac selections as blue crab cakes with mustard sauce and sambal ($21), abalone and Parmesan gnocchi ($20), market price King crab legs or a Bali Seafood Platter for two, that for $95 includes ahi poke, King crab, jumbo shrimp, abalone, Kona Kampachi Crudo, and more. Reservations: (808) 941-2254.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Pierre Marcolini opens at Ala Moana Center

Nadine Kam photos
Valentine’s Day is coming up, and I know I would want a few treats from Pierre Marcolini. Pictured are Pierre Marcolini’s signature ganache with the finest chocolate from Venezuela, Ghana and Peru, flavored with fresh vanilla, and Coeur Framboise, raspberry ganache coated in white chocolate.

BY NADINE KAM

You think you know what your favorite chocolate is. Think again. Belgian chocolatier Pierre Marcolini will change your mind when he welcomes chocolate lovers to his new boutique in the new Ala Moana Center Ewa Wing, for a grand opening celebration from 10 to 11 a.m. Jan. 30.

The acclaimed chocolatier was named grand winner in his class at the “Coupe du Monde de la Pâtisserie” (World Champion of Pastry) in 1995. Since then, he has earned several accolades, including being inducted into “Le Salon du Chocolate Hall of Fame” in Paris in 2014, and becoming a new certified supplier to the Belgian royal family last month.

You don’t feed royals anything less than pure chocolate ganaches. Biting into each delicate piece, you’ll be able to taste the distinctive notes of chocolate sourced from independent farmers in Ecuador, Brazil, Peru, Venezuela, Madagascar, Ghana, Vietnam, Java, Cameroon, Cuba and Mexico. All the chocolates are made in Brussels.

Photo courtesy Pierre Marcolini
Pierre Marcolini talks story with one of his cacao growers. The chocolatier recently opened shop at Ala Moana Center’s new Ewa Wing and will be in town to meet fans of his fine chocolate.

Visit marcolini-hawaii.com or call (808) 951-0456.

Here’s a peek at what is being offered at the new chocolate boutique, and it’s just in time for Valentine’s Day.

Nadine Kam photos
A selection of Hawaii-exclusive “Marine Life” chocolates is priced at $23 for seven pieces presented in a boxed collection, below.

You will cast your Nutella aside after sampling Pierre Marcolini's Casse-Noisette Pâte à Tartiner, a creamy spread of cocoa and roasted Piedmont hazelnuts.

One of Pierre Marcolini’s chocolate tablets.

The Pierre Marcolini window on the third floor of Ala Moana Center's Ewa Wing.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

MW cafe series hones in on Hawaii chocolate

Nadine Kam photos
The Evolution of Chocolate dessert highlighted flavors from several aspects of chocolate production, including a tart and fruity sorbet with essence derived from the pulp of the cacao pod.

Wade Ueoka and Michelle Karr-Ueoka continue to be the hardest working couple in the biz. If it seems like I’m always at their MW Restaurant, it’s because they are so creative in coming up with new ideas, and tireless in their execution.

On the heels of their Secret Menu dinner I documented yesterday, was their Chocolate Cafe, the inaugural event for a series that will highlightvarious island ingredients throughout the year; in this case, chocolate from around the islands.

The event took place in MW’s new private dining room, with patrons lining up to indulge in all manner of savory and sweet treats priced from $3 to $18. Orders were taken at the door, and chocolate lovers could opt to eat in or take out, though trying to find a table was a squeeze in the 40-capacity room.

Dishes proved to be irresistible, but after trying to share a hot chocolate, it was so good I wanted my own, and oh boy was that filling! I think all of us were willing to risk a tummy ache later for ambrosia NOW!

Plans are to host a themed event once a month, the next one highlighting products from Naked Cow Dairy, pitting cow vs. goat milk. I have a feeling I would be drawn to the goat team, but with the goods in their capable hands, I may be surprised.

Follow www.facebook.com/pages/MW-Restaurant/121306648044497 for updates.

Michelle Karr-Ueoka, friend of cacao.

Savory items on the menu included a beautiful grilled chicken mole, and below, pork chili.

Chocolate bruschetta.

Treats packaged to go.

All items made the long journey from pod to finished form. Among speakers that day was Madre Chocolate's Nat Bletter, who talked of his first time making chocolate in his New York apartment. He now offers a $24.80 .bean-to-bar kit to help guide others in the process.

Sweet treats await at Choco le'a at Manoa Square

Nadine Kam photos
Choco le'a milk chocolate-covered macadamia nuts made with a blend of Belgian, Swiss and Hawaiian Waialua Estate chocolate, plus chocolate-dipped strawberries and raspberries.

Choco le’a celebrated the grand opening of its first Manoa boutique with an open house and tasting of its artisan chocolates on Nov. 22nd at Manoa Square, 2909 Lowrey AVe.

Patrons filed through all day for a sample of some of their varied, handmade chocolate creations—made with a blend of fine European and Hawaiian chocolate—that whet the appetite for more!

The counter is stocked with such truffle creations as fresh mochi on ganache, caramel with Alae’a Hawaiian sea salt, and Guinness beer. There is also an assortment of chocolate-covered Oreos including mint, peanut butter, and peppermint flavors, and other treats such as fresh dipped strawberries.

Co-owners Erin Uehara and her uncle, chocolatier Colins Kawai.

With the opening perfectly timed for the the start of the holiday gift-giving season, some of the more festive options include specialty Dom Perignon champagne and Canadian ice wine truffles.

In addition, they launched their European-style sipping chocolate that was served with a handful of potato chips. Delicious, but so rich a little goes a long way.

The kama’aina company started with experimentation by Colins Kawai, marketing director for the University of Hawaii Press, who merely wanted to try to wow friends and family by making truffles as a dinner dessert. People liked it, so he tried new flavors, and before long, dinner guests were requesting to buy them.

Soon he was offering his signature chocolate truffle bar for catered corporate events, parties and weddings, and Kawai now co-owns the business with wife Joan, niece Erin Uehara and her husband Chris.

With a mission of “Bringing peace to our world, one chocolate at a time,” a portion of every sale is donated to charitable organizations.
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Choco le’a is open 10 a.m. to 5 p.m. Tuesdays, 10 a.m. to 6 p.m. Fridays, and 10 a.m. to 4 p.m. Saturdays. Call (808) 371-2234, visit www.chocolea.com or follow @chocoleahawaii on Instagram, Facebook and Twitter.

Choco le’a makes holiday gift-giving easier with your custom picks of such delectables as milk, white or dark chocolate-covered macadamia nuts, chocolate-dipped fruit including mango, pictured, mochi-centered truffles and sea salt caramel truffles.

The chocolates appear like jewels, ready to be custom packed into gift boxes.

Closer look at the chocolate-dipped fruit.

A tempting array of chocolates awaits at the Chocole’a counter.

The source: the cacao pod.