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burned out,” said Liz. “So I went to my manager and requested three months off. As soon as I got the go-ahead, I went home and told my husband that I was going to take the time off to learn the ways of becoming a pastry chef in Paris.”
For aspiring chocolatiers who can’t take three months off from their day job, Liz offers classes on preparing such delightful treats.
“Classes are listed online,” said Liz. “Generally it’s on Tuesdays and Thursdays for Japanese visitors and we bring an interpreter in to translate for them, while Saturdays are for English speakers. Whether it’s just one person enrolled or my maximum of 10, we always have people in here learning how to use the chocolate mold. And it’s not just learning how to mold the chocolate. You’re also learning how to temper the chocolate on marble. From there, you learn how to make ganache and praline, how to use caramel and more. So when you go home and see a chocolate mold recipe, you won’t be intimidated by it.”
From there, you learn how to make ganache and praline, how to use caramel and more. So when you go home and see a chocolate mold recipe, you won’t be intimidated by it.”
The Hawaiian Nougat Company is also about giving back to the community: It’s involved with the Hawaii School for the Deaf and Blind, helping students in their work-study program.
“Our packaging is done by the students,” said Liz. “We also have a student that comes here to our kitchen, and we’re trying to put her through the stages. This has the potential to be a full-time job for her. Keeping it in the community and giving back to the community at the same time—that’s the Hawaiian way.”
Whether you want to awaken your inner chocolatier, pick up a locally sourced Christmas treat for a friend or sample a piece of paradise created with traditional French flare, be sure to stop by the Hawaiian Nougat Company, or order some online at hawaiiannougat.com/purchasing.
Hawaiian Nougat Company
3613 Waiʻalae Avenue
Tuesday–Saturday, 12–6pm
Sunday and Monday, closed
808-926-4885