Chocolate lovers will be in heaven at the Hawaii Chocolate Festival, where local farmers, businesses, educators and government gather to showcase chocolate products made exclusively from Hawaii-grown cacao beans. Our featured dessert recipes include locally grown chocolate products that will be for sale at the festival, such as Hawaiian Fudge Sauce and baking chocolate.

CHOCOLATE LAVA BARS

» Crust:
1 egg, lightly beaten
1/2 cup butter, melted and cooled
1 package (18.25 ounces) chocolate cake mix
» Topping:
1 package (8 ounces) cream cheese, softened
2 eggs
1 box (16 ounces) powdered sugar
1/2 cup butter, melted and cooled
1/4 cup Hawaiian Fudge Sauce or any other fudge sauce
2 tablespoons strong brewed coffee or espresso
1 teaspoon vanilla
Powdered sugar (optional, for dusting)

To make crust, preheat oven to 350 degrees. Grease 9-by-13-inch baking pan; set aside.

In medium bowl, mix egg and butter. Stir in cake mix by hand until combined. Press evenly into the bottom of prepared pan. Bake 15 minutes.

For topping: In large bowl, beat cream cheese with electric mixer until fluffy. Add eggs, one at a time, beating on low speed after each addition until combined. Gradually add powdered sugar, 1 cup at a time, beating on low until smooth.

Slowly add butter, fudge sauce, coffee and vanilla, continuing to beat on low until just combined.

Pour batter over baked crust. Bake 35 minutes more (center will not appear to be set). Cool completely before serving. If using, sprinkle with additional powdered sugar. Makes 24 bars.

Approximate nutritional information, per serving (not including extra powdered sugar for dusting): 280 calories, 14 g fat, 8 g saturated fat, 60 mg cholesterol, 250 mg sodium, 38 g carbohydrate, 1 g fiber, 28 g sugar, 3 g protein

CHOCOLATE HAUPIA PIE

1 9-inch prepared pie crust
1 can (13.5 ounces) coconut milk
1 cup milk (skim or low fat milk OK)
1 cup sugar
1/2 cup cornstarch
1 cup water
7 ounces semisweet chocolate
1-1/2 cup heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

Preheat oven to 350 degrees. Bake pie crust until golden brown, about 15 to 20 minutes.

In saucepan, whisk coconut milk, milk and sugar. Bring milk mixture (haupia) to a boil. While heating mixture, in separate bowl, dissolve cornstarch in water. Reduce milk to simmer and whisk in cornstarch mixture until thickened.

Microwave chocolate pieces for 1 minute or until melted.

Pour half of haupia mixture into bowl; set aside. With the remaining half, mix with melted chocolate and pour into bottom of pie crust. Layer remaining haupia on top, using back of a tablespoon to spread evenly. Cool pie in refrigerator for at least 1 hour.

In electric mixer, whip heavy cream with sugar until stiff peaks form. Garnish pie with whipped cream and shaved chocolate. Chill for another hour. Serves 8.

Approximate nutritional analysis, per serving: 630 calories, 39 g fat, 25 g saturated fat, 65 mg cholesterol, 150 mg sodium, 70 g carbohydrate, 3 g fiber, 51 g sugar, 5 g protein

COCOA CHOCOLATE CHIP COOKIES

1-1/2 sticks butter, melted
1/2 cup light brown sugar
1 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla
1-3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/2 cups semisweet chocolate chips

Beat butter with brown and granulated sugars until smooth. Cool slightly and beat in egg and egg yolk. Beat in vanilla.

Combine flour, cocoa, salt and baking soda. Slowly beat into butter and sugar mixture until well blended. Fold in chocolate chips.

Chill dough at least 1 hour or until firm.

Preheat oven to 350 degrees. Using cookie scoop or tablespoon, scoop mounds of dough onto greased baking sheet, leaving 1-1/2 to 2 inches between cookies. Bake 12 to 15 minutes until set. Makes 3 dozen.

Approximate nutritional analysis, per cookie: 150 calories, 7 g fat, 4.5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g sugar, 2 g protein

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For more Hawaiian Electric Co. recipes, go to www.heco.com.