Chocolate has a rich history in the islands, dating to the 1800s when cacao was introduced and the first farm was established on Hawaii island. Today there are hopes that Hawaii-grown and produced chocolates will become the state’s new ambassador of aloha, similar to macadamia nuts or Kona coffee.

Show your support for this local industry at the Hawaii Chocolate Festival, noon to 5 p.m. Saturday at the Dole Cannery Shops. Advance tickets are $20; visit hawaiichocolatefestival.com.

This week’s recipes explore the savory side of chocolate.

Fudge Brownies with Caramel Pretzel Crunch

2/3 cup chocolate containing 32 to 39 percent cocoa butter (available at specialty food stores), finely chopped

1/2 cup butter, melted

2 eggs

1 cup plus 2 tablespoons sugar

2/3 cup cake flour

3/4 cup melted caramel

1 cup pretzel sticks, coarsely chopped

1/2 cup semisweet chocolate chips

Preheat oven to 325 degrees. Lightly grease an 8-by-8-inch baking pan. In microwave-safe bowl, melt butter. Pour over chopped chocolate to melt.

In large mixing bowl, whip eggs and sugar. Add chocolate mixture and flour, combining well with a rubber spatula. Pour into pan and bake 25 to 30 minutes or until a toothpick inserted into center of pan comes out clean.

Using a greased spatula, spread caramel evenly over brownies. Top with pretzels and chocolate chips.

Refrigerate 1 hour or until caramel firms up. Cut into squares and serve. Serves 16.

Approximate nutritional information, per serving: 290 calories, 14 g fat, 8 g saturated fat, 40 mg cholesterol, 135 mg sodium, 41 g carbohydrate, 2 g fiber, 30 g sugar, 3 g protein

Slow Cooker Braised Chocolate Short Ribs

1/4 cup diced bacon

6 pounds bone-in short ribs

Salt and freshly ground black pepper, to taste

2 tablespoons ground Kona coffee

1-1/2 cups diced Maui onions or other sweet onion

1/4 cup diced shallots

1/4 cup diced celery

1/4 cup diced, peeled carrots

3 garlic cloves, minced

3 cups low-sodium chicken stock, divided

1/4 cup red wine vinegar

2 cups chopped tomatoes, seeded

2 tablespoons chopped parsley

1 thyme sprig

1 bay leaf

3 tablespoons grated, unsweetened local chocolate

2 tablespoons local cocoa powder

1 teaspoon rosemary, finely chopped

In large pot on medium-high, cook bacon until crisp. Remove with slotted spoon and drain on paper towels.

Season short ribs with salt, pepper and coffee; sear in pot with bacon drippings about 2 to 3 minutes per side. Remove ribs and set aside.

Saute onions, shallots, celery, carrots and garlic in same pot until softened, about 8 to 10 minutes. Pour in 1 cup of chicken stock and bring to boil. Scrape bottom of pot to release any browned bits; remove from heat.

Pour heated broth into crock. Add remaining broth, vinegar, tomatoes, parsley, thyme, bay leaf, short ribs and bacon. Cook on high 8 hours or until tender. Remove ribs, bay leaf and thyme with a slotted spoon and place on plate.

Skim fat from remaining sauce. Thicken sauce: Cook sauce uncovered for 30 minutes, then reduce heat to low and add chocolate, cocoa powder and rosemary. Stir until chocolate melts; season with salt and pepper to taste, return ribs to crock and heat until warmed, about 30 minutes uncovered. Serves 4.

Approximate nutritional information, per serving (not including salt to taste): 850 calories, 70 g fat, 30 g saturated fat, 140 mg cholesterol, 260 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 39 g protein

For more recipes go to www.hawaiianelectric.com.