It is alluring…It satisfies something deep within us and has a melting point equal to our body temperature. In history, its delights have been reserved only for Royalty, yet today we have it at our fingertips to indulge in it’s silkiness and richness in everything from Cookies, Cakes and even a decadent Soufflé….yes of course it is Chocolate!
This love and passion of/for Chocolate or as some Chocolatiers describe as being bitten by the Chocolate bug was something that came into the path of longtime Le Cordon Bleu Pasadena High School and College Demonstration Chef Arcelia Gallardo.
While visiting High Schools and Colleges on behalf of Le Cordon Bleu from 2002-2008, Gallardo was looking for something quick, delicious, and had a rich Cultural History to not only give a delicious sample to kids, but some History as well.
“Chocolate was an easy way to get the attention of rambunctious students and as I began to explore the amazing History of Chocolate I feel in love the Artisan Nature and Culture and early beginnings surrounding Chocolate,” commented Gallardo.
Upon leaving Le Cordon Bleu, Gallardo set off to travel the World to soak up as much Chocolate knowledge as possible.
First stop in 2009, where she attended World Champion and Renowned Pastry Chef Ewald Notter’s French Pastry School in Florida where she learned the tricks and knowledge that would enable her to become the Co-Owner of www.casadechocolates.com an Authentic Artisanal Chocolate store in Berkeley California.
Her quest for knowledge has taken her throughout Europe and most importantly to the areas closely tied to the Origins and history of Chocolate, visiting and learning the Cacao Farming practices of farms in Belize and Tabassco Mexico.
In recalling the most interesting fact of her journeys to the Cacao Farms Gallardo remorsefully stated, ”the people that grow the Cacao which later becomes Chocolate that we know, those Farmers do not even know what Chocolate taste like.”
Fortunately, this summer, Teenagers and Children from greater Pasadena will be able to taste and learn from this Master Chocolatier at the Summer Art Academy’s Cooking Camp www.summerartacademy.com as Gallardo will be leading a delicious week called Chocolate Extravaganza June 24th – June 28th.
“We will be making an amazing complete Chocolate Sculpture that I will be giving the kids all of the techniques I learned from Chef Notter and throughout my travels.”
Chris Allen, former Pasadena College of Culinary Arts Le Cordon Bleu Chef Instructor and Owner/Executive Chef of the Cooking Camp commented, “We are extremely excited to have someone of Arcelia’s caliber, ability and passion of working with Chocolate returning to teach at our Cooking Camp this summer as she was a member of my staff in 2006 and 2007.”
“This is going to be one of the best sessions we have ever had at Cooking Camp and I cannot wait to see the Masterpieces that are created,” added Chef Allen.
By utilizing traditional Latin flavors like chilies, pumpkin seeds, Gallardo is trying to keep the link to the Mayans and Aztec cultures. Some of the amazing creations that Gallardo has available online are her specialties like Tequila Bon-Bon, Chipotle Caramel, Dark Chocolate Cake and their Top Seller the Dark Chocolate Quinoa.
Who knows, after your child attends the Chocolate Extravaganza week at the Cooking Camp, they too may become bit by the Chocolate bug and become a World Champion Pastry Chef like Ewald Notter.
A balanced diet is a Chocolate Bar in each hand.
