Be A Chocolate Maker
Hey fella’s ever consider making chocolate for the woman in your life? No? Well next time your thinking of something to do for date night, here is an awesome idea.
My wife, Lien, surprised me and took me to the The Light Cellar. She said, “Surprise we are going to learn how to make chocolate.”
As a guy I hate to admit it, but I was surprised. Most people who attend chocolate making event had been to The Light Cellar before. We had been to The Light Cellar on different occasions and we met the teacher/owner, Malcolm Saunders.
When the class began, Malcolm went through his experience with food and, of course, chocolate. As he began to tell his story I listened to him from two perspectives. First to learn and enjoy the experience. Second to learn on how my wife, Lien, and I could use what we were learning in a business.
He mentioned one experience when he was driving down the rural roads in Costa Rica and seeing rows of Cacao (kaa cow) beans being harvested. Malcolm reviewed how he traveled to different countries and learning about the Cacao Bean and other Raw Super Foods.
As the class went on, he passed around different items so we could also touch, taste and experience what we were learning about. We tasted Cacao Butter, the Cacao Bean from Ecuador and Bali. We used different natural sugars and berries.
He explained the different health benefits of Cacao and how the Cacao Bean went from the tree to the bag on the shelf.
Malcolm gave facts and example such about Chocolate. He explained how the butter was used in the cosmetic industry. He also told us how the Cacao Bean was used as a currency before the Peso was introduced.
Malcolm sited books by David Wolfe. They lent credibility to the information he was teaching. He also gave us some history on commercial chocolate vs. raw food chocolate.
As the introductions part of the class come to an end and it became time for us to become the, “Chocolate Alchemist” as Malcolm calls it. We used only raw, organic and super foods as a part of our ingredients. All though we were to make only one batch of chocolates, I asked Malcolm if I could borrow one of his molds.
I started with my base chocolate ingredients which was Cacao Butter, Cacao power, Vanilla Bean and Lucuma, as a sweetener. Then poured a small about into the first mold. I then add another ingredient, mixed that in to my base of 4 ingredients, and poured the new mix in to the mold.
I did this another 8 times where I would keep adding ingredients. In the end I added Honey, Cherries, Coconut shreds, Goji Berries, Mulberries, Cinnamon, A combinations of Rose petals, Ginseng, Chaga, Peppermint extract and of course Cheyenne pepper. I love my spice and I was in the zone.
Every time I added a flavor I would taste it, then decided if I needed to add more of the same or add another ingredient before I added that to the mold.
I practiced layering my flavors even more. I would only pour chocolate in half the single mold and then add a flavor in the middle and then add a new chocolate flavor on top. Wanting to make my own chocolates, something that would be different, then everyone else in the class was my goal.
After we had a chance to finish with our chocolates and put them in the fridge to set, Malcolm brought the class back together, to learn how to make Fudge and Almond Milk.
The fudge was awesome and the milk was very good. He made it right in front of us and it only took a few minutes. Lien looked at me and said, “We are making Almond Milk at home from now on. We are not buying that store-bought, packaged, full of preservative stuff anymore.” And what do you say to your wife guys? Sure babe.
After the Class
When the class finished, the 3 hours passed quickly. It only felt like we were there for 90 minutes. During and after the class people asked questions to find out more about the process of making chocolate, ingredients and shelf life.
When the class was done, we make our way to the main level. This gave us a chance to browse the vast selection of items offered. Many people made a purchase so they could make chocolate at home. They have a variety of natural, organic, raw and super foods to choose from.
If you live in or visit Calgary, and want to know a healthy community story to visit I would recommend, The Light Cellar. I do not make money to promote The Light Cellar and am not paid to say this. I am saying this based on my personal experience, and the experience of my wife, with the friendly and knowledgeable staff.
They take great pride in help you and answering questions you might have. If you are looking to purchase items, they have a great selection and of course you can purchase tea, elixirs and Chocolate’s they make in-house.
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