Chocolatier for a day

Far from how we know it today, Chocolate-- or Cacao, its principal ingredient, was discovered centuries ago as Montezuma's coveted Aztec elixir. The taste was bitter and the color red. And for almost 400 years it was enjoyed only as a drink. Thankfully, human genius found a way for us to better enjoy it as a confection. Cacao's scientific name describes it best: Theobroma Cacao-- Food of the Gods.

There have been many decadent ways I have relished chocolate-- as Serendipity's Frrrozen Hot Chocolate, Vong's Molten Chocolate Cake, even as a chocolate body scrub. But the most indulgent experience so far was the Callebaut Chocolate Academy in Singapore, a week of learning the secrets of chocolate making from experts and with experts.

Once a term every term, I am guaranteed perfect attendance in my Baking&Pastry Arts laboratory-- that would be on CHOCOLATE DAY. With spirits high and expectations even higher, the room falls into an alien hush as energies are focused on blocks melted, cooled and warmed; details piped and brushed; then molds lined, filled and sealed. Twenty individuals know no hunger nor breath until the task at hand is done. Six hours is tolerable after all-- when elbow-deep in Belgian couverture. The mission is finally accomplished at the tapping out of pralines marked by a loud collective… WOW!