Molten Future

When I think about the future–where I’ll be in five, ten or fifty years in terms of my career– a single burning image enters my mind: light; Bright rays of intense thermal energy. I’m standing at the peak of a snow-covered mountain in the Alps. That shimmering energy (those rays of pastry glory!!) radiate from me, as I proudly display a selection from my original and wildly successful new line of chocolates, (insert witty and ingenious name of new chocolates here). But there’s more behind this image of success than the most fabulous tasting chocolates that the Universe has experienced in the past 200 years; let’s take a closer look at how I plan to forge great new heights in pastry history.

Upon graduating with highest honors from the CIA Greystone, I travel to Europe where I spend five years conducting intense chocolate research. Befriending the most respected chocolate makers in Switzerland, Belgium, Germany, France, and Spain, I spend one year in each country immersing myself in cocoa bean culture. I’ll work long hard hours to gain a complete understanding of– and appreciation for– each artist, scientist and producer’s chocolate-making techniques and beliefs. While abroad I will also learn extensively about each country’s culture, and at the end of these five years, will be well prepared to compare, analyze and assess the various techniques. Herein lies my secret to success: determining the motivating factor behind each culture’s desire to consume this glorious food product.

Next, I head to South America to investigate cocoa bean agriculture and the early history of chocolate. I hope it will be possible to live with a family and work in a primitive cocoa bean farming town where chocolate is used for medicinal and spiritual purposes. In this rugged landscape I will improve my Spanish skills and gain a new understanding of food (in terms of food-for-survival rather than food-for-frivolity).

Following my stint in South America, I will return to the States to work with (only) the most highly respected pastry chefs, start my own TV mini-series (on the international study of chocolate), compete in chocolate showpiece competitions, and write a cookbook or two. Or, if I’m feeling entrepreneurial and have managed to stash some savings in my (recently acquired) Swiss bank account, I will start my own high-end resort, inspired by that amazing little bean. Each suite in the resort will be tastefully decorated in chocolate brown hues and have it’s own theme-for example, Fondue Frenzy, Hershey Heaven, and the Tudor Truffle Suite. There will be a special in-house theme park for children, similar to the candy room in Willy Wonka and the Chocolate Factory, so that kids can enjoy themselves while their parents relax in hot tubs filled with hot chocolate, have a personalized cocoa-aroma perfume designed for them, partake in a molten chocolate massage, attend chocolate seminars and tastings, grab a night cap at the fondue bar, or perhaps get some counseling at Chocoholics Anonymous. With any luck, the company will do exceedingly well, and before you can say supercalifragilisticexpialidocious there will be branches in major cities around the world proudly serving my new line of chocolates and educating people everywhere about the wonders of this gastronomic delight.

Speaking of chocolate…I started ordering Ibarra for the Molten Mexico Motifa in the resort described above, but just realized that I’m going to need a couple more months of serious planning before beginning construction. In other words, now’s your chance to get a sneak preview of the Mexican Hot Chocolate Sublimity Suite!! Submit your witty and ingenious name of my future chocolate line (in a comment below) to win your very own sample of Ibarra (sweet Mexican chocolate specially designed for the perfect cup of Ultimate Hot Chocolate). Five winners this month!!

Make your own Chocolate Fondue–It’s a quick, tasty treat sure to please any crowd! Plus, it’s totally fun to eat. Check out Sweet Eats for the recipe.