MAIA BALAM mexico - canada - costa rica - bali
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Bio Hacker +Cacao alchemist
chef & health/life coach
This Raw and baked goodies where all designed by Maia Balam in the last 10 years of tests and experiments in the kitchens of the world.
Chocolate making has taken me from Mexico,
to Montreal, Vancouver,
Costa Rica, Basel, and now Bali.
I have given cooking classes, food demos, spoken at conferences and written articles about food, recovering health trough nutrition, cacao history 101, and many related topics for the last 10 years.
Making Chocolates and Gluten free deserts is an ancient art form that stretches all the way back to Leonardo DaVinci (who was a great chocolate maker) Vatel and the Ancient Mayans.
Through flavors you can travel across time and space, when you try a new flavor it creates a new register in your brain, so that one moment, feeling and space will be registered along that flavor forever.
I like the poetry around making and tasting new desserts, its almost like feeling a completely new sensation everytime.
Once you try organic and non industrial cacao, you can never go back to the mainstream brands, because you discover the original flavor and source quality of chocolate.
If you would like to learn how to make this desserts write me to krizalida@gmail.com
This Raw and baked goodies where all designed by Maia Balam in the last 10 years of tests and experiments in the kitchens of the world.
Chocolate making has taken me from Mexico,
to Montreal, Vancouver,
Costa Rica, Basel, and now Bali.
I have given cooking classes, food demos, spoken at conferences and written articles about food, recovering health trough nutrition, cacao history 101, and many related topics for the last 10 years.
Making Chocolates and Gluten free deserts is an ancient art form that stretches all the way back to Leonardo DaVinci (who was a great chocolate maker) Vatel and the Ancient Mayans.
Through flavors you can travel across time and space, when you try a new flavor it creates a new register in your brain, so that one moment, feeling and space will be registered along that flavor forever.
I like the poetry around making and tasting new desserts, its almost like feeling a completely new sensation everytime.
Once you try organic and non industrial cacao, you can never go back to the mainstream brands, because you discover the original flavor and source quality of chocolate.
If you would like to learn how to make this desserts write me to krizalida@gmail.com
