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.

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Chocolate making has taken me from Mexico,

to Montreal, Vancouver,

Costa Rica, Basel, and now Bali.

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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. 

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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. 

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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. 

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I like the poetry around making and tasting new desserts, its almost like feeling a completely new sensation everytime.

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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. 

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If you would like to learn how to make this desserts write me to krizalida@gmail.com

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