Chocolate Fantasy

About Chocolate Fantasy

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Chocolatiers

Judges

Our Sponsors

KPMG Presents
Deco and Decadence:
The Roaring Twenties
The 32nd Annual Chocolate Fantasy

The 32nd Annual Chocolate Fantasy was held at Sandia Resort & Casino on Saturday February 3, 2024.

This gala fundraiser benefits the New Mexico Museum of Natural History Foundation, and supports our mission of advancing the educational, scientific, and cultural programs of the New Mexico Museum of Natural History & Science.

Sculpture & Bonbon Winners

Most Artistic Sculpture

1st place

What’s The Password (Who’s Your Dada)

Kris Mills and Adrienne Toubbeh

2nd place

Giggle Water

Ashley and Victoria Briand

3rd place

The Social Butterfly

Cake Ingenuity

Joe and Amber Torres

Best Tasting Bonbons

1st place

Debbie Rae’s Cakes and Treats

Yvonne Maes, Debra Maestas and Marisa Maes

2nd place

Casey Trent

3rd place

Fram’s Desserts

Michael Fram

People's Choice

Bonbons

Jaime Semarge and Emma Wolverton

Sculpture

Reflection in Chocolate; Inspired by Georgia O'Keefe

Sandia Resort and Casino

Stephanie Valerio, Carlos Diaz Campos, and Luna Feliciano

Event Photos

Support Chocolate Fantasy

Sponsorships

Chocolate Fantasy sponsorships are available at $15,000, $10,000, $7,500, $5,000, and $2,500 levels. If you are interested in becoming a sponsor for Chocolate Fantasy in 2025, please contact ernaaz@naturalhistoryfoundation.org.

Donations

Donations are always welcome to help support our efforts. Please consider a contribution to the New Mexico Museum of Natural History Foundation. To donate now, use the button below.

Donate Now

Chocolate Fantasy Online Auction

If you would like to donate an item for the 2025 auction please contact aeaton@naturalhistoryfoundation.org. Thank you!

Raffle Tickets

The 2024 raffle included a Roberto Coin 18K Gold Bangle or a Tudor Black Bay 41, valued at $5,500 each. Two winners were chosen, with the first winner getting their choice of the two prizes shown.

All proceeds benefit the New Mexico Museum of Natural History Foundation. Winner is responsible for reporting and payment of all applicable federal and state taxes and raffle ticket is not tax-deductible.

Judges

Paul Edward

Since he can remember as a small boy, Chef Paul Edward was involved with Chocolate and Pastry. He worked in family-run pastry shops then moved into the hotel industry, including San Francisco’s Westin St. Francis, Four Seasons Clift Hotel, and Sheraton Palace; Atlanta’s Ritz Carlton Buckhead; and Beverly Hills’ La Bel Age Hotel and Peninsula Beverly Hills.

Paul trained at various institutions in Europe and Asia and he has been invited guest faculty at many culinary facilities here in the United States.

Currently, Paul runs R&D at Chef Rubber, a manufacturer and distributor of specialty items for World Pastry Champions, Artisan Chefs and Confectioners, and consults on many new innovative products for companies throughout the world.

Kim Rothrock

Kim Rothrock is the East Account Manager for the Blommer Chocolate Company, who is the largest bean to bar chocolate manufacturer in North America, and the maker of Founder’s Reserve fine chocolate couvertures.

Kim has been a buyer for Balducci’s and Dean & LeLuca specialty food retailers in New York City, built a pastry & chocolate ingredient division for Chefswarehouse, a leading national specialty foodservice importer-distributor, spent four years as a consultant to a chocolate-focused marketing & innovation company, and been a key account manager with ADM Cocoa International, and Cargill Cocoa North America.

She has also been a Pastry Chef, holds a BA in Fine Arts, and is a graduate of the Institute of Culinary Education in NYC. She has completed professional confectionery courses at European chocolate manufacturers in France and Spain.

Luis Amado

A native of Guadalajara Mexico, Chef Amado began his career at the age of 16 selling churros in the streets of Guadalajara, Mexico. He moved to Michigan and graduated from GRCC in 1992, then traveled to Europe and Belgium to develop his knowledge of classical European Pastry and chocolate.

Currently he runs the Culinary Management Program at Lake Michigan College MI, developing curriculum, teaching classes, and coaching students for national and international competitions. He owns Luis Amado Chocolate Academy in Stevensville, Michigan and his chocolate work has been featured in numerous magazines.

Chef Amado is very passionate about competitions, with more than 22 gold medals and 6 best of show awards from highly recognized competitions. In the summer months. he travels to Europe, The Middle East, and Latin America to teach workshops and seminars to professional chefs and serious chocolate enthusiasts.