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Chocolate Fantasy

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Dark Chocolate Chunks
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KPMG Presents
Lights,
Camera, Action:
A Red
Carpet Chocolate Fantasy
The 33rd Annual
Chocolate Fantasy

The 33rd Annual Chocolate Fantasy, presented by KPMG:


Saturday, March 8, 2025 from 6:00 p.m. - Midnight
at Sandia Resort & Casino.

 

The evening will include a welcome champagne, entertainment, a silent auction (live viewing with online bidding), a plated sit-down dinner, dancing, and of course, we can’t forget, CHOCOLATE! New Mexico's leading chocolatiers will be preparing chocolate sculptures based on the gala’s theme for our guest's visual enjoyment, along with bonbons for culinary enjoyment!

Black tie or cocktail attire is recommended.

Tickets are $250 per person, plus a processing fee, and a portion of your ticket may be tax deductible.

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.

Chocolate Fantasy sells out every year, and tickets are limited - get yours today!

Support Chocolate Fantasy

Sponsorships

Chocolate Fantasy sponsorships are available at $10,000, $7,500, $5,000, and $2,500 levels. If you are interested in becoming a sponsor for Chocolate Fantasy in 2025, please use the buttons below, or 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.

Chocolate Truffles

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

2025 Raffle information TBA.

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Chocolatiers

Sculpture & Bonbons

Breadhead Bakery - Stephanie Valerio & Brian Lipps

 

Fram's Desserts - Michael Fram

Heavenly Chocolates - Dolores Aragon & Ali Maes

 

Tatsuki Hewson & Tracy Aragon

Sculpture: Tesseuract of Dreams

Navajo Technical University - Sheila Begay & Melvina Jones

Navajo Technical University - Walter Cloud & Lorna Giesbrecht

 

Cameron Owens & Monica Saavedra

 

Sandia Resort & Casino - Alfonso B. White & Jaden Ortiz

Sculpture: It's Showtime!

Bonbons: Encore!

Fawn Saicawalo

Santa Fe Community College - Jack Hargraves & Sandra Nitschke

Rhett Smith & Juvy Comer

 

Snow Heights Productions - Austin Phillip

 

Special Touch Catering - Robyn Yazzie

Sculpture: Musicals of the Century

Bonbons: Coconut Charm

Sculpture Only

Ashley Briand, Tori Briand, & Stephanie Briand

Sculpture: Hollywood's Leading Lady

 

Cake Ingenuity - Joe & Amber Torres

 

Kristine Mills & Adrienne Toubbeh

James Yoo, Eamon Quigley, & Cody Limaby

Bonbons

DebbieRae's Cakes & Treats - Yvonne Maes and Debra Maestas

Darren Maes & Sierra Hanson

Bonbons: Lights Camera Chocolate

 

Jamie Semarge & Emma Wolverton

Bonbons: Sting of Pearls

Raquela Trujillo

Bonbons: Disco in Hollywood

Joseph G. Valles

Judges

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.

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. 

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.

Thank You to Our Sponsors

 Director Level Sponsor

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Partnering with Chocolate Fantasy for 28 years.

Executive Producer Level Sponsors

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Cinematographer Level Sponsors

Production Designer Level Sponsors

The Cool Kids

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Screenwriter Level Sponsors

Angela Gallegos-Macias

Bob & Sally Lowder

Chocolate Truffles

Photos from Chocolate Fantasy 2024
Deco & Decadence: The Roaring Twenties

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