Chocolate to Meditate On

I’ve practiced meditation for many years and now I’m embarking on the process of training to teach it. I’m training to teach Level 1 – The Prophet. I’ve grown so much through my meditation practice and I want to help other people, the way I’ve been helped. I want to empower others to fully live their own life.

A few months back, I attended the Academy’s annual Teacher’s Conference. It’s an amazing gathering where I get the chance to explore my inner landscape, learn some tools and tips for teaching, and network with other teachers. Some of my colleagues have taught hundreds of people, some a dozen, and others are learning – like me.

One of my favourite parts of meeting and connecting with other teachers, is sharing my joy of food – in particular, chocolate, one of my favourite foods. Each year as I prepare for the Conference, I reminisce over the past year’s best chocolate experiences, and bring some of my favourites to share. I often bring my own chocolate bark– here’s the recipe:

Chocolate Bark

  • 700 g dark chocolate, brickchocolate
  • 200 g raw/roasted shelled pistachio seeds
  • 100 g dried mango, cut into bite-sized pieces
  • 1 tsp cardamom seeds
  • 1 tsp coarse sea salt
  1. Chunk the chocolate brick, and melt in a double boiler over low heat, until melted, then take off the stove.
  2. Line a baking sheet with parchment paper, then spread the cardamom seeds and dried mango randomly.
  3. Pour the melted chocolate over the cardamom and mango. Add the pistachios and sea salt to the top.
  4. Place in the fridge for half an hour, until solidified, then break up into pieces, and enjoy!

This year, I was excited to showcase one of my favourite local chocolate artists from here in Vancouver, Beta 5 Chocolates. Not only do they use my favourite chocolate base, from Michel Cluizel of France, they also create fascinating shaped Polygon Bars and incorporate fantastic flavours and colours. I tell everyone who will listen.

Another Canadian chocolate maker, Theobroma, based in Quebec, uses non-GMO ingredients, is gluten free, Fair Trade, and one of my perennial choices. When I want yum without having to think, Theobroma is one of my go-to chocolates.

You can tell I love chocolate. A bit of a connoisseur, really. Well I also love knowledge. A bit of a seeker, for sure. And as I shared chocolate experiences with my colleagues, and learned more about teaching and this amazing energy work that we do, I realized how much I appreciate this community of teachers who truly appreciate my unique gifts. So now as I prepare to teach, I find myself meditating often on chocolate.

~ Matthew Craig

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