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:
- 700 g dark chocolate, brick
- 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
- Chunk the chocolate brick, and melt in a double boiler over low heat, until melted, then take off the stove.
- Line a baking sheet with parchment paper, then spread the cardamom seeds and dried mango randomly.
- Pour the melted chocolate over the cardamom and mango. Add the pistachios and sea salt to the top.
- 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