Chocolate Fantasy

About Chocolate Fantasy

Support Chocolate Fantasy

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

The 33rd Annual Chocolate Fantasy, presented by KPMG was held on Saturday, March 8, 2025.

Thank you to all the attendees, sponsors, and volunteers who helped make this event a fabulous success. We look forward to seeing you again at Chocolate Fantasy next year!

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.

Support Chocolate Fantasy

Sponsorships

If you are interested in becoming a sponsor for Chocolate Fantasy in 2026, please contact kkinney@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 Auction

If you would like to donate an item for next year's auction please contact kkinney@naturalhistoryfoundation.org

Chocolatiers

Sculpture & Bonbons

Breadhead Bakery - Stephanie Valerio & Brian Lipps

Fram's Desserts - Michael Fram

Heavenly Chocolates - Dolores Aragon & Ali Maes

Tatsuki Hewson & Tracy Aragon

Navajo Technical University - Sheila Begay & Melvina Jones

Navajo Technical University - Walter Cloud & Lorena Giesbrecht

Cameron Owens & Monica Saavedra

Sandia Resort & Casino - Alfonso B. White, Jaden Ortiz,
Michelle Lente, Megan Vallo, and Carlos Diaz Campos

Fawn Saicawalo

Santa Fe Community College - Jack Hargraves & Sandra Nitschke

Snow Heights Productions - Austin Phillip

Sculpture Only

Ashley Briand, Tori Briand, & Stephanie Briand

Cake Ingenuity - Joe & Amber Torres

Kristine Mills & Adrienne Toubbeh

Southwest Indian Polytechnic Institute (SIPI) - Culinary Program

James Yoo, Eamon Quigley, & Cody Limaby

Bonbons

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

Darren Maes & Sierra Hanson

Ms. Bea's Sweet Treats - Malina Sangre, Kaylynn Gallegos, and Arienne Tenorio

Jamie Semarge, Emma Wolverton, and Myra Williams

Shamrock Foods USA - Dan Gilpatrick and Rodney Estrada

Raquela Trujillo

Joseph G. Valles

Judges

Charity Teague

Charity Teague is the owner of Charity Teague Confections in San Antonio,
Texas. She specializes in small batch, hand-painted artisan chocolate and
crafted bars. She’s an award-winning Pastry Chef and Chocolatier, attending
Culinary School in New Mexico. She’s furthered her studies with the French
Pastry School in Chicago, and Melissa Coppel Chocolate and Pastry School
in Las Vegas. She’s competed locally and nationally, winning Best Dessert
Course, People’s Choice, Best in Show, and is a two-time winner of the
Chocolate Fantasy competition.

Charity uses colorful cocoa butter to hand paint each bon bon and focuses
on using local and organic ingredients. She continues to widen the eyes of
chocolate lovers with her innovation and artful execution of her crafted
chocolate bars.

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.