This is new this year. It’s located in the Festival Center back in a small dark area (by the way, this is how you get to the Chase Lounge). They hand out free Ghirardelli chocolate squares (we’ve had the caramel, the peppermint bark, and the Intense Dark 86% cacao – which we didn’t like, nick says that baking chocolate would taste better).
In addition to selling all sorts of Ghirardelli chocolates and a scrumptious warm chocolate drink (future post) – they have a display of their history AND they have a display of chocolate creations from some of the resorts (plus another area) at Walt Disney World…
Disney’s Grand Floridian Resort and Spa
(Erich Herbitschek – Executive Pastry Chef, Brigette Watkins Reynders – Pastry Sous Chef)
“The story of Nemo represents a diverse population, working together to save one of its smallest members. This unity, in a world of incredible beauty, not usually seen, inspired me.”
Disney’s Boardwalk Inn
(Matt Avery – Pastry Chef, Jessi Sudsa-nguan – Pastry Sous Chef)
“The way Tim Burton can create such love and magic between most people’s two favorite holidays. The movie was so inspiring and whimsical it makes me want to recreate such magic through confectionary.”
Park Event Operations
(Matthew Maslowski – Pastry Sous Chef, Agueda Vasquez – Chef Assistant, Lindsey Neveu – Chef Assistant)
“My inspiration came from my cast and great PEO team. It reminds myself and my cast that we can turn your Imagination into a whimsical place that gives you a marvelous escape.”
Disney’s Yacht and Beach Club Resorts
(Deran Lanpher – Pastry Chef, Kelly Smith – Pastry Sous Chef,
Jesse Rodriguez – Chef Assistant Pasty/Bakery, Amber Vega – Chef Assistant Pastry/Bakery)
“Pirates of the Caribbean is one of my favorite movies and the Yacht & Beach Club has been like a home to me for many years.”
Disney’s Hollywood Studios
(Andreas Born – Pastry Chef, Maribel Rosa Gonzales – Chef Assistant)
“Now you will deal with me, and all the powers of MY IMAGINATION!!!” – Maleficent
Disney’s Contemporary Resort
(Jeff Barnes – Pasty Chef, Yvonne Rosen – Pastry Chef 1, and Jean Erskin – Pastry Chef 1)
Inspiration “My youngest daughter, Abbey, loved Cinderella and the Castle. As I was doing a little research, I found out that Mary Blair had done a lot of the artwork, so I chose a rendition from her because she is also connected to the Contemporary with the Mural in the Contemporary Concourse.”
nora was fascinated by the tiny mice and bluebirds from the Cinderella fairy tale