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Yoga + Miracles + Chocolate

February 22, 2010

Yesterday afternoon I took a yoga class called “Yoga + Miracles: There’s Nothing A Little Chocolate Can’t Fix.” The class was taught by David “Yeah Dave” Romanelli, author of “Yead Dave’s Guide to Livin’ the Moment: Getting to Ectacy through Wine, Chocolate, and your iPod Playlist.” I was given the book and a bar of Vosges Haut Chocolat for Christmas by my boss, who had taken a class with Romanelli several years before. I happened to come across the class in an email from the studio where I had taken a few yoga classes last summer and I decided to give it a try. I started reading the book once I signed up for the class, about three weeks ago, and I’m almost finished.

Both the book and the yoga class were (and are still) thought provoking. David Romanelli’s main philosophy in life (from what I can tell) is to slow down, focus entirely on one thing at time whenever possible, and try to enjoy life’s simple pleasures which, upon reflection, might not be so simple after all. In the class, he actually mentioned the Slow Food movement we read about in class several weeks ago, relating it to the same philosophy. He’s taken something of a Slow Food approach to life.

The class began with relaxation, but quickly flowed into about an hour of intense vinyasa yoga, which involves flowing dynamically from pose to pose. Throughout the class “Yeah Dave” told seemingly random stories, most of which related back to his idea of “livin’ the moment.” After the first hour of stretching and sweating (let’s face it… 75 degrees is hot), we relaxed and stretched more calmly, listening to more stories. After class was over, we were each given three pieces of chocolate to enjoy after having focused both our bodies and our minds. I have to admit, it was definitely a different experience and I did feel like my experience of taste was altered after having first done yoga.

We were given one piece of bar chocolate and two truffles, all Vosges Haut-Chocolate. The first piece of chocolate we ate was the piece of a bar, which was a deep milk chocolate with roasted almonds and sea salt. The second was a milk chocolate banana-pudding truffle, and the third was a dark chocolate kirsch (cherry brandy) truffle with a dried sweet cherry on top. All three were absolutely wonderful; founded by Katrina Markoff, Vosges Haut-Chocolate was conceived with the idea in mind that one could travel the world through chocolate. As we ate each chocolate, Romanelli gave us background on the location which inspired each piece. I’ve never approached chocolate (or any food) quite like that before, and it was an enjoyable and thought-provoking experience.

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