Cake! magazine by Australian Cake Decorating Network February 2015 | Page 102

Nadia Flecha Guazo
interview with

Completely self-taught, Nadia’s modelling chocolate creations are phenomenal and look far
too good to eat. We were lucky enough to chat with Nadia, and she happily gave away a few
of her secrets to mastering modelling chocolate!
Written by Marianna Saran
Self-confessed chocolate addict
Nadia FlechaGuazo of ChocoLate,
decided to transform her addiction
into edible art, by delving into the
realm of modelling chocolate.
It all came about when the fondant
from her cakes was always left on
people’s plates.
As fondant is expensive, Nadia was
adamant to find a solution to the
waste, something that still made
cakes look amazing, but was also
decadent to eat.

Tell us a little about yourself and
where you are from?
I’m Spanish, based and born in
Belgium. I grew up travelling back
and forth from Brussels to Gijón
(Asturias, Spain). I’m the proud mum
of 2 daughters (4 and 7 years old).
I have a master degree in translation,
but I actually work as a legal and
software training assistant in an
International Law firm since 2002 and
this is my full-time job.
A self-taught hobbyist, I always
lovedcraft art, even if I had really
never had the opportunity to follow
any courses. My Mom thought that
Fine Arts was not a job, and that I
should think about my future. So I
left it aside for more 20 years, but
always sought the opportunity to be
creative...