Tips and tricks help with the most common chocolate tempering problems Working with chocolate can be incredibly frustrating, and no one knows that better than us! It’s temperamental, literally. It’s extremely sensitive to changes in temperature, humidity/moisture, agitation, etc. etc.! You think everything is going your way, and you’re tempering…
Published April 30, 2020
Published February 24, 2020
You may remember that we wrote a blog post about how fine chocolate ISN’T like wine, craft beer and specialty coffee. If you haven’t read the post yet, you can read it here . Or if you want a quick summary – fine chocolate is often compared to these industries…
Published November 1, 2019
Today is November 1st, and also the day that you can buy Carl the Snowman for the 2019 holiday season! If you haven’t heard of Carl before, he is the brainchild of Kate Weiser of Kate Weiser Chocolate. He’s a chocolate snowman with a belly full of drinking chocolate mix…
Read More Shipping Chocolate Part 2: The continuing story of Carl the Snowman
Published July 12, 2019
It’s a fact – social media and chocolate were made for each other. It is the perfect way to share luscious images that will have customers lining up to try your amazing bars, bonbons and other assorted chocolatey goodness. But unfortunately, as business owners and entrepreneurs, we are not all…
Read More Tips for better chocolate photography for social media
Published January 12, 2019
Ecole Chocolat grads are among the winners in the Chocolates and Confections categories! We are so proud to share that many of our graduates are winners of the 2019 Good Food Awards! What are the Good Food Awards? “For a long time, certifications for responsible practices and awards for superior…
Published November 6, 2018
And what this means for companies marketing fine chocolate to consumers With the rise of bean to bar chocolate makers in the U.S. in the past decade, many have begun to consider where the industry will go in the future. The explosion of other segments of the “specialty” food industry,…
Read More Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
Published October 25, 2018
For many chocolate business owners, taking the leap to move their business into a retail location is a huge decision. One of our Ecole Chocolat graduates, Brooke Willis from B Cocoa Artisan Chocolate, has just celebrated the first anniversary of her chocolate business out of her home and to a…
Read More Moving my chocolate business to a retail location: Tips from an EC grad
Published May 13, 2018
In honor of Mother’s Day, I thought it would be fun to write a post with a slightly different twist. What is that twist you ask? Well, the more I thought about Mother’s Day, the more I realized there are many ways that working with chocolate is similar to being…
Read More For Mother’s Day, the connection between chocolate making and motherhood
Published March 27, 2018
Eggs and bunnies reign supreme, but with a twist Easter is early this year, we can’t believe it’s this weekend! You may still be hunting for fine Easter chocolate to give to your friends and family. This is the perfect year to expand your chocolate horizons beyond your local grocery…
Read More Easter Chocolate 2018 – What are you hoping for in your basket?
Published January 30, 2018
Beyond pot brownies – elevating fine chocolate edibles with Woodblock Chocolate Weed. Pot. Ganja. Pakalolo. Marijuana. Cannabis. Whatever word you use, we all know what we are talking about. Perhaps now more than ever, we are on a precipice when it comes to the use of cannabis, particularly in North…
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