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?
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…
It wouldn’t be the holiday season without chocolate! From big festive parties, to small family gatherings, or maybe just enjoying a quiet moment with someone you love, chocolate is a great addition to your holiday season. Each year, we love to share some of the fun and creative holiday products…
Cacao farmers face economic realities that can lead to tough decisions – including selling their farms When you think of Costa Rica, you may not think of cacao or chocolate – for many people, Costa Rica brings up memories of sun-filled beach vacations or time spent exploring tropical jungles. …
Wait, isn’t anyone who makes any type of chocolate a “chocolate maker”? If you read almost any article published by a mainstream news media outlet, the terms chocolatier and chocolate maker are thrown around pretty loosely. This probably leaves people confused – isn’t everyone who makes chocolate of any kind a…
Read More Chocolatier versus Chocolate maker – what’s the difference?
It’s hard to believe that Easter is this weekend, it seems like this year is flying by! You may still be hunting for fine Easter chocolate to give to your friends and family. Want some tips about what to look for when you’re shopping? This is the perfect year to…
Read More Easter Chocolate 2017 – Eggs, bunnies & chicks, oh my!
Kate Weiser shares the story of tackling packaging & shipping for a very unique product! Talk to anyone in the chocolate business and they will tell you that shipping is a huge challenge. Chocolate is delicate, it can scuff, scratch or break. It is very sensitive to changes in temperature,…
We’re pleased to share with you the fourth (and final) installment of our collaboration with Megan Giller of Chocolate Noise! We created a series of chocolate infographics called the Life and Times of Chocolate. In case you missed them, check out the first infographic in the series that called How…
Read More The Life and Times of Chocolate, Part 4: Valentine’s Day Edition!
I know, it sounds crazy right? Hot days, warm tropical nights…how could Hawaii be the “North Pole” of anything? Well, those lovely cacao trees that give us chocolate are very particular about where they will grow and flourish. And it turns out that Hawaii is just on the cusp of…
This January, Ecole Chocolat celebrates it’s 14th anniversary! Have you ever wondered how Ecole Chocolat came to be? Our Founder and Lead Instructor Pam Williams shares the story of her career in the fine chocolate industry and what inspired her to start a chocolate school! It all began with a chocolate…
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As a chocolatier, I love the blend of science and art that results from working with our fine chocolate medium. My days are filled with creating new products, experimenting in my chocolate lab, working with my clients and customers while a the same time instructing for Ecole Chocolat programs. I find great pleasure in helping people passionate about chocolate achieve their goals and fulfill their dreams. I have a degree in microbiology and a degree in English literature, so I have a creative side and a technical side, and [chocolatiering] really married those things for me quite beautifully.
I spent several years in the not-for-profit sector with roles in communications, marketing and program management before joining Ecole Chocolat as the Program and Marketing Director. I leaped at a role where I could combine my love of writing with my love of chocolate! Still relatively new to the world of chocolate, I have jumped in with both feet and love learning more every day. When I’m not reading about chocolate, or writing about chocolate, or eating (sorry “tasting”) chocolate, I’m chasing after one or all of my three boys, ages nine, five and five.
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