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…
Published January 18, 2017
Published December 8, 2016
We’re pleased to share with you the third installment of our collaboration with Megan Giller of Chocolate Noise! We are creating 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 Chocolate is Born,…
Published November 17, 2016
Okay, we need to say something important right off the bat. When we thought it would be fun to write a blog post about some of our favourite Instagram accounts with a chocolate focus, we knew it would be INCREDIBLY hard to narrow our choices down to just 10. But…
Read More 10 chocolate Instagram accounts you need to follow
Published November 3, 2016
Understanding what the percentage means on your chocolate bar You have a craving for chocolate, and go to your favorite store to pick up a bar (or 2….or 10)! When you look at the packaging, you probably notice percentages – 70%, 85%, 90%, even 100% – but what do they…
Published October 15, 2016
Ecole Chocolat graduates have won International Chocolate Awards in the 2016 World Final! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in the World Final Competition! Background about the International Chocolate Awards “The International Chocolate Awards is an independent competition recognizing excellence in fine chocolate…
Read More Ecole Chocolat grads win International Chocolate Awards World Final!
Published October 6, 2016
Cocoa butter is the fat in the cacao bean that gives chocolate its unique, smooth mouth-feel and stable properties. To be considered “real” chocolate, a chocolate bar or chunk can contain only cocoa butter, not any other fat. Cocoa butter is the reason why you have to “temper” real chocolate.…
Published September 22, 2016
Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions! We’re pleased to share that many Ecole Chocolat graduates have won International Chocolate Awards in their regional competitions, including Americas & Asia Pacific, Canadian and British National Competitions. Background about the International Chocolate Awards “The International Chocolate Awards…
Read More Ecole Chocolat grads win International Chocolate Awards
Published August 5, 2016
Make your own marshmallows at home & you’ll never go back to store bought Dreamy, white clouds of sugar fluff – you can’t go wrong with marshmallows. My favourite marshmallow recipe is adapted from Peter Grewling’s book “Chocolates & Confections“, and uses 5 different sugars, making it a perfect contribution…
Published July 8, 2016
One of nature’s amazing gifts to us, honey, is an excellent sugar for confectionery purposes. Honey is a natural invert sugar, has antibiotic properties, and has been revered for millennia for its flavour and health benefits – archaeological studies show that it has been harvested for at least 8000 years!…
Published July 6, 2016
As a Canadian chocolatier, I love to use maple syrup whenever I can! The darkest and most complex of liquid sugars, maple syrup is produced by tapping maple trees in the spring, collecting the sap, and then boiling it down into a sweet, concentrated nectar. Most of the world’s maple…
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