Published April 10, 2017
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!
Published February 23, 2017
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,…
Read More Shipping Chocolate: The Story of Carl the Snowman
Published February 10, 2017
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!
Published February 2, 2017
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…
Read More Hawaii: The North Pole of Cacao
Published January 18, 2017
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…
Read More The Story of Ecole Chocolat
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,…
Read More The Life and Times of Chocolate, Part 3
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…
Read More What does cocoa percentage mean?
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.…
Read More What is chocolate tempering?
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