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 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 18, 2017
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?
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 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…
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
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