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…
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 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?
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
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