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Liquid Sugars Part 4: Honey
Published July 8, 2016

Liquid Sugars Part 4: Honey

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!…

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Liquid Sugars Part 2: Invert Sugar
Published March 18, 2016

Liquid Sugars Part 2: Invert Sugar

Returning to our series on Liquid Sugars, it’s time to explore invert sugar! In case you missed our earlier posts on Liquid Sugars, catch up on the series introduction & Part 1. Invert sugar is a functional sugar – it is present in recipes generally to help maintain a smoother texture and…

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Liquid Sugars Part 1: Liquid Glucose
Published November 12, 2015

Liquid Sugars Part 1: Liquid Glucose

Liquid glucose, like powdered glucose, has a ‘doctoring effect’ on your confections. That is, it prevents crystallization of sucrose, keeping the texture of your pieces smooth for longer. The benefit to using liquid glucose over solid is that it imparts a longer ‘tooth’ to your pieces – it adds an…

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Introduction to Liquid Sugars
Published November 3, 2015

Introduction to Liquid Sugars

So, we’ve played with all kinds of solid sugars in our previous series of posts, now it is time to change our focus to liquids. There are so many kinds of liquid sugars – from the work horses of processed glucose and invert sugar to the delicate flavours of honeys…

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Boost Summer Sales: Recipe for Key Lime Cheesecake Ganache
Published August 21, 2015

Boost Summer Sales: Recipe for Key Lime Cheesecake Ganache

Remember our post about Boosting Summer Chocolate Sales? Summer is fading fast, and the time between the new excitement of summer and the start of school can often see a lag in chocolate sales. Why not try a new recipe – we’ll even give you one! Key Lime Cheesecake Ganache…

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Sugars Part Three: Using Brown Sugar & Browned Butter Fudge Recipe
Published July 23, 2015

Sugars Part Three: Using Brown Sugar & Browned Butter Fudge Recipe

Brown sugar is one of the true delights of the sugar world. It comes in many forms, including light, dark, demerara, turbinado, and muscovado. In some countries, a form called jaggery is very common,  (and I’m so in love with the flavour of jaggery that I’ve given it its own post,…

Read More Sugars Part Three: Using Brown Sugar & Browned Butter Fudge Recipe

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  • As with love chocolate making is all in the details
    4 days ago by ecolechocolat As with love, chocolate making is all in the details Happy Valentine’s Day! Any day that celebrates love and chocolate is perfection to us, or even celebrating love OF chocolate Today let’s cherish all of the people that we love in our lives, and enjoy some amazing fine chocolate. . . .  #love   #allyouneedislove   #valentinesday   #happyvalentinesday   #chocolate   #finechocolate   #valentineschocolate   #hearts   #lovemore   #loveislove 
  • The perfect bar to enjoy with your love The raspberry
    5 days ago by ecolechocolat The perfect bar to enjoy with your love The raspberry white chocolate bar from  @cacao70  is full of beautiful raspberry flavour and the right balance of sweetness. . . .  #valentines   #valentinesday   #valentineschocolate   #chocolatemaker   #ecolechocolatgrad   #chocolatemaking   #whitechocolate   #raspberry   #raspberrychocolate   #bemine   #love 
  • As we get closer to the ultimate day to celebrate
    6 days ago by ecolechocolat As we get closer to the ultimate day to celebrate love and chocolate, we had to share this gorgeous, lacy design from  @littlesinschocolate  Do you have your chocolate yet? Your local chocolatier or chocolate maker has you covered!  #Repost  ・・・ Inspired by  @genscarfone   @seedconfections  , trying the lace technique on my hearts.  #valentinesday2019   #hearts   #chocolatehearts   #chocolatebar   #sweetheartchocolatebar   #littlesinschocolate   #chocolatier   #victoriabc   #yyj   #instagood   #instafood   #finechocolate   #chocolatier   #lace   #design   #valentine   #valentinesday 
  • Need a gift for your Valentine? Or want to treat
    1 week ago by ecolechocolat Need a gift for your Valentine? Or want to treat yourself? Our next Mastering Chocolate Flavor Program starts on Feb 22nd! This is our online chocolate tasting program that leads you through not just how to taste chocolate, but what you’re tasting and why! Whether you’re a chocolate newbie or an old pro, you’ll love this program. AND we give the most delicious homework ever ❤️❤️❤️ . . .  #valentine   #valentinesday   #valentinesgift   #bemine   #valentineschocolate   #finechocolate   #chocolatetasting   #chocolateschool 
  • When you want to give flowers AND chocolate to your
    2 weeks ago by ecolechocolat When you want to give flowers AND chocolate to your Valentine ❤️ How gorgeous is this design from our grad  @apapacho .chocolate? ❤️ . . .  #ecolechocolatgrad   #valentine   #valentineschocolate   #finechocolate   #roses 
  • Were excited to share a collaboration with Lesley Pocklington swellmadeco
    2 weeks ago by ecolechocolat We’re excited to share a collaboration with Lesley Pocklington  @swellmadeco , a fellow female entrepreneur, to create this special greeting card for all of those occasions that call for chocolate, including no occasion at all. ❤️ Available for purchase as a single card or wholesale via Lesley’s site (link in our profile), this is the perfect card to accompany your favourite fine chocolate when gifting to the ones you love. ❤️ Pssst! Any orders placed for the rest of February will also receive a free mini chocolate bar from  @kinpodchocolate . Now, that’s love! . . .  #thiscallsforchocolate   #chocolate   #chocolatelover   #swellmadeco   #ecolechocolat 
  • Many of you will recognize this face Rachel is the
    2 weeks ago by ecolechocolat Many of you will recognize this face. Rachel is the fabulous instructor & online tutor for our Professional Chocolatier Program & an invaluable member of the EC team. This month marks 10 YEARS since Rachel joined us, & that is something to celebrate! Thank you so much Rachel for your dedication to sharing your passion for fine chocolate with our students and grads.  #celebrate   #timeflieswhenyourehavingfun   #10years   #chocolateschool 
  • Happy Lunar New Year! How adorable are these guys? The
    2 weeks ago by ecolechocolat Happy Lunar New Year! How adorable are these guys? The cutest way to start off the year of the pig, from the talented team  @thaaschocolates   #Repost   @thaaschocolates  ・・・ Happy Lunar new year!  #happylunarnewyear   #chinesenewyear   #yearofthepig   #luck   #prosperity   #Vancouver   #yvrfoodie   #yvrchocolate 
  • Looking over our haul from thewinterchocolateshow in Toronto on Saturday
    2 weeks ago by ecolechocolat Looking over our haul from  @thewinterchocolateshow  in Toronto on Saturday and can’t wait to dive in!❤️ It’s so exciting to see the growth in fine chocolate in Canada Thank you to  @thecandybartoronto  &  @desbarreschocolates  for organizing such an amazing event! . . .  #finechocolate   #chocolatemaker   #chocolatemaking   #beantobar   #ohcanada 
  • Its February 1st  let the celebration of chocolate
    2 weeks ago by ecolechocolat It’s February 1st - let the celebration of chocolate & love (or love of chocolate ) begin! Speaking of love, we are loving these gorgeous hearts filled with bonbons from  #ecolechocolatgrad   @tandemchocolatespc   #Repost   @tandemchocolatespc  ・・・  #Handcrafted   #chocolate  heart filled with six  #bonbons . This is the only heart you should break this Valentine's Day.  #edibleart   #chocolateart   #chocolat   #parkcitylife   #parkcity   #historicparkcity   #cupid   #chefrubber   #lifeofachocolatier   #lovewhatIdo   #bemyvalentine   #tandemchocolates   #skitown   #mountainliving   #saltlakefoodies   #parkcityfoodie 
  • S W E E T S I X T E
    3 weeks ago by ecolechocolat S W E E T S I X T E E N We are so excited to be celebrating our 16th anniversary! It’s been an incredible journey since we launched our first online chocolate program 16 years ago. We’re proud to have played a part in educating some of the most talented chocolate professionals in the industry! A quick peek at  #ecolechocolatgrad  & you can see what an amazing group they are ❤️ We are so grateful for the connections we’ve made & we love watching our grads chase their dreams. To our students, graduates & colleagues, thank you so
  • Two very special bars just arrived from ecolechocolatgrad Rich dancinglionchocolate
    3 weeks ago by ecolechocolat Two very special bars just arrived from  #ecolechocolatgrad  Rich  @dancinglionchocolate  . Black Dragon, white Jade: Old Grove Shui Xian wulong tea and fresh pineapple dust in Guatemalan 40 % white chocolate. Unexpected Acquaintance: hand-massaged Japanese Persimmon cut paper thin and Golden Threads black tea in passion fruit fermented Brazilian dark chocolate.Rich is a flavor genius and I'm a very lucky gal to get a chance to taste these one of a kind bars!! . . .  #dancininglionchocolate   #finechocolate   #chocolatier   #chocolatebar   #flavor   #whitechocolate  #

Recent Posts

  • Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
  • Moving my chocolate business to a retail location: Tips from an EC grad
  • For Mother’s Day, the connection between chocolate making and motherhood
  • Easter Chocolate 2018 – What are you hoping for in your basket?
  • Chocolate and Cannabis

Recent Comments

  • Alysha Kropf on Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
  • Pashmina Lalchandani on Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
  • Alysha Kropf on Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
  • Sophia Rea on Why fine chocolate ISN’T like fine wine, specialty coffee or craft beer
  • Clarity Cannabis on Chocolate and Cannabis

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Bean2bonbon – About the authors

Rachel McKinley

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.

Alysha Kropf

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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Tales from our Chocolate Laboratory
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