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Welcome to Ecole Chocolat's blog bean2bonbon - Tales from our Chocolate Laboratory! Here you'll find posts related to all things fine chocolate - from cacao farming and sustainability, to chocolate making techniques and understanding ingredients, to inspiring stories of chocolate business success, and issues related to the fine chocolate and cacao industry. Whether you are a chocolatier, a chocolate maker, or a chocolate enthusiast, we hope you enjoy learning more about the world of fine chocolate!
Having trouble tempering chocolate? Our tips and tricks will help you troubleshoot common chocolate tempering problems and learn how to temper chocolate.
If we want chocolate consumers to become fine chocolate consumers, maybe we need to meet them where they are, with familiar flavors and products.
Kate Weiser of Kate Weiser Chocolate shares an updated post on the packaging and shipping of her beloved Carl the Snowman.
Tips and tricks to make your chocolate photography for social media the best it can be. We talk about photo set up, composition and editing.
Hot chocolate bombs exploded (literally) in popularity in 2020 and is a delicious and fun way to make hot chocolate.
The fine chocolate industry is simlar to beer, wine and coffee and looks to these industries to understand our future. But there is one critical difference.
Ecole Chocolat graduate and entrepreneur Brooke Willis from B Cocoa Artisan Chocolate on moving her chocolate business to a brick and mortar retail location.
Did you know that chocolate making and motherhood have a few things in common? For Mother's Day, here is are some of the ways chocolate making is a lot like motherhood.
Some wonderful examples of Easter chocolate from chocolatiers and chocolate makers that we found in our travels around the web this year and tips on choosing fine chocolate.
Elevating fine chocolate edibles with Woodblock Chocolate. An interview with Charley Wheelock about developing a line of cannabis chocolate bars.
Fantastic holiday chocolate is sure to delight your guests this season and makes a great gift! We share some of the best bars, bonbons and confections!
Cacao farmers face economic realities that can lead to tough decisions, including the decision to sell their farms. This is one such story from Costa Rica.
What is the difference between a chocolatier and a chocolate maker? They are very different professions with different knowledge and skills.
Shipping is a huge challenge in the chocolate business. Kate Weiser of Kate Weiser Chocolate tells us about developing packaging & shipping Carl the Snowman.
Learn more about our new collaboration with Megan Giller of Chocolate Noise on a series of chocolate infographics - The Life and Times of Chocolate!
Hawaii is the only place that cacao can be grown in North America. Read more about this amazing industry and Ecole Chocolat's Hawaii Masterclass program!
Ecole Chocolat is celebrating its 18th anniversary! Ecole Chocolat's Founder & Lead Instructor Pam Williams tells the story of creating a chocolate school.
Have you ever made your own marshmallows from scratch? It's easy and they taste so much better than the ones that come in the package. Try this recipe!
Series Part 1 about building a chocolate brand for your business. Ecole Chocolat graduate Brooke Willis of B Cocoa Artisan Chocolate shares her advice!
The second post by Ecole Chocolate graduate Brooke Willis of B Cocoa Artisan Chocolates about building a chocolate brand and designing her logo.
In this final post in the series, Ecole Chocolat graduate Brooke Willis shares her tips for developing a website for her business!
Learn about ice cream and gelato - are they the same thing? And we share a recipe for a dark chocolate gelato with sea salt!
Understanding the role of liquid glucose in chocolate & confection recipes and a recipe for Milk Chocolate Caramel Ganache.
How to make invert sugar and use it in your chocolate and confection recipes for smoother texture and longer shelf life.
Liquid Sugars - Part 3 Exploring the use of maple syrup in your chocolate and confection creations! And a recipe for gorgeous maple syrup glazed pecans!
Using honey and sugar in your chocolate and confectionery recipes. A recipe for amazing sesame snacks!
Wondering what to buy that special someone this Valentine's Day? See what fine chocolatiers and chocolate makers have created this year!
Are you following these 10 chocolate Instagram accounts? You should, for your daily dose of all things chocolate!
Many bean to bar chocolate business partners that are also couples! We talked to Nibble Chocolate and Harper Macaw about how they make it work!
A retrospective on the Mast Brothers chocolate expose and the impact on the fine chocolate industry.
Learn about pop-up shops as a retail strategy for the chocolate business from two professionals - Amy Jo Pedone & Romeo Garcia - with great tips to share!
Ever wondered what it's like to judge a chocolate competition? Read on to learn about judging the International Chocolate Awards Canadian Competiton.
Catch up with Ecole Chocolat graduate Joanne Burns and hear about her business Chocolate Beach.
Exploring the use of sugars in chocolate and confectionery, beginning with the different types of sugar available.
In Part 2 of our series on sugar, we explore granulated sugar and crystallization, and share a delicious hibiscus caramel recipe.
Part Three in our series on Sugar delves into brown sugar, and we share a recipe for browned butter and brown sugar fudge!
In Part Four in our series on sugars, learn more about jaggery, a fine, moist brown sugar used in many Caribbean and Indian desserts.
Learn about using powered glucose in your chocolate and confection recipes, and try this recipe for Strawberry Balsamic Pâte de Fruit.
In many countries, White Day is celebrated on March 14th for men to give chocolate to women in reciprocation for gifts they were given on Valentine's Day.
Read the inspiring story of Mary Collazo from Chocollazo and how this mompreneur created her chocolate trolley.
Warmer summer months can lead to a cooling off of sales for those of us in the chocolate business. Here are some tips to boost summer chocolate sales.
Need to boost your summer chocolate sales? Why not try a new recipe! Here is one for Key Lime Cheesecake Ganache.
An exploration of the role of butter in chocolates and confections.
How to choose the right type of butter for your chocolate recipe.
Part Three in our series of posts on butter focuses on butter substitutions.
Butter chocolate ganaches made with various fats.
Read more about the amazing story of Elaine Hsieh of EHChocolatier, the doctor who became a chocolatier! Learn more about how she started her business.
Learn more about the real issues behind the chocolate shortage and ensuring sustainability of the chocolate and cacao industries.
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