Archive for June, 2016

It is officially summer..

It is officially Summer, time for some fun in the sun! Summer in Edmonton is truly special, it is hard to go away when there is so much to do here: so many great festivals, there is the river valley to explore, day trips to Elk Island, Farmer Markets, and one of my absolute favorite things about Edmonton- the long days with the never ending evenings to sit out and enjoy. Jacek’s summer collection 2016, A Celebration of Picnics,  is the perfect accompaniment to this season’s joy. The collection has inspired a number of pairings, here is the first one: >> READ MORE

The Fairy Booze Mother Says “Spoil Dad”

Guest Post by Sasha McCauley: Father’s Day is this Sunday, time to spoil Dad with the limited edition JACEK Root Beer Float Truffle, paired with a bottle of BenRiach 15 yr old Sauternes cask Single Malt.  One of the first tastings JACEK and I did included this pairing, it is a favorite of mine, one I still get inquires on.  This is the first year in a few that the Root Beer Float Truffle and the scotch are available at the same time.  Give Dad a gift of whisky and truffles to make up for those rotten teenage years (The >> READ MORE

A joyful new step for JACEK- The Fabric Collection (Bean-to-Bar)

JACEK Chocolate Couture started back in December 2009 with the vision of combining two facets of joy; fashion and fine chocolate. With this in mind, a business was created where a new line of artisan bonbons (truffles) was created for each fashion season. The unique model of seasonal collections is a platform for continuous evolution of our products. It allows our team to be very creative and to continuously innovate, which is a joyful journey for us, and hopefully for our guests. Over the last few years, our team has evolved, bringing in new talent and skills, which has allowed >> READ MORE

Fabric Collection (Bean-to-Bar)- 12 Day Process

In 2015, JACEK Chocolate launched it’s inaugural bean-to-bar collection (read more about why), and we want to show you how it is done, and how the bean becomes chocolate in 12 days!  Chef Curtis Jones, Head Chocolate Maker, shows the process of making chocolate once the cocoa beans have arrived at JACEK’s studio in Sherwood Park, AB. If you want to learn more about the beans before they arrive at our doorstep, read about Jacqueline’s visit to cacao farms & fermentation centre in Costa Rica. DAY ONE Step 1:  Quality control Taste, smell and check the colour/size of the beans >> READ MORE