Archive for July, 2016

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Fabric Bar Mousse Recipe

Get the recipe of the chocolate mousse featured at our Open House.

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You’re invited!

JACEK has recently launched a line of bean-to-bar chocolate in an effort to continue to develop our core purpose to spread joy. Why are we taking this step, and what makes bean-to-bar chocolate different? We are currently sourcing cacao from three origins; Peru, the Dominican Republic and Venezuela. We are opening up our chocolate studio to our customers so that you can meet our talented team of chocolatiers & JACEK team members, witness chocolate being made from the cocoa bean, and experience the magic. This is an opportunity to get chocolate nerdy with me and my team, and to learn about >> READ MORE