A look at our approach to bean-to-bar and couverture. 

Exceptional chocolate always starts with fine cacao beans. The way those beans are processed can vary.

Bean-to-bar chocolate offers unique character shaped by ever-changing factors. Even when beans come from the same terroir, different estates and vintages can express distinct characteristics from year to year, and those differences are worth celebrating.

Couverture from reputable, ethical chocolate makers allows chocolatiers to create products with greater consistency in flavour and texture.

Bean-To-Bar: Flavour Shaped By Origin

Since launching our bean-to-bar chocolate line in 2015, JACEK has had the opportunity to visit farmers and learn more about their process, origins and stories. Our visits to these farms have allowed us to better understand the farming & fermentation processes, ensure transparent sourcing, and gain a deeper understanding of cacao.

Bean-To-Bar Process

Day 1: Sorting & Roasting

Day 2-4: Refining & Conching

Day 5-35: Resting the Chocolate

Day 36: Tempering & Packaging

We are proud to source cacao with transparency from Nahua & Uncommon Cacao.

Couverture to Couture: A Foundation For Consistency

At JACEK, we are very proud to work with Valrhona. With over 100 years of experience in chocolate-making and a strong commitment to sustainable practices for people & the planet (BCorp), Valrhona shares our passion for outstanding chocolate.

We love the ability to explore new flavours, textures and techniques. Using world-class couvertures gives us a versatile foundation to create unique confections while continuing to push our creativity and craftsmanship.

Our goal in sourcing both cacao and chocolate is to foster a future where farming flourishes, enabling farmers to support their families & communities.

Bean-to-bar and couverture chocolate each offer different strengths, but share one pursuit at JACEK:

To Spread Joy