Jan
28
STEP 1: QUALITY CONTROL We taste, smell and check the colour/size of the beans to make sure that they meet the our criteria for quality. STEP 2: SORTING Cacao is harvested, fermented & dried outside at the origin country. Given that the cacao is a natural product that is hand harvested, …
Jan
27
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 Joyful Step for JACEK: The Bean-to-Bar Collection Go to Post »
Jun
17
Excited, slightly nervous and exhausted, I arrived in Colombia after a 30 hour journey from Edmonton to Santa Marta, on the north coast skirted by the Caribbean ocean. I knew that I would learn a lot of technical details about cacao, farming and processes, but little did I know how …
Chocolate As a Means For Connection & Transformation Go to Post »
May
31
Not many people argue when I say that I have the best job in the world, and my latest adventure to Costa Rica brings even more weight to this claim! As you may know, JACEK started a bean-to-bar collection in 2015 (read why), and the goal of this is to …