Archive for the ‘Chocolate Making’ Category

Making Chocolate: The 35 Day Process

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, …

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A Joyful Step for JACEK: The Bean-to-Bar Collection

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 …

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Chocolate As a Means For Connection & Transformation

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 …

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Jacqueline on a Costa Rican farm, looking at a field of cacao trees.

A cacao adventure in Costa Rica

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 …

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