Archive for the ‘Chocolate Making’ Category

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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A pile of roasted cocoa beans on a white background.

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 …

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A 100g bean to bar chocolate, pictured with roasted cocoa beans, and a dried cocoa pod.

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 …

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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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