-
New look for our blog. What do you think?
We just upgraded our blog to the latest version of WordPress, and a new template called “Fanwood”. Also added a lightbox feature for photos (just click on a photo and use the arrow keys to see all the pictures in a post). What do you think of the new features? Any requests?
-
The end of a chapter, but not of the story…
Dear Customers, As you probably know, Kerstin’s Chocolates has been bringing great chocolate to Edmonton for the last 8 years, and I would like to thank you, our loyal customers, for your support. I began my journey offering specialty chocolate through chocolate education workshops in 2004 and then began manufacturing my own brand of bars,…
-
What is Gianduja anyways?
We have lots of gianduja hanging around the shop for the holidays, so we thought we’d better re-introduce this amazing treat so you can get to enjoying it. Gianduja was first invented in Turin, Italy by Paul Caffarel in 1865. By grinding hazelnuts into a paste and then adding it to chocolate and sugar, he…
-
Tell us about your favourite bar…
We’ve been choosing our favourite bars over the past few months, and for December’s ‘Pick of the Month’, we’d like a little help. Leave a comment below (or e-mail us at marianne [at] kerstinschocolates [dot] com) telling us why your favourite bar should be December’s feature. We’ll pick the most passionate response and give the…
-
The Americans – Portland
While Portland may only have one bean-to-bar manufacturer (Woodblock), the flavours going on in Oregon are pretty exciting, with the likes of Cocanú, Shagùn, Alma and Xocolatl de Davíd all in the mix. I couldn’t resist filling my suitcase with “a few” bars for Rachel and I to sample back at the shop. Here’s how…
-
Visiting Theo
After scooping up their salted caramels and Phinney bars in our shop, I was quite eager to make a stop over at Theo‘s factory whilst in Seattle. Walking through Fremont towards their brick building is quite something. You think you can smell chocolate when you walk through our door? We could smell the acids being released…
-
September 2011: Trips and Changes
September 2011 Newsletter We were going to start this month’s newsletter by wishing you all a happy fall, complete with scarves, jackets and copious amounts of chocolate. But instead we’d like to help everyone enjoy the summery weather (that has finally arrived in Edmonton) by continuing to offer our Valrhona chocolate ice cream. We’ve got…
-
David Lebovitz visits Patrick Roger
Many of you likely read David Lebovitz’s blog. He does a lot with chocolate – specifically sharing information on all the wonderful chocolate shops in Paris, along with tips for eating and baking with chocolate at home. This past fall David paid a visit to the workshop and Paris retail shop of Patrick Roger. You…
-
New study finds health benefits for those who consume chocolate.
A study by Elizabeth Mostofsky and colleauges that was published in the Circulation: Heart Failure in August 2010 found that women who ate high quality dark chocolate once or twice a week were less likely to have heart failure. Another reason to keep eating chocolate! Read the study by clicking here.
-
Excellent video about Michel Cluizel (in French).
Check out this cool video about Michel Cluizel, one of our favorite chocolate makers from France. Narration is in French, but the pictures are self explanatory! (Click on the video to expand it.)
-
The Chocolate Habit
One thing (of many) that I find endlessly fascinating day in, day out at the shop is the relationship that our customers have with chocolate. First, there is the frequency of the purchases. Some stop by once a week, like clockwork. Others come in a little less, but still regularly. Others still stop by only…
-
Bicycles + Chocolate
Sarah of ‘Girls and Bicycles‘ road her bike over to the Shop with some friends this past Friday to check things out. You can find her post, with tons of great photos and thoughts, here.
-
Great video about Claudio Corallo and how he makes chocolate.
Claudio Corallo is a genius, and this video proves it! A British TV crew travel to Sao Tome and document how Claudio and his family grow and process the beans. I found this video fascinating, and I hope you do too.
-
Great video about Madecasse Chocolate.
As many of you know, we have been carrying Madecasse chocolate from Madagascar for a while. It is fantastic in many ways. Watch below to learn about where the chocolate is made, and get a peek inside the factory!
-
Parisian Packaging
Kerstin brought back all sorts of treats from Paris for us to test at the Shop. My favourite quickly became the mint ganache by Patrick Roger – it was infused with a heavy concentration of mint, and the impact was amazing… it seemed as though I had just eaten a bunch of fresh mint leaves!…
-
Chocophilia Packaging wins ACE awards.
Click the photos to zoom in. The results of the 2009 ACE awards were released today. Our packaging (designed by local Edmonton design superstars Vanguard Works) won two Awards of Distinction for the Cocoa Nib Caviar and the Drinking Chocolate. Thanks to the Advertising Club of Edmonton for running a great contest!
-
Bacon + Chocolate = Yum
The Edmonton Journal released an article last week on the City’s infatuation with all things bacon… Both the Zotter bars and the chocolate covered bacon, available at Kerstin’s, were referenced in the article, so we thought we’d better clarify the status of our bacon and chocolate treats. We did get some Zotter Bacon Bits bars…
Recent Comments