Kerstin was featured in this month’s Merge Magazine. Read the article!
Our chocolate making classes were recently covered in the Edmonton Sun. To see what they said, read the article.
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!
Kerstin spoke to Isabelle Gallant on CBC’s RadioActive today. Here is the audio from the interview. Kerstin explained how the “Name That Origin” contest is helping people learn about fine chocolate.
Kerstin was interviewed by columnist Scott McKeen of the Edmonton Journal. Read the article! It is fun and entertaining!
One slight correction: Kerstin did NOT say or imply that she sometimes eats Snickers bars. We are not sure where that come from! 🙂
Sharon and Mack, two local food bloggers and twitter experts blogged about our Father’s Day Special, Chocolate Covered Bacon.
Enjoy the video! Kerstin talking to Lorraine about the Chocolate Covered Bacon.
We just released this information about our Chocolate Covered Bacon to the press! Read our Press Release, of June 17th, 2009
Kerstin was recently featured on EdmontonStories.ca. There is a short article and some video to watch.
We were interviewed by the cool folks at Vagablond. Read the whole interview!
We were very pleased to find out that our Chocophilia bars were voted by an expert panel of local food celebreties as one of the 25 best things to eat in Edmonton. The full list of winners is available here in this article. We appreciate the recognition, and will continue to focus on delivering the highest quality chocolate possible.
The Fleur de Sel bar was listed as their favorite flavor. What is your favorite flavor? Let us know! Comment by clicking on the link below.
In this entertaining article in the Edmonton Journal, Liane Faulder had two pre-teens test our four types of hot chocolate. The kids found our drinking chocolate to be a little to spicy, but Liane said that she “loved the Chocophilia, which is best in small doses, like caviar. Thick and slightly bitter, the drink spread a warm tingle through the back of my throat and made me want to sigh with pleasure, and gratitude.“
We could not have said it better!
We were mentioned in an article last week in the Calgary Herald entitled “Pairing whisky and chocolate.”: click here to read it!
We were covered in the Edmonton Journal last week, in an article entitled “Gourmet goodies to satisfy holiday appetites”. Please check out the article.
We were featured in an article in Food for though magazine. Here is a link to the article and the recipe that was included.
If you have trouble seeing the article, let us know.
We were reviewed as a “upcoming chocolate shop” in the lastest issue of City Spice magazine, a Travel Alberta publication. Read the article here.
We were listed as one of Edmonton’s hot new stores in Wish Magazine’s Cross Canada Shopping Guide. Check out the write up.
Kerstin was interviewed by Nick Tooke on the first episode of his new food series on CityTV called “Nick’s Nosh”.
(To open the video in a separate window, click here.
Jan Hostyn of Vue Weekly Magazine wrote about our store. She said:
As I nibbled my way through the shop, I was especially impressed with their chocolate caviar and the rich sipping chocolate -- almost like warm, dark, intense, liquid chocolate.
Venture off the beaten path and seek out The Cocoa Room. Immerse yourself in the whole delicious chocolate experience, and watch Roos' eyes light up with enthusiasm as she helps you find your passion. But be warned: once you've had the good stuff, there's no going back.
Local Copy of Article
Please see the posting on Sharon at Optimistically Cautious, a local Edmonton blogger. She wrote: “The white chocolate lime was such an unusual combination, but worked, melding the richness of the high cocoa butter content with bites of citrus tang. Chocophilia Hot (with cayanne pepper) snuck up on me, needing a few seconds before releasing its heat in the back of my throat.” She also noted that: “I much preferred the Mocha Bean � the crunchy additive of fresh Transcend Coffee-roasted beans was delightful, and of course, the tried and true combination of coffee and chocolate was a winner.”