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Digital Easter Egg Hunt!
We are having another Easter Egg Hunt this year! Although last year’s event was a huge success, we have decided to make the 2010 hunt digital! Here’s how you can get some ganaches on us: Pictures of Kerstin and Angie’s chocolate tour around Paris have recently been posted on our blog. There are four eggs…
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A summary of our tour of the Paris chocolate world.
(For the previous installments about Kerstin’s trip, and lots more photos, please see Part 1, Part 2 and Part 3 of the series.) Now that my stash is nearly all gone and I have had time to reflect and compare all the different chocolate from each chocolatier, it’s time to share my overall impressions(since I…
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Easter!
The Shop is full of all sorts of colourful Easter treats right now! We have three types of Easter eggs – a small, house made marshmallow filled egg, a medium sized, hand painted hollow egg, and a large egg filled with crunchy Valrhona pearls. All the eggs come in white, milk, and dark, and the…
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New bars, truffles and treats
In addition to all the Easter chocolate, new truffle flavours are packing the confection case – Banoffee Pie, Vanilla Caramel, Orange Blossom, Peanut Butter & Saskatoon Berry Jam and Cherry Blossom. We’ve received new Madagascar bars from Madécasse – a 63% ‘mellow’ and a 67% ‘smooth’ – as well as a brand new batch of…
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Chocolate Making Classes are a hit!
Our chocolate making classes were recently covered in the Edmonton Sun. To see what they said, read the article.
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More Theo!
Many of you have been requesting more of the Theo Salted Caramels we had in the Shop over Christmas, and I am happy to report they have returned! The Ghost Chile is back, along with two new Spring flavours: Rose and Lavender. We also received a couple exciting Easter bars from them – a dark,…
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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!…
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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!
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More Paris Chocolatiers: La Maison du Chocolat, Patrick Roger
And now some heavy hitters: 1. Maison du Chocolat: I loved the experience of visiting this shop. The salesclerk was really sweet and each time we bought a chocolate she gave us the same one to sample on the spot. For the six we bought, we got four for free. You could tell that she…
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A Full Shop
It’s lovely and sunny out today, and we just received a bunch of new treats from France! We received a new order of Michel Cluizel’s bars, sardines and nougat mushrooms. Also, the beautiful criollo cacao pod ganaches pictured below, will be out in the store next week! Also new, are Barnier caramels in a very…
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Paris Adventure Continued: Angelina, Christian Constant
Our adventure in Paris continues! Here were today’s stops: Angelinas; On Sunday Angie and I decided to visit Angelina’s on Rue Rivoli. The guidebooks say they have the best hot chocolate in Paris. The locals and tourists seemed to agree because we waited 45 min. to get in. Angelinas is located in an incredibly gorgeous…
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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…
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Paris Adventure: The First Three Chocolate Shops
We arrived in Paris, and went to three of top chocolate shop choices right away. First stop: Jean Charles Rochoux. A nice shopkeeper let us sample the Paves, which are cubes of chocolate ganache. Yummy and soft and they reminded me of chocolate in Japan. I think that they were meant for Japanese tourists because…
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