From the batch of various new caramels we have made this Spring, we have decided on the two caramels that we are entering into the Caramel Award Competition in California in June: Olive Oil & Rosemary, and Toasted Black Sesame Seed. Check our site in July to see the results!
Radio Interview: Listen to my interview with Jason D'Souza on CBC Radio1's North By Northwest (NXNW) that aired Saturday morning, April 15th. Click to listen. Many thanks to CBC and to all their listeners who have since visited our shop!
Gem Chocolates is now officially a registered trademark in Canada!
We were once again selected as one of the Best Chocolatiers in North America. That makes it four consecutive years! :-))
Vancouver Magazine published in their March 2016 comparison of plain dark chocolate truffles. We used Cocoa Barry's 70% Fleur de Cao chocolate to make these chocolates.
Carol Mark's The Love of Tea online magazine from recently included on article on Glenn...on chocolate and the use of tea in our chocolates. Check it out and have a cuppa while you read it! It's giving me some ideas of new tea infusions.
Check out the article in Vancouver City Buzz that mentions some of our Valentine offerings:
Minelle Mahtani and Eagranie Yu talk about holiday chocolate, which features two of ours chocolates: Speculaas and Green Apple Caramel...
Listen to the radio archive as Minelle and Eagranie talk about these chocolates at 12:05 of the feed at: http://bit.ly/1NKfNs5
Here are somer great stocking stuffer ideas: solid chocolate Santa lollipops, snowmen filled with puffed rice & chocolate, fruit & nut rochers, and a variety of chocolate bars.
Today Glenn was a guest speaker at the Entrepreneurship class, discussing his transition from corporate life as the director of operations at the stock exchange to entrepreneur & chocolatier. A lively Q&A with students had a good flow of observations, insights and ideas. Thanks to Prof Elizabeth for the invitation to speak with your class!
We are on Yelp, check us out!
We were fortunate to be included in Ecole Chocolat's Google+ Hangout on National White Chocolate Day. Check out the discussion at: