About
RubyCocoa Chocolates
Based in Wakefield, Quebec, Declan started RubyCocoa Chocolates in the fall of 2007, with a simple line of six flavours (fresh mint, ginger/marzipan, chili, lemon thyme, and chocolate caramel with Maldon sea salt). The focus is on the purity, freshness, and perfection of each chocolate. All of our chocolate creations are made with fresh cream, the purest flavours, and pure, original chocolates. As such, all our chocolate should be consumed within 7 to 10 days of purchase. They are best served at room temperature.
Biography
After graduating from the Culinary arts program at Le Cordon Bleu School, Ottawa, Declan Thomas spent several years working in upscale restaurants in Ottawa and Montreal. While his primary focus at this time was on the savoury side of the kitchen, Declan always found himself transfixed by the elegance and artistry of pastry and dessert making.
Declan made his first foray into all things sweet when he made several wedding cakes for friends and family. Discovering he had a knack for the pastry arts, Declan decided to make the leap to specialization in that area by enrolling in pastry programs and acquiring an apprenticeship at Stubbe's Chocolates, Ottawa, under Master Chocolatier Heinrich Stubbe. While apprenticing at Stubbe's, Declan also worked as a pastry chef at Les Fougeres restaurant in Chelsea, Quebec, and also at the Chelsea Bakery. His free time was spent poring over chocolate books. Deciding that he had to discover the best chocolate at first hand, Declan headed to Europe to seek out the finest chocolatiers in Belgium. He also accepted a stage at the prestigious Rococo Chocolates in London.
RubyCocoa Chocolates can be found at Cafe Chez Eric in Wakefield, QC, where Declan contnues to delight with his pastry creations as well. Please contact us for other retail locations where RubyCocoa Chocolates are available.