"I gained a wealth of knowledge and a real insight into a hitherto, unknown world of chocolate.
The course gave real and direct access to all aspects of chocolate . . . I now feel armed with the information and the tools required to set about learning my craft and putting in place a plan of action."
—Meave, Sept 11 Graduate
"I think the course made me realize how complicated it really is to make chocolate from the cacao bean.
The information that was laid out in the course was organized very well and gave very clear instructions on what you need and how to start up a chocolate business. It is complicated although not impossible. "
—Daisy, Sept 10 Graduate
"Pam, thanks for pulling together a very thorough program.
The curriculum had everything that I wanted to know. It answered my questions and gave me more such as setting up business."
—Catherine, April 10 Graduate
"All my expectations were met for the course.
It was very informative and illustrative. Excellent resources (books, links, videos, operational plans, etc), super interesting modules, perfect timing. A+ "
The two-month, 100% online Chocolate Making from the Bean Program is about how to make your own chocolate from scratch from dried cocoa beans. The curriculum covers the entire chocolate making and manufacturing process from sourcing beans, cleaning, winnowing, roasting, refining, conching and tempering to produce bulk chocolate from which you create your final products.
Sept 6- Nov 8, 2013
FINAL EXAM: November 8, 2013
Registration
fee:
$455.00 US/CAD (Canadian Residents – plus GST by Province)
Students must be available on the Final Exam date above to take the one-hour
final exam online between 9:00 - 21:00 PDT.
Note: The registration fee does not include chocolate which will be needed to complete the Understanding Chocolate Flavor and Sourcing Cocoa Beans Modules. This chocolate could cost approximately $200.00 US. You'll want to start sourcing your supplies needed for the program at least two weeks prior to the program start date. In preparation for your sourcing, please
email us at:
and ask for the Chocolate Making from the Bean supplies list.
Ecole Chocolat STUDENTS OR GRADUATES:
Ecole Chocolat current students
and graduates should access this Program Registration Form
by logging onto Learning Centre. Do not register here.
NON-Ecole Chocolat STUDENTS OR GRADUATES :
If you are NOT currently an Ecole Chocolat student
or graduate, please:
The Chocolate Making from the Bean Program curriculum tackles five different Topics:
Understanding the Chocolate Industry
Topics include: glossary of industry terms, history of chocolate making,and resource lists for chocolate making equipment and suppliers.
Understanding Chocolate Flavor
Topics include: chocolate chemistry and flavor, ingredients that contribute to taste, physiology of taste, and developing your tasting palate.
Sourcing Cocoa Beans – Your Most Important Ingredient
Cocoa beans have to be sourced from specialized distributors and agents. Topics include: cocoa bean origin, sourcing consistent suppliers, understanding de-facto organic and fair trade issues, and ensuring quality and traceability.
The Chocolate Manufacturing Process
Topics include: understanding the processes and machinery needed to turn dried cocoa beans into tempered chocolate, chocolate crystallization, good manufacturing practices, and sanitation and food safety.
Formulating Your Operations Plan
Topics include: finding your location, equipping your facility, planning for production, and what it takes to run a chocolate-manufacturing business.
Angus gives a good high-level overview of the chocolate making from the bean process in the following video:
If you've been thinking about becoming a chocolate manufacturer or expanding your production to include making fine chocolate from the bean, think of this how-to-make-chocolate-from-scratch program as "homework" that will ensure you understand the chocolate-making process and what you're getting into. The program curriculum is also perfect for those aspiring to be a "chocolate sommelier," as understanding chocolate flavor is an integral component of the program.
When is the Chocolate Making from the Bean Program offered during the year? Is there a restriction on the number of students you take each session?
We offer sessions of the Chocolate Making from the Bean Program starting in April and September each year. Even though the curriculum is online, we do cut off registrations when we reach the maximum number of students our instructor and online tutor feel they have adequate time to work with properly. TO ENSURE A SEAT IN THE PROGRAM, you should register with your payment at least two weeks before the program start date. After that, check the program date above to see if the current session is still open. When the program is full, we change the program date to the future session.
Class Assessment:
Students will be assessed by completion of assignments and a final exam during the program.
Certificate:
Students completing the program with a score of 70% or
more will receive an Ecole Chocolat Certificate of Achievement.
Cancellation Policy
You can cancel your enrollment in the Chocolate Making from the Bean Program up to three days before the start of the program. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances).
