Making Chocolate from the Bean
Ecole Chocolat - Chocolate Making School

"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

make chocolate from scratch

"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+ "

—Arnold, Sept 09 Graduate

more testimonials

 

Chocolate Making From the Bean Program

The 2-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 whole 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.

How to Make Chocolate from Scratch
Next CM Chocolate Course

April 20 - June 22, 2012

 

Final Exam: June 22, 2012

 

Registration fee:

$455.00 US (US or International Residents) or
$495.08 CAD (Canadian Residents—includes exchange and HST)

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.

Students must be available on June 22, 2012 to take the 1 hour final exam online between 9:00 – 21:00 PDT.

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
:

 

CLICK HERE TO ENROLL

 

our unique curriculum

The Chocolate Making from the Bean Program curriculum tackles 5 different Topics:

Understanding the Chocolate Industry

  • Topics include: glossary of industry terms, history of chocolate making, 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, 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, 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, sanitation and food safety.

Formulating Your Operations Plan

  • Topics include: finding your location, equipping your facility, planning for production, what it takes to run a chocolate-manufacturing business.

chocolate processing from bean to bar

If you have 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 are getting into. The program curriculum is also perfect for those aspiring to be a "chocolate sommelier" as understaning chocolate flavor is an integral component of the program.

Registering for the Program

Cancellation Policy

You can cancel your enrollment in the Chocolate Making from the Bean Program up to 3 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).

Chocolatier Resources
Chocolate News

Go to our Chocolate News page for the latest news from the chocolate industry, events and chocolate health news.


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505 Montgomery, San Francisco CA 1-213-291-8309 US or 1-604-484-1872 Canada