"It was a great experience being there with the Cocoa West staff,

everything was explained perfectly, Joanne and Carlos gave me an unbeatable chocolate experience! They definitely work their way to inspire you and making sure you go off the program with hundreds of new ideas. Loved it!"

- Daniela, 2012 Graduate

"I have taken many classes,

and learned more here in half a day than at all of the others put together."

–Virginia, 2012 Graduate

"I had heard nothing but good things regarding the course, and was NOT disappointed!!!

An excellent hands-on course, in a small business environment – great for anyone considering starting a chocolate business. "

–Joanne, 2011 Graduate

Vancouver – A one-week (five-day) program that includes hands-on training for six (6) students with Joanne Mogridge at Cocoa West Chocolatier, Bowen Island, B.C. as well as a tour of important chocolate shops in Vancouver. Under Joanne's expert guidance, you'll use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates.

September 9 - 13, 2013

We are very lucky that Joanne will take time out of her production schedule to work with our graduates. She generously uses her own business experience as examples and shares her tips and tricks for successful production of high quality chocolates.

NOTES:

Program participants and travel companions must be 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength are important. Because we go into small towns, handicapped access is at a minimum.

Assessment:

Students will be assessed by the instructor on the grading parameters for the program.

Certificate:

Students completing the program will receive an Ecole Chocolat Master Chocolatier Certificate of Achievement.

Cancellation Policy:

Our Maitre Chocolatier Programs and Tours only accommodate a limited number of students and are usually full with a waiting list. As these programs involve a travel component, we need to contact those on the waiting list in enough time to for them to make travel arrangements. We will do everything in our power to find a replacement in order to refund your registration fee minus a $100.00US administration fee but cannot guarantee that we'll be successful. Refunds will not be given after 45 days prior to the program start date. Please make sure that you are committed to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program in case of an emergency.

• Master Chocolatier Program in Belgium
• Master Chocolate Program in Costa Rica
• Master Chocolate Program in Ecuador
• Master Chocolatier Program in France
• Master Chocolatier Program in Italy
• Master Chocolatier Program in Switzerland

Are you interested in qualifying for this hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

This program is the next step forward for graduates who want to advance their skills with an experience in using professional equipment and learning techniques for the production of chocolates in larger volumes.

Mastering Professional Production
You'll master a specific chocolate-making recipe and production techniques needed to produce the chocolate recipe in volume. Your instructor will assess your current skill level each day and make recommendations for additional study or practice.

Itinerary:

* Itinerary subject to change: Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.

Monday - Thursday
8:30 a.m. - 4:00 p.m., Cocoa West, Artisan Square, Bowen Island, B.C.
Lunch and refreshments will be provided. Wear good shoes (you'll be standing most of the day) and comfortable clothing that you don't mind being stained with chocolate.

Friday
8:30 a.m. - 4:00 p.m. - Students check out of their accommodation on Bowen Island and head back to Vancouver where we explore the important local chocolate shops and have a comparative tasting. Refreshments provided along the way. Students are then free to explore more of what Vancouver has to offer in the late afternoon.

Located on Bowen Island in British Columbia, Cocoa West Chocolatier was founded by Joanne Mogridge through her passion for chocolate and determination to succeed.

Establishing one's own chocolaterie is challenging for any chocolatier. As a photographer changing careers to follow her dream, Joanne set for herself a path of learning and mastering an entirely different craft. She sought out one of Vancouver's leading chocolatiers to educate her. Under the guidance of Maitre Chocolatier Greg Hook, Joanne developed her technique and became adept in the art and science of creating fine chocolates. But knowing her craft was not enough to open a successful shop; a business strategy was required.

Joanne was selected to participate in the British Columbia Institute of Technology's (BCIT) Venture Program. This was an intensive incubator program during which Joanne researched the chocolate industry and developed a business model and financial structure for her chocolaterie. She was elected valedictorian for her session and was also the guest speaker at the graduation of the following Venture Program session.

With confidence and an indomitable spirit, Joanne and her husband Carlos moved from Vancouver to Bowen Island and opened Cocoa West Chocolatier. They were further delighted by the arrival of their baby daughter Eden – a reminder that business plans must be flexible!

Cocoa West has an intimate seating area which offers a view of the production facility and the courtyard outside. Customers can watch the chocolatier in action or simply enjoy the fruits of Joanne's work and contemplate the view of the mountains. Some of her creations: Lemon and thyme-infused white chocolate truffles; the Hungarian Heat truffle infuses paprika vodka from Hungary in a dark chocolate ganache finished with a fiery mix of paprika and cayenne; and the 'Bowenberry' truffle is made with blackberries grown locally right on Bowen Island. Joanne uses certified organic ingredients almost exclusively.

The shop features a well-equipped chocolate production facility with tempering and enrobing equipment. The open-concept kitchen provides an ideal environment for Joanne to teach her chocolate-making classes. Her enthusiasm for the art of the chocolatier inspires her students to pursue their own passion for chocolate.

Chocolatier Joanne Mogridge is pleased to offer her clientele a vibrant chocolate experience inspired by the clean Pacific air and the view of the Coast Mountains from her shop, Cocoa West Chocolatier.