"First of all thank you for the great program.

It was truly a great dream come true. An amazing course with top notch instructors and program leaders."

Elizabeth - 2008 Graduate

"The trip far exceeded my expectations

and I am looking forward to venturing more into the world of chocolate"

Amy - 2008 Graduate

"Not only did many of my misconceptions about chocolate get clarified and elucidated [by Steve],

but Julio added a dimension of history, culture and ecology that was like having a pop-up guide book. Amazing. I could sit back on our long stretches of drive and just listen as Julio expounded on everything we pointed to and more. Being able to have access to areas most tourists never see made the trip a unique, once in a lifetime experience. I came home full of energy, ideas and of course, pictures! I would most definitely go on another Ecole Chocolate trip. Thanks for the great experience."

Leigh - 2008 Graduate

"The program was incredible and I loved every part of it....

the daily cacao activities, the people, the chocolate sharing, Costa Rica culture, the daily dose of gallo pinto! The whole experience was amazing and opened up a whole new world of possibilities. You guys did a phenomenal job. Many thanks for a wonderful experience!"

Caroline - 2008 Graduate

more testimonials

Costa Rica - Join Steve De Vries and Julio Fernandez as we explore fine flavor cacao in Costa Rica. This week long (six night) adventure will take you to the historical roots of cacao growing during harvest. Not only will your chocolate making benefit from a much better understanding of cacao cultivation and processing but you will engage in spirited dialogue on the future of fine chocolate flavor.

March, 2011

Registration date and fee will be confirmed in late Fall 2010.

If you would like to be put on a waiting list for advanced notice when registration opens email us at:

Registration Fee is based on SINGLE Occupancy and includes:
6 nights lodging (including sales tax and lodging tax).
5 Breakfasts
5 Lunches including Farewell Lunch
3 dinners
All in-country land transportation and private driver expenses
All entry fees to tours and attractions specified in itinerary
Study leader Steve De Vries
Local guide Julio Fernandez
Bottled water and snacks while traveling

Program does not include:
Gratuities
Alcoholic beverages
Any meals and transportation not specified in itinerary
Personal expenses
$26 airport tax

Note re Shared rooms - Ecole Chocolate will pair participants wishing to share a room in the order of receipt of their deposit. Please be prepared to pay the single room registration fee if we are unable to pair you with an appropriate roommate.

"I slowed down the drying even more than before and the result is the best beans I've ever had. They were actually developing some cocoa tones and flavors at the end of the drying that I've never had before. It's really a large step forward." Steve De Vries

Here is a link to an adventure in Costa Rica's cacao by Mirjami Simula of Geneva Switzerland that you will find delightful.

*As noted, 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.

Program participants and travel companions must be adults - 17 years of age or older. Also note that the program involves a lot of walking (with bags at times) so good mobility and strength is important. Because we go into small towns, handicap access is not available.

Our minimum requirement for this program to run is 8 participants and the maximum is 13 participants. You will want to wait to book and confirm your flight schedule to Costa Rica until we confirm that the minimum number of students have registered.

Cancellation Policy:

Our Ecole Chocolat 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. If you have to cancel, we will do everything in our power to find a replacement but cannot guarantee that we will be successful - please remember that your deposit is "non-refundable". No refunds will be given after 45 days prior to the program start date. Please make sure that you are committed to the program before paying your non-refundable deposit. We also suggest that you take out travel insurance when booking your travel to and from the program in case of an emergency.

• Chocolatier Program in Belgium
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• Chocolatier Program in Vancouver

About Steve De Vries, De Vries Chocolate

Steve DeVries opened DeVries Chocolate with a tag line of “one hundred years behind the times” in 2005 after six years of studying chocolate — for three years as an intense hobby and three years full time after selling his glass company.

He produces both bulk chocolate for use by chefs, candy makers and chocolatiers and retail bars that can be found in specialty food shops or purchased through his website.

Steve is intimately involved in the whole process of chocolate making, from working directly with growers to being hands-on with the manufacturing process using all antique equipment. He has learned with chocolate that changes in production processes can mean major improvements in flavor.

About Julio Fernandez, Sibu Chocolate

Julio Fernandez Amón (on the right above) has been leading specialized natural and cultural history trips to Costa Rica since 1991 and holds a Master’s degree in History from the University of Texas. A former teacher and expert in Central American culture, Julio is eager to share local insight on his country’s past and present with signature humor and sincerity.

Julio is a trained naturalist and will help visitors identify and observe wildlife in the field. Since beginning a small chocolate business in 2007, Julio now finds himself in the kitchen more often than in the field.

For Fernández, starting a chocolate shop that features only organically grown cacao from Costa Rica became his way of helping protect the natural world, as well as a way to spark new interest in a growing industry for his home country. He also hopes his business will highlight the importance of cacao to Mesoamerican cultures throughout the ages.

Today, with his partner, George Soriano, they have the only chocolate business in the country that features chocolate made from fine organic Costa Rican cacao from a single plantation.

The chocolate bean, which is harvested from the cacao tree, has a long history in Costa Rica. Cacao beans were originally used as currency in the pre-Columbian times by local Indians and continued to be a form of currency into the 1930's. It was one of the major industries in Costa Rica before the introduction of coffee in the late 1700's outpaced it. Cacao remained an important export until a blight in 1979 swept through the plantations, dramatically reducing cacao production in Costa Rica by 95%.

Almost all of Costa Rica's cacao is produced in the Caribbean lowlands where plentiful rainfall and available land go hand in hand for sustainable cacao plantations. Much of Costa Rica's wildlife and migrant bird species are finding shelter and homes in these rejuvenating cacao plantations. It is one of the only agricultural industries that does not require de-forestation like other Costa Rican products such as coffee, banana and sugar cane. It is emerging as one harvest that may actually do more good than harm. (Excerpt from www.costarica.com)

Tour Itinerary:

Legend for meals included in your tour:
B=Breakfast, L=Lunch, D=Dinner

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.

Sunday:
Independent arrival at Hotel Bougainvillea, San Jose, Costa Rica.

Monday: B,L,D
Tour and lunch at CATIE Center for Tropical Agriculture and Higher Learning

Tuesday: B,L,D
Full day at Finmac organic cacao plantation with lunch onsite at Amazilia chocolate cooperative.

Wednesday and Thursday: B,L
Visit to wild cocoa in the forest and indigenous peoples communities on the Caribbean coast over the two days. Free nights for dinner in Puerto Viejo and Limon.

Friday: B,L, D
Return to Central Valley and San Jose, Farewell Dinner at Sibu Chocolate.

Saturday: Independent departures from host hotel.