"First of all I would just like to say WOW!!!

What an Experience. I had a great time and the knowledge that I learned was incredible. There was so much more information given. Each day had so much to give and it helped build a foundation that I think every Chocolatier should know." Steve, 2010

"Yes, the program delivered MORE THAN EXPECTED.

What a nice surprise! I have to add that getting the lessons on history from Julio in every situation was so beneficial. It added a perfect balance to grasping the issues, social and economic, that the cacao industry faces. For myself, I came away awed. This course was just jaw-dropping dynamite!" Alex, 2010

"The curriculum was spot on

with the description and the entire program definitely met all my expectations but with the added value that our teacher/guides were so thoroughly educated and informed on the subject, history, country and culture and so selflessly were able to impart their wisdom to us. I, for one, felt extremely grateful and fortunate to be a part of this." Susan, 2010

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

Program Date March 2011

Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 2500 US single occupancy for your budget planning.*

*does not include travel to and from Costa Rica

Registration will open in late Fall 2010.

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

Would you like to be notified when registration opens for this program? Add your email address below and click Join. Then choose this option: Advanced Notice List for Program in Costa Rica. Email:

"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

Program participants must be adults at 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 is important. Because we go into small towns, handicap access is at a minimum.

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.

Master Chocolatier Program Certificate:

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

Cancellation Policy:

Our Ecole Chocolat Master Chocolatier Programs 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 can't guarantee that we will be successful. No refunds will be given after 45 days prior to the program start date. Make sure you are totally commited 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 country in case of an emergency.

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

• Chocolatier Program in Belgium
• Chocolatier Program in France
• Chocolatier Program in Tuscany
• Chocolatier Program in Vancouver

About Steve De Vries, De Vries Chocolate

Steve De Vries opened De Vries 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.