"It was much more dynamic than I had hoped.

Besides the obvious one-two punch with Steve and Julio, everybody had something to add. It really felt like grad school. Everybody was completely focused on cacao and the conversation hardly changed its course for the entire week."

- Charley, 2011

"Intense learning experience every day. . .

. . .even for someone who has been living 'chocolate for life' for the last six years! I had signed up for this trip the minute I read the promotional description. My experience totally matched my expectations and more. " Selina, 2011

"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

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'll engage in spirited dialogue on the future of fine-flavor chocolate.

March 2-8, 2014

Program Date March 2-8, 2014

Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately $2,600 US single occupancy for your budget planning.*

*does not include travel to and from Costa Rica

Registration will open in late Fall 2013.

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

"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

Before we can enroll you in our face-to-face Master Program that requires on-site training and travel, you must agree to a RELEASE AND WAIVER OF LIABILITY, ASSUMPTION OF RISK AND INDEMNITY AGREEMENT once you click on the register now link above.

This program is delivered in English.

Program participants 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, access for the handicapped is minimal.

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 Chocolat 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'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're 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.

• Master Chocolatier Program in Belgium
• Master Chocolate Program in Ecuador
• Master Chocolatier Program in France
• Master Chocolatier Program in Italy
• Master Chocolatier Program in Switzerland
• Master Chocolatier Program in Vancouver

About Julio Fernandez, Sibu Chocolate

Julio Fernandez Amón (on the right above) of Sibu Chocolate 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.

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 that with chocolate, changes in production processes can mean major improvements in flavor.

"The Ecole Chocolat Costa Rica course is highly recommended for anyone looking to learn more about the steps in chocolate making that matter most: the beans, fermentation and drying. This is where all the precursor flavors are developed and will make the chocolate you produce unique. Recognized as the 2010 chocolate maker of the year by the FCIA, Steve DeVries is more than happy to pass down the chocolate wisdom he has gleaned from years of research and first-hand experience. Not only are the students immersed in the cacao growing environment from sun up to sun down, they can also ask Steve and Jorge and Julie of Sibu Chocolate any questions they have about the cacao trade. Even if your goal is not to source your own cacao and to start a chocolate making company, the Costa Rica course by Ecole Choclolat is highly educational with not just chocolate, but with the history and culture of Costa Rica and Central America. In the words of Steve DeVries, “Experience is the best teacher.” Robbie Stout &Anna Davies, Ritual Chocolate 2010 group

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 1930s. It was one of the major industries in Costa Rica before the introduction of coffee in the late 1700s outpaced it.

"This trip is worth the time and money. I’m not a person who travels in tour groups, and I’ve never done a package tour before. I was very impressed with what I gained from this trip. I learned a tremendous amount, and also was able to solidify so many things that I have 'learned' but didn’t 'know' in a concrete way". Aubrey, 2011 group

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.

"I went on this trip a few years back and it was that good. I really don't know who else does something like this. The guides are world-class (Steve De Vries-cacao explorer and Julio Fernandez-enthralling human encyclopedia). You will learn stuff about cacao fermentation AND about sloth rearing you never knew you wanted to know, including things not to pick up while hiking through a tropical cacao forest"
Elizabeth Montes, Sahagun