"What I have learned is more then I expected. PRICELESS!

Many thanks for an amazing week, will be back."

Maya, 2012

"Very inspiring trip.

Chocolate will never taste the same.If I can help educate others to appreciate the struggle to bring chocolate to the table after what I've seen I will be most grateful! "
–Melanie, 2012

"I took the trip to learn more about the ‘bean to bar’ process.

It’s not my intention to start my business in this area but rather to add to my own education in order to explain to my future customers what chocolates are really about. Learned a lot and want to do it over again next year if possible. On top of all this I made some good friends and I know I will always be able to reach out to any member of the group and get -with high probability - their support "

–Jean-Paul, 2012

more testimonials

Ecuador – Join Jeffrey Stern and Steve De Vries as we explore fine-flavor cacao and chocolate in Ecuador. During this week-long (seven-night) adventure you'll meet those people intimately involved with Ecuador cacao on their farms, plantations, collection centers and factories, from Quito through the Andes to Quevedo City, La Mana, Mindo and Kallari regions.

June 2014

Program Date June 2014  

Cost for this program has not been confirmed but note that the registration fee may be approximately $2,500 US single occupancy for your budget planning.*

*does not include travel to and from Ecuador

Registration Fee is based on SINGLE Occupancy and includes:
Seven (7) nights lodging (including sales tax and lodging tax).
Seven (7) breakfasts
Six (6) lunches including Farewell Lunch
Seven (7) dinners
All in-country land transportation and tour guide
All entry fees to tours and attractions specified in itinerary

Program does not include:
Gratuities
International airfares
Any expenses not specified in program (personal expenses, alcoholic beverages, souvenirs, laundry, etc.)
Equipment rental or supply (if necessary)
Personal insurance
Any medical expenses

"In 2011, Ecuador surpassed 130,000 metric tons annually, with over 400,000 hectares under cultivation."

This program is delivered in English.

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 are important. Because we go into small towns, access for the handicapped is minimal.

Note re shared rooms – Ecole Chocolat 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.

Our minimum requirement for this program to run is eight (8) participants and the maximum is 13 participants. You'll want to wait to book and confirm your flight schedule to Ecuador 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 Costa Rica
• Master Chocolatier Program in France
• Master Chocolatier Program in Italy
• Master Chocolatier Program in Switzerland
• Master Chocolatier Program in Vancouver

About Jeffrey Stern

Jeffrey G. Stern is a graduate of L’Academie de Cuisine culinary school in Gaithersburg, MD, where he graduated with honors. He also holds a B.A. in Latin American Studies from New York University and a M.Sc. from the University of Texas at Austin. With more than a decade of experience in the culinary field, and more than six years in the chocolate industry, he has significant hands-on experience.

Based in Quito, Ecuador for the past five years, he owns and operates an artisan chocolate business with both local and international clients. Living in Ecuador – the world’s largest producer of fine aroma cacao – has allowed Jeff to establish relationships with cacao growers, processors and others at all levels of the chocolate supply chain. He is fluent in Spanish and knows the ins and outs of the cacao trade in Ecuador through first-hand experience.

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.

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.

Excerpt from Brief History of Cacao in Ecuador by Jeffrey Stern:

In the second half of the 19th century and the early part of the 20th century, cacao boomed in Ecuador. Fifty thousand hectares were under cultivation and landowners and exporters bought titles and left their properties to sojourn for extended periods to France, bringing with them their extravagant customs and manners. Even Vinces, a small town in Ecuador and one of the main hubs of the cacao trade, became known as “Little Paris,” with its elegant homes.

In the 20th century, Ecuador produced up to 40,000 metric tons annually. In 2011, that volume has tripled and surpassed 130,000 metric tons annually, with over 400,000 hectares under cultivation. However, Ecuador still only represents approximately 4% of the world’s cacao production. In 2010, Ecuador exported approximately $402 million worth of cacao, including semi-processed products such as cocoa powder, liquor, and cocoa butter.

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.

Saturday:D
Independent arrival in Guayaquil, Ecuador.

Sunday: B,L,D
We'll start our cocoa adventure after breakfast as we travel to Quevedo city, then on to a cacao plantation. Overnight in Quevedo City.

Monday: B,L,D
We'll spend the day visiting cacao collection centers and a farmers' cooperative in order to understand the commercial chain for cacao in Quevedo, Limon, La Mana, and El Empalme. Overnight in Quevedo City.

Tuesday: B,L,D
After breakfast, we travel to Mindo where we'll learn from and work with Mindo Chocolates in their chocolate factory. Overnight in Mindo.

Wednesday:B,L,D
After breakfast, we'll visit Ecuatoriana de Chocolates factory on our way to the Amazon region. We'll observe the different processes and stages at the plant, and learn where they get their cocoa as well as the social and commercial realtionships they build with producers. We'll cross the Andes to arrive to Huasquila Amazon Lodge where we'll spend two nights.

Thursday: B,L, D
After breakfast, we'll go by boat across the river to one of the Kallari farms and then on to the collection centre operated by Kallari in Tena. Overnight at the Lodge.

Friday: B,L, D
After breakfast, we'll travel back to Quito for a cacao-processing lecture and tasting by Steve De Vries at the Gianduja laboratory. We then check into our hotel and enjoy a Farewell Dinner.

Saturday: B

Independent departures from host hotel.

Note: Images above from Jeffrey Stern