About Us
Chocolate Making

Chocolatier Program

The Professional Chocolatier Program is an intensive part-time program in chocolate making, delivered 100% online over a three-month period, so you can learn without "re-engineering" your work and personal life. Become a professional chocolatier – learn how to make gourmet chocolate from Ecole Chocolat via your computer, phone or tablet. You also have the option of adding the Business Plan program module to build out your business plan.

Program Date & Fee

Chocolate Ganache

Next program: January 6 - April 7, 2017

$685.00 US funds for US and International Residents
$685.00 CAD funds for Canadian Residents plus GST

or $830.00 US (US & International Residents)/CAD (Canadian Residents – plus GST by province) for the Professional Chocolatier Program PLUS the Business Plan Program at $145.00 - a $50.00 savings. This also allows you another four weeks in the Professional Chocolatier curriculum for extra study and research while you take the Business Plan curriculum.

Note: The registration fee does not include ingredients or equipment. These extra supplies could cost approximately $200 US depending on what small equipment you already own.


When is the Professional Chocolatier Program offered during the year?

We offer sessions of the program starting in January, March and August each year.

Is there a restriction on the number of students you take each session?

Even though the curriculum is online, we do cut off registrations when we reach the maximum number of students our instructor and online tutor feel they have adequate time to be able to work with properly.

TO ENSURE A SEAT IN THE PROGRAM, you should register with your payment at least two weeks before the program start date. After that, check the program date above to see if the current session is still open. When the program is full, we change the program date to the future session.

Curriculum at-a-glance

Tempering Chocolate

Understanding chocolate

  • Develop a shopping list of chocolate-making suppliers for all ingredients and equipment.
  • Research chocolate crystallization and practice tempering techniques – the building blocks of chocolate work.

Physiology of taste

  • Understand the chemistry of chocolate in order to create successful chocolate recipes.
  • Learn modern decorating techniques, then experiment and practice in preparation for recipe development.

Technique and production

  • Learn and practice working with chocolate (including chocolate tempering, dipping, decorating and molding).
  • Develop chocolate truffle recipes and chocolate-making recipe formulas based on sugar syrup and fondant.

Developing a "plan of action"

  • Source your ingredients, equipment and packaging so you'll know the suppliers available to you.
  • Understand how to set up your operation to maximize production, efficiency and profitability.
  • Identify market need in order to position your products successfully for your target market.

Click here to see the curriculum of the optional Business Plan Module

Chocolate Expertise

Chocolate Recipe Making

Chocolate aficionados and home chocolate artisans!

If you want to become an expert in chocolate work, but are not interested in starting a business, we offer an alternative: Chocolate Technique and Flavor Stream within the Professional Chocolatier Program. You'll get the same intensive learning experience, but will not be required to complete the last two business-focused assignments. You'll spend that time in additional study, recipe development and practice.

There's no difference in the depth and quality of the education you receive, whichever way you decide to go. Students completing this stream will receive a Certificate of Achievement in Chocolate Technique. Simply register for the Professional Chocolatier Program and then opt for this stream by completing the required assignments during the program.

Celebrate Our Graduates

Chocolate Class

What you can accomplish during the program.

Using our online Learning Centre forum as a background, we have examples of our students' and graduates' work:

  • The left group of photos are images posted by our students during the program, showing the level of skill they obtained. While photos are not required to be graded on technique work, we do encourage students to share any photos they do have with their classmates.
  • The right group of photos are images of different types of production and presentation techniques, such as molded, hand-dipped and enrobed, from our graduates' websites. Our graduates' success during the program is our success.

Learn more about our graduates »

Graduate: Melanie Boudar

What our graduates have to say

“The depth of materials provided was brilliant, well organized and easy to access. The curriculum was also very well organized. I liked that I could work at my own pace and fit the program around my life. At the same time, having an assignment due every two weeks really helped with motivation and kept you going.”
Rebecca, March '16 Graduate

“When starting this course, I was looking forward to learning about the process of just creating chocolates with filled centers. However, the actual curriculum exceeded my expectations. The lectures broadened my understanding of how valuable and complex the cocoa bean is and helped open my mind about chocolate in a way that could only have been experienced through this focused curriculum presented by truly passionate chocolatiers. I became more invested and excited about the chocolate industry, and ultimately, became more aware of the value of truly understanding how the best chocolate is made, from the basics of how it is grown and farmed, to how it is prepared and sold. The respect and perspective this curriculum has provided has changed the way I think about and see chocolate.”
Celeste, Jan. ‘16 Graduate

“Technical things were broken down that I just couldn't grasp on my own. I've read books and watched plenty of YouTube, but the way the program was designed and organized made complete sense. (Also), it was very easy to fit into my hectic schedule.”
Nicole, June '15 Graduate

More comments from our graduates

More About Our School

Chocolate Truffles

How do we teach chocolate making online?

Click here for a more information about our learning experience. »

Our faculty

Click here to read more about our instructors and tutors. »

Class assessment

Students will be assessed by completion of assignments throughout the program.


Students completing the program with a score of 70% or more will receive an Ecole Chocolat Certificate of Achievement.

Not quite ready to register?
If you would like to receive periodic program updates, click on the following button.

Cancellation policy

You can cancel from the Professional Chocolatier Program up to three days before the start of the program. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances).