About Us
Exploring Cacao in Ecuador

Join us in Ecuador

Chocolate Making in Ecuador is an opportunity for you to learn hands-on how to make chocolate from cocoa beans. You'll be in the chocolate factory making your own chocolate as well as exploring cacao fields learning directly from the chocolate makers and farmers who are actively working to save fine-flavor cacao in Ecuador.
REGISTRATION IS NOW OPEN - see Registration Details below

Program date & fee

Next program: June 6 - 13, 2015

Registration fee (does not include travel to and from Ecuador):

$2,122.00 US per person - single occupancy
(shared rooms may be available at a rate of $1984.00 US per person - see note in Important Notes section below)

Program at-a-glance

One-week (seven night) program

During this week-long (seven night) adventure, we'll travel from Quito through the Ecuador highlands to Mindo where you will learn hands-on chocolate making from Barbara Wilson and Joe Meza, of Mindo Chocolate Makers. The program includes a day at a cacao farm to work with the farmer in harvesting cacao pods and preparing the beans for fermentation.

Registration details

$2,122.00 US per person - single occupancy

(shared rooms may be available at a rate of $1,984.00 US per person - see note in Important Notes section below)

Registration fee includes:

Hands-on training program in chocolate making from the bean
In-depth discussions on the business of making chocolate
A day in the cacao fields with the farmer
Seven (7) nights lodging (including sales tax and lodging tax).
Seven (7) breakfasts
Five (5) lunches
Two (2) dinners
All in-country land transportation and tour guide

To hold a seat in this popular program, a NON-REFUNDABLE deposit of $1,000.00 US is due no later than April 25, 2015.

Once the program is confimed, final payment of the balance minus the deposit will be due on May 10, 2015.

REGISTER NOW!

BEFORE clicking the registration button please read the following Important Notes section.

IMPORTANT NOTES:

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.

Note re shared rooms – Ecole Chocolat will pair students 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.

Program participants must be 17 years of age or older. Also note that the program involves a lot of standing for long periods so good mobility and strength are important. Because we go into small towns, access for the handicapped is minimal.

Traveling companions are welcome

Traveling companion registration is $950.00 per person (of any age) and includes:

Seven (7) nights lodging (including sales tax and lodging tax).
Seven (7) breakfasts
One (1) lunch
Two (2) dinners
All in-country land transportation

Traveling companions will be on their own during the day while participants are attending the program. Mindo is an eco-tourist destination so there are varied activities available to keep companions busy.

Our minimum requirement for this program to run is 6 participants and the maximum is 12 participants (traveling companions are not included in minimum or maximum number). You'll want to wait to book your flight to Ecuador until we confirm that the minimum number of participants have registered.

Program certificate:

Students completing the program will receive an Ecole Chocolat Certificate of Achievement.

Itinerary details

To learn more about cacao and Ecuador, see: Brief History of Cacao in Ecuador by Jeffrey Stern.

Program 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 at Mariscal Sucre International Airport outside Quito, Ecuador. Private pickup at the airport for transportation to the host hotel in Tumbaco. Enjoy a group dinner with where we will learn about each other and be treated to a casual discussion on the country of Ecuador.

Sunday: B, L

After breakfast and check-out, we will travel up through the Ecuador highlands and into the cloud forest to the small town of Mindo where we will check into the Sisakuna Lodge and enjoy an orientation lunch with Mindo Chocolate Makers, Barbara Wilson and Joe Meza. Free night for dinner and to explore Mindo.

Monday: B, L

We begin the hands-on chocolate making program with Mindo Chocolate Makers, Barbara Wilson and Joe Meza. We will taste chocolate, make our first batch of chocolate and see an overview of the entire process of small-batch chocolate making including roasting, grinding, winnowing and making chocolate liquor (unsweetened chocolate) and cocoa powder. Free night for dinner.

Tuesday: B, L

We will travel to a small family farm where you will harvest and taste freshly picked, shade-grown cacao. After removing the cacao beans from the pods we will put them in to ferment. We will have a traditional Ecuadorian lunch at the family farm and have the opportunity to ask questions and to learn about the challenges they face in growing cacao. Free night for dinner.

Wednesday: B, L

We will take our batch of chocolate out and temper, mold and cool our chocolate bars. We will practice tempering chocolate on a marble slab and discuss how to achieve successful tempering as well as work with small-batch artisan chocolate. We will also discuss sourcing quality cocoa beans and the right equipment for your chocolate production. Free night for dinner.

Thursday: B, L

We will unmold our bars and package them to take them home. Q&A about any part of the process you have experienced in the factory. We will learn about how rustic or Mexican style chocolate is made, review how to make cocoa powder and cocoa butter, white and milk chocolate. You will learn how cacao percentages impact the chocolate making process and how to create your own batches of chocolate with different flavor profiles.

Friday: B, D

You'll have a free morning to enjoy Mindo and have a casual lunch before we leave for the return to Quito. Group dinner to say your farewells.

Saturday: B

Independent departures from host hotel. Private transportation provided to the airport.

Tour Extensions to Galapagos or Amazon Rain Forest

The tour company responsible for our program travel and accomodations also offers extended tours before and after the Ecole Chocolat program. Detailed information and booking for these tours by registered participants will be done directly with the tour company.

DISCOVERING GALAPAGOS (4 days-3 nights), June 3 - 6, 2015
Highlights: Enjoy San Cristobal Island as you kayak, bike, snorkel and hike through this beautiful island, always in search of sealions, blue footed boobies, marine iguanas, marine tortoises, giant land tortoises, rays, sharks, birds and much more adventure.

TASTE OF THE AMAZON (3 days-2 nights) June 13 - 16, 2015
Highlights: Raft through amazon rivers enjoying the great landscape. Visit indigenous communities and cacao associations in the amazon. Hike, explore and discover secondary rain forest.

Cancellation policy:

Our Ecole Chocolat Master Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can 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.

Back to list of our other Master Chocolate Programs

Cacao fermentation boxes.

Pulling the beans from the pod.

In the Mindo factory.

Chocolate Maker Joe Meza.



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