About Us
Chocolatier School in France

Join Us in France

The Master Chocolatier Program in France is a unique opportunity to learn from French master chocolatiers. You'll be inspired and come away with an in-depth understanding of how fine French bonbons are developed, produced and presented.
REGISTRATION IS NOW OPEN - see Registration Details below

Program date & fee

Chocolatier School in France

Next program: April 22 - 28, 2017

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

3490.00 Euro per person - single occupancy
(shared rooms may be available at a rate of 3160.00 Euro per person - see note in Important Notes section below)

Program at-a-glance

Chocolatier School in France

One-week (six-nights) program

The Master Chocolatier Program in France includes a special program of hands-on training at Valrhona's Ecole du Grand Chocolat, a special tasting of Paris chocolate with chocolate expert, Chloe Doutre-Roussel, and guided visits to Paris' important chocolatiers.

Registration details

Chocolatier School in France

3490.00 Euro per person - single occupancy

(shared rooms may be available at a rate of 3160.00 Euro per person - see note in Important Notes section below)

Registration fee includes:

Exclusive hands-on program at Valrhona's Ecole du Grand Chocolat with certificate and recipes
Workshop and tasting with chocolate connoisseur Chloe Doutre-Roussel
Guided walking tour of chocolatiers' boutiques
Six nights accommodation in Tain l'Hermitage and Paris
Welcome dinner
Five lunches
Breakfast daily
Ground transportation includes Paris to Tain l'Hermitage return

To hold a seat in this popular program, a NON-REFUNDABLE deposit of $1,000.00 US is due no later than December 9, 2016. The deposit will be deducted from the registration fee when the final payment is due. On February 3, 2017 we will convert the Euro registration fee to US for your final payment. Final payment of the balance minus the deposit will be due on March 3, 2017.

Registration is now open for this program.

Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration details.

Please note that these programs have been developed as continuing education for our Ecole Chocolat students and graduates. They are given priority registration and typically fill the program. If you are not an Ecole Chocolat student or graduate but do have the equivalent qualifications or experience in professional chocolate making, please contact us at: registration@ecolechocolat.com to allow us to review your qualifications and arrange to be put on a wait list. Periodically, we accept non-graduates who have experience in basic chocolate work if space allows.


This program is delivered in English.

Program participants and travel companions 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.

Dietary Restrictions - dietary restrictions such as allergies, religious tenets or personal health preferences (vegetarian/vegan, non-gluten, non-dairy, raw, organic) can be a challenge when we are out of the major cities into the smaller towns where our program training takes place. If you have dietary restrictions, please be aware that for group meals we may not be able to accommodate you nor will you find specialty restaurants catering to dietary restrictions. Also the chocolate recipes used in the training are developed by the Chefs to be the best examples of their country's chocolate culture. We cannot change the ingredients used in the recipes developed for the program to accommodate dietary restrictions.

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.

Want to bring a traveling companion?

Traveling companions must be 17 years of age or older and their registration includes:

Six nights accommodation in Paris and Tain l'Hermitage
Workshop and tasting with Chloe Doutre-Roussel
A guided walking tour of chocolatiers' boutiques in Paris
One dinner, two lunches
Breakfast daily
Ground transportation Paris to Tain l'Hermitage return

Our minimum requirement for this program to run is 8 students and the maximum is 12 students (traveling companions are not included in minimum or maximum number). You'll want to wait to book your flight to France until we confirm that the minimum number of students have registered.

Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.

Are you interested in qualifying for this advanced hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

Master Chocolatier Program certificate:

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

Itinerary details

Chocolatier School in France

The French have always had a love affair with chocolate. Here are some early milestones in French history as related by Barry Callebaut.

The French got to know chocolate in 1615, when Louis XIII married the Spanish Anna of Austria. They moved to France, introducing the chocolate drink to the royal court. Anna even brought her own maid Molina to France, a beautiful girl who prepared the queen’s cocoa drink.

France had its first real chocolatier in 1659. David Chaillou prepared and sold biscuits and cakes made with chocolate for those who could afford it. It was still too early for real pralines, as we know them.

When, in the 18th century, empiric scientists like Pascal and others laid the basis of modern science, the medical potential of chocolate faded into the background while its nutritious and delicious values gained ground. The recipe for the chocolate drink at the same time became simpler and more purified: cocoa, sugar, vanilla and milk or water became the major players, while musk, amber and medicinal ingredients were left out. In other words: enjoying the taste of good chocolate became more important than its potential for curing ailments of all sorts.

Valrhona, located in the Rhône Valley since 1924, is considered by many to be the finest chocolate manufacturer in France. Their chocolate products supply both pastry chefs and chocolatiers around the world.

Program itinerary:

**Legend for meals included in your the program:
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.


Independent arrivals at tour hotel in Paris. Hotel accommodation and Sunday breakfast is included.

Sunday: B, L, D

After a workshop and tasting with Chloe Doutre-Roussel, we leave Paris in the afternoon by TGV and arrive in Valence, then on to Tain l'Hermitage. Welcoming dinner in Tain l'Hermitage.

Monday: B, L

Full day of classes with lunch at Valrhona's Ecole du Grand Chocolat. Free night for dinner in Tain l'Hermitage or Tournon.

Tuesday: B, L

Full day of classes with lunch at Valrhona's Ecole du Grand Chocolat. Free night for dinner in Tain l'Hermitage or Tournon.

Wednesday: B, L

Full day of classes with lunch at Valrhona's Ecole du Grand Chocolat. Free night for dinner in Tain l'Hermitage or Tournon.

Thursday: B, L

We leave from Valence by TGV in the morning and return to Paris for our farewell lunch and tour of the chocolatiers of Paris. Free evening.

Friday: B, L

Independent departures from host hotel.

What our graduates have to say

"This France program gave me a extraordinary experience and different perspectives in chocolate. After this journey I have a greater extent of the knowledge and the professional skills. Many thanks to Pam and Rachel for their kindness and patience during this program." Valda, 2014 Program

"I came into this program with an open mind to learn. I walked away with an expanded knowledge about the world of chocolate, especially French-style chocolates. I learned a lot from my instructors as well as from Chloe's seminar, my classmates, and from the chocolate walk. Overall, a very good program." Adrian, 2013 Program

"I had a great time and I learned a lot. I would strongly recommend that all graduates take the trip as it is a valuable part of becoming a true chocolatier." Simone, 2012 Program

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

Decorating bonbons

Decorating the enrobed bonbons.

Finishing bonbon decorations

Finishing the last decorations on the bonbon.

Piping ganache

Piping ganache into truffle shells.

Bonbons made in the program

Bonbons made in the program.