Our Master Chocolate Programs are the next step forward for our Ecole Chocolat graduates and other experienced chocolatiers or pastry chefs who want to advance their intermediate skills with an intensive experience in using professional equipment and advanced techniques for production of fine quality artisan bonbons, confections and bars in more volume.
October 4 - 10, 2015. This is an opportunity to learn from the Belgian master chocolatiers. The one-week (six-night) experience combines a special program of hands-on training at the original Barry Callebaut Chocolate Academy in Wieze with visits to Chocolate World in Antwerp and important chocolatiers in Brussels. »
April 2016. This is a unique week-long (six-night) opportunity to learn from the French master chocolatiers. The experience combines a special program of hands-on training at Valrhona's Ecole du Grand Chocolat in Tain l'Hermitage, France, with guided visits to important chocolatiers in Paris. »
April 2016. This one-week (six-night) experience is an opportunity to learn from the Italian master chocolatiers. The program combines intensive hands-on training at the ICAM Choco Scuola with travel to Milan and Turin to visit important Italian chocolatiers in their cioccolateria and laboratories. »
May 4 - 8, 2015. A one-week (five day) hands-on training session in the laboratory at Cocoa West Chocolatier. Owner Joanne Mogridge is an internationally known organic chocolatier. Under Joanne's expert guidance, you'll not only use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates but also learn production and business tips. »
June, 2016. 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 Guayaquil up the lowlands to Quevedo City, La Mana, on to the highlands with Mindo, then to Quito through the Andes to the Kallari regions. »
March 1 - 7, 2015. This week long (six night) adventure will take you to the cacao orchards during harvest. Not only will your chocolate making benefit from a much better understanding of cacao cultivation and processing but you will gain skills and knowledge in cacao genetics and post harvest processes, bean selection, and both artisan and industrial chocolate production. »
Our Lead Instructor and curriculum developer, Pam Williams, discusses the Master Chocolate Programs and the philosophy behind Ecole Chocolat's offering of these intensive learning experiences.
TBA 2016. The one-week (six-night) experience in Zurich and Schwyz combines an intensive hands-on program at Felchlin's Condirama training centre and factory tour with visits to important chocolatiers in Switzerland. »
Julio Fernandez and George Soriano discuss their experience with the Master Chocolate Programs.
What our graduates have to say
“The amount of hands-on work with Joanne there as a guide and resource was fantastic. On the other hand, some of the most valuable information I took away from the course came from discussions over lunch and 'in-between moments' in the kitchen when Joanne would very thoughtfully answer any questions that any of us had.” Nicole, 2014 Vancouver Program
"I give the course a 10-out-of-10 grade. I have only good things to say about the color course. I had very clear expectations beforehand, and it was exactly what I was hoping for. Extremely valuable. I can't find anything to improve on here, honestly." Sonja, 2013 Vancouver Program
"Better than I expected in all aspects. Wow! I feel so much more comfortable with several areas now (e.g., ganache), and am also excited about things that didn't interest me as much before the class (e.g., making my own transfer sheets)." Polly, 2013 France Program
"The Italy program is all about professional – and personal – enrichment. We not only came away with a fist full of recipes, but a heart full of the Italian spirit, intention and inspiration." Susan, 2011 Italy Program
These programs are usually one week in duration at selected professional facilities. At Ecole Chocolat we made a decision early on that our hands-on advanced programs would not be taught in an artificial classroom setting but in professional laboratories with actual chocolatiers, chocolate makers and chefs as teachers. This has made our opportunities to offer programs each year more limited but the resulting programs are much more beneficial for the participants.
In each program, you attend workshops and programs led by working professionals producing fine chocolates in higher volume with the help of commercial chocolate making equipment. Also included are instructor-led experiences to important chocolate boutiques and factories in the region, in order to absorb and understand regional and cultural differences in flavor, texture, ingredients and presentation.
See individual program overviews for registration details. The registration deadline for these programs is usually three to four months before the start of the program, in order to confirm program attendance and enable students to make their travel arrangements. Program registration usually opens about six months prior to the start date of the program.
All Ecole Chocolat Master Programs are delivered in English.
Prerequisite for our Master Programs: Ecole Chocolat Professional Certificate of Achievement or equivalent level of experience, knowledge and skills.