About Us
Chocolatier School in Switzerland

Join us in Switzerland

The Master Chocolatier Program in Switzerland is an opportunity for hands-on training with Swiss master chocolatiers in their chocolate laboratories. You'll come away with new advanced techniques and recipes as well as an understanding of the unique Swiss chocolate culture.

Program date & fee

Ecole Chocolat students in Switzerland

Next program: TBA 2018

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

Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 3800 Swiss Franc, single occupancy, for your budget planning.

Program at-a-glance

Swiss Chocolatier School

One-week (six-nights) program

The Master Chocolatier Program in Switzerland in Geneva, Schwyz and Zurich combines an intensive hands-on program at Felchlin's Condirama training centre and factory tour with visits to important chocolatiers in Switzerland.

Registration details

Swiss Chocolatier School

Registration will open about 6 months before the program start date.

Registration fee includes:

Exclusive hands-on training at the prestigious Felchlin Condirama Training Centre
Tastings and visits with Swiss chocolatiers
Six (6) nights accommodation in Geneva, Lausanne, Schwyz and Zurich
Two dinners
Five lunches
Breakfast daily
Ground transportation (train, bus and taxi) includes Zurich and Schwyz return

Would you like to be notified when registration opens for this program?


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 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.

Want to bring a traveling companion?

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

Tastings and visits with Swiss chocolatiers
Six (6) nights accommodation in Geneva, Lausanne, Schwyz and Zurich
Two dinners
One lunch
Breakfast daily
Ground transportation (train, bus and taxi) includes Zurich and Schwyz 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 Switzerland 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

Spraying chocolate molds

Chocolate in Switzerland is all about production and export of chocolate. While the Swiss consume a fair amount of chocolate, it's a small country. So most of the chocolate production, for which the Swiss are famous, is made for and sold to tourists and exported to other markets. Swiss companies like Felchlin manufacture beautiful chocolate outside Zurich that they export across the globe.

Max Josef Felchlin founded the company in 1908 in the centre of Europe. Felchlin carries out its production from A to Z in Schwyz, following a traditional gentle process. The company has set itself the target of finding and processing the very best and highest quality cocoas. Original cacoa beans are becoming increasingly rare but thanks to the relatively small overall requirement and very good relationships, Felchlin is able to select and secure batches from the top harvests. 

I asked my colleagues at Felchlin for the chocolatiers they felt best exemplified fine chocolate in Switzerland. It's no surprise that most of those chocolatiers have shops outside of the tourist/business areas. They are in the small towns and suburbs where the Swiss people demand the best. For example, we will visit Roger Von Rotz and his wife Andrea who now run this family owned group of 5 Confiserie in the Swiss countryside.

Program itinerary:

**Legend for meals included in your 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 arrival in Geneva at the program hotel. Hotel accomodation and Monday breakfast is included.

Monday: B, L, D

After an introduction and walking tour of Geneva chocolatiers, we leave in the afternoon and travel to visit important Swiss chocolatiers. Welcome dinner that evening. Overnight in Lausanne.

Tuesday: B, L

Visits with Swiss Chocolatiers, then on to Schwyz where we check into our hotel. Group dinner in Schwyz.

Wednesday: B, L

Full day program at the Condirama Training Centre. Free night for dinner in Schwyz.

Thursday: B, L, D

Full day program at the Condirama Training Centre. Group dinner in Schwyz.

Friday: B, L

Half day program at the Felchlin factory and Condirama. Afternoon visit to another Swiss chocolatier as we travel to Zurich and check-in at the program hotel in Zurich with a free night for dinner.

Saturday, B

Independent departures from Zurich.

What our graduates have to say

"Swiss quality takes on a whole new meaning for me now. . .I learned a lot of new techniques and was given solutions to problems I'd been having with my chocolates for months. Instructors were so forthcoming and approachable. Overall, very impressive. Felchlin was already my favorite chocolate house but now I totally love them!" Lesley-Ann, 2011 graduate

"I was blown away by how great the program was. Truth be told, I expected it to be just another hands-on class with a few tips and shared knowledge that would augment my own. However, it was so much more. The program was about understanding chocolate at a much deeper level and sharing the passion we all hold for it. This made it that much more special. And Pam, your care and kindness made it that much more appealing. I expect to share more moments and laughs with you in the future. This has been the highlight of my year, and I think it changed my life. Thank you so much!" Sarah, 2011 graduate

"The chefs were very thoughtful and definitely gave us very useful insights on how to use different equipment for different results." Tissa, 2011 graduate

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

Working in Conderama

Working in the Conderama laboratory.

Spraying molds

Spraying molds.

Finished chocolate pralines

Chocolate pralines made during the program.

Truffles from Roger Von Rotz

More colorful truffles from Roger Von Rotz.