"All my expectations were met and exceeded.

I learned so much, not only about the basics of making chocolate products, but also the business and operations planning. Just the resource information alone was worth the price of the class. I feel vastly more confident about starting up my own business. And I feel that I have an edge on the competition."

- Charlotte, Jan 08 Graduate

"I just HAVE to let you know: Module 4 took my breath away!

I have been very excited with your lessons but this one really exceed all my expectations.
This is my very first experience in a virtual classroom and I can honestly say this is the best culinary instruction I have ever had!"

- Roseli, Jan 07 Graduate

"They [program expectations] were more than exceeded.

I was just planning on getting an overview of the chocolate industry and ended up with more than enough to start my own business. Definitely. I did not necessarily expect me to master the things I have."

- Casie, April 06 Graduate

"I wasn't sure what to expect going in to this program,

but as the volumes of information continued to pile up on subject after subject, I knew that I was getting exactly what I needed to start my way on my journey into the incredibly complex world of chocolate."

- Michael, Sept 05 Graduate

more testimonials

Have you always wanted to become a Chocolatier? Get started with Ecole Chocolat school for making chocolate. Learn about our chocolate making courses. Learn how to make chocolate candy and bonbons, use chocolate molds and create chocolate recipes with excellent flavor and texture.

Sept 5 - Nov 25 , 2008

More program information....

• chocolate history as a background to current production practices
• chocolate making process and techniques
• taste and attributes of different chocolates
• gourmet chocolate recipes that you can tailor to your own career
• getting creative with chocolate molds
• chocolate making supply companies
• chocolate making equipment suppliers
• marketing and business plan development

Professional Chocolatier Classes and Programs
Master Chocolatier Programs

Click here for more details

Ecole Chocolat is the only chocolate making school of its kind where you are able to study, learn and practice professional chocolate making from your own home or business - saving both time and travel costs.

Sales of premium chocolate increased 129 percent from 2001 to 2006, when it reached $2.05 billion, about 13 percent of the total chocolate market according to research by Mintel International Group Ltd.

The gourmet end of the global $42.2 billion chocolate industry is growing. The niche market for artisan gourmet chocolates has grown 20% since 2001 according to Packaged Facts, a consumer goods research company.

According to a report on the market by Packaged Facts, overall US chocolate sales are forecast to reach $18bn (€13.2bn) by 2011, up from $16bn (€11.7bn) in 2006, driven in part by premium chocolate.

Premium chocolate will account for 25 per cent of the market, mainly due to the reported health benefits of dark chocolate, according to Packaged Facts.

• Picture Yourself....
• More Food for Thought......
• Leading Chocolatiers

• How do we teach chocolate making online?
• Read about our instructors
• Student testimonials

Although the Professional Chocolate Making Program is online, you won't be out there all by yourself. You'll be working with the instructor and online tutor while interacting with your classmates - sharing information, accomplishments and expertise. Our 9 years of experience in award winning university-level online education ensures that your learning experience is comprehensive and enjoyable.

• Leading Chocolatiers
• Gourmet Chocolate
• Chocolate Making Molds
• Chocolate Recipes
• Chocolate Equipment
• Chocolate Books

Fine Chocolates 2—Great Ganache Experience
by Jean-Pierre Wybauw

more books on chocolate

Click here to go to our News page where we list current news from the chocolate industry, chocolate events and health related news.

• Founding Member Fine Chocolate Industry Association Executive Steering Committee Chair
  
  
• Member International Association of Culinary Professionals Board of Directors 1991-1997
  
  
• Member Les Dames d'Escoffier International President 1998