"Thanks for an awesome experience

and a wonderful week in Tuscany! Everything was perfectly organized and carefully chosen! It is truly a special tour and a rare opportunity to get such a close insight into the work of so many different chocolatiers. Their passion and love for chocolate is outstanding and a true source of inspiration. Re your question - Did you come away from the program inspired with new product/packaging ideas, techniques and recipes that you can use in your business."Oh YES, YES, YES to all of the 3 points: products and packaging, technique and recipes! "

- Christine, 07 Graduate

"Both Jonathan and I felt the program exceeded our expectations overall.

The technical and detailed lecture by Chef Mannori was quite informative, and his program was very well organized.  In addition, of course, Our other daily chocolate tours provided great ideas for presentation, packaging and unique products, Bringing people from different parts of the world provided our tour with a diverse and most interesting insights for some of the most imaginative and unexpected ideas! As mentioned above, we rate the program "5" for "far exceeding our expectations"!  Thank you for arranging a lovely and incredible journey of the Tuscany region!"

- Sherri, 07 Graduate

"When applications for the course first opened,

I thought it was actually rather expensive (almost to the point that I had to think about it). However, now, I take it back: you definitely get what you paid for (and then some)... If anything, your promotional description doesn't do enough to "sell" what a great and useful experience this is! All I can say is that I had a wonderful time and I can't thank all involved enough for making it happen :)"

- Christopher, 07 Graduate

"Pam and Judy organized a wonderful trip

and experience for anyone seeking a deeper understanding into Italian chocolate making. Each chocolatier has a unique philosophy on how they make their signature chocolates. I appreciated the openness of each to allow us to see a side of their business that most people will never see or experience. Overall, I will walk away with a greater understanding on how to make fine chocolates and what makes an artisan chocolatier passionate about their craft."

- Frederick, 06 Graduate

Tuscany - This one-week (6 nights) experience is an opportunity to learn from the Italian master chocolatiers. Not only will this program be full of chocolate flavor and texture, demonstrations and workshops by important Italian cioccolatieri but you will also be in the factories and laboratories.

October 10 - 15, 2010

Next Program is October 10 - 15, 2010

Registration Fee (does not include travel to and from Belgium):

Single Occupancy: 3154 € per person
(shared rooms may be available at a rate of 2854 € per person - see note below)

Registration Fee Conversion to US and Canadian Funds on May 17, 2010.

Single Occupancy:

$3910.96 USD - US or International (non-Canadian) Residents: 3154 € at exchange rate: 1.24

$3910.96 CAD - Canadian Residents - 3154 € at exchange rate: 1.24

Shared Occupancy if available:

$3538.96 USD - US or International (non-Canadian) Residents: 2854 € at exchange rate: 1.24

$3538.96 CAD - Canadian Residents - 2854 € at exchange rate: 1.24

Registration Fee includes:
Monday - Friday tours, tastings and workshops
Six nights accommodation in Florence and Prato
Welcome Dinner
Five Lunches
Breakfast Daily
Ground Transportation

Note re Shared rooms - Ecole Chocolate will pair Participants wishing to share a room in the order of receipt of their payment. You will be paying the single room registration fee but if we are able to pair you with an appropriate roommate, we will refund the difference between the shared and single option.

Registration is now open for this program. Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration.

If you are NOT an Ecole Chocolat student or graduate and do have experience in chocolate work please contact us at: to arrange for enrollment in this program.

Having Judy Witts of Divina Cocina as our guide gives us access to the normally reticent Italian cioccolatieri and we experience the chocolate of Italy on a very personal level.

IMPORTANT NOTES:

Program participants must be adults at 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 is important. Because we go into small towns, handicap access is at a minimum.

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

Master Chocolatier Program Certificate:

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

Cancellation Policy:

Our Ecole Chocolat Master Chocolatier Programs only accommodate a limited number of students and are usually full with a waiting list. As these programs involve a travel component - we need to contact those on the waiting list in enough time to for them to make travel arrangements. If you have to cancel, we will do everything in our power to find a replacement but can't guarantee that we will be successful. No refunds will be given after 45 days prior to the program start date. Make sure you are 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.

• Read about our instructors
• Chocolatier Program in Belgium
• Chocolatier Program in France
• Chocolatier Program in Vancouver

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

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

Italy's important chocolatiers are scattered throughout Tuscany, for ease of traveling, we will be staying in the historic city of Prato. With Judy Witts, owner of Divina Cucina, as our guide and translator, we will roam Tuscany in search of one great chocolate experience after another.

This year's program is taking place the week before Eurochocolate so you can extend your itinerary to include Italy's most famous chocolate festival.

Itinerary:

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.

Sunday:
Independent arrivals at the tour hotel in Florence.

Monday - Friday:

We will journey to over 10 different chocolaterie and experience their products, business culture and production philosophy. In some cases we will participate in a laboratory workshop that will be mainly demonstration but may include limited hands-on activity. We will be based in Prato Monday - Thursday nights.

Italy doesn' t have professional chocolate schools that offer hands-on training so you will be working directly with the cioccolatieri in their laboratories - the real experience!

Each year the itinerary varies to include the following and more.

Pistoia: Giorgia Corsini, Bruno Corsini

Prato: Luca Mannori, La Pasticceria Mannori.

Pisa: Paul DeBondt, Debondt Chocolate

Arezzo and Firenze: Danielo, Leonardo and Stefania Vestri, Vestri Cioccolato

Agliana and Firenze: Roberto Catanari, Arte del Cioccolato

Monsummano Terme: Andrea Slitti, Slitti Cioccolato Artigianale

Firenze: Andrea Bianchini

Firenze: Brozzi- Becagli Firenze

Firenze: David  Belloti, Coccole Cioccolateria

Quarrate: La Molina

Saturday:
Independent departures from tour hotel or stay one more night to take advantage of Eurochocolate in Perugia.