"I think for anyone – novice to professional chocolatier – who truly loves the craft, this experience would be phenominal.

It was great to have two different businesses to compare and get a feel for how things operate on different levels"

- Isabel, 2010 graduate

"There was a general consensus among the group that the program really exceeds expectations in so many ways.

The overall Ecole Chocolat program is extremely comprehensive, not only from an artisan-chocolatier standpoint, but also from a business and production point of view."

- Bruce, 2010 Graduate

"I truly enjoyed the Normandy program and am so glad I attended.

Our group was diverse in experience and background in chocolate and I feel that I greatly benefited from learning about everyone else's experience and appreciated everyone's eagerness to share their knowledge and successes and failures. . .Overall I believe this was a fantastic program"

- Angie, 2010 Graduate

more testimonials

Normandy – Take advantage of this special opportunity to learn from the French chocolate manufacturers. The one-week (six-night) experience in Île-de-France and Normandy, northwest of Paris, combines an intensive hands-on program at Michel Cluizel laboratory and a workshop at Barry Callebaut's Or Noir Laboratory with tours of both Cacao Barry and Michel Cluizel factories.

TBA

Program Dates TBA

Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 3,400€ (Euros), single occupancy, for your budget planning.*

*Does not include travel to and from France

Registration Fee includes:

Exclusive workshop at Barry Callebaut's Or Noir Laboratory and hands-on program Michel Cluizel laboratory
Six nights accommodation in Paris and Normandy
Three dinners
Five lunches
Breakfast daily
Ground transportation (train, bus and taxi) includes Paris to Normandy return

The hands-on training in France allowed me to observe different ways of setting up production and working space. This enables me to design my boutique for success. Thank you Pam!, Bruce 2010

IMPORTANT NOTES:

This program is delivered in English. We provide a culinary trained interpreter if the Chef is not comfortable 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.

Our minimum requirement for this program to run is 8 students and the maximum is 10 students (traveling companions are not included in minimum or maximum number). You'll want to wait to book and confirm your flight schedule to France until we confirm that the minimum number of students have registered.

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

Master Chocolatier Program Certificate:

Students completing the program will receive an Ecole Chocolat 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'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.

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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 professional gourmet chocolate making in your own home through our part-time, 100% online program.

Founded in 1948, Michel Cluizel is a French family-owned company that has a chocolate factory in Normandy creating chocolates used by more than 6,000 professionals for pastry, catering and candy-making worldwide. Cluizel is assisted by his four children and employs some 200 people. Our three-day, hands-on program "Bonbons au Chocolat" will be led by Chef Philippe Parc in their Atelier de Formation. We'll also tour the Michel Cluizel manufacturing plant to see how the their chocolate is manufactured.

Barry Callebaut's Or Noir Laboratory creates unique special-order chocolate in minimum quantities of 500 kg, 1 ton, or 5 ton. There are already 100+ Barry Callebaut customers having special bulk chocolate made in this state-of-the-art laboratory. Cost for the special order is usually about 1 or 2 Euros over the regular price for a comparable "off the shelf" chocolate from Barry Callebaut. We'll have a private workshop that will take us through their chocolate development process. The Cacao Barry Factory tour will help you to understand the chocolate-making process in more detail.

Tour Itinerary:

**Legend for meals included in your tour: 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.

Day One:

Independent arrivals at tour hotel in Paris.

Day Two:B,L,D

We leave Paris early in the morning to arrive at Barry Callebaut for our factory tour and workshop at Or Noir laboratory. We travel northwest to Normandy. Welcome Dinner that evening after we settle into our hotel.

Days Three - Five:B,L

Day of classes with lunch at Michel Cluizel factory and our program with Chef Philippe Parc in the laboratory. Dinner at the hotel on Day 3 and 4. Free night for dinner on Day 5 when we arrive back in Paris.

Day Six: B,L

We leave for our walking tour of the important chocolatiers of Paris and end with our Farewell Lunch. Free evening for dinner.

Day Seven:B,

Independent departures from tour hotel.