"Joanne’s quality of artisanal chocolate making is among the top.
To be able to learn under a master of this caliber is a privilege. Also, to put “quality of life” into perspective – which Joanne clearly articulates is a high priority and a choice for her and her family – is something that we both admired."
—Donna, 11 Vancouver Graduate
"The Italy program is all about professional
– and personal – enrichment. We didn’t come away with a fist full of recipes, but rather a heart full of the Italian spirit, intention and inspiration."
—Susan, 11 Italy Graduate
"It was much more dynamic than I had hoped.
Besides the obvious one-two punch with Steve and Julio, everybody had something to add. It really felt like grad school. Everybody was completely focused on cacao and the conversation hardly changed its course for the entire week. "
—Charley, 11 Costa Rica Graduate
"I truly enjoyed the Normandy program and am so glad that I attended.
I feel that I benefited from both Chef Instructors and also from fellow participants. Our group was diverse in experience and background with chocolate and I feel that I greatly benefited from learning about everyone's experience and appreciated everyone's eagerness to share their knowledge and successes and failures."
—Angie, 10 France Graduate
The 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.
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.
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.
Our current Master Programs, in order of date:
Chocolatier Program in Vancouver
Next program will be September 9 - 13, 2013
This one-week (five-day) experience combines hands-on training with Joanne Mogridge at Cocoa West Chocolatier, Bowen Island, B.C., with guided visits of important chocolate shops in Vancouver. Under Joanne's expert guidance, you'll use professional equipment and techniques to produce chocolates. Click here for more Information
Mastering the Use of Color on Chocolate
Next program will be Sept 16 - 17, 2013
This two-day, hands-on training program is focused on Mastering the Use of Color on Chocolate for six (6) students with Joanne Mogridge at Cocoa West Chocolatier, Bowen Island, B.C. Under Joanne's expert guidance, you'll use professional air brushes, equipment and techniques to decorate molded and enrobed chocolates with color. Airbrush set is included. Click here for more Information
Chocolatier Program in Italy
Next program will be September 15 - 21, 2013
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. Click here for more information
Exploring Cacao and Chocolate Production in Costa Rica
Next program will be March 2-8, 2014
This week-long (six-night) adventure will take you to the historical roots of cacao growing during harvest. Not only will your chocolate making benefit from a much better understanding of cacao cultivation and processing, but you'll engage in spirited dialogue on the future of fine-flavor chocolate. Click here for more information
Chocolatier Program in France
Next program will be April 21 - 27, 2014
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. Click here for more information
Exploring Cacao and Chocolate Production
in Ecuador
Next program TBA 2014
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 Quito through the Andes to Quevedo
City, La Mana, Mindo and Kallari regions. Click here for more Information
Chocolatier Program in Belgium
Next program TBA 2014
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, Belgium
with guided visits to important chocolatiers' boutiques in Brussels. Click here for more information
Chocolatier Program in Switzerland
Next program TBA 2014
Take advantage of this special opportunity to learn from the Swiss chocolate manufacturers. 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. Click here for more information
We talk to Ecole Chocolat graduates Julio and George at the end of the Master Chocolatier Program in Italy about their passion for chocolate work and making a difference in their community:
Which country makes the best chocolate? It's a matter of your own taste preferences. "In Belgium, the chocolate is sweeter, and in France, more bitter; Italians err on the side of boldness, the Swiss on the side of creaminess," according to the Wall Street Journal. And we think that's a fair comparison.
See individual
program overviews for registration details. The registration
deadline for these programs is usually thee to four months from 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.
Master Chocolatier Program Certificate
Students completing the program will receive an Ecole Chocolat
Master Certificate of Achievement.
