Whether you are a chocolate fan seeking to become more expert or have been working with chocolate and want to start a chocolate business, you'll find a program that fits your needs.
We know you are asking "How can you teach chocolate making ONLINE?" With our team of instructors, comprehensive curriculum, and easy to use online learning platform, we've been doing exactly that since 2003. Learn more about how we teach chocolate making online!
"I'm not sure what I expected or how I would learn from an online program, but I must say that the curriculum and instructors are fantastic!" Jane, 2017 Ecole Chocolat Graduate
The Professional Chocolatier Program is an intensive, part-time program in chocolate techniques delivered 100% online over a three-month period. The curriculum prepares you for consistent production of fine chocolate bonbons, confections and bars. We begin with an in-depth understanding of chocolate, then move from that foundation into professional production skills, modern decoration techniques, equipment and supply sourcing, and production issues involved in opening a chocolate business. Learn More
The two-month, 100% online Chocolate Making from the Bean Program is about manufacturing your own chocolate from the dried cacao beans. Whether you want to start a chocolate-manufacturing business from scratch or are a chocolatier who is considering making your own base chocolate for your products, this program will be extremely helpful. The curriculum covers all the issues, from sourcing beans, creating your chocolate flavor profile and manufacturing dried cacao beans into pure chocolate. Learn More
First of all, these professions need two very different knowledge and skill sets.
Chocolate makers manufacture chocolate from dried cacao beans using specific equipment such as a roaster, grinder, refiner mill, conch and tempering machine. Their finished product is pure chocolate – usually in bar form.
Chocolatiers source and blend that pure chocolate, made by the chocolate maker(s), for specific properties and flavor profiles from which to develop recipes for their own unique bonbons, confections and bars.
The same is true in other food industries – a baker doesn't own a flour mill from which to produce flour to make her products. It's the miller who buys wheat grain which he mills into flour. The baker then buys flour from the mill to make her cakes. The mill and the baker are two different kinds of businesses, but partners in the process of turning grain into flour and then into cakes and cookies.
This 8 week program gives you the opportunity to focus on the intricacies of chocolate flavor, while helping you use chocolate more effectively in your professional life. Understanding chocolate flavor and how to taste chocolate consciously will help you to create better and more interesting products for your business. Learn More
The six-week, 100% online Quality Assurance & Keeping Limits for Chocolatiers Program was developed specifically for those who have completed the Professional Chocolatier Program or are working chocolatiers who want to further their food safety and scientific knowledge – the science of producing a quality product, handling and storing it properly and knowing its keeping limits. Learn More
Do you love chocolate? We're also here to help you take your chocolate enjoyment, knowledge and skills to the next level but not as a business. We welcome chocolate lovers to join our 100% online programs. For each program, we have created an alternative stream for those who want to take their passion further but are not thinking of doing that commercially. Learn More
The Professional Chocolatier Program PLUS combines our Professional Chocolatier curriculum with the addition of the Business Plan Program at $145.00 - a $50.00 savings. This also allows you another four weeks in the Professional Chocolatier curriculum for extra study and research while you take the Business Plan curriculum. During the Business Plan program, students focus each week on a different section of the plan: management, marketing, operations and finance. Learn More
The Chocolate Making from the Bean Program PLUS combines our chocolate maker curriculum with the addition of the Business Plan Program at $145.00 - a $50.00 savings. This also allows you another four weeks in the Chocolate Making from the Bean curriculum for extra study and research while you take the Business Plan curriculum. During the Business Plan program, students focus each week on a different section of the plan: management, marketing, operations and finance. Learn More
The Graduate Chocolate Programs are the next step forward for graduates who want to advance their skills with an experience in using professional equipment and learning techniques for the production of chocolates in larger volumes. Our current Graduate Chocolate programs are scheduled at different times of the year in Canada, Belgium, France, Italy, Switzerland, Costa Rica and Ecuador. Learn More
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What our graduates have to say
“My expectations were in fact met and then some. Not ever working in a chocolate business has been considered a disadvantage to truly understanding the scientific and other changes that are inherent to our product. Now I understand the concepts.”
Beth, Jan. ‘18 Graduate, Quality Assurance for Chocolatiers
“If there is ever anything else I could do to promote your excellent program, I would be more than happy to do so. In the meanwhile, many thanks for giving your time and the benefit of your experience to help me in my journey in working with a product that I now have a true passion, love and respect for - it's truly been a real pleasure.”
Lou, Sept. '17 Graduate, Mastering Chocolate Flavor
“This was my first ever online course, and I honestly wasn't expecting much from it. But as time passed, every single assignment started making sense. The step-by-step arrangement of each assignment, the Chef's Table, the detailed information in each module and the tutorial videos – all were beyond my expectations. Ecole Chocolat has definitely raised my expectations for every online course available. And the best part, getting connected through the graduate center, makes me feel like I’ll always be a part of this chocolate world."
Krati, Jan. ‘16 Graduate, Professional Chocolatier Program
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