Recipe Development for Chocolatiers - Ganache
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Chocolate Making

Recipe Development for Chocolatiers - Ganache

The Chocolatier Recipe Development Masterclass is an online, two week program of intense interactive training. It includes live demonstrations of best practices/techniques, live group discussions, and supervised recipe development in your own kitchen. By the end of the program, you'll learn to develop and perfect your recipes for ganache fillings in bonbons, including nondairy, vegan ganache.

Next Session: May 10 - 23, 2024

Those of you who know us know that since 2003, Ecole Chocolat has been committed to providing online professional chocolate learning experiences that are not just a chef doing a demonstration, but focused on engaging, interactive and ongoing dialogue between the instructor and student.

To that end, this Chocolate Masterclass program includes:

4 live interactive instructional sessions, scheduled on Tuesday and Friday over two weeks. Each live session will be 2 hours long.

Live session dates: Tuesday, May 14; Friday, May 17; Monday, May 20; Thursday, May 23.

All sessions will take place 12-2pm PDT. Please adjust for your local time zone in your calendar

Approximately 6 hours of guided kitchen homework activities and assignments.

Students should be ready to commit approximately 14 hours of work to complete the program.

Registration fee: $975.00 US

The minimum number of students for the program to run is 6, to a maximum of 12 - we are restricting the number of students in order to make sure each students leaves the program with the tools and advice they need to succeed in making great chocolate ganache recipes in the future.

When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW

Making ganache bonbons

What Will I Learn?

Two week online program

This intensive program is not just about making ganache. It’s about understanding ganache at a scientific level, and collaborating LIVE with your instructor, Rich Tango-Lowy and your fellow students to find the best solutions to your ganache challenges.

Please see Your Learning Experience below for a full description of what you will learn.

And WHAT OUR GRADUATES HAVE TO SAY below to see what our students think!

By the end of the program you will have developed a ganache recipe that meets all of your specific flavor, production and shelf life requirements.

Pre-requisites: Good understanding of chocolate flavor, chocolate work, and basic ganache making.

Richard Tango-Lowy
Airbrush bonbons

Your Learning Experience

Owner Richard Tango-Lowy has been working with chocolate since 1996. He opened Dancing Lion Chocolate in 2007, where he is known for the quality of his bonbons and confections. He is also known for never having the same bonbon in his case twice, so when it comes to recipe development, he is an expert!

Rich will use a number of learning activities to help you identify your challenges including: live demonstrations of best practices and techniques, live group discussions and supervised recipe development time in your own kitchen. And each live online session will end with some "homework" for you to do over the next two days between live online sessions.

Students will participate in formal chocolate tastings to develop a better understanding of chocolate flavor in order to choose the right chocolate for their ganache recipes.

Yes, all live sessions will be recorded so if you have to miss one, you can catch up afterwards.

Live Session 1 - Understanding Chocolate and Ganache
How your choice of chocolate impacts a ganache recipe; the scientific basis for ganache; ganache ingredients, including non-dairy and vegan alternatives; alcohol and liqueur-based flavor techniques.
2 hr Kitchen Homework Assignment: Ganache for truffles

Live Session 2 - Ganache Shelf Life; Introduction to Flavor Perception
Techniques for understanding and improving shelf stability; ingredient substitutions; hot and cold steeping aromatics; flavor-based approaches to recipe development.
2 hr Kitchen Homework Assignment: Ganache for cutting & dipping

Live Session 3 - Ganache Flavor and Complexity
Techniques for fresh and pureed fruit; flavor release and development; learning to experiment. Collaborative exercise to design your own ganache.
2 hr Kitchen Homework Assignment: Ganache for molding

Live Session 4 Ganache in Context
Balancing flavor and texture complexity in bonbons.
Supervised bonbon development exercise


This program is delivered in English.

Again, please note that this program is focused on recipe development for fillings - not chocolate work. So there will be no instruction on tempering, enrobing, molding or decorating bonbons. We expect you to already be experienced in those skills.

An understanding of basic chocolate work including tempering, molding, enrobing as well as having made ganache.

Master Chocolatier Program certificate:

Students completing the Masterclass with a 70% or more on assignments will receive a digital Ecole Chocolat Master Chocolatier Certificate of Achievement.

Raspberry Chocolate Ganache

What our graduates have to say

"The live demonstrations of each technique were hugely helpful. And the suggestions that Rich gave for troubleshooting each assignment really helped me to understand the science behind any problems that had arisen, and how to compensate for them in the future or course-correct in real time. My goal is to understand the science behind each technique, so that I can apply the principles to any ingredient combination for any intended use. This is exactly what the program provided, made even better by the live demonstrations and the expertise of an instructor who thrives on experimentation in order to improve the essential techniques."
Tracy, '23 Program

“Yes. My expectations were more than met. I was limited by my own experience. Definitely a 5. So appreciate the wealth of their knowledge but even more their willingness to share it!”
Jana, '23 Program

"This class had several notable strengths that contributed to a positive learning experience. Firstly, the session videos were incredibly valuable as they effectively covered the reading material and provided a visual demonstration of the ganache making process. They not only allowed us to witness the hands-on techniques involved but also provided an opportunity to ask questions about the task as they arose, fostering a deeper understanding. Secondly, the class adopted an innovative approach that encouraged critical thinking and problem-solving skills. Instead of simply providing us with the perfect recipe to follow and replicate, the instructor challenged us to work from base recipes. This approach not only enhanced our understanding of the fundamental principles but also allowed us to develop our own creative solutions to the challenges we encountered. Overall, these strengths greatly contributed to the class's effectiveness and created an environment that fostered active learning, engagement, and personal growth."
Marla, '23 Program

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Cancellation policy

You can cancel from the Recipe Development Program up to five days before the registration deadline. A refund of your registration fee, minus a 10% administration fee, may take approximately 10 working days to process. Because our programs are usually full, and in order to make sure all students are committed, on the start date of your program your registration fee becomes non-refundable and non-transferable to another session (except in extraordinary circumstances).

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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