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How to Make Chocolate from Scratch
What is a chocolate maker?
Simply put, chocolate makers turn dried cocoa beans into chocolate. They are different from chocolatiers, who use chocolate to make bonbons and confections. The difference is similar to the fashion industry - some companies only make fabric, and other companies only make clothing from that fabric. In this two month, 100% online program, you will learn how to make your own chocolate from dried cocoa beans. The curriculum covers the entire chocolate making and manufacturing process from bean to bar. How do we teach chocolate making online?
Next program: September 17 - November 19, 2021.
$525.00 US funds for US and International Residents
$525.00 CAD funds for Canadian Residents plus GST
Note: The registration fee does not include chocolate, you will need to complete the Understanding Chocolate Flavor and Sourcing Cocoa Beans Modules. This chocolate could cost approximately $200.00 US. But this will be the most delicious homework you've ever had, we promise.
Ready to explore making chocolate from scratch, but not as a business? Within the Chocolate Making from the Bean Program we offer the Cacao to Chocolate Stream for home chocolate artisans.
Simply register for the regular Chocolate Making from the Bean Program (not Plus with Business Plan) and then opt for this stream by only completing only the required tasting assignments during the program. There is no difference in the depth and quality of the education you receive when it comes to making chocolate.
When is the chocolate making program offered during the year?
We offer sessions of the program starting in March and September each year.
Is there a restriction on the number of students you take each session?
Even though the curriculum is online, we do cut off registrations when we reach the maximum number of students our instructor and online tutor feel they have adequate time to be able to work with properly.
TO ENSURE A SEAT IN THE PROGRAM, check the program date above to see if the current session is still open. When the program is full, we change the program date to the future session.
What Will I Learn?
- Make resource lists for chocolate making equipment and suppliers.
- Research current chocolate manufacturers to learn who's who in the industry.
- Understand the issues around cocoa sustainability and social justice in order to make cocoa sourcing choices that align with your values.
Understanding chocolate flavor
- Understand chocolate chemistry and flavor, as well as the ingredients and processes that make it taste so delicious.
- Guided tastings to develop your chocolate tasting palate happen all through the program.
Sourcing cocoa beans – your most important ingredient
- Learn all about cocoa beans - where they come from and how to find the best beans.
- Understand best practices for processing cacao beans after harvest, and steps to ensuring quality.
Chocolate manufacturing process
- Understand the processes and machinery needed to turn dried cocoa beans into beautiful chocolate.
- Gain the knowledge you need on chocolate crystallization and tempering.
- Have fun with Optional Exercises that have you roasting, cracking and grinding your cocoa beans into chocolate.
Your Learning Experience
How do we teach chocolate making online?
Students will be assessed by completion of assignments throughout the program.
Students completing the program with a score of 70% or more will receive an Ecole Chocolat Certificate of Achievement in Cacao to Chocolate.
“I wasnt very sure how was it possible to do an online course about making chocolate and something that somehow its very hands on. But to he honest the course totally surprised me and help me to fell in love, even more if that was possible... for chocolate and the Bean to Bar movement."
Rosario, March ‘21 Graduate
“No, in a good way! I had never imagined an information based course. I had imagined more of a how to course. I loved your approach in arming us with so much information that it informs the mechanics of making chocolate whenever we get around to doing that. Having said that it leaves me hungry to have a chocolate making experience, especially with small equipment. All except the actual experience. I can see now that is the frosting on the cake and not the cake. You gave us the cake.”
Martin, March ‘21 Graduate
“Yes. I was expecting a full but basic programme but found the tone and depth of material to far exceed my expectations. Impressive. Lists of suppliers and opinions of them. This was almost worth the cost of the course alone."
Jamie, March ‘21 Graduate
We hope that our programs will help you start your journey into the world of chocolate. If you have any questions, please don’t hesitate to contact us – we’d love to hear from you.
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