About Us
Chocolate Making from the Bean

Chocolate Maker Program

The two-month, 100% online Chocolate Making from the Bean Program is about how to make your own chocolate from scratch from dried cocoa beans. The curriculum covers the entire chocolate making and manufacturing process from sourcing beans, cleaning, winnowing, roasting, refining, conching and tempering to produce bulk chocolate from which you create your final products. You also have the option of adding the Business Plan for Chocolate Makers program module to build out your business plan.

Program Date & Fee

Making chocolate bars

Next program: Sept 16 - Nov 18, 2016

$455.00 US funds for US and International Residents
$455.00 CAD funds for Canadian Residents plus GST

or $600.00 US (US & International Residents)/CAD (Canadian Residents – plus GST by province) for the Chocolate Making From the Bean Program PLUS the Business Plan for Chocolate Makers 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 for Chocolate Makers curriculum.

Note: The registration fee does not include chocolate which will be needed to complete the Understanding Chocolate Flavor and Sourcing Cocoa Beans Modules. This chocolate could cost approximately $200.00 US.

If you are NOT currently an Ecole Chocolat student or graduate, please click here: NEW STUDENT REGISTRATION

Ecole Chocolat STUDENTS OR GRADUATES DO NO REGISTER HERE - instead log onto the Master programs through your current program or Graduate Centre in LEARNING CENTRE

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, you should register with your payment at least two weeks before the program start date. After that, 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.

Curriculum at-a-glance

Cocoa beans for making chocolate

Understanding chocolate

  • Develop a resource lists for chocolate making equipment and suppliers.
  • Research current chocolate manufacturers to gain an understanding of the scope of the industry.

Understanding chocolate flavor

  • Understand chocolate chemistry and flavor as well as the ingredients and processes that contribute to taste.
  • Conduct a formal series of tastings in order to develop your chocolate tasting palate.

Sourcing cocoa beans – your most important ingredient

  • Increase your knowledge of cocoa beans and their sourcing from specialized distributors and agents.
  • Understand de-facto organic and fair trade issues and steps to ensuring quality and traceability.

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, tempering and best manufacturing practices.

Formulating your operations plan

  • Understand the financial and human resources needed to run a chocolate-manufacturing business.
  • Make informed decisions on finding your location, equipping your facility and planning for production.

Click here to see the curriculum of the optional Business Plan for Chocolate Makers Module

Making Chocolate

What our graduates have to say

“Yes, I am a total novice chocolate maker and the program has provided a solid foundation and understanding of the bean to bar making process.  Instructors are available to awnser questions and I have been able to network with other students.  Very satisfied with the curriculum. ”
Charles, Sept’15 Graduate

“My goals are probably different than most students since I'm more interested in being able to identify excellent products for a retail shop than I am in preparing chocolate. I'm also interested in eventually teaching chocolate-tasting classes and hosting tours of local chocolate makers and chocolatiers. I will use a great deal of what I learned to conduct well-rounded classes and tours, and will use all of the tasting skills in selecting chocolates for our shop."
Liz, June '15 Graduate

“The course has dramatically expanded my understanding of chocolate and inspired me to learn more and invest in some small-scale machinery to practice the art of chocolate making while I continue to learn the science of it before I start a commercial operation.”
Carl, Nov. '14 Graduate

More comments from our graduates

More About Our School

Chocolate making from the bean courses

How do we teach chocolate making online?

Click here for a more information about our learning experience. »

Our faculty

Click here to read more about our instructors and tutors. »

Class assessment

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.

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If you would like to receive periodic program updates, click on the following button.

Cancellation policy

You can cancel from the Chocolate Making from the Bean Program up to three days before the start of the program. 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).