In our Graduate Chocolatier Program in Vancouver under Joanne Mogridge's expert guidance, you'll not only use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates but also learn production and business tips to make your business a success. This program also spends time on working with color on chocolate including air brushing, hand painting and transfer sheet techniques.
Our Ecole Chocolat Graduate Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally commited to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.
Back to list of our other Graduate Chocolate Programs
Using transfer sheets to decorate bonbons.
Cut ganache getting ready for enrobing.
Placing hand-made transfer sheets on bonbons.
Filling chocolate molds from a squeeze bottle.
Using a tempering machine with enrobing belt.
Warming the belt in preparation for enrobing.
Airbrushing molds with colored cocoa butter.
Just one of the many bonbons produced in the program.
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