Chocolate Masterclasses
/ Chocolate Masterclasses

Chocolate Masterclass

Chocolate Masterclasses

Making a perfect bonbon, bar, confection or chocolate itself takes both recipe and technique. BUT making 100 or 1000 perfect chocolate products to support your business is very hard. It takes understanding of the underlying science as well as experience in what works and what doesn't with the ingredients you have chosen to use. We can never be too smart or too experienced. If you are looking to increase and augment your technical chocolate making skills, we offer chocolate masterclasses with working chocolate experts that incorporate a live online component for face to face interaction. Get all your questions answered. Don't take our word for it.....

Recipe Development for Chocolatiers - Ganache

"The live demonstrations of each technique were hugely helpful. And the suggestions that Rachel and 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

This intensive program is not just about making ganache. It's about understanding ganache at a more scientific level and collaborating live with your instructor, Rich Tango-Lowy and your fellow students to find the best solutions to your problems.Learn More Program Details

Recipe Development for Chocolatiers - Caramel

“Yes, the course was everything I had hoped for. The curriculum was well thought through. The course was engaging and entertaining. Yes, I did. I had almost no experience with caramel making, let alone development. This course taught me to understand caramel and not to be afraid of making caramel, it taught me to troubleshoot and fix what is fixable. I feel confident playing with different flavoring techniques. - Excellent live demonstrations. They were very helpful and the opportunity to ask questions in the process was invaluable. - Rich and Rachel always made sure they addressed everyone's questions - Talking through our homework in class and listening to my classmates' experiences and troubles/questions/revelations was very helpful . - Good length and pace of the class - Rich and Rachel's energy and enthusiasm were contagious.” Anya

This Masterclass is an online two week program of intensive, interactive training. By the end of the program, you'll learn to perfect your recipes for caramel and sugar-based fillings. The program will also address vegan/nondairy recipe alternatives. Learn More Program Details

Recipe Development for Chocolatiers - Fruit & Nut

"This course exceeded my expectations! The instructor was really exceptional. She was so knowledgeable, did an excellent job explaining complex concepts and patiently and thoroughly answered all our questions. She's a gem! I also really appreciated that this course was live and interactive. I really enjoyed the other students and felt hearing their questions and experiences added to the class." Maureen

This Masterclass is an online four week program of intensive, interactive training. By the end of the program, you'll learn to perfect your use of fruit purees, pate de fruit, nut pastes, and pralines. The recipes are especially helpful for creating vegan chocolates and plant-based, non dairy chocolate bonbons. Learn More Program Details

Chocolate Quality & Shelf Life for Chocolatiers

“This is the second class I have taken with ecolechocolat. One of the things I really appreciate about your classes, is you don't just feed the student answers, you provide and guide with information for the student to think things through. That being said, I am not a very 'science smart' person and for me I feel like this only started me thinking... mainly just realizing how ignorant I am on the subject. I did learn things I need to extend the shelf life of my bonbons.” Jane

Our one-month online Chocolate Quality & Shelf Life for Chocolatiers Program is all about science – the science of producing a quality product, handling and storing it properly and knowing its keeping limits. We also discuss food safety regulations and labeling standards in depth. Learn More Program Details

Masterclass: Color on Chocolate

"So much! Boy did Michelle pack a lot of knowledge in this class. I saw so many places I could improve, and how to make the painting molds process so much more effective with less work. The live classes were absolutely vital to this." Tyler

This four week Masterclass is not just about using color. It's about understanding the science of colored cocoa butter, most efficient processes to apply color and collaborating LIVE with your instructor and your fellow students to find the best solutions to your color challenges in chocolate work. Learn More Color Masterclass Details

Mastering Chocolate Flavor

"Totally. I need to say that I was not sure about how it would be a tasting course online vs face to face course where everybody could taste the same products and compare experiences, but I was an excellent program. All the documentary and technical information that goes far beyond a simple recognition of flavors. It's pure industry and cultural knowledge. Great that you consider information from all around the globe." Elizabeth

This one month 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 products for your business. Learn More Flavor Program Details

Couverture Making for Chocolatiers

"Yes! Met and exceeded! 5! I started off feeling like making my own chocolate was something I wanted to do in the future, but thinking that it would probably never happen. I quickly determined that it's something that I want to start doing as soon as possible, and I've started purchasing the equipment and making test batches of chocolate. I'm so happy to feel like I'm going to gain some control over the problems I've had with chocolate price increases and chocolate shortages/supply chain issues, and have a tastier chocolate at the same time." Julie

This 2 week program includes topics such as: what to look for when buying cocoa beans or nibs, sourcing other ingredients you will need, minimum machinery requirements, formulations for a dark, dark milk, milk and white chocolate, storage tips, time requirements, key tasks, and more. Learn More Couverture Program Details


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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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