About Us

Chocolate School in Vancouver, BC

Join Us in Vancouver

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.

Chocolate School in Vancouver, BC

Next program: September 25 - 29, 2017

Registration fee (does not include travel, accommodation, and meals - except lunch during the daily program.)

$1,900.00 US/CAD (Canadian Residents – plus GST by province)

The program fee includes a Paasche H airbrush set that students will work with in the program and take home with them.

Registration Fee includes 5 days of training including lunch and snacks. See Program at-a-glance tab for more details.

If you are ready to register

Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration details.

If you are not an Ecole Chocolat student or graduate but do have the equivalent qualifications or experience in professional chocolate making, please contact us at: registration@ecolechocolat.com to arrange for enrollment in this program. Please note that these programs have been developed as continuing education for our Ecole Chocolat students and graduates, so they will be given priority registration. We are happy to accept non-students with experience in basic chocolate work if space allows.

Chocolate School in Vancouver, BC

One-week (six-nights) program

A one-week program that includes 5 days of hands-on training in the laboratory for six (6) students at Cocoa West Chocolatier on Bowen Island, B.C. Owner Joanne Mogridge is an internationally known organic chocolatier with 11 years experience. Under Joanne's expert guidance, you'll use professional equipment and techniques to produce and decorate fine enrobed and molded chocolates

You'll master a specific chocolate-making recipe and production techniques needed to produce a number of chocolate recipes efficiently and successfully on equipment every chocolatier uses.

Also during the program, students will learn a variety of artistic techniques to incorporate color into their chocolate making. Techniques range from applying color into molds and onto finished chocolates to creating custom transfer sheets and thin color plaques.

Airbrushing color will be a significant part of the course, with students actively practicing linear, textural, and color blending possibilities of airbrushing. An airbrush is included in the program registration for students to take home.

While you will focus on practical techniques and use of machinery, the added value of this program is the time spent with Joanne, who is very forthcoming with both the successes and trials of owning and operating a fine organic chocolate business.

You'll be learning and working with someone who runs her organic chocolate business and production facility in today's economy – as opposed to a chef in an artificial state-of-the-art laboratory whose job is teaching and who has never really run a chocolate business.

Program itinerary:

Monday – Thursday:  Book Bowen Island accommodation
8:30 AM - 4:00 PM Cocoa West, Artisan Square, Bowen Island, B.C.

Friday  - Book Vancouver hotel accommodation for Friday night
8:30 AM - 3:00 PM Cocoa West, Artisan Square, Bowen Island, B.C.

We strongly suggest students leave Bowen Island on Friday after the program and stay in a hotel in Vancouver on Friday night. There is no early morning ferry from Bowen Island.

Lunch and refreshments will be provided.

Wear good shoes (you'll be standing most of the day) and comfortable clothing that you don't mind being stained with chocolate.

Using chocolatier equipment

What more do I need to know?

This program is delivered in English.

Program participants and travel companions must be 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength are important. Because we go into small towns, access for the handicapped is minimal.

Our minimum requirement for this program to run is 4 students and the maximum is 6 students (traveling companions are not included in minimum or maximum number).

You'll want to wait to book your flight to Vancouver until we confirm that the minimum number of students have registered.

Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.

Are you interested in qualifying for this advanced hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

Graduate Program certificate:

Students completing the program will receive an Ecole Chocolat Certificate of Achievement.

Filling chocolate molds

What our graduates have to say

"It delivered more than I expected. I went into the class feeling like I already knew a lot about chocolate and techniques for successful use. I went for specific instruction on coloured cocoa butter work (specifically airbrushing), but finished the course with so much more!" Colleen, 2017 program

"The Vancouver masters program went above and beyond anything I could have imagined. Not only did we cover everything listed but we got to go into anything the class wanted to discuss. I'm now more comfortable with tempering and the whole process than I could have dreamed of. I was hoping to get a better understanding to start my own chocolate company and now feel that I'm more than ready to take the next step." Mark, 2016 Program

"Absolutely! Joanne's tips for writing a business plan, planning production, problem solving production issues, managing costs, sourcing ingredients, diversifying product offerings, marketing the business and Carlos' tutorials in air brushing & decorating techniques are invaluable. So much was covered in 5 days! "  Mary Grace, 2016 Program

Cancellation policy:

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.

Ganache ready for enrobing

Cut ganache getting ready for enrobing.

hand made transfer sheets

Placing hand-made transfer sheets on bonbons.

Filling chocolate molds

Filling chocolate molds from a squeeze bottle.

chocolate tempering enrober

Using a tempering machine with enrobing belt.

enrobing belt for chocolates

Warming the belt in preparation for enrobing.

airbrush molds

Airbrushing molds with colored cocoa butter.

finished bonbons

Just one of the many bonbons produced in the program.


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