/ Programs / Chocolate Technique Lab: Tempering Chocolate Class
Tempering Chocolate Class
A short, focused online class designed to help students master tempering chocolate with LIVE expert guidance
Is tempering chocolate still not working for you?
You've read all the articles, watched all the videos, and followed every instruction - but your chocolate still streaks, blooms, or won't set properly.
You're not alone. Learning how to temper chocolate correctly is one of the most essential skills for chocolatiers, chocolate makers, pastry chefs, and bakers - and also one of the most challenging. But once you truly grasp it, that moment when everything clicks is so rewarding.
The truth is, tempering isn't just a technique - it's a science. Without understanding WHY chocolate behaves the way it does, even the most careful method can fail.
That's where we come in! Our Chocolate Technique Lab: Tempering Chocolate Class is a focused, science-based tempering chocolate class designed to take the guesswork out of the process. You'll learn the key principles of cocoa butter crystallization, how to control temperature and other variables, and proven tempering techniques that lead to consistent, professional-quality results every time.
Your learning experience is centred around a 2 hour live session with our expert instructors for real time troubleshooting. Whether you're making bonbons, bars, decorations, or desserts, this one-week intensive will answer all your questions, giving you the confidence and skills to temper chocolate perfectly.
Technique Lab dates: March 23 - 30, 2026
Includes a 2-hour live online lab session on March 29 at 10:30am - 12:30 PST
100% online - join from anywhere in the world
How the Chocolate Technique Lab works:
- Self-paced lessons (March 23 - 28): Read lessons and watch short, focused videos that break tempering down step by step - from science to technique.
- Hands on exercises: Practice what you learn with guided challenges to build muscle memory and confidence.
- Live Lab Session (March 29): Join a 2-hour live online workshop with Ecole Chocolat instructors to troubleshoot, ask questions, and refine your technique.
Why this Chocolate Technique Lab is different:
There's no shortage of "how-to" videos online. But what's missing is the WHY behind tempering - and that's where everything changes. Once you understand the science and how to control the variables, tempering stops being a guessing game and starts being second nature.
Our expert instructors have decades of real-world experience running chocolate businesses. This isn't theory - it's practical, proven knowledge you'll use every day in your kitchen.
Ready to join us?
Registration fee: $195.00 US funds for US and International Residents
$195.00 CAD funds for Canadian Residents plus GST
What Will I Learn?
This one-week intensive is designed to take you from "I hope this works" to "I know exactly what I'm doing" when it comes to tempering. Through a mix of video lessons, guided exercises, and a live virtual session, you'll learn:
The science behind tempering:
- Understand how cocoa butter crystallizes and why controlling this process is critical.
How to temper with confidence:
- Explore hand tempering, seeding, tabling, and continuous tempering techniques - and know when to use each one.
Troubleshooting real-world problems:
- Learn how to diagnose and fix common issues like streaking, bloom, and inconsistent texture.
Controlling your variables:
- Master the impact of temperature, agitation, humidity, and equipment on crystal formation.
Practical workflows:
- Streamline your tempering process so you can work faster and more efficiently in a real-world kitchen.
Who this Chocolate Tempering Class is for:
Chocolatiers: Eliminate bloom and streaks, improve shine and snap, and speed up your production process.
Chocolate Makers: Ensure consistent temper across batches for beautiful, shelf-stable bars.
Pastry Chefs and Bakers: Gain confidence finishing your desserts and decorations with tempered chocolate that performs perfectly.
Enthusiastic Professionals or Home Cooks: Anyone who's struggled with tempering or wants to understand WHY it works-not just how.
Frequently Asked Questions
Got questions about the Tempering Chocolate Class? We've answered some of the most common ones below.
What will I learn in this class?
You'll learn how to temper chocolate with confidence and consistency. We'll cover common tempering issues, the science of cocoa butter crystallization, and proven troubleshooting techniques for professional results.
Who is this class for?
This class is designed for anyone who wants to perfect their tempering skills, including chocolatiers, chocolate makers, pastry chefs, bakers, and home cooks. The class exclusively focuses on tempering, and does not cover recipe development, or other chocolate techniques. If you want a more comprehensive chocolate program, the Professional Chocolatier Program will be a better fit.
How does the LIVE session work?
You'll join a two-hour LIVE online session with an industry expert where you can ask your specific questions, troubleshoot issues you've encountered, and get real-time guidance tailored to your needs.
Will the class be recorded?
Yes. The LIVE session will be recorded, and you'll get access to the replay so you can revisit key points whenever you need to.
What equipment will I need?
Use the chocolate-making tools you already work with - like a thermometer, bowl, spatula, or tempering machine. A complete equipment list will be provided after registration.
Ready to join us? Your seat is waiting for you!
Registration fee: $195.00 US funds for US and International Residents
$195.00 CAD funds for Canadian Residents plus GST
Want to stay in the loop about future Chocolate Technique Lab topics and dates?
If you would like to receive periodic program updates, and reminders to register for future sessions, please click on the following button.
Your Learning Experience
When is the Chocolate Tempering Class offered during the year?
Stay tuned! New session dates will be announced after the first session has ended.
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.
Cancellation policy
You can cancel from the Chocolate Technique Lab: Chocolate Tempering Class 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).
Get reminders about upcoming classes! To receive program updates and news, click the link below.
Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
Quick Site Nav
Contact Us
Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
Canadian or International
1666 West 2nd Ave
Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
