Ready to explore your love of chocolate, but not as a business?
Within our Professional Chocolatier Program we welcome and encourage our home chocolate artisans to be the best they can be. You will learn everything you need to know about making beautiful chocolates and developing delicious recipes that amaze your family and friends. How do we teach chocolate making online?
Next program: September 27 - December 13, 2024.
Professional Chocolatier Program Registration Fee:
$750.00 US funds for US and International Residents
$750.00 CAD funds for Canadian Residents plus GST
Note: The registration fee does not include ingredients or supplies. These could cost approximately $200 US depending on what kitchen supplies you already own.
Simply register for the Professional Chocolatier Program (not Plus with Business Plan) and then complete only the required assignments during the program. There is no difference in the depth and quality of education that you receive when it comes to making chocolate. You simply won't complete the optional exercises related to starting a chocolate business.
When is the Professional Chocolatier Program offered during the year?
We offer sessions of the program starting in January, 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, 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.
What Will I Learn?
Understanding chocolate
- Develop a shopping list of chocolate-making suppliers for all your ingredients and supplies.
- Research chocolate crystallization and practice tempering techniques – the building blocks of chocolate work.
- Understand the issues around cocoa sustainability and social justice in order to make chocolate sourcing choices that align with your values.
Technique and production
- Learn modern decorating techniques in preparation for recipe development.
- Learn and practice working with chocolate (including chocolate tempering, dipping, decorating and molding)
- Make chocolate recipes including chocolate truffles and other bonbons (filled chocolates).
- Learn all this while you are with us for three months so we can get all your questions answered.
Physiology of taste
- Understand the chemistry of chocolate to create successful chocolate recipes.
- Learn all about the ingredients in the chocolates you love.
- Set up an optional chocolate tasting for your friends and be prepared to be amazed.
Our Learning Experience
Committed to making organic chocolate, vegan chocolate, functional choices such as keto chocolate or no sugar chocolate?
If you have made ethical or dietary choices in your life, we welcome you into our programs. The knowledge and skills you learn can be applied to any type of bonbon, confection or bar. Information on making vegan chocolates and more....
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. They are with you every step of the way to answer questions and help you to excel.
Certificate
If you want a certificate - there is no pressure at all. You simply complete the assignments throughout the program. Students completing the program with a score of 70% or more on their assignments will receive an Ecole Chocolat Certificate of Achievement.
What our graduates have to say....
“I would say that the curriculum exceeded my expectations. The videos are great, the lessons are on point, and the layout of the program flows seamlessly from one subject to the next, allowing a person to grow into the techniques taught at a comfortable pace. I have gained both knowledge, and inspiration - I now find myself diving far deeper into the chocolate world than I ever thought I would!”
Lorelei, 2024 Graduate
“Absolutely. I was not sure what to expect as I learn by seeing, and being an online course I was worried if it would be worthwhile. I figured if I learned how to temper without having a heart attack I would be happy, I got so much more. The techniques, recipes and the videos were awesome and it all came together for me. Your strengths are your tutors. Rachel's videos are very 'spot on' they are clear and concise and her techniques are simple and easy to follow and T always prompt in replying with very good advice and suggestions. I love the fact that the answers were not just thrown out but he gives you hints on where to source your answers. It reinforces what you learn and is a brilliant technique.”
Ruth, 2024 Graduate
“The more realistic expectations of learning tried and true methods was met. There is a lot of technique online, some that is helpful some that is not. Taking this course gave me confidence in my skillset and perhaps a keener eye for evaluating other content. I loved the section with basic recipes and the videos with how those are done. I learned a lot by watching and reading those. The section on tempering via slab and seed were also detailed and precise. They included additional information (such as temperature) that made the process easier to follow.”
Gloria, 2024 Graduate
Questions?
We hope that our programs will help you start your journey into the world of chocolate. If you have any questions, please don’t hesitate to contact us – we’d love to hear from you.
Get reminders about upcoming classes! To receive program updates and news, click the link below.
Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
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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.
