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Chocolate Ganache

Professional Chocolatier Program

Are you curious about making chocolates, but not sure where to start?

The Professional Chocolatier Program will teach you the skills and knowledge you need to make delicious chocolates and confections, right in your own kitchen. This intensive part-time program in chocolate making is delivered 100% online over a three-month period. There are no set times that you have to be online, so you can learn without "re-engineering" your work and personal life. We take all the intimidation out of working with chocolate - our expert team of instructors and tutors are with you every step of the way. Want to develop vegan, plant-based, or recipes that fulfill other dietary desires? With our programs, you'll learn everything you need to know to create the products you want. How do we teach chocolate making online?

REGISTER NOW

Next program: March 22 - June 21, 2024.

Professional Chocolatier Program Registration Fee:

$750.00 US or CAD funds (plus GST for Canadian Residents)

Or, want to get started on your chocolate business plan?

Professional Chocolatier Program PLUS Registration Fee:

$945.00 USD or CAD (plus GST for Canadian Residents)

With the Professional Chocolatier Program PLUS, you add the Business Plan Program at $195.00 – a $50.00 savings. This also gives you another four weeks in the Professional Chocolatier curriculum for extra study and research while you take the Business Plan curriculum.

Note: These registration fees do not include ingredients or equipment. These extra supplies could cost approximately $200 US depending on what small equipment you already own.

NEW STUDENTS, to register for either program, click here: NEW STUDENT REGISTRATION

Ecole Chocolat STUDENTS OR GRADUATES, to register for either program, click here: REGISTRATION

Learn to make chocolates

What Will I Learn?

Understanding chocolate

  • Develop a shopping list of chocolate-making suppliers for all ingredients and equipment.
  • 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 and practice working with chocolate (including chocolate tempering, dipping, decorating and molding).
  • Produce a number of chocolate recipes such as chocolate truffles and other bonbons (filled chocolates).

Physiology of taste

  • Understand the chemistry of chocolate in order to create successful chocolate recipes.
  • Learn modern decorating techniques and experiment with those for your assignments.

Developing a "plan of action"

  • Source your ingredients, equipment and packaging so you'll know the suppliers available to you.
  • Understand how to set up your operation to maximize production, efficiency and profitability.
  • Identify market need in order to position your products successfully for your target market.

Click here to see the curriculum of the optional Business Plan Module


Piping chocolate bonbons
Using a chocolate enrobing machine
Tempering chocolate

Your Learning Experience

When is the Professional Chocolatier Program offered during the year?

We offer sessions of the program starting in January, March or April (depending on Easter date) 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.

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.

Class assessment

Students will be assessed by completion of assignments throughout the program.

Certificate

Students completing the program with a score of 70% or more will receive an Ecole Chocolat Certificate of Achievement.

Chocolate Ganache

What our graduates have to say

EC Graduate Alexandra Clark talks about starting her business in the embedded video above.

“This program has definitely reached my expectations in so many ways. The details, research, assignments and enormous amount of information given and the planning needed to reach a great understanding f chocolate and its history was more than expected. Although, this was the third course I have taken this year and one was 1 to 1, it can't be compared. I learned so much in depth. ”
Linda, Sept '23 Graduate

“Yes. The curriculum largely met my expectations. It offers a comprehensive view of the profession and offer readily accessible techniques that would have taken time to search and learn by myself. The case studies on chocolatiers and real businesses is a great addition as it provided valuable insights and served as a reality check. They brought to light aspects I hadn't initially considered and will contribute to my reflection on opening a business.”
Sonia, Sept '23 Graduate

“I would say my expectations were actually exceeded, when I started I didn't really think I could learn this much working on my own without actual face to face classes. I have gained an enormous amount of knowledge and skills, failing at something multiple times can be a great teacher. I enjoyed the videos in the course, watching the instructors was very helpful in learning the skills needed to suceed.”
Raymond, Sept '23 Graduate

More comments from our graduates


Home chocolate artisans!

Want to become an expert in chocolate work, but not interested in starting a business? We offer the Chocolate Technique and Flavor Stream within the Professional Chocolatier Program. Click here for more information


Cancellation policy

You can cancel from the Professional Chocolatier Program 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.

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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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