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Professional Chocolatier Program
Are you curious about making chocolates, but not sure where to start? You have found the perfect chocolate school for you!
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 at our virtual chocolate school 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 learning chocolate skills - our expert team of instructors and tutors are with you every step of the way, including live online sessions to support your learning. Learn over 40 different chocolate making techniques and recipes! Want to develop vegan, plant-based, or chocolate 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?
Next program: September 25 - December 11, 2026.
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.
Your registration also includes:
Two optional LIVE Tutorial Sessions where you can ask questions and solve challenges with your tutor.A downloadable recipe booklet that is yours to keep!
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
About Our Chocolatier School - What Will I Learn?
Understanding chocolate
Chocolate Techniques and Production
Physiology of taste
Developing a "plan of action"
Click here to see the curriculum of the optional Business Plan Module
Your Learning Experience at our Online Chocolate School
When is the Professional Chocolatier Program offered during the year?
We offer sessions of the program starting in January 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.
What our graduates have to say
“My expectations were far exceeded! This class offered so much more than I expected. The interviews with chocolatiers from around the world were invaluable. Learning about the cocoa beans, where they are from, sustainability, "fair" trade, the business of chocolate...then tasting chocolate, the formulation of chocolate, the science of tempering....amazing! And introducing us to chocolatiers around the world through interviews and articles....this class was incredibly comprehensive and outstanding! The homework assignments were very thoughtful and helpful and not overwhelming at all.”
Susie, 2026 Graduate
“100%. Being part of the recognized Professional Chocolatier program with EC with zero knowledge about the chocolate industry has been a privilege. I really enjoyed doing each one of the assignments and reading every module content. I've gained a lot of knowledge in this huge and fascinating industry like chocolate is. I will never stop learning to continue gaining more experience, knowledge and practice, practice.”
Fredy, 2026 Graduate
“Above and beyond! I learnt so much more than I thought I would. Yes 100% it also very much guided and encouraged me to achieve my goals. Lots and lots of accurate information and exposure to many new ideas. I also gained clarity and a real feel of the chocolate industry.”
Adela, 2026 Graduate
Home chocolate artisans!
Want to become an expert in chocolate work, but not interested in starting a business? We welcome you in the 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.
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.
