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Chocolate Ganache

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. 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: September 27 - December 13, 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

Abour Our Chocolatier School - 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.

Chocolate Techniques and Production

  • Learn and practice working with chocolate (including chocolate tempering, dipping, decorating and molding).
  • Learn to make lots of chocolate recipes such as chocolate truffles and other bonbons (filled chocolates). You will also learn recipes such as ganache, caramel, creams, brittles, toffees, marshmallows and more!

Physiology of taste

  • Understand the chemistry of chocolate in order to create successful chocolate recipes, each and every time.
  • 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 at our Online Chocolate School

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

“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

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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