Chocolatier Program

The Professional Chocolatier Program is an intensive part-time program in chocolate making, delivered 100% online over a three-month period, so you can learn without "re-engineering" your work and personal life. Become a professional chocolatier – learn how to make gourmet chocolate from Ecole Chocolat via your computer, phone or tablet. How do we teach chocolate making online?

Chocolate Ganache

Next program: September 18 - December 18, 2020

Note: If you had planned to join the session starting March 20th, you may still join until Friday, May 8 and still catch up if you've got time on your hands!

Professional Chocolatier Program Registration Fee:

$750.00 US funds for US and International Residents
$750.00 CAD funds for Canadian Residents plus GST

and you also have the option of adding the Business Plan for Chocolatiers program to build out your business plan. $945.00 US (US & International Residents)/CAD (Canadian Residents – plus GST by province) for the Professional Chocolatier Program PLUS the Business Plan Program at $195.00 – a $50.00 savings. This also allows you another four weeks in the Professional Chocolatier curriculum for extra study and research while you take the Business Plan curriculum.

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

If you are NOT currently an Ecole Chocolat student or graduate, please click here: REGISTER NOW

Ecole Chocolat STUDENTS OR GRADUATES DO NO REGISTER HERE - instead click on LEARNING CENTRE And login to your current program or if you are a graduate, login to the Graduate Centre. Once IN your current program or Graduate Centre scroll down the center table of contents to the last module: Continuing Education. You will find the program overview link - click on that.

When is the Professional Chocolatier Program offered during the year?

We offer sessions of the program starting in January, March and August 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.

Home chocolate artisans!

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

Chocolate Truffles

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.

Physiology of taste

  • Understand the chemistry of chocolate in order to create successful chocolate recipes.
  • Learn modern decorating techniques and experiment in preparation for recipe development.

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).

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

Chocolate Class

What you can accomplish during the program.

Using our online Learning Centre forum as a background, we have examples of our students' and graduates' work:

  • The left group of photos are images posted by our students during the program, showing the level of skill they obtained. While photos are not required to be graded on technique work, we do encourage students to share any photos they do have with their classmates.
  • The right group of photos are images of different types of production and presentation techniques, such as molded, hand-dipped and enrobed, from our graduates' websites. Our graduates' success during the program is our success. Click here to learn more about our graduates!

Our Learning Experience

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.


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

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

“Yes, all of my expectations were met and exceeded. In my opinion, the curriculum was superb. It was comprehensive as well as very clear and enjoyable to follow. With this solid foundation of knowledge, I'm so excited to continue to work on improving and perfecting the skills I learned. I wish that every learning and training experience that I have had over the years had been executed and organized so effectively! I thoroughly enjoyed this experience and I believe it will truly help me to actually fulfill my dream of having my own chocolate business!”
Robin, Aug '19 Graduate

“Yes they were, and then some! 10 fold. I came in to learn “enough” to continue making chocolate bars but with more success. I learned so much more to be successful regardless of what path I take as a chocolatier.”
Jessica, Aug‘19 Graduate

“My learning expectations were absolutely met by the curriculum. I hoped to learn how to produce traditional chocolates after coming in with very little knowledge on how to do so. I learned so much more than I expected. From the history and chemistry of chocolate to the actual techniques and best practices for producing, decorating, and storing chocolate, this course exceeded my expectations. It brought me up to date on current trends and the artistry involved in chocolatiering.”
Denise, Mar '19 Graduate

More comments from our graduates

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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).

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We love questions!