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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?


Next program: September 15 - December 15, 2023.

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.


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.

“The program is so comprehensive and covers all topics one needs to learn to get started on working with chocolate. In comparison with so many other beginner courses, I don't think I came across any other course that covers all these areas, and in such detail. Absolutely amazing and worth every penny!”
Niveen, Jan '23 Graduate

“The program offered students a clear pathway to learn about chocolate and the production of chocolate confections, each topic logically progressing to the next. Special shout out to T Lawrence-Simon for all his wonderful assignment feedback, knowledge sharing, and encouragement. What a great mentor he is!”
Marc, Jan '23 Graduate

“My expectations were more than met. I am so happy that I took this course. I was concerned at the beginning that I would struggle with the imposed deadlines but this course was structured perfectly to ease my anxiety. This course challenged me while giving me the encouragement I needed to delve further into something that I have doing for years from my home.”
Nicole, Jan '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.


Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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