About Us

Chocolatier FAST TRACK

The Professional Chocolatier FAST TRACK Program was developed in response to requests for a condensed Fall program that would allow students to obtain their skills more quickly in time for the Holidays. Obtain the skills and knowledge you need to become a professional chocolatier now. All you need to do is be prepared to set aside 10 hours a week for study and practice - and this intensive program will get you where you want to be!

Program Date & Fee

Ecole Chocolat

Next program: October 7 - December 2, 2016
Like our regular Professional Chocolatier Program starting in January, the FAST TRACK program prepares you for production of fine chocolate bonbons, confections and bars. We begin with an in-depth understanding of chocolate, then move from that foundation into professional production skills, modern decoration techniques, equipment and supply sourcing, and production issues.

$685.00 US funds for US and International Residents
$685.00 CAD funds for Canadian Residents plus GST

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.


When is the Professional Chocolatier FAST TRACK Program offered during the year?

We only offer this program in October based on demand.

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, you should register with your payment at least one week before the program start date.

Curriculum at-a-glance

Tempering white chocolate

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, then experiment and practice in preparation for recipe development.

Technique and production

  • Learn and practice working with chocolate (including chocolate tempering, dipping, decorating and molding).
  • Develop chocolate truffle recipes and chocolate-making recipe formulas based on sugar syrup and fondant.

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.

Chocolate Expertise

Cutting chocolate ganache

Chocolate aficionados and home chocolate artisans are welcome!

If you want to become an expert in chocolate work in time for the holidays, the Professional Chocolatier FAST TRACK program is for you.

You'll get the same intensive learning experience, but will not be required to work on the business exercises. You'll spend your time in recipe development and practice.

There's no difference in the depth and quality of the education you receive between the regular Professional Chocolatier Program and FAST TRACK program. Just be prepared to set aside about 10-12 hours per week over the two months in study and practice.

Celebrate Our Graduates

Ecole Chocolat online learning

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.

Learn more about our graduates »

Graduate: Melanie Boudar

What our graduates have to say

"In actually I never could imagine that we will be getting so extremly much information along this months. Building up consciously from the basics to the recipe developments, teaching the fundamental knowledge how to establish our own businesses. I got more and better what I ever thought."
Attila, '15 Graduate

“Yes, my expectations were exceeded! You have to put in the work, but you get out of it what you put into it!”
Sherri, ’15 Graduate

“I was hesitant to take the course because I figured I could learn from books, etc. But the assignments we were asked to do really resonated with me and allowed me to set aside time to develop my skills.”
Kim, March ’14 Graduate

More comments from our graduates

More About Our School

Filling chocolates

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.

Not quite ready to register?
If you would like to receive periodic program updates, click on the following button.

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 on the following button.