Ecole Chocolat / Making Couverture for Chocolatiers
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Making Chocolate Couverture

Couverture Making for Chocolatiers

The Couverture Making for Chocolatiers Masterclass is an online, two week program of intense interactive training that will help you understand and develop a plan to make your own couverture for your business. It includes topics such as: what to look for when buying cocoa beans or nibs, sourcing other ingredients you will need, minimum machinery requirements, formulations for a dark, dark milk, milk and white chocolate, storage tips, time requirements, key tasks, and more. 

Next Session: Program Dates: July 12 - 22, 2022

Have you ever thought about making your own couverture? As chocolatiers, we have unique and specific requirements for the chocolate we work with, and a number of our chocolatier students and grads have expressed interest in creating their own unique couverture for their products. In this Masterclass, you will gain an understanding of exactly what is required to make your own couverture, and how this could benefit your business.

To that end, this Chocolate Masterclass program includes:

4 live interactive instructional sessions, scheduled on Tuesday and Friday over two weeks. Each live session will be 2 hours long.

Live session dates: Tuesday, July 12; Friday, July 15; Tuesday, July 19; Friday, July 22.

All sessions will take place 12-2pm PDT. Please adjust for your local time zone in your calendar

Approximately 6 hours of guided kitchen homework activities and assignments.

Students should be ready to commit approximately 14 hours of work to complete the program.

Registration fee: $975.00 US

The minimum number of students for the program to run is 6, to a maximum of 12 - we are restricting the number of students in order to make sure each students leaves the program with the tools and advice they need to succeed in making their own couverture.

When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW

Best couverture flavor

What Will I Learn?

Two week online program

This intensive program is not just about making couverture. It’s about understanding the benefits of making couverture for use in your products, and collaborating LIVE with your instructor, Rich Tango-Lowy and your fellow students to find the best solutions to any challenges.

You will finish the program having developed a complete plan to make couverture that fits into your current business model and production, so that you understand if this is feasible for you. This plan will include processes, a list of equipment, and a list of ingredients and sources. You'll also know how to evaluate and improve both the flavor and the working properties of your couverture. This program will save you countless hours in experimentation, and money invested in equipment to achieve the results you want.

This Masterclass will address alternative options for vegan, non-dairy, and lower sugar applications, but will not cover alternative sweeteners (for example, monk fruit or stevia), as those formulations can't be general in nature but are dependent on individual bean, cocoa butter and sweetener properties - chocolatiers using alternative sweeteners will need to do their own experimentation on their own using the general formulas as a start.

Please see CURRICULUM DETAILS below for a full description of what you will learn.

Pre-requisites: Good understanding of chocolate flavor and chocolate work.

Richard Tango-Lowy
Airbrush bonbons
ganache

Your Learning Experience

Our Instructor, Richard Tango-Lowy, has been making his own couverture since 2020, and will pass his knowledge and research on to you to help you achieve the consistent workability, flavor profile and cost savings you are looking for.

Rich will use a number of learning activities to help you identify your challenges including: live demonstrations of best practices and techniques, live group discussions and supervised guidance as you research your own sourcing and equipment. And each live online session will end with some "homework" for you to do over the next two days between live online sessions.

Yes, all live sessions will be recorded so if you have to miss one, you can catch up afterwards.

Live Session 1 - Why make your own couverture?
Unique properties of couverture, with demonstration. Sourcing ingredients.
2-3 hr Homework Assignment: Sourcing raw materials for couverture.

Live Session 2 - Equipment and facilities.
Overview of the production process. Visual tour of the gear. Demonstration of bean sorting and evaluation.
2-3 hr Homework Assignment: Research equipment and facilities

Live Session 3 - Deep dive into the production process.
Understanding the full coverture production process. Building a cost model. Understanding the recipes.
2-3 hr Homework Assignment: Develop your production process and cost model.

Live Session 4- Evaluating and improving your couverture.
Troubleshooting, Q & A, final wrap up.


IMPORTANT NOTES:

This program is delivered in English.

Again, please note that this program is focused on making couverture - not chocolate work. So there will be no instruction on tempering, enrobing, molding or decorating bonbons. We expect you to already be experienced in those skills.

Prerequisite:
Good understanding of chocolate flavor and chocolate work.

Master Chocolatier Program certificate:

Students completing the Masterclass with a 70% or more on assignments will receive a digital Ecole Chocolat Master Chocolatier Certificate of Achievement.

Grinding Chocolate Couverture

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Cancellation policy

You can cancel from the Making Couverture Program up to five days before the registration deadline. 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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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat

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