Masterclass: Color on Chocolate
The Master Chocolatier Color Masterclass is an online four week program of intensive, interactive training in mastering colored cocoa butter techniques. It includes live demonstrations of best practices/techniques, including spraying colored cocoa butter with an airbrush and painting, as well as live group discussions and guided color work in your own kitchen. By the end of the program, you'll learn to perfect your color decorating processes to achieve more efficient production and color presentation.
Next Program: March 6 - 31, 2023
This program is not just about color on chocolate. It's about understanding the science of colored cocoa butter, the most efficient processes to apply color and collaborating LIVE with your instructor, Michelle Novosel and your fellow students to find the best solutions to your color challenges. We will also explore color theory that will help you to produce the best colorations.
To that end, this Chocolate Masterclass program includes:
4 live interactive instructional sessions, scheduled on Mondays over four weeks. Each live session will be 2 hours long.
Live session dates: Mondays - March 6, March 13, March 20, March 27.
All sessions will take place 12pm - 2pm PDT (or PST depending on the time of year). 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 14 - we are restricting the number of students in order to make sure each student leaves the program with the tools and advice they need to succeed in making beautiful bonbons in the future.
The next session of this program will be June, 2023
When you're ready to pay your registration fee of $975.00 please click here: REGISTER NOW
What Will I Learn?
Four week online program
Those of you who know us know that since 2003, Ecole Chocolat has been committed to providing online professional chocolate learning experiences that are not just a chef doing a demonstration, but focused on engaging, interactive and ongoing dialogue between the instructor and student.
Please see Your Learning Experience below for a full description of what you will learn.
By the end of the program you will have all your questions answered around working with color on chocolate
Pre-requisites: some experience in working with color using an airbrush and other paint techniques.
Again, please note that this program is focused on using color on chocolate - not chocolate work. So there will be no instruction on tempering, enrobing or molding bonbons. We expect you, as a chocolatier, to already be proficient in those skills.
Your Learning Experience
Your Instructor is Michelle Novosel, Co-Owner, Executive Chocolatier, & Pastry Chef at Pizzelle's Confections. Being an integral part of the Huntsville arts scene for many years, Michelle brings her love of art and food into every creation. She worked in the culinary world as a server, cook, baker and manager before graduation from culinary school in 2009. She received her Professional Chocolatier Certificate, with Honors, from Ecole Chocolat in 2012. Pizzelle's chocolates, confections, and desserts are the results of her culinary passion, expertise, and attention to detail. What an honor to have her take time out of her own successful business to instruct this Masterclass.
In the Masterclass, Michelle 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 guided color application practice in your own kitchen. And the live online sessions will end with some "homework" for you to do in the next two days between live online sessions.
Yes, all live sessions will be recorded so if you have to miss a session, you can catch up afterwards.
Live Session 1 - Using an Airbrush to apply colored cocoa butter to your chocolate mold cavities.
Understanding the airbrush process and application as well as set up of your facility for more efficient color work.
2 hr Kitchen Homework Assignment
Live Session 2 - Making your own colored transfer sheets.
Exploring techiques to create interesting transfer sheets that make your bonbons unique and colorful.
2 hr Kitchen Homework Assignment
Live Session 3 - Using other techniques to add color to your mold cavities or coated bonbons.
Prepping your molds for color work, applying color by hand to either mold cavities or enrobed bonbon surfaces.
2 hr Kitchen Homework Assignment
Live Session 4 Color theory
Using color theory to brand your products with color making them unique to you. Exploring colorants and suppliers.
IMPORTANT NOTES:
This program is delivered in English.
Again, please note that this program is focused on using color on chocolate - not chocolate work. So there will be no instruction on tempering, enrobing or molding bonbons. We expect you, as a chocolatier, to already be proficient in those skills.
Prerequisite:
Some experience in working with color using an airbrush and other paint techniques.
Supplies you will need include: The air brush you normally work with, colored cocoa butter (3 different colors), clear cocoa butter, assorted brushes, acetate sheets and molds.
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.
What our graduates have to say
“My expectations were exceeded with the range of information that was provided in the class. I have some experience with color but I learned many new techniques with this class.Michelle was an excellent instructor with a fun attitude. Caitlin Mackie also did a wonderful job of demonstrating the techniques shown in class. The Zoom meetings were interesting and informative without being overwhelming. The material and videos in the course material were very detailed and easy to understand. ”
Sue, 2022 Program
"I've worked a lot with color in the last couple years, but all self-taught or learned from reading. This course is the first time I've been able to interact (even virtually) with another chocolate professional on the subject, see how they do things, and learn directly. That is invaluable, whether through picking up tips on techniques, finding better and more efficient ways of doing things, or getting to observe better tools and equipment. Combining that with Michelle's effervescent personality and open sharing of her experiences, in turn gives me a higher level of confidence going forward."
Jonathan 2022 Program
"Michelle's accessibility and her passion for teaching us was huge. I must have emailed her 20 times and she replied to each one, in detail, and even made a video for me to help me get my equipment going. Not only do I highly recommend this to all Ecole grads, but if Michelle were to teach another type of lesson, I'd sign up for that as well. She made it fun."
Scott, 2022 Program
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Cancellation policy
You can cancel from the Masterclass: Color on Chocolate 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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Contact Us
Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
Canadian or International
1666 West 2nd Ave
Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
