About Us

Join us in Switzerland

The Chocolatier Program in Switzerland is an opportunity for hands-on training with Swiss master chocolatiers in their chocolate laboratories. You'll come away with new advanced techniques and recipes as well as an understanding of the unique Swiss chocolate culture.

Ecole Chocolat students in Switzerland

Next program: TBA 2018

Registration fee (does not include travel to and from Switzerland): Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 3800 Swiss Franc, single occupancy, for your budget planning.

Registration will open about 6 months before the program start date. Would you like to be notified when registration opens for this program?

Registration fee includes:

Exclusive hands-on training at the prestigious Felchlin Condirama Training Centre
Demonstrations/tours with important artisan Swiss chocolatiers
Six (6) nights accommodation in Geneva, Lausanne, Schwyz and Zurich
Two dinners
Five lunches
Breakfast daily
Ground transportation (train, bus and taxi) includes Zurich and Schwyz return

Swiss Chocolatier School

One-week (six-nights) program

The Chocolatier Program in Switzerland in Geneva, Schwyz and Zurich combines an intensive hands-on program at Felchlin's Condirama training centre and factory tour with visits to important chocolatiers in Switzerland.

Chocolate in Switzerland is all about production and export of chocolate. While the Swiss consume a fair amount of chocolate, it's a small country. So most of the chocolate production, for which the Swiss are famous, is made for and sold to tourists and exported to other markets. Swiss companies like Felchlin manufacture beautiful chocolate outside Zurich that they export across the globe.

Max Josef Felchlin founded the company in 1908 in the centre of Europe. Felchlin carries out its production from A to Z in Schwyz, following a traditional gentle process. The company has set itself the target of finding and processing the very best and highest quality cocoas. Original cacoa beans are becoming increasingly rare but thanks to the relatively small overall requirement and very good relationships, Felchlin is able to select and secure batches from the top harvests. 

I asked my colleagues at Felchlin for the chocolatiers they felt best exemplified fine chocolate in Switzerland. It's no surprise that most of those chocolatiers have shops outside of the tourist/business areas. They are in the small towns and suburbs where the Swiss people demand the best. For example, we will visit Roger Von Rotz and his wife Andrea who now run this family owned group of 5 Confiserie in the Swiss countryside.

Program itinerary:

**Legend for meals included in your program:
B=Breakfast, L=Lunch, D=Dinner

* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.

Sunday:

Independent arrival in Geneva at the program hotel. Hotel accomodation and Monday breakfast is included.

Monday: B, L, D

After an introduction and walking tour of Geneva chocolatiers, we leave in the afternoon and travel to visit important Swiss chocolatiers. Welcome dinner that evening. Overnight in Lausanne.

Tuesday: B, L

Visits with Swiss Chocolatiers, then on to Schwyz where we check into our hotel. Group dinner in Schwyz.

Wednesday: B, L

Full day program at the Condirama Training Centre. Free night for dinner in Schwyz.

Thursday: B, L, D

Full day program at the Condirama Training Centre. Group dinner in Schwyz.

Friday: B, L

Half day program at the Felchlin factory and Condirama. Afternoon visit to another Swiss chocolatier as we travel to Zurich and check-in at the program hotel in Zurich with a free night for dinner.

Saturday, B

Independent departures from Zurich.

Swiss Chocolatier School

What more do I need to know?

This program is delivered in English.

Note re shared rooms – Ecole Chocolat will pair students wishing to share a room in the order of receipt of their deposit. Please be prepared to pay the single room registration fee if we are unable to pair you with an appropriate roommate.

Program participants and travel companions must be 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength are important. Because we go into small towns, access for the handicapped is minimal.

Want to bring a traveling companion?

Traveling companions must be 17 years of age or older and their registration includes:

Demonstrations/tours with important artisan Swiss chocolatiers
Six (6) nights accommodation in Geneva, Lausanne, Schwyz and Zurich
Two dinners
One lunch
Breakfast daily
Ground transportation (train, bus and taxi) includes Zurich and Schwyz return

Our minimum requirement for this program to run is 8 students and the maximum is 12 students (traveling companions are not included in minimum or maximum number). You'll want to wait to book your flight to Switzerland until we confirm that the minimum number of students have registered.

Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.

Are you interested in qualifying for this advanced hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

Chocolatier Program Certificate:

Students completing the program will receive an Ecole Chocolat Certificate of Achievement.

Spraying chocolate molds

What our graduates have to say

"The program overall far exceeded my expectation. the whole trip was absolutely fantastic, the dream come true. I was very happy to be there, to learn so much, to meet so many interesting people. Our training time at Condirama was just incredible. Can I come back please?:) the Chefs were so professional and kind to share their knowledge with us, showing many different techniques and recipes. I find it difficult to point out what I like most. I like it all. they managed to show us not only recipes but also the insight in company, for better understanding how they choose and control cocoa beans. Thank you very much!" Iryna, 2016 Program

"Swiss chocolate is regarded worldwide as a synonym of high quality and tradition. Having a first-hand opportunity to get an insider's look at the industry and some chocolates houses lets you understand the importance of every aspect in the whole process from selection of the finest ingredients, devotion in recipe development and the pride Swiss chocolatiers take in creating these bonbons." Christian, 2016 Program

"Every part of the program was a highlight. The workshop at the Condirama covered an extensive amount of materials and it was well balanced. The instructors at the Condirama were excellent and the program was highly organized. It was a treat to get to see a lot of Switzerland and to understand Swiss chocolate culture by visiting the chocolatiers and their laboratories." Grace, 2016 Program

Cancellation policy:

Our Ecole Chocolat Graduate Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally commited to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.

Back to list of our other Graduate Chocolate Programs

Working in Conderama

Working in the Condirama laboratory.

Creaing a chocolate ganache

Making a chocolate ganache.

Chocolate Enrobing

Chocolate pralines being enrobed and decorated.

Molding chocolate bonbons

Molding chocolate bonbons.

Spraying molds

Air brushing colored cocoa butter into molds.

Making chocolate recipes

Making a dozen plus different recipes.

Decorating chocolate truffles

Making a simple but beautiful bonbon presentation.

Finished chocolate pralines

Chocolate pralines made during the program.


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