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| Chocolate Programs |
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Overview |
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Professional
Chocolatier Program |
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Chocolate Making from the Bean Program |
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Quality
Assurance & Keeping Limits Program |
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Business Plan for Chocolatiers Program |
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Master
Chocolate Programs |
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| Chocolate
News |
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| About
Our School |
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| Registration |
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Faculty |
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Fine Chocolate Industry Recognition of Excellence awarded to Pam Williams
Pam talks about Award
More News.....
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"My expectations of this course were far exceeded.
I enrolled primarily to learn some specific techniques, and I learned far more than I thought I would, not just in terms of techniques but also in terms of recipe development and general industry research. While creating my "signature recipes", I discovered different types of bonbons I'd never heard of before, and some of these have now become favourites!"
—Marni, Jan 11 Graduate |
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"I think this course has propelled me on my path to starting an artisan chocolate business.
I have created a foundation of useful knowledge that I will be able to build upon. I have not found any other culinary programs in the US dedicated solely to chocolate, so the Ecole Chocolat program has given me knowledge that I could not find anywhere else. The strengths of the program were the volume of information provided in the lectures, the up-to-date information provided (news articles, video, etc), and the fast turn around time of graded assignments."
—Laura, Jan 11 Graduate
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"I was amazed at the amount of information
I need it to know to understand every aspect related to world of chocolate. Every lecture, video and image was greatly educational. I learned much more than I was expecting. Awesome program. Thank you."
—Marguerite, Sept 09 Graduate
more testimonials |
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We offer a range of chocolate making programs
suitable for both beginners and those with some experience in chocolate work. Chocolate making involves very specific knowledge, skill sets and techniques, so we start everyone with the same basic knowledge and build up from there. Whether you are a chocolate fan seeking to become more expert or have been working with chocolate and want to start a chocolate business, you will find a program that fits your needs. |
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The Professional Chocolatier
Program is an intensive, part-time program in chocolate techniques
delivered 100% online over a 3-month period. The curriculum prepares you for consistent 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, production and marketing issues involved in opening a chocolate business.
Click
here for more details and registration..... |
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The 2-month, 100% online Chocolate Making from the Bean program is about manufacturing your own chocolate from the dried cocoa beans. Whether you want to start a chocolate-manufacturing business from scratch or are a chocolatier who is considering making your own base chocolate for your products, this program will be extremely helpful. The curriculum covers all the issues from sourcing beans, creating your chocolate flavor profile and manufacturing dried cocoa beans into pure chocolate.
Click
here for more details and registration..... |
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IMPORTANT NOTE: I am often asked: What is the difference between chocolate makers and chocolatiers? First of all, these professions need two very different knowledge and skill sets.
Chocolate makers manufacture chocolate from dried cocoa beans using specific formulas developed for each bean and equipment such as a roaster, grinder, refiner mill, conch and tempering machine. Their finished product is pure chocolate—usually in bar form.
Chocolatiers source and blend that pure chocolate, made by the chocolate maker(s), for specific properties and flavor profiles from which to develop recipes for their own unique bonbons, confections and bars.
Chocolatiers and chocolate makers are separate businesses, while at the same time partners in the process of turning dried cocoa beans into the delicious truffles sold at your favorite chocolate shop.
The same is true in other food industries—a baker doesn't own a flour mill from which to produce flour to make her products. It's the miller who buys wheat grain which he mills into flour. The baker then buys flour from the mill to make her cakes. The mill and the baker are two different kinds of businesses, but partners in the process of turning grain into breads, cakes and cookies. |
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The 6-week, 100% online Quality Assurance & Keeping Limits for
Chocolatiers Program was
developed specifically for those who have completed the Professional
Chocolatier Program or are working chocolatiers who want to further their food safety and scientific knowledge—the science of producing
a quality product, handling and storing it properly and knowing
its keeping limits.
Click
here for more details and registration..... |
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The Business Plan for Chocolatiers Program is an intensive, part-time program in developing a business plan, delivered 100% online over a 1-month period. During the program, students focus each week on a different section of the plan: management, marketing, operations and finance. Whether you are just starting out or need to re-engineer your current business, this program will keep your plan on track.
Click
here for more details and registration..... |
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The Master Chocolate Programs are the next step forward for graduates
who want to advance their skills with an experience in using professional
equipment and learning techniques for the production of chocolates
in larger volumes. Our current hands-on programs are scheduled
in Canada, Belgium, France and Italy.
Click here for more details and registration..... |
Not quite ready to Register?
If you would like to receive periodic program updates, add
your email address in the field below and click Join.
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Ecole Chocolat Graduates: Julio Fernandes and George Soriano
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