"Thank you so much for the two courses I have taken. 

I have learned so much that I feel ready to start my new business. Thank you again, these are really great courses with lots of information and great teachers."

—Dorothy, Sept 10 Graduate

more testimonials

We are always happy to talk with you so don't hesitate to contact us with any question.

Professional Chocolatier Program
March 30 – June 29, 2012

Chocolate Making From the Bean
April 20 - June 22, 2012

Contact Ecole Chocolat through any of the following:

We will try to get back you within the same day.

Tel: 1-213-291-8309 from US or International residents

Tel: 1-604-484-1872 from Canadian or International residents

Professional Chocolatier Program
Chocolate Making from the Bean
Quality Assurance & Keeping Limits

By Appointment only at our US or Canadian offices. We are on the road a lot so please call first.

505 Montgomery 11th Floor
San Francisco, CA US

2023 West 4th Avenue
Vancouver, BC Canada

Acknowledgements:

Thank you to Vincent Hallberg, Modus Internet Ltd., DBA: TAS (Travel Agent Software Ltd.) for programming support and systems administration.

Thank you to Sara Bailey, At Large Media, for our beautiful web interface design.

• Ecole Chocolat Graduates
• Leading Chocolatiers
• Chocolate Makers
• Gourmet Chocolate
• Organic Chocolate
• Chocolate Making Molds
• Chocolate Recipes
• Chocolate Equipment
• Chocolate Books
• Chocolate Tempering Machine Forum

Go to our Chocolate News page for the latest news from the chocolate industry, events and chocolate health news.

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• Founding Member Fine Chocolate Industry Association
  Past President 2009
  
  
• Member International Association of Culinary Professionals Board of Directors 1991-1997
  
  
• Member Les Dames d'Escoffier International President 1998