"I’m writing here to express my gratitude for an amazing program
offered from Ecole Chocolat. And I’d also like to say that it was an impressive course and especially via online, because without it, I’d probably miss that opportunity. I’d also like to thank the tutors Heidi Hudspith and Rachel Sawatzky for reviewing all my assignments and also for the helpful feedbacks. "
- John, Jan 11 Graduate
"Absolutely, I learned so much about chocolate and the industry that I never knew about.
Having the support of the instructors when things weren't going right and I could ask them questions. And all the topics that were covered made it very easy to learn."
- Sue, Jan 11 Graduate
"The comments you all three instructors
give to the assignments are thoughtful and hit just the point. I had to start thinking that you had installed a camera into my kitchen to be able to give such appropriate judgments."
- Randy, Sept 09 Graduate
"This was an outstanding class!
The instructors were supportive, only an email away, very encouraging, and full of helpful tips and information. I very much enjoyed it and am looking forward to taking another course. "
- Pamela, Sept 08 Graduate
"The class was very well organized and the instructors were available any time that I needed them.
I learned more about chocolate than I realized I would."
- Gretchen, Jan 08 Graduate
"The instructors are
very knowledgeable and experienced and did a great job in developing the program curriculum. They are dedicated to the success of their students! "
It was very important to us that our instructors are working
professionals as well as educators. They bring practical, real world experience
to the programs. That is also why our Master programs happen "in the field"
in actual chocolate production facilities.
I founded au Chocolat
in 1981, after moving from California and spent 10 years as Master
Chocolatier. au Chocolat started as a chocolate making retail and wholesale business (the present owners are now
only wholesale) in Vancouver, BC. Our specialty was gourmet chocolate
truffles and we had a multitude of flavors in stock at any one
time.
Our gourmet chocolate truffles were hand-made. We then
either rolled them in a traditional dry coating such as cocoa or nuts
or coated them with fine chocolate. We started out doing the chocolate
dipping by hand but as sales increased we moved to an enrobing
machine. The machine was a life-saver - especially during the
holidays when our demand peaked.
Our other gourmet chocolate offerings were molded from solid chocolate (our
signature was a chocolate duck with a jaunty bow around
his neck made with a mold taken from our childhood favorite -
a yellow rubber ducky), panned chocolate items such as chocolate
covered espresso beans and our perennial favorite - chocolate
mousse cake. In the summer we would include ice cream products
as well. When time came to semi retire from the day-to-day chocolate
making business, I was able to sell to a friend-of-a-friend who
loved the chocolate candy making business as much as I did.
During that time I also taught chocolate making programs and
courses on starting a business for many different organizations.
Also, I have written numerous articles on chocolate and chocolate
candy making. See some of these articles at Sally's
Place.
I wrote my first cookbook, Oh Truffles by au Chocolat and while
the book is now out of print, it was a Best Selling Cookbook with
its second printing. My goal with this cookbook was to teach home
cooks how to work with chocolate and then give them lots of different
types of chocolate recipes to try.
Besides becoming proficient in working with chocolate for the obvious
business considerations, I always encourage creativity and joy
in the chocolate making process itself. Working with chocolate
can be a very sensuous experience. Early chocolatiers used their
hands to temper the chocolate and coat the truffles or sugar fillings
- some companies still do. Like kneading bread, successful technique
becomes one of "feel". The chocolatier knows just when
the chocolate mass is ready to use.
I wish you much success in your endeavors and will be delighted
if our programs can be of help in getting you where you want to
go in an industry that is my passion.
Over
the years I found that chocolate lovers, whether they consider
themselves gourmet cooks or not, have an endless curiosity about
chocolate and how it is made.
