The Professional Chocolatier Program is an intensive, part-time program in chocolate making delivered 100% online over a 3-month period. The curriculum prepares you for consistent production of fine chocolate bonbons, confections and bars. Chocolate Making from the Bean for Chocolatiers is focused how to make your own chocolate from dried cocoa beans including the processes of sourcing beans, cleaning, winnowing, roasting, refining, conching and tempering to produce pure chocolate. The Quality Assurance & Keeping Limits for Chocolatiers program is all about science - the science of producing a quality product, handling and storing it properly and knowing its keeping limits. The Professional Chocolatier Program is an intensive, part-time program in chocolate making delivered 100% online over a 3-month period. The curriculum prepares you for consistent production of fine chocolate bonbons, confections and bars.
This 1 month 100% online program is focused on creating a business plan for chocolatiers. The curriculum takes students step by step through the business plan process including legal and management, marketing, operations and financial issues.
Graduates of Ecole Chocolat online programs will have access to the Ecole Chocolat Graduate Centre. The Centre includes the library and research lists as well as information on our Ecole Chocolat Internship Program. Also, there is a Graduate Chef's Table where we hope you will join in and interact with your fellow graduates.
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Tempering Machine FORUM
OPEN PUBLIC FORUM - please feel free to browse through the discussions listed below. And we invite you to post a message relating your tempering machine experiences.
If you are not a student or graduate of Ecole Chocolat simply click on the "Create New Account" button above to register for the forum in order to post your message.
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