The Professional Chocolatier Program's 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, and production issues involved in opening a chocolate business.
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 focus for this program for the professional Chocolatier or Chocolate Maker is understanding chocolate flavor on a deeper level for your recipe development and training yourself to consciously taste chocolate.
- Flavor Coach: Rich Tango-Lowy
The focus for this course is understanding chocolate flavor and consciously tasting chocolate. It doesn't include instructions and recipes on how to make bonbons or bars but about how to pick the best ones for your palate. There is no kitchen or recipe work included - your homework is tasting chocolate - sounds pretty good to us!
Graduates of Ecole Chocolat Professional 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.