When opening a link to an Ecole Chocolat program below, please note the program's session date to make sure you are clicking on the session in which you are enrolled.
All programs are locked and require a password to access. To register for a program go to: www.ecolechocolat.com
Available courses
Professional Chocolatier January 2021
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.
Professional Chocolatier September 2020
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 September 2020
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.
Chocolate Quality & Shelf Life September 2020
The Chocolate Quality & Shelf Life for Chocolatiers program is all about science: the science of producing a quality product, handling and storing it properly and knowing its keeping limits.
Mastering Chocolate Flavor September 2020
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.
Recipe Development Ganache
The focus for this program for the professional Chocolatier or Chocolate Maker is understanding ganache at a more scientific level and collaborating live with your Instructor, Rich Tango-Lowy and your fellow students to find the best solutions to your problems.
Recipe Development Caramel
The focus for this program for the professional Chocolatier or Chocolate Maker is understanding ganache at a more scientific level and collaborating live with your Instructor, Rich Tango-Lowy and your fellow students to find the best solutions to your problems.
Graduate Centre
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 a Graduate Chef's Table where we hope you will join in and interact with your fellow graduates.