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.

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.

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 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.

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.

The focus for this program for the professional Chocolatier or Chocolate Maker is understanding caramel 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.

The focus for this program for the professional Chocolatier or Chocolate Maker is understanding the use of fruits and nuts at a more scientific level and collaborating live with your Instructor, Rachel McKinley and your fellow students to find the best solutions to your problems.

The focus for this program for the professional Chocolatier is about understanding the science of colored cocoa butter, most efficient processes to apply color and collaborating with your instructor, Michelle Novosel and your fellow students to find the best solutions to your color challenges.

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.

In this two week, online Masterclass you will gain an understanding of exactly what is required to make your own couverture, and how this could benefit your business.

In this two hour webinar, we will help you tune up your existing digital marketing strategies and give you solutions to your challenges. You will learn about critical aspects of your website, how to execute a successful social media strategy, including chocolate photography, and email marketing.

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.