Have you always wanted to become a chocolatier or chocolate maker? Get started with Ecole Chocolat school for chocolate arts and our chocolate making courses. Learn how to make chocolate, use chocolate molds and create professional chocolate recipes. Although our core chocolate making programs are online, you won't be out there all by yourself. You'll be working with the instructor and online tutors, while interacting with your classmates – sharing information, accomplishments and expertise.
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“The Chocolate Making From Bean to Bar class lives up to its name because it opens the doors to the vast world of chocolate and takes you on a step-by-step journey from cultivation to finished bar.”
Melanie, March ’14 Graduate
“I found the course challenging and rich, brilliantly conceived, and amazing for being online. It's real-world oriented in that it gets people thinking about business aspects, even in a basic course such as this one.”
Rev. R.M., Aug. ’13 Graduate
"Even though it was a big time commitment for me (I work full-time), it truly was worth the long hours I invested in this program. The reading, the research and every assignment were all very well thought-out and worthwhile. I found them to be both challenging and stimulating."
Lisette, March '13 Graduate
"I am amazed at how much I've learned in these few months. I started the course a complete greenhorn about chocolate making and the day I completed my 'develop your signature chocolates' assignment, I was, like, 'Whoa! I actually made these.'" Atinuke, Jan. '13 Graduate
"It provided me with the information I'll need to start up my own little part-time, chocolate-making business. This included information on everything from the basic processes and techniques involved in making chocolate to finding sources for the supplies and materials that will be required. The course also helps you to begin thinking about the business end of chocolate making and the start-up costs you'll encounter."
Roger, April '12 Graduate
From 2014-2019, the NCA forecasts that U.S. chocolate sales will grow another $4 billion, or 19%. That growth is being driven by consumers' preference for chocolate, which they see as being healthier than more traditional sugary candies, said Larry Wilson, vice president of customer relations for the NCA. "People are now saying I eat chocolate" because of the health benefits, he said.
Dark chocolate has also outpaced milk chocolate in terms of growth over the last year, although the latter still has by far the largest share of the market. Dark chocolate sales in the U.S. were up $102 million, or nine percent, in 2013 from a year ago, while milk chocolate sales rose 6%, or $409 million, according to data from market research firm IRI.
Consumers think "cocoa content equates with cardiovascular health," Mr. Wilson said, a trend the NCA expects to continue to drive consumption of dark chocolate – with its higher cocoa content – over the next five years.
According to an August 2013 report in Euromonitor International, chocolate sales growth is predicted to rise by eight percent in North America in the next five years, with an increasingly diet-conscious U.S. market set to remain the food group's biggest market, accounting for 15 percent of confectionery sales in 2018. Francisco Redruello, senior food analyst at Euromonitor International, said the results show consumers are increasingly willing to pay more for indulging in chocolate.
"[Chocolate's] value growth is being driven by a number of factors, for example health innovation, more visible branding strategies, certification, sophisticated packaging or simply a taste for indulgence," Redruello said.
According to Vreeland & Associaties, 2013 U.S. premium chocolate sales in the US increased 10% to $2.9 billion and that this segment has a 15% share of the entire chocolate market. These drivers should support continued 10% growth for 2014, nudging sales up to $3.2 billion.
Chocolate sales industrywide are expected to grow to $98.3 billion by 2016, according to a report released by the Dallas-based research firm MarketsandMarkets. The market has been witnessing a trend of shifting consumer preferences towards the dark and premium chocolate segments. The health benefits of cocoa act as a major driver for the market.
A lot of the growth will come from regions such as Asia, Brazil and the Middle East. India is the fastest growing market for chocolate in the world right now, according to Mintel Group. Sales there have doubled to $857 million in 2011, up from $418 million three years earlier. Mintel also forecasts that retail sales of chocolate in India will grow more than 20% annually through 2017.
"There is tremendous untapped market opportunity for Western premium chocolate brands in India," said Peter Ayton, global consumer analyst at Mintel. For luxury chocolate makers in America, it's a chance to break out from a crowded home market and expand into a fast-growth emerging market.
Ecole Chocolat's intensive chocolate-making programs and chocolate classes prepare you to find your place in the fine chocolate industry. Whether you aspire to work for yourself or in a professional organization, our chocolate school's specialized curriculum is just what you need.
Our many years of experience in award-winning, university-level online education ensures that your learning experience is intensive, comprehensive and enjoyable.
Our unique chocolate-making school leads you through the in-depth curriculum on chocolate making. Important topics include: