"Absolutely - they were exceeded,

in fact. You have given me a wealth of information & endless resources."

- Cyndy, Jan 08 Graduate

"I thoroughly enjoyed the course

and I'd recommend it to anyone who is considering a career in chocolate. The breadth of information the course presents is well worth the cost--just to find all the internet information on my own would cost far more than the course does. The course is unequivically an excellent value--money well spent. I feel that I am ready to prepare to create my own chocolate company. Thanks, Pam. Well done."

- David, Sept 07 Graduate

"This curriculum far exceeded my expectations.

It was a leap of faith enrolling. I didn't know anyone who had previously taken the program. Being located outside of the U.S., I was concerned that if the program was anything less than legit, I would have no recourse. Fortunately, the program was more than "legit". I could enthusiastically endorse this program for anyone interested in becoming a chocolatier."

- Kevin, April 05 Graduate

more testimonials

We offer a range of chocolate making programs starting with the 100% online Professional Chocolatier Program. Graduates learn more production skills through our 100% online Quality Assurance & Keeping Limits Program for Chocolatiers and Chocolate Making from the Bean for Chocolatiers Program as well as our hands-on Master Chocolatier Programs.

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 and bars. It includes chocolate history, industry and product knowledge, physiology of taste as it relates to recipe development, professional production techniques for bonbons and bars as well as marketing and operation issues involved in opening a chocolate business.
Click here for more details.....

I continue updating each of our curriculums - adding news from the chocolate industry as it unfolds and building out from the first basic curriculum which included everything I wish I had known when I opened my chocolate business.      Pam Williams

• About our school
• Frequently Asked Questions
• Student testimonials

• Leading Chocolatiers
• Gourmet Chocolate
• Chocolate Making Molds
• Chocolate Recipes
• Chocolate Equipment
• Chocolate Books

Pure Chocolate
by Fran Bigelow

more books on chocolate

Click here to go to our News page where we list current news from the chocolate industry, chocolate events and health related news.

• Founding Member Fine Chocolate Industry Association Executive Steering Committee Chair
  
  
• Member International Association of Culinary Professionals Board of Directors 1991-1997
  
  
• Member Les Dames d'Escoffier International President 1998