We are featured in Favorite Online Food & Wine Courses

"The strength of the program

was the tremendous amount of resources at your fingertips.  The structure of the course was very good and the feedback from the instructors was great.  The teaching of marketing and operation plans and the business aspect was done very well."

- Wendy, Sept 09 Graduate

"My expectations were OVER MET!

I really didn't expect this excellence over the internet. It was great, enjoyed meeting new people and sharing ideas with them. I would recommend this site. "

- Nithia, Sept 08 Graduate

"I was skeptical at first that I could learn how to temper and make chocolates from an online program.

However, I learned more in this program than I did in a 6 month baking and pastry arts class that I took many years ago. "

- Elizabeth, Jan 08 Graduate

"What is more beautiful

than to share one's passion for something? This is a great program that shows how much chocolate can be a science and an art. "

- Luc, Sept 07 Graduate

more testimonials

Our Chocolate School delivers programs that will increase your knowledge and expertise in chocolate making. The foundation for a complete understanding of chocolate work are found in our online programs focused on chocolatier arts, chocolate making from the bean and quality assurance.

Chocolate Making From the Bean
Sept 10 - Nov 5, 2010
Professional Chocolatier Program
January 7 - April 8, 2011

Ecole Chocolat was "born" because of the large number of requests our lead instructor, Pam Williams, received from novice chocolate makers all over the globe who were looking for training in professional chocolate making. They all wanted an opportunity to increase their expertise and produce products on par with the best in the business.

When trying to help, Pam realized that there are very few training opportunities in chocolate making for non-professional cooks and most of those are very expensive - see those she was able to find on our Questions? page in the right column under Chocolate Training. We want you to be aware of all your options before deciding if an Ecole Chocolat program is right for you.

Based on Pam's experience, the Ecole Chocolat program curriculums offer what she considers to be the foundation for any successful chocolatier or chocolate maker - a complete understanding of the chocolate making process matched with a "plan of action" to fulfill your career or personal goals.

Our success in making that happen is seeing many of those original novices succeed. See our Ecole Chocolat Graduates link at the top of the right column.

Professional Chocolatier Program
Chocolate Making from the Bean
Quality Assurance & Keeping Limits Program
Master Chocolate Programs

90% of our program graduates plan to open their business within 2 years. Within that timeframe 41% plan to open in 6 months and 35% within 12 months.

Product Knowledge
You will be asked about chocolate and chocolate making by your friends, customers, suppliers and the media - you'd better be an expert!

Physiology of Taste
You need to understand the chemistry of chocolate and what determines its flavor and texture in order to create successful products and exceptional gourmet chocolates.

When you become the chocolate expert in your community, you will be asked time and time again

"How do your recipes and products compare to ....."

as well as being asked for cooking help such as

"I tried tempering chocolate but it did this instead..."

You need to know the answers!!

Technique and Production
You need to understand your ingredients and how to produce a consistent gourmet chocolate each and every time.

Examples of technique videos embedded in the online curriculum

Even a small artisan chocolatier or chocolate maker needs to be knowledgeable, efficient and well organized to succeed.

Marketing and Production
You need to understand marketing and production - at least on a basic level - so you can identify market need to position yourself and your business for success. You'll need to understand how to set-up your production space to maximize production, efficiency and profitability.

• How do we teach chocolate making online?
• Read about our instructors
• Student testimonials

Our curriculums are developed by our Lead Instructor, Pam Williams with the help of industry experts. Each curriculum is designed to create an open learning environment where you learn not only from your instructors but from interaction with your peers.

Unlike a print textbook, the curriculums are constantly updated to reflect the latest news, techniques and happenings in the industry. Our instructional team are working professionals, not stuck in a laboratory - in order to make sure the content of our programs never gets stale.

For our online programs, the Learning Centre is delivered on a platform used by over 45,000 university, college and training organizations in 206 countries. We wanted to make sure that the technology doesn't get in the way of your learning experience. You only need a computer, access to the Internet and a browser to login to Learning Centre.

Our students come from all over the World so we can't do live synchronous activities because someone would be having their learning experience in the middle of the night - which we don't think is fair. There is no time when you have to be in front of your computer. We do pace your learning but you can study, research and practice whenever it fits your schedule over the duration of the program.

Are you sure I'm going to be able to learn chocolate skills online?

Yes, as we've been delivering chocolate programs since 2003. We've had time to find out what works and what doesn't. We understand how adults learn online.

Also we have the chops - not only was Pam a successful Chocolatier for 10 years, she also spent 9 years working with the Division of Applied Technology, UBC Continuing Studies, University of British Columbia as Senior Program Leader. She developed a number of award winning Certificate Programs that are delivered 100% online as well as on campus.

One day she asked herself "why can't I teach chocolate making online?" She has successfully melded these two careers into intensive programs that will prepare you to work in the chocolate industry. These are the chocolate making skills you will need to succeed no matter whether you are just interested in becoming more expert, planning to open your own business or work for someone else.

We'd love to answer any question. Contact us at:

Pam with just some of the chocolate that's taken over her life :o)

• Ecole Chocolat Graduates
• Leading Chocolatiers
• Chocolate Makers
• Gourmet Chocolate
• Chocolate Making Molds
• Chocolate Recipes
• Chocolate Equipment
• Chocolate Books

Essence of Chocolate by Robert Steinberg and John Scharffenberger

more books on chocolate

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

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