Ecole Chocolat delivers programs that will increase your knowledge and expertise in chocolate making. We can't believe we're almost 20 years old! In February 2003, our Founder Pam Williams opened registration for our first Professional Chocolatier Program. Not a week later, our first student registered – from the Netherlands! She was followed by students from all over the world. What have we been up to since 2003?
Over the past 17 years, we've worked with students passionate about chocolate from 74 different countries. We stay connected to our graduates and have a very active Graduate Centre. See what some of them are up to: Our Graduates!
We have been doing our darndest to make all of our programs the best they can be.
Starting with our Professional Chocolatier Program in 2003, we carefully introduced a new program about every two years. It takes us at least a year to develop and test the curriculum for each of our programs. Our programs only focus on chocolate work – nothing else. We want to make sure that each program delivers an intensive learning experience. And we update the curriculum weekly so we keep our students current and knowledgeable about the latest techniques. The Fine Chocolate Industry awarded our Lead Instructor, Pam Williams, and Ecole Chocolat the Recognition of Excellence for service to the industry.
For an overview on all of our programs: Chocolate Courses
Giving Back
Pam Williams not only founded Ecole Chocolat but also was instrumental in founding the Fine Chocolate Industry Association (FCIA) and its most recent initiative aimed at saving fine chocolate from extinction: Heirloom Cacao Preservation Fund (HCP). As farmers continue to remove or replace fine-flavor cacao trees with less flavorful hybrids and clones, Pam is very involved in the effort to save fine-flavor cacao from extinction. Currently, she is also a founding member of the Hawaii Chocolate and Cacao Association and a Grand Jury Judge and Advisor for the International Chocolate Awards.
Keeping Us Up to Date
Join our community and keep up-to-date with what's happening in the world of fine chocolate. Ecole Chocolat's Instagram, Twitter, YouTube, and Facebook sites deliver global chocolate news, provide information on the chocolate arts and celebrate our graduates! We first started keeping track of the news and content for our own students and graduates. Then we thought you might like to keep up-to-date on what's happening as well. We love pinning our favorite things and recipes in Pinterest. Also read the journal of our Chocolate Apprentice.
Connecting Chocolate Lovers
At Ecole Chocolat, we've been privileged over the years to get to know and work with many of the wonderful people who make chocolate bars, confections and bonbons. Sponsoring chocomap.com is our way of giving back, by providing an easy way for you to Find a Chocolate Shop, whether you're looking in your hometown or are traveling. We've created an easy-to-use map where you can search for a chocolate shop by city or name.
Our Book: Raising the Bar
We are very excited to offer the third edition of our book: Raising the Bar: The Future of Fine Chocolate. In the book, we take a global journey from cacao gene and cocoa bean to chocolate bar and bonbon. We also look at the future of the world's finest chocolate as seen through the eyes of people who live chocolate every day and strive to preserve its richest, most complex and endangered forms for future generations. We keep our eye on the ever changing future by reviewing and updating the book content every three yeats.
More About Our Unique Programs and People
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 make products on par with the best in the business.
When trying to help, Pam realized that there were very few training opportunities in chocolate making for non-professional cooks, and most of those are very expensive (see the resources that Pam found on our Questions? page in the right-hand 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 curriculum offers 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: Our Graduates!
Pam Williams, founder of EcoleChocolat.com, responds to the news that the school has been recognized for "Outstanding Service to the Industry" by the FCIA (Fine Chocolate Industry Association).
For better quality go to our Vimeo version
Pam answers the question: "How did you get into the chocolate business" in an interview right after the awards ceremony. It was an exciting night for the industry, as you can tell by the noise level!
For better quality go to our Vimeo version
Ecole Chocolat now offers a range of chocolate making programs suitable for both beginners and those with experience who want to improve their knowledge and skills. Programs include the Professional Chocolatier Program, Chocolate Making from the Bean, Chocolate Quality and Shelf Life for Chocolatiers and Masterclass Chocolate Programs.
Get reminders about upcoming classes! To receive program updates and news, click the link below.
Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
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Contact Us
Email: info@ecolechocolat.com
Visits by appointment only:
505 Montgomery
San Francisco, CA U.S.
1-213-291-8309
Canadian or International
1666 West 2nd Ave
Vancouver, B.C. Canada
1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
