courses.ecolechocolat.comEcole Chocolat Learning Centre

Skip to main content Log in Page path Home When opening a link to an Ecole Chocolat program below, please note the program's session date to make sure you are clicking on the session in which you are enrolled. All programs are locked and require a password to access. To register for a program go to: www.ecolechocolat.com Skip available courses Available courses Professional Chocolatier January 2020 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. Instructor: Pam Williams Instuctor/Online Tutor: Rachel McKinley Professional Chocolatier March 2020 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. Instructor: Pam Williams Instuctor/Online Tutor: Rachel McKinley Chocolate Making from the Bean March 2020 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. Instructor: Pam Williams Instuctor/Online Tutor: Melanie Boudar Chocolate Making from the Bean September 2019 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. Instructor: Pam Williams Instuctor/Online Tutor: Melanie Boudar Quality Assurance & Keeping Limits January 2020 The Quality Assurance & Keeping Limits for Chocolatiers program is all about science: the science of producing a quality product, handling and storing it properly and knowing its keeping limits. Instructor: Pam Williams Instuctor/Online Tutor: Kerry Beal Mastering Chocolate Flavor February 2020 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. Instructor: Pam Williams Flavor Coach: Rich Tango-Lowy Graduate Centre 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. Skip Login Login Username Password Remember username Create new account Lost password? Copyright © 2018 Wilmor Publishing Corp . All rights reserved. Top...