I did take the online version of this program. The program is well laid out and the information is good, but you are still on your own for learning how to temper chocolate, which I think has a big learning curve. In addition to the class I looked for a local chef who had some experience in tempering chocolate that I could hire for an hour or so to learn some technique that I could then practice further on my own. In the end I do not use the technique of tempering that this chef prefers, but at least I learned about it. I say look for information and experience where ever you can especially when it comes to chocolate!!
And, yes, you can learn a lot about chocolate in 3 days (i.e. how to be efficient in your workspace, great tips for molding, ideas for flavor combinations, etc). Make sure the class is geared towards your level of experience and covers what you are interested in learning.
Good luck with your decision. Andrea
Last Edit: Mar 24, 2010 16:54:50 GMT -5 by andreafbe
My aim in the chocolate industry is to make great chocolates , premium kind , and have them wrapped with some amazing packaging and sell to corporates , as the trend of corporates gifting chocolates is now picking up versus Indian sweets (mithai , which are great too)
Therefore , Im joining the chocolate academy of barry callebaut for just one class on making chocolates. (they have , one day) hope I learn well .
The online course just doesnt make sense with the kinds of budget it requires. but hmm lets see maybe in the future if needed ..i would think of joining it.
Thank you for you help , this forum will be a great place to understand everything I would yearn to learn about chocolate.
I took it last year at this time. There is an amazing amount of information. If you're serious about opening a shop, do it. Just today I finished plumbing and electrical for code inspection. I plan to be the smallest chocolate factory in the world for a year ! Ha! Then someone else can take that title. For $600 you'll know if the chocolate life is for you. Just a cut and paste from an e mail sent to mefrom Pam, "We will be mentioned in a sidebar on online culinary education in the April addition of Saveur Magazine, North America's 3rd most read food magazines. "
I am Kaveri from India. I read all the useful info you have discussed . I have heard about the ecole chocolate online course. Wanted to know if the online course really helps and what kind of equipment we should have before strting the course?
There is a chocolatier here in Canada by the name of Kerry Beal, who sells DVD's on tempering chocolate and making chocolate confections. She sent me a couple a few years back as a promotion. I am considering selling them in my shop.
You may want to contact her, and/or purchase a copy. I'm sure it would be a great help.
I'm curious about the online bean to bar course offered by ecole chocolate. Has anyone here taken that class? I'd love to hear how much time is spent on business planning, the logistics and costs of starting, and then scaling up a small business. And, I understand a significant portion of the curriculum is spent teaching how to taste and understand chocolate - for anyone here who has taken the class, has this part of the curriculum given you a significant advantage in your own approach to making chocolate?