"Thanks for an awesome experience

and a wonderful week in Tuscany! Everything was perfectly organised and carefully chosen! It is truly a special tour and a rare opportunity to get such a close insight into the work of so many different chocolatiers. Their passion and love for chocolate is outstanding and a true source of inspiration. Re your question - Did you come away from the program inspired with new product/packaging ideas, techniques and recipes that you can use in your business."Oh YES, YES, YES to all of the 3 points: products and packaging, technique and recipes! "

- Christine, 07 Graduate

"Both Jonathan and I felt the program exceeded our expectations overall.

The technical and detailed lecture by Chef Mannori was quite informative, and his program was very well organized.  In addition, of course, Our other daily chocolate tours provided great ideas for presentation, packaging and unique products, Bringing people from different parts of the world provided our tour with a diverse and most interesting insights for some of the most imaginative and unexpected ideas! As mentioned above, we rate the program "5" for "far exceeding our expectations"!  Thank you for arranging a lovely and incredible journey of the Tuscany region!"

- Sherri, 07 Graduate

"When applications for the course first opened,

I thought it was actually rather expensive (almost to the point that I had to think about it). However, now, I take it back: you definitely get what you paid for (and then some)... If anything, your promotional description doesn't do enough to "sell" what a great and useful experience this is! All I can say is that I had a wonderful time and I can't thank all involved enough for making it happen :)"

- Christopher, 07 Graduate

"Pam and Judy organized a wonderful trip

and experience for anyone seeking a deeper understanding into Italian chocolate making. Each chocolatier has a unique philosophy on how they make their signature chocolates. I appreciated the openness of each to allow us to see a side of their business that most people will never see or experience. Overall, I will walk away with a greater understanding on how to make fine chocolates and what makes an artisan chocolatier passionate about their craft."

- Frederick, 06 Graduate

"The curriculum was more than what I expected.

I thought we would just briefly visit each shop, each chocolatier took their time to talk about their philosophy of their art, the chocolate they preferred, and even, the business of chocolate which was helpfull for me as someone with a shop already in existance. I really recommend this program. I thought of a thousand reasons not to do it but I feel I have returned better prepared to offer my customers a quality and interesting product."

- Diane, 06 Graduate

"I still have a Tuscan glow!

I have been thinking about it but just haven’t been able to put it into words. So here goes… I think the Tuscany class was absolutely a 100% positive experience. It was so wonderful and such a great learning experience."

- Pat, 05 Graduate

more testimonials

Tuscany - This one-week (6 nights) experience is an opportunity to learn from the Italian master chocolatiers. Not only will this program be full of chocolate flavor and texture, but we will also learn from the masters of Italian chocolate.

October 2009

Italy's important chocolatiers are scattered throughout Tuscany, for ease of traveling, we will be staying in a countryside villa and ending the trip in Florence. With Judy Witts, owner of Divina Cucina, as our guide and translator, we will roam Tuscany in search of one great chocolate experience after another.

Itinerary:

Sunday:
Independent arrivals at the tour hotel in Florence.

Monday - Friday:

Pistoia: Factory tour and tasting at Bruno Corsini with Giorgia Corsini.

Prato: tasting and laboratory workshop with famed pastry chef and cioccolatere, Luca Mannori at La Pasticceria Mannori.

Ponsacco: laboratory workshop and tasting with Simone de Castro

Pisa: laboratory workshop and tasting with its famed cioccolatere, Paul DeBondt

Arezzo: a factory tour and demonstration with Danielo, Leonardo and Stefania Vestri.

Agliana: laboratory workshop with the first truly artisan cioccolatere, Roberto Catanari

Monsummano Terme: visit and tasting with Andrea Slitti

Firenze: laboratory workshop and tasting with cioccolatere Andrea Bianchini

Comparitive Tastings of Dolci Forno, Quarrata, Amadei, Dormori, Iris di Barbara Golini, La Molina and more...

*terms: "laboratory" indicates that the workshop is mainly demonstration but may include limited hands-on activity. Italy doesn' t have professional chocolate schools that offer hands-on training so you will be working directly with the cioccolatere in their laboratories - the real experience!.

Saturday:
Independent departures from tour hotel in Florence.

Having Judy Witts of Divina Cocina as our guide gives us access to the normally reticent Italian cioccolatere and we experience the chocolate of Italy on a very personal level.

Participant's Registration Fee*:

Next Program is October 2009

*Does not include travel to and from Italy

Participant Sharing a Room - TBA Spring 2009
Participant Rooming Alone in Single Room - TBA Spring 2009

Registration Fee is based on Double Occupancy and includes:
Monday - Friday tours, tastings and workshops
Six nights accommodation in Florence and Prato
Welcome Dinner
Five Lunches
Breakfast Daily
Bus Transportation includes Florence/Prato return

Prerequisite: Ecole Chocolate Professional Chocolatier Certificate of Achievement or equivalent qualifications.

• Read about our instructors
• Chocolatier Program in Belgium
• Chocolatier Program in France
• Chocolatier Program in Vancouver

* Itinerary subject to change: every effort will be made to keep the itinerary as it appears here; however, the final itinerary may vary due to schedules, availability and factors beyond our control.

Program participants and travel companions must be adults - 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength is important. Because we go into small towns, handicap access is at a minimum.

Maître Chocolatier Program Assessment:

Students will be assessed by instructor or leader based on the grading parameters for the program or tour.

Maître Chocolatier Program Certificate:

Students completing the program will receive an Ecole Chocolate Maître Chocolatier Certificate of Achievement.

Cancellation Policy:

Our Ecole Chocolat Maitre Chocolatier Programs and Tours only accommodate a limited number of students and are usually full with a waiting list. As these programs involve a travel component - we need to contact those on the waiting list in enough time to for them to make travel arrangements. If you have to cancel, we will do everything in our power to find a replacement but cannot guarantee that we will be successful - please remember that your deposit is "non-refundable". No refunds will be given after 45 days prior to the program start date. Please make sure that you are committed to the program before paying your non-refundable deposit. We also suggest that you take out travel insurance when booking your travel to and from the program in case of an emergency.

Images from our last program in Tuscany

Florence and Vestri Cioccolate then on to their factory in Arezzo

Paul DeBondt works his magic on his signature chocolate eggs.

We meet with Andrea Slitti over wonderful hot chocolate

Andrea Bianchini demonstrates his use of a guitarre

Cioccolate from the Master Luca Mannori

Roberto Catanari talks about the special cocoa beans grown for him.

Roberto's enrobing line in his factory

A group photo at the end of our time with Roberto and staff

Simone De Castro lectures and leads us in a tasting in his showroom

Are you interested in qualifying for this hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning the professional gourmet chocolate making in your own home through our part-time 100% online program.

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

Chocolate Without Borders
by Jean-Pierre Wybauw

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• 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