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A four-week immersion into real chocolatier craft — tempering, ganache, moulded bonbons, decoration, and the discipline that turns a recipe into a profession.
No theory-only lectures. From the first hour you are at the marble slab with chocolate in your hands.
Each week builds on the last. You leave with finished pieces every Saturday.
Cocoa butter crystallisation, the three reliable tempering methods, the parchment test that decides every batch. By the end of day one you will temper a 1 kg block from scratch.
Two consecutive days, 16 hours of bench work — tempering and one of your choice from ganache, bonbons, or decoration.
The complete curriculum. Saturdays, 9:00 to 13:00, for four consecutive weeks. Includes the alumni community and refresher sessions for life.
The full curriculum delivered to one student on a schedule of your choosing. Best for professionals already running a kitchen who need targeted depth.
Anastasia Cebotari — Alumna, autumn cohort
Mihai Bostan — Alumnus, spring cohort
Elena Cazacu — Alumna, summer cohort
No. Half of every cohort has never tempered a piece of chocolate before. The first two hours of week one are paced exactly for that. Existing professionals find the depth in weeks three and four matches what they came for.
Eight seats per cohort, one cohort a month. Reserve early — winter and spring intakes typically close two weeks before the start date.