Learn the step-by-step techniques for mastering the skills of a Chocolatier.
DurationThe Professional Chocolate Diploma Program is designed for the aspiring Chocolatier wants to learn chocolate making in a serious and professional setting.
No matter if you’re a chef, foodie, or a student, if you’re a chocolate lover then this program is perfect for you!
Each student will have their own individual work station and their own exclusive set of materials. Student will work individually.
What you will learn in this program:
The Pastry Training Centre of Vancouver was founded in 2009 by fourth-generation and German born Master Pastry Chef Marco Röpke.
With over 30 years of experience as pastry chef and Provincial Instructor Diploma Chef Marco is teaching currently the complete curriculum for our courses.
Born and trained in Hamburg, Germany. He started young in his career. Helping out occasionally at the age of 6 in his parents pastry & bakery shop before starting his three year German pastry apprenticeship at the age of 15.
Set the ground work for mastering chocolate creations.
Learning to make chocolate
In these workshops we will walk you through the full process, from sourcing cacao beans to roasting, winnowing, conching, tempering, and molding chocolate.
Dive into the world of chocolate making with our expert chocolatiers.
In groups of up to ten people, experience the art of chocolate making. We take you on a knowledge-journey from cacao farms and the fermentation process, winnowing, husking, through all that is required for the bean to be processed into chocolate.
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