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.
Imagine being able to create your ideal chocolate bar, with the flavors that delight you the most. This is precisely what our fun and delicious workshop offers you!
Explore the world of cocoa that inspires our expertise. Savor and taste a variety of cocoa beans to discover their distinctive aromas and nuances. Learn about the stages of roasting, breaking and grinding cocoa.
Van Leer compound Chocolate by Barry Callebaut has a beautiful shiny finish and snap. Compound Chocolate is widely used by professionals and home hobbyists for its versatility and workability.
Learn the history of chocolate, analyzing ingredients of candy vs. Chocolate bars, cocoa content and its' influence, and the role in flavour profiles.
Create a unique gift of hand-made chocolates for the gift giving season.
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