Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Other Foods

  • Clotted Cream and Caramelized White Chocolates
  • Haggis Truffles
  • The Big Apple – Theatre, Chocolate and a Good Friend
  • Good For What Ales You, Scotland
  • Peppermint Chocolate
  • Tea and Chocolate Tasting
  • Theo
  • Pâte for Pride
  • That Fruity-Biscuity-Chocolate Thing
  • Trendy Chocolate Nostalgia
  • Vibrant Vanilla
  • Scotch and Chocolate Tasting – the Results
  • Hot Chocolate Festival
  • Scotch and Chocolate Tasting
  • Golden Goodies for Hanukkah
  • Opening Night for Some Special Women
  • Dark Table
  • Bread and Chocolate
  • Praline, pralin, or is it Pray-leen?
  • Nougat
  • Sweet Art Road Trip – Bellingham
  • Not Just Any Port in a Storm
  • Edible Art at EAT! Vancouver
  • Chocolate Macarons
  • Life, Love and Strawberry Ice Cream Sodas
  • Springy Fluffy Thingys
  • Beta 5 Chocolates
  • Changing Shapes
  • Castillian Hot Chocolate con Churros
  • Bacon Chocolate
  • Hogmanay Chocolate Scotch Truffles
  • A Treat for a Special Guy’s Birthday
  • Chocolate Love
  • Steeped in Chocolate
  • Good For What Ales You
  • It’s a Marshmallow World in the Winter
  • An Appreciation for Small Things
  • Brown Gold
  • British Chocolate Shoppes
  • Perfect Chocolate Ice Cream
  • Really Good Ice Cream and Gelato in Vancouver
  • Saucy Chocolate
  • A Very Special Birthday Cake
  • War of the Roses
  • Learning to Love Chocolate Ice Cream
  • Savoury Chocolate
  • Completely Nuts
  • Chocolate Covered Cherries
  • Dulce de Leche
  • Bubbly Chocolate and Squishy Citrus Centres
  • Marzipan Pig
  • Chocolate and Wine
  • Baked Expectations
  • Oh, Fudge !
  • Crunchy Stuff
  • With Fondant-est Regards
  • Hot Chocolate to Make the Mayans Proud
  • Soft, Smooth and Squishy Comfort Food
  • With Apologies to the Wildlife of Stanley Park
  • Finding Your Centre

The Chocolate Apprentice kept a journal of her experiences during and after the Professional Chocolatier Program.

Her journal is full of wonderful stories, her struggles and successes with perfecting chocolate techniques, adventures on the road with chocolate, chocolate recipes, and more. We wanted to share that with you and hope you enjoy the journal!

You can become a professional chocolatier, while learning at home with Ecole Chocolat Professional School of Chocolate Arts.

Contact us to find out more.

Want to discover more about chocolate?
Visit Ecole Chocolat's blog bean2bonbon

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · ecole chocolat ·

Copyright © 2023 · Altitude Pro Theme on Genesis Framework · WordPress · Log in