Chocolate Apprentice

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

Tastings

  • Tea and Chocolate Tasting
  • Vibrant Vanilla
  • Scotch and Chocolate Tasting – the Results
  • Scotch and Chocolate Tasting
  • Tasting In the Dark
  • Chocolate Judging Panel
  • Bacon Chocolate
  • Steeped in Chocolate
  • Good For What Ales You
  • Brown Gold
  • Perfect Chocolate Ice Cream
  • Really Good Ice Cream and Gelato in Vancouver
  • Saucy Chocolate
  • Composing with Chocolate
  • In Defence of Milk Chocolate
  • An Experiment in Good Taste
  • Learning to Love Chocolate Ice Cream
  • Nama Choco – Japanese Fresh Chocolates
  • Salted Caramels
  • Moonstruck Chocolate
  • Chocolate and Wine
  • Fortunato No 4 Peru
  • Hot Chocolate to Make the Mayans Proud
  • Why We Eagerly Await the Post
  • A Test of Friendship

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

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