Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
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Technique

  • Clotted Cream and Caramelized White Chocolates
  • A Chocolate Thank You
  • Some Bloody Good Chocolate
  • Tea Infused Chocolate – Bars and Truffles
  • Delicious Disaster
  • Fudgsicles
  • Administer Liberally
  • Bean to Bar Beginnings
  • That Fruity-Biscuity-Chocolate Thing
  • Caramelized White Chocolate – playing with tempering
  • Caramelized White Chocolate
  • Edible Props
  • A Chocolate Hen Party
  • A Harvest of Raspberry
  • Easter Treats – Homemade and Boutique
  • Braille Chocolate Labs
  • Golden Goodies for Hanukkah
  • Movember
  • Rosemary for Remembrance
  • Gianduja
  • Opening Night for Some Special Women
  • Long Love and Commitment…and Chocolate
  • Bread and Chocolate
  • Autumn Leaves
  • Praline, pralin, or is it Pray-leen?
  • Nougat
  • Blackberry Port Chocolate Truffles
  • An Epic Fail
  • Peanut Butter and Jam Sandwich Bars
  • Space Age Chocolate Bars
  • It Must be Gelatin ‘cause Jam Don’t Shake like That!
  • Edible Art at EAT! Vancouver
  • Bonbon Leftovers
  • The Cure for Anything
  • Chocolate Macarons
  • Highly Descriptive Chocolates
  • Life, Love and Strawberry Ice Cream Sodas
  • You’re Nobunny ‘till Some Bunnies Love You
  • Springy Fluffy Thingys
  • Edible “Artwork” – Fun with homemade transfer sheets
  • Changing Shapes
  • My New Toy
  • Apprentice Nymph for a Day
  • Not so White Chocolate
  • Befriending The Forks
  • Castillian Hot Chocolate con Churros
  • Bacon Chocolate
  • A Treat for a Special Guy’s Birthday
  • It’s a Marshmallow World in the Winter
  • Infused with Happiness
  • Lustre Dust
  • An Appreciation for Small Things
  • Peppermint and Chocolate
  • Fancy Pants Chocolate Bars
  • Fabulous Fat
  • Enrobing Encore
  • Shooting Chocolate
  • Perfect Chocolate Ice Cream
  • Saucy Chocolate
  • A Very Special Birthday Cake
  • War of the Roses
  • Balloon Bowls and Tulips
  • Learning to Love Chocolate Ice Cream
  • Completely Nuts
  • Chocolate Covered Cherries
  • Re-tempering and Swirly Bits
  • Of Eggs, Chocolate and Springtime
  • Dulce de Leche
  • Bubbly Chocolate and Squishy Citrus Centres
  • Aerated Chocolate
  • Marzipan Pig
  • Chocolate Heaven
  • Layering
  • Baked Expectations
  • The Unveiling
  • Winging It
  • Oh, Fudge !
  • Crunchy Stuff
  • Double Sided Molding
  • With Fondant-est Regards
  • Soft, Smooth and Squishy Comfort Food
  • With Apologies to the Wildlife of Stanley Park
  • Finding Your Centre
  • The Betty
  • Video: Taking a Stab at Tempering
  • The Tempering Encore
  • The Apprentice Tempers
  • Meet the Chocolate Apprentice

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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