We offer practical and theoretical courses for chocolate artisans, pastry chefs, confectioners, bakers and caterers. The curriculum includes beginner, advanced and specialized courses on chocolate processing and a range of techniques and applications - from molding, enrobing and sculpting to decorations and flavorings.
In Chicago, our head Technical Advisor and Chef, Jerome Landrieu, and his teaching staff will help you develop new products, techniques, and recipes. Courses at the Chicago Chocolate Academy are certified for continuing education hours by the American Culinary Federation and the Research Chefs Association.
In addition to our technical advisors, the teaching staff at the CHOCOLATE ACADEMY™ centers regularly includes members of our Ambassadors Club. We have about 70 Ambassadors who are world renown chefs that help us test and develop new products and recipes, as well as help us with customer training.
In an effort to provide individual attention to all students, space is limited to 8-12 students per class. We recommend you review the course options and register early.
We look forward to sharing our passion for chocolate with you!