Chocolate Business Start Up - 5 Day Course (November 2026)

Theory

• Throughout the course, participants will build a strong foundation in chocolate production, business development and product quality, covering:
• The journey from cocoa bean to finished chocolate product.
• Sustainability in the cocoa industry, including the ‘Cocoa Horizons’ programme.
• Professional chocolate tasting, including the Callebaut core range and single-origin chocolates
• Choosing the right chocolate for different applications.
• Ideal chocolate working and storage environments.
• Common chocolate production faults and how to identify and prevent them.
• Short and long shelf-life ganache formulations, including hot and cold infusions.
• Environmental Health and Trading Standards requirements.
• Sales, negotiation and customer engagement strategies.
• Chocolate production equipment and selecting the right machinery for your business.
• Marketing your business through effective social media practices.
• Current chocolate and confectionery trends.
• Business planning, supplier sourcing and industry contacts.
• Real-world business insights from a guest chocolatier, including costing, labelling, storage, shelf life and sales strategies.
• Guided exploration of Callebaut's online resources, tutorials and technical support.
• One-to-one business target consultation and next-step planning.

Practical Application

• Participants will gain extensive hands-on experience in a professional chocolate production environment, including:
• Chocolate tempering techniques, including hand tempering, seeding, microwave tempering and tabletop tempering methods.
• Production using continuous tempering machines.
• Moulding chocolate bars, bark, figures, lollipops and moulded chocolates.
• Preparation of truffles and filled chocolates.
• Creation of ganaches and chocolate fillings.
• Classical and contemporary truffle finishing and decoration techniques.
• Modern chocolate decoration using coloured cocoa butter and creative powders.
• Production of seasonal items.
• Hand and machine enrobing techniques.
• Development of confectionery snack bars.
• Professional packaging and presentation of finished products.
• Packaging workshop supported by Keylink.
• Guided tasting, evaluation and quality assessment exercises throughout the course.

The course includes:

All recipes and technical information.

All of your professionally packaged chocolate creations.

Hospitality - one evening meal plus lunch and refreshments each day.

A signed Chocolate Academy certificate.

What to wear: You will be in a professional working environment so will need to wear comfortable working clothes (long trousers) and covered, closed toe shoes.  

Please note: Jewellery (including watches) and nail varnish to be removed for the duration of the course.

NOTE: Your course place is not secured until full payment has been received.

Price includes VAT  

**Accommodation not included**

NOTE: Your course place is not secured until full payment has been received.