6-month education pathway · programs · budget
Tier 1 chocolate work — melting Callebaut and Valrhona callets, tempering, molding, and finishing — is technique-driven rather than ingredient-driven. We are not formulating chocolate, so we don't need bean-to-bar education. What we do need to nail, and nail repeatedly:
The science of why your bonbons snap and shine. Type V crystal is the goal — everything else fails.
Coating, capping, releasing — without blooms or air pockets.
Colored cocoa butter, transfer sheets, hand finishes (sea salt, espresso bean, lavender).
100–150 pieces per night across 4–6 varieties without quality drift.
In a wine-bar setting where temperature and humidity vary daily.
Brand-specific quirks of 811 dark, 823 milk, and W2 white — the SKUs we'll actually be running.
Designed to run alongside the build-out, so the Chocolate Production Lead is launch-ready when doors open. Low-commitment workshop first to confirm fit, then progressively deeper investment.
| Month | Action & Why |
|---|---|
| Month 1 | Secret Chocolatier Tempering Workshop (Charlotte day trip) Low commitment. Confirms you can temper before investing deeper. Already booked: May 23rd, 2 PM, 2 tickets. |
| Month 2 | Enroll in École Chocolat Professional Chocolatier Program Runs in the background through buildout. Covers business, sourcing, packaging. 100% online, ~3 months, $750. |
| Month 2–3 | Videri Factory Tour (half day in Raleigh) See an NC operation. Take notes on layout, packaging, retail presentation. |
| Month 3 or 4 | Callebaut Discovering Chocolate (3 days, Chicago) Locks in production craft on the exact brand we'll use. Translates one-to-one into the shop. |
| Month 5 | Finish École Chocolat coursework + Business Plan module Aligns the chocolate program with the wider Cacao Cellars business. |
| Month 6 (pre-open) | One refresher day at Callebaut Academy or Secret Chocolatier intensive Sharpens technique right before opening, when stakes are highest. |
| Item | Estimated cost |
|---|---|
| Secret Chocolatier tempering workshop | $95–$150 |
| École Chocolat Professional Chocolatier Program (+ ~$200 supplies) | $2,500–$3,500 |
| Callebaut Discovering Chocolate (tuition) | $1,200–$1,800 |
| Travel (flight, hotel, meals — Chicago, 3 nights) | $800–$1,200 |
| Videri tour | Under $20 |
| Total range | $4,800–$7,000 |
Callebaut runs the official Chocolate Academy network, and Chicago is the only U.S. in-person location. Because Callebaut is the primary supplier, training in their facility means the chocolate, equipment, and techniques learned translate one-to-one into the shop.
Discovering Chocolate walks through crystallization, molded pieces, dipped pieces, sealing molded chocolates, and a brief introduction to sugar confectionery. Designed exactly for emerging professionals.
Follow-on: Chocolate 101. Beginner-to-refresher class for chocolatiers and industry veterans. Useful as a re-up before opening or for training a second hire.
École Chocolat is the professional online school for chocolatiers (not chocolate makers). The Professional Chocolatier Program covers 40+ techniques and recipes, plus the chemistry of chocolate, supplier sourcing, equipment, packaging, and an optional Business Plan module.
This one teaches how to run a chocolate operation well — sourcing, equipment, market positioning, shelf life. Several open items in the Project Summary (mold supplier selection, shelf-life library, packaging) are addressed here.
Chocolate Tempering Workshop is a focused beginner class — the lowest-commitment way to confirm tempering is something the operator enjoys before deeper investment. Also runs a chocolate-and-wine pairing event worth attending.
Status: 2 tickets already booked for May 23rd, 2 PM.
ICE runs The Chocolate Lab under Creative Director Michael Laiskonis. Their two-day workshops include a hands-on bean-to-bar experience and a separate session focused on tempering, molding, decoration, and finished confections.
Caveat: The bean-to-bar component is more than we need for Tier 1 work. The tempering/molding/finishing session is the relevant one.
NC and surrounding options worth knowing — useful for staff training, second-hire onboarding, or a quick refresher.
In-state option. 90-minute hands-on classes covering dipping, piping, decorating, and custom barks. Really just a party event — not professional training.
Local to us. Primarily oriented toward parties and groups (1,200+ molds available).
327 W. Davie Street, Suite 100. 10 AM–6 PM daily. Not a class — a 30–40 minute factory tour ending with a bonbon. Useful as a half-hour study trip to see a working NC chocolate operation and take notes on layout, packaging, and retail presentation.
For the Chocolate Production Lead job posting and hire profile, see the chocolatier posting. For the creation process and production math, see Chocolate Creation Process. For suppliers, see Chocolate Vendors.
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