MASTER CHOCOLATIER BOOTCAMP · 5-DAY ONLINE INTENSIVE
Learn to produce your own chocolate like a professional, from bean to bar.
Master the entire process: sensory analysis, cacao selection, data-driven formulation, production, quality control, labeling, and scaling your brand. This is not a recipe course. Includes one year of the AreaCacao app (Pro).
- Starts with sensory analysis
- Ends with launching your own brand
- One year of the AreaCacao app (Pro)
- Lifetime access to the content
Limited seats per cohort · One-time payment · 100% online · No auto-renewing subscription
When you reserve your seat, you receive a confirmation email with your start date and early access to the academy. Lessons are released starting on your cohort's start date.
- +10,000
- students trained at the academy
- +25
- countries
- +15 years
- of production and teaching experience
+500 students have already been through this program.
A master chocolatier doesn't start with the recipe. They start with the palate.
Almost everyone learns to make chocolate by copying steps. The problem shows up when a batch turns out different and you don't know why, or when a customer asks what makes your chocolate special and all you have is your word. Sensory analysis is what changes that: tasting with a method, putting a name to every note and every defect, and turning your judgment into something you can repeat and prove. That's why the bootcamp starts here, on day 1, before you ever touch the cacao.
And you don't stop at theory. The AreaCacao app —included for a year— gives you the lab to do it for real: 11 ISO/ASTM methodologies, a 79-attribute wheel, and shelf-life studies with a 95% confidence interval. In the bootcamp you train your palate; with the app you turn it into data.
Descriptive profile
Madagascar 72%
Sambirano Valley · Madagascar
Sample 284 · Trinitario
Demo data
It's not about having a “special” palate. It's about applying a method.
Tasting with a method
Discriminative, descriptive, and hedonic tests — not "by eye" impressions.
Defects before the product
You recognize smoke, mold, or over-fermentation before they reach your bar.
Quality you can repeat
The same profile, batch after batch, with a protocol you can document.
Five days. From the bean to your own bar.
The entire bean-to-bar craft condensed into one week. Each morning the full day is released; you watch it, practice it, and ask questions at your own pace. The content is yours for life.
The complete journey
Delivered in 5 days. From the bean to your brand.
Day 1 · Monday
Train your palate before touching the cacao
Sensory analysisTasting with a methodDay 2 · Tuesday
Learn to read the cacao
QualityDefectsCacao originDay 3 · Wednesday
Your workshop: machinery and ingredients
Ingredients and sweetenersMelanger, tempering machine, molding machineWhat to buy and how to scaleDay 4 · Thursday
Formulate your own chocolate
FormulationPercentages and fluidityValidation with AreaCacaoDay 5 · Friday
Produce and get it ready to sell
RoastingGrinding and refiningMaking 65/85/100%TemperingFood safety and HACCPYour brandBonuses · Access included
What rounds out the program
Labeling and regulationsPackaging designColor and decorationTastings and pairingsContent that sellsCertificate
- 153
- lessons in total
- 5
- days of classes
- 34
- downloadable resources
- 1
- final project + certificate
Yes, it's a lot. That's the point: the whole craft in one week, not six. And since access is for life, what's intense is the delivery pace, not the deadline to learn it.
By the end of the week, you leave with a system, not notes.
What you'll be able to apply in your workshop from day one.
Tastings with professional judgment
You evaluate your chocolate with replicable sensory protocols. Every tasting leaves data to improve the next batch, not an impression that fades.
Smart cacao buying
You read beans by cut, moisture, and origin, and negotiate with data. Cacao is 40–60% of your cost: you catch problems before you pay for them.
A process that repeats
You know every stage, from roasting to tempering, with its critical points. You stop relying on luck to repeat a good batch.
Machinery without expensive mistakes
You know what to buy first, what to avoid, and how to scale. You skip the investment mistakes others have already paid for.
Data-driven formulation
You formulate by adjusting percentage, fluidity, and profile, and validate in the AreaCacao app —the professional web app— before switching on a machine.
Ready to sell
Hygiene, labeling, and traceability to sell in stores and pass an audit without surprises.
Your lab, included: the AreaCacao app for a full year.
The professional web app where you apply everything from the bootcamp: formulate, validate, cost, and taste in one place, without jumping between spreadsheets and notebooks. The same one you use on day 4, yours for a full year.
Formulation
Formulate with data, not by eye
You set the cacao percentage, the fluidity, and the butter, and the app tells you whether the recipe holds up before you spend raw materials. The same screen you use on day 4 of the bootcamp, yours for a year.
- Adjust cacao percentage, fluidity, and butter with the recipe recalculating live.
- A database of +10,000 ingredients with technical data ready for formulation.
- Start from a validated recipe or from scratch: the app keeps the balance.
Validation 0–100
A 0–100 score on every recipe, not a hunch
Every formula is checked against 16 physicochemical parameters and gets a 0–100 score, with risk alerts (water, sugars, fats) before you produce. You know what to fix and why.
- A 0–100 score against 16 physicochemical parameters, recalculated instantly.
- Risk alerts per parameter: out of range, warning, or in range.
- Master chocolatier observations to correct before the batch.
Validation Score
0%
Out of range
0%
Warning
0%
In range
0%
In range
Costs and margins
The real cost of every recipe, not a rough guess
A breakdown by ingredient, labor, and overhead, with a margin traffic light that warns you when a recipe isn’t profitable. Multi-currency and an A4 spec sheet ready to hand to your client.
- Cost per ingredient, labor, and overhead, adding up to the cent.
- Margin traffic light: green, amber, or red depending on profitability.
- Multi-currency and an A4 technical sheet ready for your client.
Total cost
0.00 €
Margin
+0%
0.0% of total
0.0% of total
0.0% of total
💡 Optimize ingredients to improve margins
Sensory analysis and shelf life
Turn your palate into data that backs up your quality
The 79-attribute AreaCacao wheel gives you a shared vocabulary to describe your chocolate, and shelf-life studies tell you, with a 95% confidence interval, how many days it stays at its best.
- A 79-attribute wheel to describe your chocolate in a shared language.
- Shelf life with regression and a 95% CI: the exact day quality drops.
- Tastings from your phone and a technical PDF dossier to back up your work.
Shelf-life study · 95% CI
Madagascar 72% · preservative-free bonbon
The fruity attribute is the first to drop: it marks the end of the sensory shelf life.
- +10,000
- ingredients with technical data
- 11
- ISO/ASTM methodologies
- 79
- attributes on the wheel
- 16
- physicochemical parameters
- 114
- chef-validated recipes
The bootcamp gives you the judgment. The AreaCacao app, the instrument to apply it every day.
Access included for 1 year. Optional renewal afterward, at a preferential rate. No automatic charges.
This isn’t “another recipe course.”
Here you learn to make decisions, not just follow steps. That’s the difference between copying a recipe and understanding why it works.
- Memorizing recipes without knowing why they workA method to read flavor and decide every variable of the process
- Hand calculations, loose spreadsheets, and trial and errorThe AreaCacao App: a web app to formulate, validate, and cost — included for a year
- Eyeballed tastings you can never reproduceSensory protocols with ISO methodology, batch after batch
- Theory that never lands in your workshopHands-on practice every day, plus downloadable templates
- Making chocolate as a hobby, unable to sell itProducing with hygiene, labeling, and traceability so you can sell
Is this bootcamp for you?
Better to decide that now. See if it fits where you are.
It’s for you if…
- You already formulate (fillings, pastry) and want to take the leap to producing your own chocolate.
- You want to understand the complete bean-to-bar process, with no gaps.
- You want consistency: batches that come out the same in texture, gloss, and flavor.
- You want to buy cacao and formulate with technical judgment, not marketing claims.
- You need hygiene, labeling, and regulatory compliance to sell for real.
- You want a technical reference you can come back to whenever a real problem shows up.
It’s not for you if…
- You're only interested in decoration or color work (here that's a bonus, not the core).
- You're only after filling and ganache recipes (that's what the Fillings Workshop is for).
- You expect recipes to copy without understanding the science behind them.
- You need an official or licensing qualification.
You don’t need formal prior experience. You do need curiosity, attention to process, and the willingness to put what you learn into practice.
What if I can’t keep up with the five-day pace?
That’s fine. Your cohort kicks off on its start date and the classes are released over that week, Monday through Friday: that rhythm is how the content is delivered, not a race against the clock. When the week ends, all the material stays yours with lifetime access: watch it when you can and rewatch it as many times as you need. For a full year you have the team by email and WhatsApp, plus an AI tutor available around the clock — trained on all the bootcamp material — that answers most questions on the spot and escalates to the team whatever needs a human.
The five days of your cohort set the release order of the content, not a deadline for learning it. You can log in on Monday, get through two lessons, and pick up the rest whenever you have time —your access doesn’t expire when the week closes. The Bootcamp is built as a working library: first you see the map, then you go deeper into each stage when you need it —when you’re buying cacao, formulating, or producing.
What your seat includes.
Included
- The full bootcamp: 5 days, 153 lessons, from bean to bar — lifetime access.
- One year of the AreaCacao Pro App (the professional web app for formulation + sensory analysis), included.
- 34 downloadable resources: templates, technical sheets, and regulatory guides.
- Bonus Packaging that sells, labels that comply (23 lessons).
- Bonus Color and decoration: chocolates that catch the eye first (22 lessons).
- Bonus Chocolate tasting and pairing eBook.
- Bonus eBook on creating chocolate content that attracts customers.
- 24/7 AI tutor trained on all the bootcamp material.
- Team support for 1 year (email and WhatsApp).
- Final project + certificate of completion.
- Material updates included for as long as your access lasts.
Not included
- Filling and ganache formulation (that's the Fillings Workshop, a separate program).
- 1:1 personalized mentoring (available as an upgrade).
- Ingredients or physical equipment.
- AreaCacao Pro App renewal after the first year.
The Bootcamp is yours for life. The AreaCacao Pro App and academic support are included for 12 months.
Your seat includes the full bootcamp, all four bonuses, and one year of the AreaCacao Pro App. One single payment, with access from day one of your cohort.
Sonia Da Cruz — engineer and bean-to-bar chocolatier.
An Electronics Engineer by profession, a chocolatier at heart. She grew up among ovens and molds in her parents’ pastry shop and, when she decided to professionalize production, she applied her technical training to the design of food machinery and processes.
She ran a chocolate factory for six years. There she hit the real challenge of scaling artisan production: her products didn’t last long enough to distribute. Instead of settling, she rethought every ingredient as a component in a circuit, understood its function, and adjusted the formulas until she achieved stability.
The result: distribution in more than 500 points of sale nationwide. Today she shares that knowledge with chocolatiers in more than 15 countries, with the same approach: technical rigor and factory experience, not textbook theory.
Chocolatiers who already made the leap to producing with professional judgment.
I'm a chemist by training and I've spent several years working in the pharmaceutical industry. I was impressed by how the production areas and the use of equipment were explained — everything closely mirrors what you would find in a real factory.
Alejandra MoralesChemistThe workshops are excellent — very focused, and you can tell they're prepared with real care and attention to detail. I recommend them.
Diana Santa AristizabalChocolatierThanks to the workshop, I learned to formulate my own fillings and control moisture. Now my slabbed bonbons last much longer. It was exactly what I needed.
María BelloChocolate enthusiastThese videos have been a great help for learning to recognize flavors and aromas, and for improving the roasting processes in my work.
Rosalba CastellanosChocolatierTestimonials from ChocoAcademy students, translated from Spanish. Results depend on each student’s starting point, practice, and follow-through.
Reserve your seat in the next cohort
A single payment with full access to the program, the four bonuses, and one year of the AreaCacao Pro App. Seats are limited per cohort.
- Full bootcamp (5 days · 153 lessons) — lifetime access
- One year of the AreaCacao Pro App
- All 4 bonuses + 34 downloadable resources
- 24/7 AI tutor and 1 year of team support
- Final project + certificate
- 15-day guarantee
After you reserve, you’ll receive a confirmation email with your start date and early access to the academy.
- Secure payment with SSL encryption
- Invoice available
- Access from desktop, tablet, or phone
Get inside, review the program, and see if it’s what you need.
Log in, watch the first classes, and judge with your own eyes. You’ll have more than enough material to know whether this is for you.
If within the first 15 days you find it wasn’t what you were looking for, write to hola@chocoacademy.com and we’ll refund 100% of your payment. No awkward questions, no calls, no forms.
Frequently asked questions
Everything people ask us before joining: pace, access, the AreaCacao App, payments, and the guarantee.
Still have a question? Write to hola@chocoacademy.com.
We work in cohorts: a new one opens every month. The start date of the next cohort is highlighted above, in the hero and in the pricing section. You reserve your seat now and the bootcamp kicks off on that date; the last day to enroll is the start date itself.
You don't need formal bean-to-bar experience. The program takes you from zero to professional production. If you already formulate (fillings, for example), you'll see a clear jump in consistency and control.
It's the professional web app you use to formulate and validate your recipes and run structured tastings (sensory analysis), right from the browser. It's the same tool you use on day 4 of the program. Your seat includes one year of the Pro version.
Not a problem. Your cohort's week sets the release order, not a deadline for learning: when it ends, all the material stays yours with lifetime access. You also have team support for a year (email and WhatsApp) and a 24/7 AI tutor trained on all the material.
Yes. The content and the AreaCacao App work on phone, tablet, and desktop. The formulation classes are easier to follow on a big screen, but it's not required.
No. The bootcamp is the bean-to-bar process: from bean to bar. For fillings, ganaches, and centers there is the Chocolate Fillings Formulation Workshop, a separate, complementary program.
15 calendar days from purchase. If you find it's not for you, write to hola@chocoacademy.com within that window and we'll refund 100% — no questions asked.
Yes, for 12 months, for academic questions about the lessons and the platform. Most questions are answered on the spot by the AI tutor; anything that needs human review is escalated to our team. It does not include private consulting or custom product development.
It's 5 intensive days, Monday through Friday, starting on your cohort's start date. Each morning of that week a full day of classes is released, and you have the rest of the day to watch them, practice, and ask questions. When the week ends you keep all the material with lifetime access, to review at your own pace.
Yes. The bootcamp content (videos, materials, templates) is yours forever, for as long as ChocoAcademy keeps the platform running or provides an equivalent means of access. What runs for one year is the AreaCacao Pro App, optionally renewable afterwards.
You can renew at a preferential rate, or not renew and keep your saved recipes in read-only mode. There are no automatic charges.
No. The main track is released Monday through Friday. The bonuses live in a separate library so they don't add pressure to your activation week; you dip into them when you reach that stage.
Yes. There are students in more than 25 countries. The principles of process, formulation, and tasting are universal; for regulations and labeling we teach general criteria, and you'll always need to check the specific requirements of your country or market.
A ChocoAcademy certificate of completion once you finish the project and the program requirements. It is not an official degree or a regulated professional qualification.
Card (Visa, Mastercard, Amex) via Stripe. You receive your invoice by email automatically; if you need specific tax details on it, write to us after your purchase.
Start producing your own chocolate — with professional judgment and your own signature.
Five days to go from following recipes to controlling the ingredient that defines your brand. With the lab included, so you can keep doing it every single day.
- 5 days · 153 lessons, from bean to bar
- One year of the AreaCacao Pro App included (web app for formulation + sensory analysis)
- Lifetime access + 1 year of support + 24/7 AI tutor
- 4 bonuses, final project, and certificate
- 15-day risk-free guarantee
Stop wondering which recipe to copy. Start deciding what chocolate you want to create.
Have a question before you enroll? hola@chocoacademy.com