Chocolatier and owner of Artisanne, Anne Boulley will share all the important skills, techniques, and formulas you need to succeed as a chocolatier. The online course with on-going support will be open for registration on December 12th, 2018. Start when you want and ask questions at any time—answers are usually posted within 12 hours. There is also a forum to engage with others taking the course.
The price will be $249 until 2019—then it goes up to $299. Your subscription is good for 6 months after purchase.
“Make your dream a reality! I want to help you. It has been the most creative and enjoyable work I’ve ever had. There’s room for you because people will never stop loving chocolate!”
— Chocolatier Anne Boulley
Master the art of chocolate and confections… become known in your area as “the chocolate lady” or “the chocolate guy”. Make something you can be proud of and your products will practically sell themselves!
Supply List — more links to sources will be provided soon!
- 10 lbs of Couverture Chocolate — If you can’t get couverture, at least look for chocolate that contains only cocoa butter as the fat. No palm oils or other fats! Do not buy compound or coating chocolate, only real chocolate without waxes or inferior fats.
- Pure Cocoa Butter (deodorized or non-deodorized, either is fine)
- Acetate Sheets (I use the 9" x 12" by Grafix)
- Parchment Paper
- Paper Towels
- Isopropyl Alcohol
- Cotton Balls, Wipes, or Muslin (for careful cleaning of molds)
- Metal Scrapers
- Instant-Read Thermometers
- Digital Scales (one for large amounts, one for small)
- Microplane Grater
- Stone Slab (preferably marble or granite)
- Hair Dryer or Heat Gun
- Colored Cocoa Butter (from Chef Rubber or another source)
- Chocolate Dipping Fork
- New Toothbrushes (getting interesting, isn’t it?)
- Plain Gelatin
- Piping Bags
- Luster Dust, Gold (optional)
- Immersion Blender (optional)
- Sous Vide (optional) — These amazing culinary devices have so many uses!