Artisanne’s Chocolatier Course: Become a Chocolatier!

Anne Boulley, owner of Artisanne


Chocolatier and owner of Artisanne, Anne Boulley, will share all the important skills, techniques, and formulas you need to succeed as a chocolatier. Learn from someone who is willing to share everything she knows to help you be the best chocolatier you can be. After years of being a food writer and catering chef, Anne started seriously focusing on her career as a chocolatier in 2013. Since then, she has been teaching others in one-on-one classes in her home, in local colleges, and in her own workshops open to the public.


This course is for people ready to make a career change, or perhaps a baker or chef who wants to add to their skillset. We will be focusing on the individual starting out with simpler equipment working in their own kitchen or a rented commercial space.



  • What chocolate to buy and where to source it
  • Tempering chocolate
  • Storing chocolate and making chocolates ahead of time for the holidays
  • Recipes and formulas for long shelf life
  • Confectionary recipes every chocolatier should know
  • Handpainting and airbrushing (20+ popular design techniques)
  • Creating your own molds and table displays
  • Basic business advice to get started
  • How to use events and demos to grow your business
  • How to ship chocolates
  • Plus more as you go, with daily answers to your every question




The online course with on-going support will be open for registration soon.

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. There will be LIVE demonstrations and Q&A sessions once a week, with varying times to assist everyone in different time zones.  Artisanne’s goal is to see you happily in business. “I WANT TO SEE YOU SUCCEED!”, Anne Boulley

The price will be $349 until July 15, 2019, the launch date—then it goes up to $399. 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)
  • Polycarbonate Chocolate Molds 
  • Parchment Paper
  • Isopropyl Alcohol
  • Cotton Balls, Cotton Pads
  • Metal Scrapers
  • Instant-Read Thermometers
  • Digital Scales (one for large amounts, one for small)
  • Microplane Grater-fine
  • Stone Slab preferably marble or granite-optional
  • Hair Dryer or Heat Gun
  • Colored Cocoa Butter (from Chef Rubber or another source)
  • Chocolate Dipping Fork
  • Disposable Gloves
  • Plain Gelatin
  • Disposable Piping Bags
  • Luster Dust, Gold (optional)
  • Immersion Blender (optional)
  • Sous Vide (optional) — These amazing culinary devices have so many uses!




I have attended several courses by Anne Boulley, of Artisanne Chocolatier, and even hired her to come to my kitchen for one on one classes. While her group classes provide a fun atmosphere, and hands on experience, I enjoyed the one on one, small group feel, for the undivided attention of mastering the tempering process, and art form.

Anne is extremely knowledgeable in all things chocolate, but also pastry, breads, and cooking methods. Anne gave me the confidence and knowledge to open our own Chocolate Candy Store and has helped us become very successful! She is readily available for questions, problem solving, and new techniques. She has always exceeded my expectations.

Her teaching methods are thorough, helping you achieve your goals, whether that be artisan chocolates, tempering methods, French Macarons, or wherever your craft may take you. With her hands on approach to teaching, you will be sure to have a fun, successful experience with Anne. I can warmly recommend Anne as a Chocolatier teacher, and friend to support your endeavor.

Rachel Henderson
Hazelnut Hill