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2018 Chocolate Boot Camp
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2018 Chocolate Boot Camp


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This course will be hosted at Fascia's Chocolates in Waterbury, Connecticut. The facility features a classroom and 3,500 square foot production space providing many hands-on experiences for students with new recipes and various types of equipment.

Newcomers and veterans alike will learn techniques of chocolate making to take back to their stores. This brief-yet comprehensive, hands-on course is taught by industry experts with years of industry experience. Participants will learn tempering, how to prevent bloom, the application and use of chocolate and compounds, how to select chocolate for different applications, depositing techniques, enrobing techniques, how to manage mistakes, secrets to making meltaways, bark, truffles and ganache, and critical sensory evaluation. Students will also learn good manufacturing practices, sanitation and basic traceability systems.



Registration is available on a first-come, first-served basis to the first 27 registrants. Deposit and enrollment should be confirmed by RCI before making travel and hotel arrangements.

 RCI Members

Tuition includes registration fees, course materials, kitchen ingredients, instructor expenses, daily shuttle from the host hotel (Courtyard by Marriott Waterbury) to the course site and lunch during the course. A 50% deposit is required to confirm registration. The remaining balance is due by January 19, 2018.

The Allured Fund for Confectionery Education provides grants to those people who would like to attend an educational even in the U.S. confectionery industry, but are unable to attend due to financial hardships. Grants of $500 are available to be awarded for this course. For more information about applying for a grant from the Allured Fund for Confectionery Education, visit

For more information about RCImembership, visit