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Professional Program in Chocolate Production & Business
Fifteenth EditionOpen Enrollments
- 225h
- 7 months
- Canela/RS
General Information
Certification: Castelli School of Chocolate
Modality: Live Online | In-person
What’s Included:
- Kit Castelli (received at home): samples of cocoa, chocolate, and derivatives
- Apron and bandana
- List of fine cocoa and equipment suppliers
- Networking
- Castelli Certificate
Duration: 7 months
Experiences: Cocoa Farms
Professional Program in Chocolate Production & Business - 225h
Fifteenth Edition
START: MAY 04, 2026
Realize the dream of undertaking a business that brings happiness to people!
For those seeking to master the entire manufacturing process, from the cocoa bean to the final chocolate molding, raw material quality, with professional techniques and complete knowledge of the production chain; and, structure, manage, and grow their business with proven market strategies. Brand, pricing, marketing, intelligent management, and much more.
NEW
You build your Training!
MODULAR SYSTEM
Choose the modules according to your professional goal.
LEARN MORE ABOUT THE PROFESSIONAL TRAINING PROGRAM IN CHOCOLATE MAKING
Pioneer and unique in Brazil, the Program prepares you to be a referenced professional in the chocolate area.
For those who wish to professionalize, change careers, innovate in their businesses in the area, or even start a new business, it offers the necessary training for the professional to act in a differentiated and unique way in chocolate making, thanks to the professionals who make up the teaching team and the unique Castelli way of educating.
Become a protagonist in the chocolate market, which is in full expansion and offers infinite opportunities for new passionate entrepreneurs seeking financial independence and professional fulfillment.
Multiple professional opportunities waiting for you.
- Professional Chocolate Maker
- Entrepreneurial Chocolatier
- Consultant and Educator
- And much more...
Hundreds of professionals trained by Castelli now command their own award-winning brands nationally and internationally, with some taking prominent positions in the cocoa and chocolate production chain. Most importantly, they found their professional and personal fulfillment in the world of cocoa and chocolate.
STUDY AREAS
- Chocolate Production from the cocoa bean
- Development of Creative and Innovative Products
- Business Management in Chocolate
6 MODULES
- 3 live online modules
- 3 in-person modules
You choose the focus of studies you want, then elect the ideal modules for your course.
CHOCOLATE PRODUCTION FROM THE COCOA BEAN
Master the entire manufacturing process, from the cocoa bean to the final chocolate molding, raw material quality, with professional techniques and complete knowledge of the production chain.
DEVELOPMENT OF CREATIVE PRODUCTS
Explore your creativity with advanced techniques to create unique and differentiated products in the market from chocolate or with a pastry base.
BUSINESS MANAGEMENT IN CHOCOLATE AND PASTRY
Learn to structure, manage, and grow your business with proven market strategies. Brand, pricing, marketing, intelligent management, and much more.
YOU ELECT THE MODULES ACCORDING TO YOUR PROFESSIONAL GOAL
Also, especially and exclusively for you:
EXCLUSIVE EXPERIENCES
- Cocoa and Chocolate Experience – Bahia – Brazil
- MasterClass Chocolate Arts – International Partnership – École Ducasse France
EXCLUSIVE International Partnership with École Ducasse | Yssingeaux | France: after finishing the course, you can take the 2-week Masterclass in Advanced and Artistic Techniques in Chocolatry. Learn more.
Course Location:
Classes take place in the city of Canela/RS, except for 1 week that is held in Ilhéus, Bahia (immersive experiences on cocoa farms).
Requirements:
- High School Diploma Required
What You Will Learn
BUILD YOUR COURSE!
What you will learn in each module:
COCOA AND CHOCOLATE | 99h | live online
Analysis of the chocolate market in Brazil and the world, trends, Brazilian cocoa varieties, quality in cocoa and other ingredients, nutritional aspects, technologies and manufacturing processes, legislation and packaging, good manufacturing practices, sensory analysis.
CHOCOLATE PRODUCTION FROM BEAN TO BAR | 48h | in-person
Selection of cocoa beans, roasting, winnowing, pre-refining, refining, conching, crystallization (tempering), molding, cooling, demolding, and packaging, tasting with sensory analysis techniques.
BUSINESS MANAGEMENT | 78h | live online - OPTIONAL
How to build a chocolate brand, conduct a business feasibility study, how to set up a business plan, financial matrix management and pricing, marketing, communication, people management, hospitality culture as a competitive differential.
Curriculum Matrix:
- Cocoa and Chocolate | 99h | Online | 3 months
From First Civilizations to Bean to Bar
100% Brazilian Origin Cocoa and Chocolate
Production Chain, Cultivation, and Pre-processing of Cocoa
Cocoa 4 Brazilian origins
Quality Characteristics from Cocoa to Chocolate
Nutritional and Functional Aspects of Cocoa and Chocolate
Physicochemical Characteristics of Chocolate
Cocoa Bean Processing
Chocolate Processing
Planning and Layout of a Chocolate Factory
Methods in Sensory Analysis of Cocoa and Chocolate
Legislation and Good Production Practices in Chocolatry
Integrated Pest Management
Good Practices Manual and SOPs in food production
Fundamentals of Microbiology and Chocolate Conservation
Food Packaging and Labeling
Packaging Design
- In-person Practices - Chocolate Production | 48h | in-person | 6 days
Cocoa Bean Processing
Chocolate Processing. Production of Chocolate and Derivatives.
Sensory Analysis of Cocoa and Chocolate
- Management in Chocolate Business | 78h | Online | 4 months - OPTIONAL
Branding - Creation and Brand Management
Intellectual Property
Consumer Behavior
Trends in Food
Marketing in Chocolatry
Innovation Management
Communication Management
People Management
Hospitality, essential culture in Customer Enchantment
Financial Matrix Management
Business Plan and Feasibility Study
CLASSES:
- Live online classes occur 3 days a week, from 19:00 to 22:00, with a one-week break every three weeks of class. Possibility to review the class recording.
- In-person classes take place in Canela/RS, at the School headquarters, in immersion weeks of 48 hours, with classes from Monday to Saturday, from 8h to 12h and from 13h30min to 17h30min.
WHAT IS INCLUDED
- SUPPORT MATERIAL on the platform.
- RECORDING OF ONLINE CLASSES: Possibility to view recorded classes for a period of one week.
- LIST OF PARTNER SUPPLIERS: equipment and utensils necessary for your enterprise.
- LIST OF PARTNER COCOA FARMERS: for purchasing cocoa beans from different regions of the country.
- NETWORKING with professionals and teachers who are world references in their areas.
- CERTIFICATE with Castelli seal.
- CASTELLI COCOA AND CHOCOLATE KIT
- Samples of cocoa, chocolates, and derivatives, at your home, to make the online learning experience even more productive and interesting.
- Exclusive for students of the Cocoa and Chocolate and Chocolate Production modules.
- PROFESSIONAL TRAINING IN CHOCOLATRY CERTIFICATE:
- Above 200 hours of training. Curricular History printed on the back. PRINTED.
- CERTIFICATE according to the chosen emphasis: Below 200h. Curricular History accompanies. DIGITAL.
IMPORTANT:
- An optional week, however recommended, is the immersion in cocoa farms in Ilhéus, in Bahia. Enrollment is separate.
- LIMITED SPOTS.
- REQUEST INFORMATIVE WITH INVESTMENT VALUES AND PROGRAM DETAILS
- Up to 12 fixed installments: for Professional Training over 200 hours.
- Enrollment corresponds to the first installment. Next installment in March.
- Second person, being a member of the same family or same company: 25% discount on online and 15% on in-person.
- Cash payment: 10% discount.
- In-person modules of Chocolate Production and Creative Chocolatry require taking the respective online module.
- Limited Spots.
- Once spots are filled, enrollment is suspended.
- Minimum of 20 students per module.
- The purchase of tickets or hotel reservation should be made after the official confirmation of the start of classes in the in-person module.
Instructors
Adriana Reis
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Ana Ruzzarin
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Andrei Martinez
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Arali Pedroso
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Camila Alves
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Jessica Sheeren
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Jumar Pedreira
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Neyde Alice Pereira
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Olga Zwemmer
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Raquel Chesini
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Roberta Ruppenthal
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Sérgio Antônio Nikolay
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Vivian Correa
View ProfileWhy choose Castelli School of Chocolate
- Pioneering, Tradition and Innovation: Our brand carries a trajectory of over 20 years in higher education. It was conceived by Castelli School of Hospitality, a Higher Education Institution accredited by the Ministry of Education (2000–2018). Excellence, commitment and passion for hospitality education have made the name a reference and a recognized brand.
- Approach: All content, methodologies, technologies, practices and experiences are designed to build knowledge, develop skills and shape the attitudes required of a chocolate professional. The Programs are aimed at professionals seeking improvement or career change and at enthusiasts. The Professional Program offers an innovative formative proposal, with live online classes, hands-on practical sessions in the School’s laboratories and field experiences on cocoa farms.
- Instructors: A teaching staff made up of professionals renowned both nationally and internationally.
- Castelli School of Chocolate Certification: As the legacy of over 20 years in higher education linked to the Ministry of Education, Castelli School of Chocolate embodies education, hospitality, professionalism, innovation, entrepreneurship and passion. Following global trends in the educational market, since 2019 the brand's positioning allows Castelli School of Chocolate Making to endorse all its programs, which are nationally recognized.
- The dream of changing careers, starting a business or improving your chocolate skills with Castelli: Many new entrepreneurs have emerged since 2012, the year the School was founded. Proof of this are the many professionals trained by the School who today own their own chocolate brands — some already nationally and internationally awarded — or who work in the cocoa and chocolate production chain in prominent roles. Many of these stories are featured in the Brands Guide.
Testimonials from our students and instructors
We love seeing the spark in their eyes — both from instructors sharing knowledge and from students receiving it. That's why we enjoy sharing stories!
