Your Instructor, Anne Boulley

Anne Boulley is Artisanne (Art is Anne). She is self-taught, with several years of experience in not only chocolate work but in teaching people how to become chocolatiers. Anne takes others by the hand and helps them to learn and implement their education into a fulfilling career bursting with passion and creativity.
Anne Boulley of Artisanne Chocolatier

Work That Satisfies

If you’re ready for a change and want to be your own boss, this is the perfect career. You can be creative, use high-quality ingredients, and feel great about the work you do. You’ll never have to hard sell… because everyone loves chocolate!

What You'll Be Learning

  • What chocolate to buy, where to source it, and three methods of tempering chocolate.

  • How to store and make chocolates ahead. Also, long shelf life recipes.

  • Handpainting & airbrushing, using more than 20 popular design techniques.

  • Creating custom molds and tabletop displays.

  • Candy recipes every chocolatier should know.

  • Hosting Tastings and Pairings

  • Basic business advice & safe kitchen practices.

FAQ

  • How long do I have to complete the course?

    You have 6 months to finish the course, so you can work at your own pace and get the most out of it. Plenty of time to ask all your questions, share and discuss things with other students, watch Anne’s LIVE demos, and join in on weekly Q&A sessions.

  • What supplies do I need?

    The most important supplies are listed below, after the Testimonials section. For a complete list, you can email me at: anneboulley@gmail.com

  • Will there be quizzes and reviews of our work?

    Yes—they help you to see how well you’re grasping the lessons and can identify any areas you might want to ask questions about. I also like seeing how well my students are doing, because that helps me identify what I might want to do in a live demo.

Testimonials

“Anne has guest instructed our annual chocolate class for four years now and I'm always impressed with her in depth knowledge and passion for her craft. As a person who is passionate about what I do, it's nice to be surrounded by people like Anne. Not to mention, there are always amazing works of art being created under her guidance. ”

School Director, Les Cheneaux Culinary School

Zach Schroeder

“She is so patient and kind! She answered all my questions 😂😂 and didn’t make me feel stupid. I left there a completely different person because she changed how I looked at chocolate and how I even handled chocolate. I will forever be grateful to her!”

Owner, Sanaa Chocolatier

Yvonne Kasimbi

“I have attended several courses by Anne Boulley and even hired her to come to my kitchen for one-on-one classes. 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.”

Owner, Hazelnut Hill

Rachel Henderson

SUPPLIES NEEDED

Email me for a complete list: anneboulley@gmail.com

  • Pure Cocoa Butter (deodorized or non-deodorized, either is fine)

  • 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.

  • Polycarbonate Chocolate Molds

  • Isopropyl Alcohol & Cotton Balls or Pads

  • Metal Scrapers (drywall stainless steel or pastry scraper)

  • Instant-Read Thermometer

  • Digital Scale

  • Microplane Grater (Fine)

  • Hair Dryer or Heat Gun

  • Colored Cocoa Butter (I like Chefrubber.com)

COURSE LAUNCHES IN

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