About This Course

Everything you need to know!

If you've ever dreamed of working with chocolate as your day job, then this course is for you. You don't have to push chocolate, it sells itself. This course will give you all the basic skills you need to get started and email mentoring to ensure you feel proficient as you progress through the course.

Work and Art Combined

People will say "they're too pretty to eat", but you'll say "they taste as good as they look".

For those wanting a new career or enhancing the one they already have, I am happy to share my passion and chocolate work skills with you. I share everything I know so you can get started as soon as you complete the course.

What You'll Be Learning

Through videos, carefully written instructions and Live Chats

  • 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.

How This Course Works

Consider Anne your mentor

The online course is made up of video tutorials, Word and PDF files with written instructions, recipes, techniques, tips and shopping lists. There are homework assignments that will be reviewed, discussion forums under each lesson for questions and feedback and Facebook Live videos weekly to go over things you might need more indepth help with. I also provide daily email consultations for private assistance. I will work with you to demystify some of the techniques you’ve seen others doing and make it something you feel comfortable doing too. Consider this course your one-one-one with me as your mentor/instructor and friend. You receive 6 months of membership so you can learn on your own time frame.

Your Instructor, Anne Boulley

Meet Anne, aka Artisanne Chocolatier

Anne Boulley has a passion for good food and has worked as a food writer and catering chef for many years in the Pacific Northwest. In the past decade she has used that passion to create a vibrant career as a talented chocolatier. “It is the best work I’ve ever done and I will never get tired of creating elegant, delectable chocolates for those who appreciate them.”
Anne Boulley of Artisanne Chocolatier


  • 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.


“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


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)


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