Two-Week Bean-to-Bar Chocolate Apprenticeship
Master the craft of making chocolate from tree to bar in a small-group apprenticeship at a working chocolate house on Costa Rica's Caribbean coast.
Chocolate making is both a craft and a way of paying attention.
Every exceptional chocolate begins long before the roasting. It begins with understanding cacao—how she grows, is harvested, fermented, dried, and ultimately transformed into chocolate through a series of thoughtful decisions.
For two immersive weeks, you'll work alongside experienced chocolate makers inside a successful tree-to-bar business. Rather than following a fixed recipe, you'll learn to observe, taste, ask questions, and develop the judgement that lies at the heart of great chocolate making.
Whether your goal is to start your own chocolate business, deepen your professional skills, or simply understand the craft from the inside, this apprenticeship offers the opportunity to learn through participation rather than observation.
What You'll Learn
Working with Cacao
Harvesting (season permitting)
Quality assessment
Sourcing beans
Drying
Bean-to-Bar Production
Roasting
Cracking
Winnowing
Grinding
Conching
Tempering
Moulding
Chocolate Craft
Recipe development
Chocolate confections
Truffle making
Pairings
Troubleshooting
Learning by Doing
We believe the best way to learn chocolate is to make chocolate.
Rather than spending hours in a classroom, you'll become part of the daily work of a successful bean-to-bar chocolate house. Every task—whether roasting cacao, refining chocolate, tempering a batch, or cleaning equipment after production—is part of the learning process.
Some days begin by evaluating freshly dried cacao and deciding how it should be roasted. Others might involve refining chocolate, making truffles, comparing flavour profiles, or troubleshooting a temper. The work changes with the rhythm of production, the cacao, and the questions that naturally arise.
Because you'll be working with real cacao rather than pre-prepared exercises, you'll also experience the unpredictability that every chocolate maker encounters. No two harvests are identical. No two fermentations behave exactly the same. Learning to observe, adapt, and make thoughtful decisions is just as important as mastering the technical steps.
Questions aren't saved for the end of a lecture. They emerge naturally from the work itself.
Why did this roast bring out more fruit?
How does a slightly longer fermentation change the flavour?
What happens if we temper differently?
Why does one cacao express itself so differently from another?
These conversations are as much a part of the apprenticeship as the practical work.
By the end of two weeks, you won't simply have repeated a series of techniques. You'll have experienced the rhythm of making chocolate in a working business and begun to develop the habits of observation, curiosity, and craftsmanship that continue long after the apprenticeship has ended.
A Typical Two Weeks
No two apprenticeships are exactly the same.
The cacao, the season, and the rhythm of production all influence what we'll be working on. Rather than following a rigid timetable, we allow the work itself to guide our learning.
During your two weeks you can expect to experience every stage of bean-to-bar chocolate making, from evaluating fresh cacao through to finished bars and chocolate confections. Some days may be devoted to roasting and refining, while others focus on tempering, recipe development, sensory evaluation, or sourcing discussions.
You'll also spend time visiting local cacao farms, exploring post-harvest practices, tasting chocolates from different origins, and discussing the many decisions that shape flavour.
Throughout the apprenticeship there is plenty of opportunity to ask questions, repeat techniques, compare results, and develop confidence through practice. Our goal isn't simply to show you each step once, but to help you understand why each step matters and how the whole process fits together.
Like chocolate making itself, the apprenticeship unfolds one thoughtful step at a time.
Learn with Ancel
For nearly two decades, Ancel has worked with cacao on Costa Rica's Caribbean coast, exploring every stage of the journey from tree to bar. Over the past nine years, she has welcomed apprentices from around the world, sharing the craft of bean-to-bar chocolate making through participation, careful observation, and daily practice.
Every apprenticeship reflects this experience. Rather than following a rigid curriculum, you'll work alongside Ancel in a successful chocolate house, where questions arise naturally through the work and every batch of chocolate offers something new to learn.
Skills You'll Leave With
By the end of the apprenticeship you'll have practical experience with:
✓ Evaluating cacao quality
✓ Sourcing beans
✓ Fermentation principles
✓ Drying
✓ Roast development
✓ Cracking & winnowing
✓ Refining & conching
✓ Tempering
✓ Chocolate moulding
✓ Truffles & chocolate confections
✓ Sensory evaluation
✓ Guided chocolate pairings
✓ Working in a bean-to-bar workshop
Is This Apprenticeship for You?
This apprenticeship is designed for people who want to understand chocolate by making it.
You don't need previous experience. Many apprentices arrive having never roasted a cacao bean or tempered chocolate before. Others arrive with some experience and knowledge. What matters most is curiosity, patience, and a genuine interest in learning through practice.
You may be:
An aspiring bean-to-bar chocolate maker.
A chef, pastry chef, or baker looking to deepen your understanding of chocolate.
A café or chocolate shop owner wanting to work more confidently with cacao.
A chocolatier interested in understanding where chocolate begins.
A food professional exploring fermentation, flavour, and craft.
A serious chocolate enthusiast ready to move beyond books and videos.
Someone considering a future in bean-to-bar chocolate.
Our apprenticeships are intentionally small and collaborative. You'll spend two weeks asking questions, making mistakes, tasting thoughtfully, and developing confidence through repetition and guidance.
This apprenticeship may not be the right fit if you're looking for a fast-paced certification, a factory tour, or a holiday activity with a little chocolate on the side. We move at the pace of the work, giving each stage the attention it deserves and allowing questions to arise naturally through the process.
If you're willing to work with your hands, stay curious, and embrace the rhythm of a working chocolate house, you'll leave with far more than a collection of recipes. You'll leave with a practical understanding of bean-to-bar chocolate making and the confidence to continue learning long after your two weeks at Cacao Huasi have come to an end.
At a Glance
Duration
Two weeks (12 apprenticeship days)
Schedule
Wednesday to Monday, with Tuesday free to rest or explore the Caribbean coast.
Group Size
Maximum of 4 apprentices to ensure plenty of individual guidance and hands-on experience.
Location
Cacao Huasi, Puerto Viejo, Limón, Costa Rica
Language
English
Tuition
US$750 per person
Included
12 apprenticeship days
Bean-to-bar chocolate making
Farm visits
Chocolate tastings
Pairings
Chocolate confections
All materials
Recipe notes
Certificate of completion
Not Included
Accommodation
Flights and transportation to Puerto Viejo
Travel insurance
Meals unless otherwise specified
Accommodation
Accommodation is not included, but we're happy to recommend nearby options for a range of budgets, all within easy reach of Cacao Huasi.
Dates
Several apprenticeship dates are offered throughout the year. Please contact us for upcoming availability.
Frequently Asked Questions
Do I need previous experience?
No. This apprenticeship is open to complete beginners as well as chefs, chocolatiers, and food professionals. Curiosity, patience, and a willingness to learn are far more important than prior experience. If you're looking for a broader exploration of cacao beyond chocolate making, you may enjoy our Cacao Apprenticeship.
Will I make chocolate myself?
Yes. This is a hands-on apprenticeship. You'll participate in every stage of bean-to-bar chocolate making, working alongside experienced chocolate makers rather than simply watching demonstrations. You'll leave with a kilo of chocolate you made by yourself, whether it's several different flavors or a block, it's yours.
What language is the apprenticeship taught in?
The apprenticeship is taught in English.
How many people are in each apprenticeship?
To ensure plenty of individual guidance and hands-on experience, each apprenticeship is limited to a maximum of four participants.
Is accommodation included?
No. Accommodation is not included, but we're happy to recommend a range of nearby options within easy reach of Cacao Huasi.
Will we visit cacao farms?
Yes. Farm visits are an important part of the apprenticeship, giving you the opportunity to see cacao growing in its natural environment and better understand the journey from tree to chocolate. You will spend part of every day in the kitchen on our farm.
Will I receive a certificate?
Yes. At the end of the apprenticeship you'll receive a Certificate of Completion from Cacao Huasi recognising your participation in the program.
Can I apply if I'm considering starting a chocolate business?
Absolutely. While the apprenticeship isn't a business course, it provides a strong practical foundation in bean-to-bar chocolate making and helps you understand the many decisions involved in producing exceptional chocolate on a small scale.
What happens after I apply?
We'll review your application personally and get in touch to answer any questions, discuss upcoming dates, and make sure the apprenticeship is the right fit for you.
Still have a question? We'd love to hear from you. Get in touch and we'll be happy to help.
A Decade of Apprenticeship
For the past nine years, we have welcomed apprentices from around the world to learn the craft of bean-to-bar chocolate making. Each apprenticeship has helped shape the next, allowing the program to grow through experience rather than theory.
Today, our two-week apprenticeship reflects everything we've learned from nearly a decade of teaching, making chocolate, and learning alongside our apprentices.
Begin Your Journey
Every chocolate maker remembers the moment cacao stopped being just an ingredient and became a craft.
For some, it happens while opening a fresh cacao pod for the first time. For others, it's during a tasting, a conversation while cracking, or the satisfaction of finally tempering a beautiful bar of chocolate.
Those moments can't be taught through recipes alone.
They come through practice, curiosity, and spending time with cacao.
If you're ready to step inside a working chocolate house and spend two weeks learning the craft of bean-to-bar chocolate making, we'd be delighted to welcome you to Cacao Huasi.
We look forward to making chocolate with you.
Continue Exploring
Want to explore the tree behind the chocolate?
Looking for a shorter experience?
Curious about fermentation?
→ Why Chocolate Makers Ferment Cacao (Cacao Journal)