Five courses with chef Egor Kozlovskii, in the order that builds each skill on the last: tempering, bonbons, boozy candies, desserts and toffees. You learn why chocolate and sugar behave as they do, and they start behaving for you.
Five good courses on one subject are easy to buy and hard to order. The track puts them in a sequence that works, so each skill has something to stand on.
Tempering, bonbons, boozy fillings, desserts, toffees. Which one comes first, which repeats another, and which can wait?
Tempering is explained in one place, ganache in another, caramel somewhere else. Nobody connects them, so when a bonbon fails you can't tell why.
Each course is worth having. Five separate checkouts cost more than one plan, and you still have to choose the order yourself.
Not five playlists of watched videos. Skills that hold up on an ordinary Tuesday, in your kitchen, with your chocolate.
Each course builds on the one before. Start at number 1, or go straight to the one you want most: all five open the moment you enroll.
The foundation: 32 video lessons that open with chocolate theory and tempering, then bars, figures, truffles and bonbons.
See the courseTruffles, slabbed bonbons and molded bonbons across three modules, with a full chocolate theory section.
See the courseLiqueur-filled candies, built on one universal liquid filling method and the base chocolate theory. For adults 18 and over.
See the courseThirteen chocolate desserts, plus the tempering basics the truffles need.
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Eleven candy recipes: four classic toffees, five bright flavors and two fudges, with exact ratios and temperatures.
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“Chocolate is not moody. It is precise. Once you know its rules, the bonbon, the dessert and the toffee stop being separate skills.”
I'm Egor Kozlovskii, founder and head instructor of LeChefio, and a working pastry chef. I filmed all five courses myself, in the order you will take them, so the tempering you learn in the first course is the tempering the bonbons, desserts and toffees lean on later. Every lesson shows the step, then the reason behind it, because the reason is what you'll need when something looks wrong at nine on the night before a birthday. If you join on Studio or Signature, my team and I look at your homework and answer your questions in every course, so you're never left guessing alone.
Choose Essentials, Studio or Signature. One payment opens all five courses at once.
Start with course 1 and follow our order, or open the course you want most. Every lesson is a video, with a downloadable guide to work from.
On Studio and Signature, send your work to the team and get specific fixes instead of guesses, in every course.
Making chocolate for the joy of it? Essentials is the complete craft. Want expert eyes on your work in every course? That's Studio. Want every Signature-only lesson and lifetime access? That's Signature.
Already own some of these courses? Sign in before you check out and the price drops by what you paid for them.
Every plan is a one-time payment with instant access and a 14-day money-back guarantee.
Change your mind within 14 days of purchase and we will refund you.
Already bought one of these courses? Sign in first, and what you paid comes off the track price.
On Studio and Signature, the team reviews your work and answers questions for 12 months.
One year of access on Essentials and Studio. Lifetime access on Signature.
Do I get all five courses right away?
Yes. All five courses open in your account the moment you enroll, and every lesson in your plan unlocks at once. Follow our order or start with the course you want most.
Where should I start, and does the order matter?
Start with The Chocolatier's Path. It opens with the chocolate theory and tempering that the other four courses lean on. After that the order is yours, though the sequence above builds each skill on the last.
I'm a complete beginner. Will I keep up?
Yes. The Chocolatier's Path assumes nothing: it starts with how to read a chocolate label and builds the theory from the ground up before you temper anything. Every lesson is a video, so you can rewatch any step as many times as you need.
What equipment do I need?
A kitchen thermometer or an infrared thermometer, polycarbonate molds for the bonbon lessons, and ordinary kitchen tools. Chocoholic needs no ice cream machine, and the toffees need a heavy-bottomed saucepan and a thermometer. An airbrush is optional.
How is this different from the Cookies & Confections track?
Chocolate & Candy goes deep on chocolate work: tempering, bonbons, boozy candies, desserts and toffees. Cookies & Confections covers cookies, zefir, jams, ice cream and holiday desserts. No course is in both, so you can take both tracks.
What is the difference between the plans?
All three plans include the complete core program of all five courses. Essentials is self-guided. Studio adds homework feedback and answers from the team for 1 year in every course, plus a certificate of completion for each. Signature adds every Signature-only lesson and upgrades you to lifetime access, while Essentials and Studio include 1 year of access.
I already own some of these courses. Do I pay for them twice?
No. Sign in before you check out, and what you paid for your courses comes off the track price, down to a minimum price that checkout shows you. If you are not signed in, checkout shows the full price.
What if the track is not for me?
Every plan comes with a real 14-day money-back guarantee. Join, watch the first lessons, try a first batch. If you decide within 14 days of purchase that it's not for you, email us and we will refund you in full.
Choose a plan, open course 1 and start treating chocolate and sugar as materials you control. Every plan comes with a real 14-day money-back guarantee: if the track is not for you, you get your money back in full. And if it is, you will know. Your chocolate will snap.