March 24-27, 2026 Immersive Chocolate Workshop
Bean to Bar to Bon Bon and Beyond
NEW — March 24–27, 2026
Amelia Island, Florida
Master Chocolatier Anne Boulley invites you to an immersive four-day masterclass dedicated to the art and craft of fine chocolate.
What You Will Learn
• Craft chocolate from the bean
• Temper chocolate flawlessly in any environment
• Create hand-painted bonbons, truffles, and chocolate bars
• Prepare a wide range of ganache, caramel, crunchy, and specialty fillings
• Design artistic showpieces including chocolate roses, geodes, and European-style Easter eggs
• Create your own signature Chocolate Portrait — a proprietary technique perfected by Anne
Participants will leave with the confidence to recreate everything independently and will receive five hours of complimentary one-on-one mentoring via email, phone, or Zoom within one year of the class.
Each attendee receives a copy of Anne’s new book,
Tempered Beauty — Recipes & Techniques for the Modern Chocolatier.
Anne Boulley has taught the art of chocolate for over twelve years. Whether you are expanding your professional skill set, refining a creative passion, or launching a new venture, this experience is designed to elevate your mastery.
Daily Schedule
Classes run from 9:00 AM – 4:00 PM, with a 45-minute lunch break.
Located just one block from the beach, you’ll have time to explore the shoreline or enjoy the acclaimed restaurants and boutiques of historic Fernandina Beach.
Registration & Investment
To register, contact our marketing assistant Chloë Cerva:
📧 marketing@anneboulley.com
📞 904-431-7264
Tuition: $1,150
Includes all ingredients, professional-grade supplies, and lunch each day.
Travel and accommodations not included.
Space is limited to ensure an intimate, high-touch learning experience.
Also Available:
This masterclass will be offered again in Traverse City, Michigan — the World’s Cherry Capital — September 15–18, 2026.
Our Story
Our Chocolatier
Our Chocolatier
Our Chocolatier
Anne Boulley Chocolatier was born from the vision of a food writer turned chocolatier. Anne established her atelier in 2013 with a singular purpose: to create exquisite, high-quality confections that are as artful as they are unforgettable.
Today, Anne is celebrated not only for her chocolates, but for her passion for sharing the artistry of the craft with others.
Our Philosophy
Our Chocolatier
Our Chocolatier
We believe chocolate is far more than a confection — it is a refined, sensory experience. This philosophy guides our curated workshops, private tastings, and professional trainings, where we share our artistry, signature techniques, and meticulously developed recipes with those who seek to experience chocolate at its highest expression.
Our Ingredients
Our Chocolatier
Our Ingredients
Every creation begins with the world’s finest ingredients. We source ethically produced cacao and select organic, non-GMO components from trusted producers. Only the best ingredients make it into and out of our kitchen.