The closest you might get to a specialized "highest level" would be a PhD in a related field, such as:
* Food Science: Focusing your dissertation on chocolate processing, flavor chemistry, or material science related to chocolate.
* Chemical Engineering: Researching aspects of chocolate production, such as optimizing processes or developing new chocolate formulations.
While you won't find a "Doctorate in Chocolatier" program, a PhD in a relevant area coupled with extensive practical experience in the chocolate industry would represent the pinnacle of academic achievement within the field. Many high-level positions in R&D or management within large chocolate companies would prefer or require such a background.