Chocolate & Confectionery
Programme

Chocolate & Confectionery Hands-On Workshop

Discover the fascinating world of chocolate and confectionery through this immersive 10 day 60 hours hands-on workshop designed for beginners, food enthusiasts and chocolate lovers.

From cocoa bean to finished chocolate, participants will explore the essential techniques used by professional chocolatiers while creating a wide range of delicious products in a fun and practical learning environment.

Throughout the workshop, participants will learn:

• Cocoa origins and bean-to-bar chocolate production
• Chocolate tempering and cocoa butter crystallization
• Chocolate bars, bark, mendiants and dipped chocolates
• Ganache preparation and flavour development
• Hand-rolled truffles and coated chocolates
• Ganache slabs, cutting and dipping techniques
• Moulded bonbons with various fillings
• Sugar cooking fundamentals and caramel production
• Soft confectionery including marshmallows, fruit jellies…
• Praline production, gianduja and nut confectionery
• Professional chocolate handling, storage and troubleshooting

This practical workshop combines demonstrations, guided production, tasting sessions, and hands-on activities, allowing participants to build confidence and develop the skills needed to create artisanal chocolates and confectionery at home.

**Duration:** 10 Days
**Level:** Beginner / Non-Professional
**Format:** 100% Hands-On Practical Workshop