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Indoor
Chocolate Making
Overview
Your Very Own Chocolate Factory
Everyone loves chocolate… but have you ever tried making it? Well you’ve won the golden ticket! The flexibility of our Chocolate Making event means that we can convert any room into a pop-up chocolate factory.
You’ll be shown how to create some delectable chocolate delights by our ‘Master Chocolatier’ before having a go at making your very own artisan delicacies.
You are spoilt for choice as you mix your own succulent truffle centres from our huge range of delicious flavourings and ingredients. For even naughtier treats, we have a wide selection of liquors and spirits to give your chocolates a little je ne sais quoi!
We’ll provide chef hats and aprons so you look and feel the part, and include specialist chocolate making equipment such as granite surfaces for tempering.
About
Event Format
Our Master Chocolatier starts with a fascinating introduction to chocolate and explains how to make ganache. But try not to glaze over as the smell of chocolate fills the room – understanding the tempering process is essential to get a good chocolate texture…
To make Chocolate Making more competitive we have a light-hearted ‘Apprentice’ style challenge. Create a chocolate brand (cue name and logo puns) and pitch your product to the Master Chocolatier – are you selling in Poundland or Fortnum & Masons?
Teams are marked on their logo, pitch and branding as well as the quality of their chocolates. Taste, texture, presentation and innovation are all important. Naturally you can take your chocolates home, assuming your teammates haven’t eaten them all!
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About
More Details
This is one of our most popular events, anyone can get involved and it’s perfect for unwinding after a conference or day of meetings. It works particularly well throughout the colder months when chocolate is truly irresistible.
We’ve been running chocolate making events for over 25 years in venues all across the country so we can suggest a perfect venue near you. We can set up our chocolate factory almost anywhere so if you have a location in mind then do call us.
How it works
How does Chocolate Making work?
Chocolate Making is an indoor team building event for 5 to 120 people, where a Master Chocolatier teaches your group to make artisan chocolates before teams compete in an Apprentice-style branding challenge. It lasts 2 to 3 hours. Here's how it runs.
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Learn from the Master Chocolatier
Our Master Chocolatier demonstrates how to create delectable chocolates, using specialist equipment such as granite surfaces for tempering.
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Make your chocolates
Teams mix their own truffle centres from a huge range of flavourings and ingredients, including liqueurs and spirits for grown-up treats.
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Build your brand
Each team creates a chocolate brand, complete with a name and logo.
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Pitch to the expert
Teams pitch their product to the Master Chocolatier and are marked on their branding and pitch, plus the taste, texture, presentation and innovation of their chocolates.
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Take them home
The winning team receives medals, and everyone takes their chocolates home, if they haven't already been eaten.
What's included
What's included with Chocolate Making?
Chocolate Making includes expert tuition and everything your teams need.
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Master Chocolatier
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All equipment and ingredients Including chef hats and aprons.
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Medals for the winning team
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Event management and experienced instructors
Optional extras
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Event photography or filming
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Upgraded prizes: champagne, chocolates or trophies
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Team clothing: branded chef's hats, aprons and more
Benefits
What are the benefits of Chocolate Making?
Chocolate Making teaches a new skill and sparks creativity, with broad appeal that makes it one of our most popular events.
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Learn a skill
Expert tuition from a Master Chocolatier means everyone leaves with new chocolate-making skills.
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Creativity
Teams design their own flavours, brand names and logos.
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Broad appeal
Anyone can get involved, and it's perfect for unwinding after a conference or a day of meetings.
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Friendly competition
An Apprentice-style pitch adds light-hearted rivalry to a relaxing activity.
We had a great day and the chocolate making was brilliant fun. Lotte was amazing! She completely owned the room and had everyone captivated! That event was perfect for getting everyone involved and working together – exactly what we needed. This is the third (or maybe fourth) time I have worked with you guys and will absolutely do so again.
Deloitte LLP
FAQs
Chocolate Making: Frequently Asked Questions
A Master Chocolatier introduces the group to essential chocolate-making techniques before teams create their own artisan treats. Participants experiment with truffle centres, flavourings and presentation before developing a chocolate brand and pitching it to the judges.
Yes. The chocolatier explains why tempering matters and demonstrates how it creates the correct texture and finish. Specialist equipment, including granite surfaces, is supplied as part of the pop-up chocolate factory.
Participants can develop truffles and other handmade chocolate treats using a broad selection of centres, flavours and ingredients. Liqueurs and spirits can also be incorporated into some recipes where appropriate.
No. The session begins with guidance from the Master Chocolatier, including an introduction to ganache and tempering. The techniques are then practiced as part of the team activity.
Teams create a chocolate brand, including its name, logo and intended market. They then pitch the product to the Master Chocolatier, explaining whether their creation belongs on a luxury counter or somewhere rather less exclusive.
Points are awarded for the chocolates' taste, texture, appearance and originality, as well as the quality of the logo, branding and pitch. Teams therefore need both culinary and commercial ideas.
Yes—provided the team has resisted eating everything during the activity. The finished chocolates can be taken away, giving participants a tangible and edible reminder of the corporate event.
The mobile setup can turn many offices, hotels and function rooms into a temporary chocolate factory. Chef's hats, aprons, ingredients and specialist equipment are brought to the chosen venue.
Certainly! You will have a dedicated Project Manager who will liaise with you right up until the event. They will be able to confirm all dietary requirements prior to the day.
Chocolate Making is suitable for approximately 5 to 120 participants. Teams work at prepared stations, keeping the practical experience hands-on even when the activity is delivered for a larger corporate group.