Chocolate Team Building: The Chocolatier Workshop

The chocolate workshop costs €1,690 excl. VAT for 11 to 20 participants in the Île-de-France region, which is €113 per person, and €2,490 excl. VAT for 30 participants, or €83 per person. For groups under 11 participants, pricing is available on quote.

The cost per person is slightly higher than for other categories due to the cost of raw materials, equipment, and chef supervision, which are calculated per participant rather than per group. Outside the Île-de-France region, pricing is provided on quote. This is one of the shortest formats among our corporate culinary workshops.

The chocolate workshop lasts 1h30 to 2h, often scheduled for the end of the afternoon during a corporate seminar or as a delightful segment of a team day.

It's a popular choice for the festive season, where the workshop's creations become a year-end gift, and for team appreciation after a project completion. Its sensory and calm nature contrasts with more active entertainment, making it a welcome break in a busy corporate events programme.

Two technical requirements: a nearby water source and power outlets. The workshop takes place indoors, with each team having a workstation equipped with ingredients and tools.

The schedule includes four stages: welcome by the chef host, presentation of objectives and hygiene rules, followed by discovery of the workstation; introduction to tempering and moulding techniques; creation of chocolate bars or pralines with filling and coating, considering crystallisation time; finally, quality control by the chef and packaging. Key considerations for this workshop are allergies and cooking processes. For a format that extends to a shared meal, consider our Team Cooking; for a workshop tailored to your specific needs, explore our bespoke options.

The workshop accommodates 10 to 40 participants: this is the lowest capacity in the culinary category, dictated by the number of workstations to be equipped.

No prior baking experience is required, but the format rewards rigour and patience: tempering involves essential steps, and a rushed team will result in the wrong texture. It is therefore well-suited for groups that need to slow down rather than be energised. The activity is offered in French and English. For larger groups or a competitive brigade format, consider the Chef's Challenge.