Chocolate Bonbons Workshop Checklist

A chocolate bonbons workshop needs more than chocolate and molds. You must coordinate registrations and dietary requirements, prepare fillings, organize safe workstations, and allow enough time for tempering and setting. This checklist covers the sequence from invitations and shopping to coffee, demonstrations, molding, and cleanup. Use it to check that every participant has a place to work, the right tools, and clear hygiene instructions before the workshop starts.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Create the participant list
Send invitations
Process registrations
Collect dietary requirements
Confirm participants
Print recipes and work sheets
Check the shopping list
Do the shopping
2 people
Check chocolates and fillings
Clear the cold storage area
Clean work tables
2 people
Set up tables and chairs
3 people
Set up workstations
3 people
Weigh the chocolate
2 people
Prepare fillings
3 people
Set out coffee and tea
Set up the reception table
Set out safety instructions

Event

Receive participants
2 people
Serve coffee and tea
2 people
Explain the workshop
Give hygiene instructions
Demonstrate chocolate tempering
Fill the chocolate molds
3 people
Let the chocolate set
2 people
Dose the fillings
3 people
Close chocolates
3 people
Refill drinks
2 people
Clean work tables in between
2 people
Decorate chocolates
3 people
Let the bonbons set
2 people
Wrap chocolates
3 people
Let people taste the chocolates
2 people
Cool leftovers
2 people

Aftercare

Collect waste
2 people
Wash dishes and utensils
3 people
Thoroughly clean worktables
2 people
Reconfigure the space
3 people
Store leftover products
Inventory materials
Return rental items
2 people
Send thank-you message to participants

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Chairsqty 32
Reception desk
Waste binsqty 3

Tableware

Coffee cupsqty 40
Glassesqty 40
Dessert platesqty 40
Teaspoonsqty 40

Kitchen

Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 6
Silicone spatulasqty 12
Palette knivesqty 12
Dough scrapersqty 12
Pansqty 6
Steel mixing bowlsqty 6
Cutting boardsqty 6
Kitchen knivesqty 6
Tweezersqty 12
Chocolate moldsqty 36
Piping bagsqty 40
Measuring spoonsqty 12
Parchment paperqty 6
Serving plattersqty 8

Equipment

Induction platesqty 6
Chocolate thermometersqty 6
Coolersqty 4
Cooling racksqty 12
Kettlesqty 2
Coffee machinesqty 2

Catering

Chocolate boxesqty 35
Paper napkinsqty 100

Decorations

Tableclothsqty 6
Name badgesqty 35

Cleaning

Dishpanqty 2
Cleaning spongesqty 6
Tea towelsqty 12
Kitchen towelsqty 6
Hand soap dispensersqty 2
Paper towel rollsqty 4

Groceries

Groceries

Tips

Confirm registrations and dietary requirements at least 3 days before the workshop. This gives you time to adjust fillings, recipes, and the shopping list instead of discovering restrictions at the reception table.
Prepare each workstation before participants arrive: place the molds, bowls, spatulas, scrapers, scales, thermometers, and piping bags within reach. A workstation check 30 minutes before the start prevents groups from sharing essential tools.
Weigh chocolate and prepare the fillings before the demonstration begins. Tempering and molding require attention, so measuring ingredients in advance avoids delays while participants are waiting.
Leave a clear cold-storage area and plan at least 30 minutes for the bonbons to set before serving or packing them. Do not fill the space with drinks or finished materials that need to stay at room temperature.
Set out safety and hygiene instructions at the reception or work tables before guests arrive. Include handwashing, careful use of induction plates, and how to handle hot pans and tempered chocolate.

Frequently asked questions

How far in advance should I invite people to a chocolate bonbons workshop?: Send invitations 3 to 4 weeks before the workshop, then close registrations about 7 days beforehand. Confirm the final participant list and dietary requirements at least 3 days before the event.
How much time do I need for a chocolate bonbons workshop?: Allow around 3 hours for receiving participants, hygiene instructions, the tempering demonstration, filling molds, and setting the chocolate. Add at least 30 minutes beforehand for workstation setup and ingredient preparation.
What equipment does each chocolate bonbons workstation need?: Plan one scale, thermometer, mixing bowl, spatula, scraper, piping bag, mold, and measuring spoons per workstation where possible. Keep at least one spare of the small tools available for a group of 6 to 8 participants.
When should I prepare the fillings for a chocolate bonbons workshop?: Prepare fillings on the same day, ideally 1 to 2 hours before participants arrive, so they are ready during the demonstration. Check their temperature and consistency before piping them into the molds.

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