What you need for a chocolate bonbons workshop

For a chocolate bonbons workshop, you need more than chocolate and molds. Each participant needs a clear workstation, accurate scales, tempering equipment and enough space for filled molds to set. Buy ingredients only after confirming dietary requirements, then check that all tools are available before the workshop day. Plan coffee and tea separately, including cups, glasses and dessert plates for serving finished bonbons.

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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
- Dark chocolate - 4 kilos
- Milk chocolate - 3 kilos
- White chocolate - 2 kilos
- Cocoa butter - 500 grams
- Unsalted butter - 1 kilo
- Whipped cream - 3 liters
- Condensed milk - 4 cans
- Powdered sugar - 1 kilo
- Granulated sugar - 1 kilo
- Vanilla sugar - 4 sachets
- Vanilla extract - 1 bottle
- Espresso powder - 100 gram
- Sea salt - 1 canister
- Cinnamon - 1 jar
- Cardamom - 1 jar
- Pistachios - 750 g
- Hazelnuts - 750 grams
- Almonds - 500 grams
- Walnuts - 500 gram
- Puffed rice - 500 grams
- Desiccated coconut - 500 grams
- Dried cranberries - 500 gram
- Dried apricots - 500 grams
- Orange zest - 250 gram
- Lemons - 8 pieces
- Raspberry purée - 1 liter
- Cherries - 2 jars
- Caramel sauce - 2 bottles
- Hazelnut spread - 2 jars
- Peanut butter - 1 jar
- Cookies - 4 packs
- Gold decorating markers - 4 pieces
- Chocolate curls - 500 grams
- Colored sprinkles - 500 gram
- Cocoa powder - 500 gram
- Coffee beans - 1 kilo
- Black tea - 1 box
- Herbal tea - 1 box
- Milk - 4 liters
- Oat milk - 2 liter
- Sugar cubes - 1 kilo
- Still water - 6 bottles
- Sparkling water - 6 bottles
- Apple juice - 4 liter
- Orange juice - 4 liters
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Paper towels - 8 rolls
- Garbage bags - 30 pieces
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Nitrile gloves - 100 pieces
- Disposable aprons - 40 pieces
- Toilet paper - 12 rolls

Tips

Check the participant count before shopping, then match chocolate, fillings, molds and serving quantities to that number. Keep a small reserve of chocolate and parchment paper for spills, test pieces and damaged shells.
Confirm allergies and dietary requirements before choosing fillings or toppings. Separate ingredients and tools where necessary, and label fillings clearly before participants arrive.
Do not leave temperature-sensitive chocolate and fillings until the last minute. Clear cold storage in advance and make sure coolers, chocolate thermometers and cooling racks are ready before setup.
Set up one complete workstation per small group rather than placing all tools on one central table. Include a scale, mixing bowl, spatula, palette knife, scraper, piping bag and access to a mold.
Arrange coffee, tea and reception supplies before the demonstration starts. Put cups, glasses, dessert plates and teaspoons away from the chocolate work area so drinks do not interrupt tempering or filling.

Frequently asked questions

What do I need to buy for a chocolate bonbons workshop?: Buy chocolate, fillings and any planned decorations, plus parchment paper and the ingredients needed for the recipes. You will also need molds, piping bags, scales, thermometers, bowls, spatulas, scrapers and cooling equipment, as well as coffee, tea and serving tableware.
How much chocolate do I need per person for a bonbons workshop?: Allow about 150 to 250 grams of chocolate per participant for shells, filling work, tempering practice and unavoidable leftovers. Add a 10 to 15 percent reserve if participants are beginners or if several mold designs are being used.
How many chocolate molds do I need?: Plan for at least one mold per workstation, plus one spare mold for breakage, testing or a late adjustment. Check the mold capacity before shopping: a small mold may produce 15 to 20 bonbons, while larger designs produce fewer.
When should I prepare the fillings and clear the fridge?: Clear and clean the cold-storage area at least one day before the workshop. Prepare fillings early enough for them to cool and reach the right consistency, usually several hours before participants begin filling the molds.

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