What to Buy for a Chocolate Tasting

A chocolate tasting needs more than bars of chocolate and small plates. You need enough samples for each round, serving tools that keep flavours separate, and drinks to reset the palate. This shopping list also covers coffee service, water, tasting cards, allergen signs and the practical items people often remember too late. Confirm the guest count before buying, then portion the chocolate shortly before guests arrive so samples stay fresh and clearly identified.

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What to bring

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

Furniture

Tablesqty 6
Chairsqty 45
Tableclothsqty 6

Tableware

Tasting platesqty 240
Dessert forksqty 50
Coffee cupsqty 50
Water glassesqty 50
Coffee spoonsqty 50

Kitchen

Serving traysqty 8
Cutting boardsqty 4
Chef’s knives and paring knivesqty 6
Mixing bowlsqty 6
Serving tongsqty 8
Measuring cupsqty 3

Equipment

Coffee machinesqty 2
Kettlesqty 2
Coolersqty 3
Digital thermometersqty 2
Kitchen scalesqty 2

Decorations

Sample cardsqty 50
Table signsqty 12
Menusqty 6
LED candlesqty 12
Name badgesqty 50

Lighting

LED string lightsqty 4

Cleaning

Waste binsqty 4

Catering

Groceries
- 70% dark chocolate - 1.5 kilo
- 85% dark chocolate - 1 kilo
- Milk chocolate - 1.5 kilos
- White chocolate - 1 kilo
- Ruby chocolate - 750 grams
- Chocolate truffles - 2 kilo
- Chocolate bars with nuts - 1 kilo
- Nut-free chocolate bars - 1 kilo
- Cocoa nibs - 250 gram
- Cocoa powder - 500 gram
- Hazelnuts - 500 grams
- Almonds - 500 grams
- Pistachios - 400 grams
- Dried apricots - 500 grams
- Dried cranberries - 500 grams
- Fresh strawberries - 2 kilos
- Grapes - 2 kilos
- Bananas - 2 kilos
- Oranges - 2 kilo
- Salted crackers - 6 packs
- Baguettes - 4 pieces
- Butter - 500 grams
- Honey - 2 jars
- Caramel sauce - 2 bottles
- Coffee beans - 2 kilos
- Black tea - 2 boxes
- Herbal tea - 2 boxes
- Sugar - 1 kilo
- Oat milk - 6 liters
- Semi-skimmed milk - 8 liters
- Still mineral water - 12 bottles
- Sparkling mineral water - 12 bottles
- Apple juice - 6 liters
- Grape juice - 6 liters
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Paper towels - 6 rolls
- Napkins - 100 pieces
- Trash bags - 40 pieces
- Toilet paper - 24 rolls

Tips

Plan 10–15 g of chocolate per sample per guest, plus about 10% extra for breakage, second tastes and late additions. Weigh portions with a kitchen scale rather than cutting by eye.
Use one tasting plate and dessert fork per guest for each round, or wash and reset between rounds. Buy or prepare at least two extra plates and forks for replacements.
Allow 500 ml of water per guest and chill it before setup. For the coffee station, plan roughly one cup per guest, with extra cups, spoons and kettle capacity for a second serving.
Label every sample before guests arrive with its name, origin if relevant and allergens. Prepare the sample cards and table signs at least one day ahead so you are not writing labels while portioning chocolate.
Keep chocolate away from heat and strong smells, ideally around 16–20°C. Use coolers only when needed, and check the chocolate with a digital thermometer before serving rather than placing it in a refrigerator by default.

Frequently asked questions

How much chocolate do I need per person for a tasting?: Allow 10–15 g per sample per guest. For six samples and 12 guests, that is 720–1,080 g, plus about 10% extra for damaged pieces and repeat tastes.
What should I serve with a chocolate tasting?: Provide at least 500 ml of water per guest, along with coffee and tea if they are part of the plan. Keep strong-flavoured drinks and food separate from the tasting so they do not mask the chocolate.
How many plates and forks do I need for a chocolate tasting?: Buy one tasting plate and dessert fork per guest for every round if you will not reset the tables. For 20 guests and four rounds, that means 80 place settings, or fewer if you can wash and replace them between rounds.
When should I buy and portion the chocolate?: Buy or arrange delivery far enough ahead to inspect every item at least 24 hours before the tasting. Portion and label the chocolate on the day, ideally 1–2 hours before guests arrive, and keep it at a stable temperature until serving.

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