Chocolate Workshop Checklist

A chocolate workshop needs more than recipes and chocolate. You need confirmed registrations, dietary information, temperature-sensitive ingredients, and enough tools for every workstation. Use this checklist to work backwards from the workshop date: confirm participants first, order and store the chocolate safely, then prepare the room and equipment on the day. Build in time for cooling, cleaning, and guest instructions so the practical session can start on schedule.

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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

Send invitations
Process registrations
Collect dietary requirements
Finalize the participant list
Order chocolate delivery
Reserve supplies
Develop workshop recipes
Set up workstations
Do the shopping
2 people
Check the chocolate and ingredients
2 people
Store Chocolate in a Cool Place
Print recipe cards
Make name badges
Ventilate the venue
Set up tables and chairs
3 people
Cover workstations
2 people
Set up equipment
2 people
Set out ingredients
2 people
Hang up decorations
2 people
Chill drinks
Set up the reception table
Conduct a safety check

Event

Welcome guests
2 people
Welcome and give instructions
Have hands washed
Demonstrate chocolate tempering
Melt the chocolate
2 people
Fill chocolates
2 people
Form truffles
2 people
Decorating chocolate
2 people
Clean work tables in between
2 people
Serve snacks
2 people
Refill drinks
Letting chocolate set
Pack workshop results
2 people
Take group photo
Serve coffee and tea
Say goodbye
2 people

Aftercare

Store leftovers refrigerated
Collect waste
2 people
Wash dishes
2 people
Clean work tables
2 people
Clean the venue
2 people
Check materials
Return borrowed materials
2 people
Store leftover products
Check the final bill

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 22
Buffet table
Coat rack

Tableware

Dessert platesqty 24
Coffee cupsqty 24
Water glassesqty 24
Teaspoonsqty 24
Serving boardsqty 6

Kitchen

Mixing bowlsqty 12
Silicone spatulasqty 12
Chef's knifeqty 4
Cutting boardsqty 6
Measuring cupsqty 6
Kitchen scalesqty 6
Baking traysqty 6
Chocolate moldsqty 24
Truffle forksqty 12
Tweezersqty 6
Cooling racksqty 6
Digital thermometersqty 6

Equipment

Induction hobsqty 6
Heat-retaining bowlsqty 6
Coolersqty 2
Coffee maker
Kettle

Decorations

Tableclothsqty 6
Name badgesqty 24
Chocolate decorations
Festive garlandsqty 4

Cleaning

Washing-up basinsqty 2
Cleaning spongesqty 6
Microfiber clothsqty 12
Hand soap dispensersqty 2

Catering

Groceries

Tips

Finalize the participant list before ordering ingredients and assigning workstations. Use the confirmed number of guests to calculate how many mixing bowls, scales, thermometers, molds, and sets of utensils are needed.
Check dietary requirements as soon as registrations come in, then review them again before shopping. Chocolate, decorations, and shared equipment can all affect what each participant is able to use.
Arrange chocolate delivery and ingredient shopping early enough to inspect everything before the workshop. Store chocolate in a cool, dry place and avoid leaving it near warm equipment or direct sunlight.
Set up one complete workstation before guests arrive and use it as the model for the others. Cover the tables, place recipe cards and ingredients, and check that each station has the tools needed for the planned recipes.
Schedule ventilation, handwashing, the safety check, and the welcome briefing before the practical work begins. Guests should know where the hot equipment is and wash their hands before handling chocolate or ingredients.

Frequently asked questions

How far in advance should I send chocolate workshop invitations?: Send invitations at least 3 to 4 weeks before the workshop, especially if you need to collect dietary requirements or order supplies. Set a registration deadline about 7 days before the event so you can finalize the participant list.
How much chocolate do I need for a chocolate workshop?: Calculate the recipe quantity per participant first, then add around 10% to 15% for spills, testing, and uneven portions. Order only after the participant list and recipes are confirmed, because the required amount depends on the number of recipes and serving size.
When should I set up a chocolate workshop?: Prepare the room and non-perishable materials 2 to 3 hours before guests arrive. Set out chocolate, ingredients, and temperature-sensitive items closer to the start time, after checking that the workstations and equipment are ready.
How do I store chocolate before a workshop?: Keep chocolate in a cool, dry place at a stable temperature and away from sunlight, steam, and strong odors. Check the delivery and ingredients at least 1 day before the workshop, then keep them sealed until setup.

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