What to buy for a chocolate workshop

A chocolate workshop needs more than chocolate and mixing bowls. Plan ingredients by participant, then check whether the venue already has scales, microwaves, induction hobs and enough work surfaces. You will also need serving items, recipe cards, name badges and a clear way to separate allergens. Buy chocolate and other temperature-sensitive ingredients close to the workshop date, and store the chocolate somewhere cool until setup.

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What to bring

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

Furniture

Work tablesqty 6
Chairsqty 28
Buffet tablesqty 2
Waste binsqty 4

Tableware

Dessert platesqty 32
Coffee cupsqty 32
Drinking glassesqty 40
Teaspoonsqty 32
Serving boardsqty 6

Equipment

Induction hobsqty 6
Microwavesqty 3
Kitchen scalesqty 6
Refrigeratorsqty 2
Kettlesqty 2

Kitchen

Mixing bowlsqty 12
Steel bowlsqty 12
Spatulasqty 12
Whiskqty 6
Measuring cupsqty 6
Kitchen knivesqty 6
Cutting boardsqty 6
Pansqty 6
Chocolate moldsqty 30
Baking traysqty 6
Kitchen tongsqty 6
Tea towelsqty 12
Oven mittsqty 6
Coolersqty 3

Decorations

Tableclothsqty 8
Name badgesqty 32
Menusqty 6
Paper garlandsqty 4

Lighting

Table lampsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning spongesqty 12
Bucketsqty 3

Catering

Groceries
- Dark chocolate - 6 kilograms
- Milk chocolate - 5 kilograms
- White chocolate - 4 kilogram
- Cocoa powder - 1 kilogram
- Cocoa butter - 500 grams
- Butter - 1 kilogram
- Whipped cream - 3 liters
- Whole milk - 4 liter
- Condensed milk - 4 cans
- Powdered sugar - 1 kilogram
- Granulated sugar - 1 kilogram
- Vanilla extract - 2 bottles
- Sea salt - 250 grams
- Cinnamon - 100 gram
- Ground cardamom - 50 gram
- Vanilla sugar - 4 sachets
- Hazelnuts - 750 grams
- Almonds - 750 grams
- Pistachios - 500 grams
- Walnuts - 500 gram
- Dried cranberries - 500 grams
- Raisins - 500 grams
- Dried apricots - 500 grams
- Shredded coconut - 400 grams
- Candied orange - 500 gram
- Caramel cubes - 500 grams
- Mini Marshmallows - 500 grams
- Cookies - 1 kilogram
- Wafers - 500 grams
- Chocolate pens - 12 pieces
- Cocoa nibs - 300 grams
- Colored sprinkles - 500 gram
- Dried strawberries - 300 gram
- Oranges - 8 pieces
- Lemons - 6 pieces
- Coffee - 2 packs
- Tea - 2 boxes
- Sugar sticks - 100 pieces
- Honey - 1 jar
- Cola - 6 bottles
- Cola Zero - 6 bottles
- sparkling water - 6 bottles
- Still water - 8 bottles
- Apple juice - 4 packs
- Orange juice - 4 cartons
- Oat milk - 4 liters
- Paper napkins - 5 packs
- Baking paper - 4 rolls
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Chocolate boxes - 32 pieces
- Cellophane bags - 40 pieces
- Leakproof tote bags - 32 pieces
- Disposable gloves - 4 boxes
- Paper towels - 8 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Disinfectant spray - 2 bottles
- Trash bags - 2 rolls
- Toilet paper - 2 packs

Tips

Allow 100–150 g of chocolate per participant for a hands-on workshop, plus around 10% extra for spills, testing and tempering mistakes. Buy dark, milk or white chocolate according to the recipes you will teach.
Prepare one complete workstation for every 4–6 participants. Each station should have a mixing bowl, spatula, scale, measuring cup, knife, cutting board and access to a microwave or induction hob.
Count serving items against the registration list, not the room capacity. For 20 participants, prepare at least 20 dessert plates, coffee cups, drinking glasses and teaspoons, plus 2–3 spare sets of each.
Check dietary requirements before shopping and keep allergen information with the ingredients. Do not rely on memory: label chocolate, fillings and shared tools before participants arrive.
Buy or print name badges, participant instructions, worksheets and recipe cards at least 2 days before the workshop. Pack tea towels, oven mitts, waste bins and coolers as well; these are easy to miss when the venue supplies the main equipment.

Frequently asked questions

How much chocolate do I need per person for a workshop?: Plan on 100–150 g per participant for practical work, depending on the recipes and whether finished pieces are taken home. Add about 10% extra for testing, spills and failed tempering.
What equipment is needed for a chocolate workshop?: For each group of 4–6 people, provide a kitchen scale, mixing or steel bowl, spatula, whisk, measuring cup, knife, cutting board and a microwave or induction hob. Check the venue at least 1 week beforehand so you can hire or bring missing equipment.
When should I buy chocolate for a workshop?: Buy the chocolate and other temperature-sensitive ingredients 1–3 days before the event. Store chocolate in a cool, dry place away from sunlight and heat, rather than in a refrigerator unless the product instructions require it.
How many plates and cups do I need for a chocolate workshop?: Prepare one dessert plate, coffee cup, drinking glass and teaspoon per registered participant, plus 10% spare. For 20 people, that means 22 of each item where practical.

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