What you need for a chocolate workshop

A chocolate workshop needs more than chocolate and recipes. Plan the shopping around each workstation, with enough tools for participants to work at the same time and enough plates for tasting. You will also need ways to measure and control temperature, plus aprons, hair nets, allergen labels, drinks, and packaging for finished chocolates. Confirm dietary requirements before buying ingredients, then portion chocolate and toppings before guests arrive.

Organize this event for free with Lizzt

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 28
Side tablesqty 2
Presentation table
Coat rack

Tableware

Tasting platesqty 30
Coffee cupsqty 30
Dessert forksqty 30
Teaspoonsqty 30
Reusable napkinsqty 30

Equipment

Induction hobsqty 4
Chocolate thermometersqty 6
Kitchen scalesqty 4
Coolersqty 3

Kitchen

Mixing bowlsqty 12
Silicone spatulasqty 12
Chocolate scrapersqty 8
Measuring cupsqty 6
Baking traysqty 12
Cooling racksqty 6
Chocolate moldsqty 30
Potholdersqty 8
Kitchen tongsqty 6
Pouring bottlesqty 8
Distribution traysqty 30
Gift bagsqty 30
Sealing stickersqty 60
Paper coastersqty 30
Apronsqty 28
Hair netsqty 30

Decorations

Tableclothsqty 6
Name badgesqty 30
Welcome sign
Chocolate workshop boardqty 2

Cleaning

Waste binsqty 4
Bucketsqty 3
Microfiber clothsqty 12
Dish brushesqty 4
Drying racksqty 3

Catering

Groceries
- Pure couverture chocolate - 3 kilograms
- Milk chocolate - 2,5 kilograms
- White chocolate - 2 kilograms
- Whipped cream - 2 liters
- Unsalted butter - 500 grams
- Powdered sugar - 500 grams
- Granulated sugar - 500 grams
- Vanilla extract - 1 bottle
- Cocoa powder - 500 gram
- Desiccated coconut - 500 grams
- Almonds - 500 grams
- Hazelnuts - 500 grams
- Pistachios - 400 grams
- Dried cranberries - 400 grams
- Dried apricots - 400 grams
- Raisins - 300 grams
- Candied orange peel - 300 grams
- Coconut oil - 500 milliliters
- Sea salt - 1 jar
- Cinnamon - 1 jar
- Chocolate sprinkles - 300 grams
- Colored sugar pearls - 300 grams
- Chocolate shavings - 300 grams
- Edible decoration - 6 bags
- Mini marshmallows - 300 grams
- Butter cookies - 4 packs
- Espresso coffee - 2 packs
- Black tea - 1 box
- Herbal tea - 1 box
- Semi-skimmed milk - 4 liter
- Oat milk - 2 liter
- Coffee cream - 2 tubs
- Granulated sugar sachets - 100 pieces
- Still mineral water - 6 bottles
- Sparkling mineral water - 6 bottles
- Apple juice - 4 liter
- Cola - 3 liters
- Cola Zero - 3 liter
- Dish soap - 2 bottles
- Surface cleaner - 2 bottles
- Paper towels - 6 rolls
- Hand soap - 2 bottles
- Hand sanitizer - 2 bottles
- Trash bags - 2 rolls
- Toilet paper - 2 packs
- Nitrile gloves - 3 boxes
- Baking paper - 3 rolls
- Aluminum foil - 2 rolls
- Allergen labels - 1 pack

Tips

Plan one complete set of small tools per workstation where possible: mixing bowls, silicone spatulas, measuring cups, scrapers, and chocolate molds. Sharing one scale or thermometer between too many stations creates delays.
Buy chocolate by participant and recipe, then add a small buffer for tasting, spills, and temperature tests. Weigh portions with kitchen scales before the workshop instead of measuring everything during the session.
Prepare allergen labels before shopping is finished, not on the day. Keep ingredient information with each recipe and mark tasting plates, toppings, and finished products clearly.
Allow one tasting plate, dessert fork, teaspoon, napkin, and coaster per participant, plus at least 10% extra for replacements. Chill drinks early and keep them in coolers until serving.
Count take-home packaging separately from serving supplies. Prepare one gift bag and sealing sticker per participant, and buy a few extras for damaged packaging or chocolates that need repacking.

Frequently asked questions

How much chocolate do I need per person for a chocolate workshop?: Use the recipe portions as your starting point and weigh them per participant. Add roughly 10% extra for tasting, spills, and temperature tests, especially when participants are working independently.
How many chocolate thermometers and kitchen scales do I need?: Aim for one thermometer and one scale per workstation if the recipe depends on precise tempering or weighing. With shared equipment, plan no more than 3 to 4 participants per thermometer or scale to avoid waiting.
What should I buy for a chocolate workshop with 20 participants?: Prepare 20 participant portions, then add 2 extra portions of chocolate and toppings as a practical buffer. Buy or reserve at least 22 tasting plates, forks, teaspoons, napkins, aprons, hair nets, gift bags, and sealing stickers.
When should I buy and prepare the chocolate workshop supplies?: Check the purchase list at least 7 days before the workshop and finish shopping 2 to 3 days beforehand. Portion chocolate and toppings, print worksheets, label allergens, and test the equipment on the day before the event.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.