How to organise a chocolate bonbons workshop

A chocolate bonbons workshop works best when preparation is finished before participants arrive. Start with registrations and dietary requirements, then organise the ingredients, recipes, cold storage and individual workstations. On the day, allow time for weighing chocolate, preparing fillings and demonstrating tempering before guests fill the moulds. The most common delays come from missing equipment, unclear hygiene instructions and bonbons that do not have enough time to set.

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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

1
Create the participant list
2
Send invitations
3
Process registrations
4
Collect dietary requirements
5
Confirm participants
6
Print recipes and work sheets
7
Check the shopping list
8
Do the shopping
2 people
9
Check chocolates and fillings
10
Clear the cold storage area
11
Clean work tables
2 people
12
Set up tables and chairs
3 people
13
Set up workstations
3 people
14
Weigh the chocolate
2 people
15
Prepare fillings
3 people
16
Set out coffee and tea
17
Set up the reception table
18
Set out safety instructions

Event

19
Receive participants
2 people
20
Serve coffee and tea
2 people
21
Explain the workshop
22
Give hygiene instructions
23
Demonstrate chocolate tempering
24
Fill the chocolate molds
3 people
25
Let the chocolate set
2 people
26
Dose the fillings
3 people
27
Close chocolates
3 people
28
Refill drinks
2 people
29
Clean work tables in between
2 people
30
Decorate chocolates
3 people
31
Let the bonbons set
2 people
32
Wrap chocolates
3 people
33
Let people taste the chocolates
2 people
34
Cool leftovers
2 people

Aftercare

35
Collect waste
2 people
36
Wash dishes and utensils
3 people
37
Thoroughly clean worktables
2 people
38
Reconfigure the space
3 people
39
Store leftover products
40
Inventory materials
41
Return rental items
2 people
42
Send thank-you message to participants

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

Tips

Close registrations early enough to confirm the final participant count and dietary requirements. Use that number to check chocolate, fillings, moulds, cups and workstation equipment rather than shopping by guesswork.
Prepare the room before arrival: clean the work tables, arrange chairs and set up one workstation per participant or pair. Keep the reception table separate from the chocolate work area so coats, paperwork and food do not get in the way.
Weigh the chocolate and prepare the fillings before the workshop starts. This leaves the live demonstration focused on tempering instead of making participants wait while ingredients are measured or heated.
Demonstrate tempering with a chocolate thermometer and explain the working temperature before anyone fills a mould. Give hygiene and safety instructions at the beginning, especially around hot pans, induction plates and knives.
Plan a real setting period after the moulds are filled. Keep cooling racks and clear cold storage ready, and do not schedule packing or serving immediately after filling; the bonbons need time to firm up properly.

Frequently asked questions

How many people should attend a chocolate bonbons workshop?: Base the group size on the number of complete workstations and chocolate moulds available. Plan one workstation per person or pair, and confirm the final number at least 7 days before the workshop so you can adjust ingredients and equipment.
How long does a chocolate bonbons workshop take?: Allow around 3 hours for reception, hygiene instructions, the tempering demonstration, filling the moulds and setting the bonbons. Add extra time if participants are sharing equipment or preparing fillings during the session.
When should I prepare the chocolate fillings?: Prepare the fillings before participants arrive, ideally on the same day or up to 24 hours in advance if the recipe allows it. Store them as required and check their consistency before the filling stage begins.
How long do chocolate bonbons need to set?: Allow at least 30 to 60 minutes for the filled moulds to set, depending on the chocolate, filling and cooling conditions. Keep the moulds level on cooling racks and avoid moving them until the shells and fillings are firm.

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