How to organise a chocolate workshop

A chocolate workshop runs smoothly when the practical work is settled before anyone starts melting chocolate. Confirm the date and room first, then build a timed programme around demonstrations, hands-on work and tasting. Registration numbers determine how many workstations, ingredients, chairs and instruction packs you need. Collect dietary and allergen information early, keep chocolate cool, and test every hob, microwave and scale before participants arrive.

Organize this event for free with Lizzt

The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

1
Confirm the workshop date
2
Reserve venue and room
3
Create a chocolate workshop program
4
Send invitations
5
Process registrations
6
Collect dietary requirements
7
Update participant list
8
Choose suppliers for ingredients
9
Prepare allergen information
10
Prepare worksheets and recipe cards
11
Prepare name badges
12
Print Participant Instructions
13
Check supplies
2 people
14
Do the shopping
2 people
15
Sort Chocolate and Ingredients
2 people
16
Store Chocolate in a Cool Place
17
Set up workstations
2 people
18
Test equipment
2 people
19
Prepare the venue
2 people
20
Set up tables
3 people
21
Set up chairs
2 people
22
Set up workstations
3 people
23
Portion ingredients
3 people
24
Tempering chocolate
2 people
25
Set out coffee and tea
26
Set up the reception table

Event

27
Receive participants
2 people
28
Register attendance
29
Give safety instructions
30
Explain ingredients and technique
31
Guide Chocolate Melting
3 people
32
Explain fillings and toppings
33
Guide chocolates
3 people
34
Refill drinks
35
Clean the workstations in between
2 people
36
Serve break snacks
2 people
37
Guide chocolate bar making
3 people
38
Let products cure
2 people
39
Pack chocolate products
3 people
40
Serve the tasting
2 people
41
See participants off
2 people

Aftercare

42
Collect waste
2 people
43
Dismantle workstations
3 people
44
Wash dishes
2 people
45
Clean the room
3 people
46
Clean equipment
2 people
47
Pack up materials
2 people
48
Return borrowed items
49
Store leftover ingredients
50
Check lost property

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

Tips

Set the programme before sending invitations. Allow time for introductions, each recipe stage, cooling or setting, tasting and cleaning; a workshop with three practical stages usually needs more than a single uninterrupted demonstration.
Close registrations before buying ingredients. Use the final participant list to portion chocolate and other ingredients, prepare worksheets and recipe cards, and make one workstation per small group rather than relying on shared equipment.
Ask about allergies and dietary requirements during registration, not on the workshop day. Prepare clear allergen information and keep ingredients, utensils and finished samples separated where cross-contact could be an issue.
Store chocolate in a cool, dry place until setup and portion it only after quantities are confirmed. Chocolate left near ovens, direct sunlight or warm equipment can become difficult to temper before the session starts.
Test the equipment at least one day beforehand, including induction hobs, microwaves, kitchen scales and kettles. On the day, set out bowls, spatulas, moulds, instructions, name badges and waste bins before participants take their seats.

Frequently asked questions

How many people should be in a chocolate workshop group?: Plan the group size around the number of workstations and the equipment available, rather than the room capacity. One workstation should serve only the number of participants who can use its bowls, scales, utensils and heat source without waiting.
How far in advance should I send chocolate workshop invitations?: Send invitations at least 3 to 4 weeks before the workshop, and set a registration deadline about 7 days before it. That leaves time to update the participant list, check dietary requirements and buy the correct quantities.
When should I prepare the chocolate workshop ingredients?: Check supplies and do the main shopping 2 to 3 days beforehand, then portion ingredients after registrations close. Keep chocolate cool and prepare the workstations on the day so ingredients and instructions are easy to find.
What equipment do I need to test before a chocolate workshop?: Test every induction hob, microwave, kitchen scale, kettle and refrigerator at least 24 hours before the session. Also check that there are enough mixing bowls, steel bowls, spatulas, moulds, trays, oven mitts and tea towels for every workstation.

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.