2026 kicks off with an exclusive, two-day chocolate-making immersion in Budapest, where you’ll craft your own bars, bonbons, and chocolate decorations—and take them home. Across January 24–25, the focus is dark chocolate, with a dedicated second day to master tempering and turn your freshly made couverture into polished products. Venue: 1039 Budapest (Budapest), Huba Street (Huba utca) 3. Date highlight: 2026.01.24 (Saturday). Note: Organizers reserve the right to change dates and program.
What You’ll Do
Day one is your crash course in chocolate types and fundamentals: roasting, conching, tempering, and production theory. You’ll make molded bars, bite-size chocolates, filled bonbons, and edible decorations using in-house couverture. The session closes with a group task—formulating a dark chocolate base and loading it into the conche for an overnight run.
From Conche to Creation
By the next morning, your custom dark chocolate is ready. You’ll test different tempering methods—marble slab, seeding, and cocoa butter techniques—on your freshly finished chocolate, then use your favorite approaches from day one to craft your own final assortment. The second day is specifically billed as “Exclusive Chocolate-Making Workshop – Dark Chocolate | Day 2,” set in Budapest on 2026.01.24.
Take Home Your Chocolate
This is a fully hands-on, start-to-finish experience. Dive deep for two days and leave with your own chocolate—bars, bonbons, and more—made by you from bean to finished selection. Organizers reserve the right to change dates and program.
