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Chocolate Bonbon Workshop

  • COCO88 Chocolate Patisserie 44, 2-4 Picrite Close Pemulwuy Australia (map)

Workshop Details

  • Date: 24th August 2019

  • Time: 10am-4pm

  • Age: 18+

  • Price: $190 per person

In this workshop, you will learn how to temper couverture chocolate using different methods, the art of hand dipping chocolates and the techniques for making colourful and shiny moulded bonbons using coloured cocoa butter.
You will create two flavours of ganache to pipe into your bonbon moulds and one type of hand-dipped bonbons.

The workshop is suitable for beginners to advanced and will have a minimum of 4 participants and a maximum of 6 participants.

Includes Lunch & Refreshments

What’s involved

  • Chocolate tempering techniques

  • Learn how to mould chocolate

  • Tempering and spraying cocoa butter

  • Hand enrobing

  • Ganache making

What you walk away with

  • A fun and educational experience

  • All chocolates you create in the workshop, beautifully packaged to take home and enjoy with your family and friends 

  • A recipe booklet to keep

What to bring

Lunch and refreshments will be provided and an apron to wear on the day so you don’t need to bring anything other than your creative mind! Please wear closed-toe shoes and ensure hair is tied back.




You will receive a 'Booking Confirmation' email from us within 48 hours of booking your workshop. If you have not received a confirmation within 48 hours please reach out to us at with your details.


Cancellations and changes can be made 8 days or more prior to your booked workshop. We are unable to refund you the booking however we will issue you with a 12-month expiry credit note which you can use to book another workshop or to purchase any of our products. We are unable to refund or credit you for any workshop bookings where you decide to cancel within 7 days of the workshop date.


All our products including the ones that contain nuts and other allergens are prepared in the same kitchen using the same utensils as the ones we use in our workshops. As such there will always be a cross contamination of nuts and other allergens. Please use your discretion before enrolling in the workshop.

Earlier Event: 3 August
Chocolate Succulents Workshop
Later Event: 14 September
Chocolate Bonbon Workshop