06/01/2026
While it was raining cats and dogs outside, inside the chocolate kitchen it was raining chocolate. 🤗
For a few hours, a group of curious beginners stepped into the world of chocolate making and became chocolatiers for a day.
We learned where chocolate comes from, explored different types of chocolate, touched on the science of tempering, painted molds with cocoa butter, filled bonbons with salted caramel ganache, decorated mendiants, and finally unmolded our creations.
One of my favorite moments was hearing participants say that the bonbons turned out far better than they expected. Many came in with no experience at all, yet left with chocolates that looked anything but beginner-made.
There’s something incredibly satisfying about watching a shiny bonbon release perfectly from its mold for the first time.
Thank you to everyone who joined me and brought their creativity, curiosity, and enthusiasm to the workshop. It was a joy sharing my love of chocolate with you.
And a special thank you to for creating opportunities like this and for opening their beautiful spaces to local artisans, makers, and small businesses. It was a pleasure to be part of Inglewood YYC Fest and share the craft of chocolates-making with the community.🍫