Goudar Chocolate

Goudar Chocolate ‘’Crafting sweet moments’’
Handmade chocolate atelier❤️

10/06/2026

Joseph came with a signature raspberry filling and a vision to sell it.
A private chocolate course gave him the skills to elevate his creation and bring it one step closer to the market.

Got an idea for a chocolate business?
We’ll help you turn it into a refined, market-ready creation. Contact us to get started.

WhatsApp 76870518
Mobile 71157696 / 03710696

02/06/2026

Chocolate can’t solve every problem…
but have you ever seen someone cry while eating good chocolate? 🥳😍

29/05/2026

Little moments from our chocolate making course 🤎
The tempering, the creativity, the laughs🫠and of course, the chocolate 🍫

Next sessions: June 9, 11, 16 & 18
9 AM — 1 PM

Limited spots available.

DM to join.
Or
WhatsApp 76870518
Mobile 71157696 / 03710696

27/05/2026

Join June Chocolate making course and discover the art of artisanal chocolate making from tempering to creating beautiful chocolate pieces with professional techniques.

🗓 June 9, 11, 16 & 18
⏰ 9:00 AM — 1:00 PM

Limited spots available.

Reserve your seat via DM

Or contact us on
WhatsApp 76870518
Mobile 71157696 / 03710696

21/05/2026

She’s making the chocolate. I’m making the content😆

Best of our atelier moments 🎈♥️

20/05/2026

⚠️Seriously Chocolate loaded

For your orders

WhatsApp 76870518
Mobile 71157696 / 03710696

15/05/2026

Chocolate, coffee, and silky layers coming together in the most irresistible way 🤎
Tiramisu baby🍫

Place your order

Whatsapp 76 870518
Mobile 71 157696

13/05/2026

Tiramisu chocolate bar!🤗

Place your order

Whatsapp 76 870518
Mobile 71 157696

12/05/2026

One of the biggest differences between tempered and untempered chocolate is the snap. 🍫

When chocolate is properly tempered the cocoa butter crystals are stable.
That’s what gives chocolate its beautiful shine, smooth texture, and that clean, satisfying snap when broken.

But when the chocolate is too warm, those stable crystals melt out of form.
The result?
A dull appearance, softer texture, and little to no snap.

Tempering is not only about appearance ;it completely changes the texture, structure, and final eating experience of chocolate.

Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

30/04/2026

Hear it from our students 🤍

What makes this course truly special?
The people.
From instructor to students, a warm and welcoming environment is part of the learning experience.
And that’s where real growth happens 🤍
Ready to join the next wave of chocolate makers?

📩 DM to book your spot
Or
WhatsApp
‪+961 76 870 518‬

Mobile
+961 3 710696
+961 71 157696

Address

Byblos

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00
Saturday 09:00 - 17:00

Telephone

+9613710696

Website

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