Chef: Sabrina Aguiar — FUNFETTI CAKE SHOPPE

 Description: Demonstrating how to temper and mold your couverture chocolate in a cacao bomb for the holidays season.

Allergens: Nuts, dairy , and gluten

Chef: Chris Kwok — CHO-KWOK-LAT

Description: Enjoy a live demonstration highlighting modern techniques in chocolate pastry making. The chef shares creativity, craftsmanship, and expert tips for elevating every chocolate creation to the next level.

Allergens: Nuts, dairy, and gluten.

Chef: Olga Coronado

Description: A fun and creative chocolate experience designed especially for children. With chocolatier Olga Coronado, young participants discover the world of chocolate, taste different flavors, and create their own treats to decorate.

Allergens: This workshop uses milk chocolate and therefore contains milk and soy. Products may also contain traces of tree nuts, peanuts, wheat, and other allergens.

Chef: Derrick Pho — DS Chocolate

Description: Discover how chocolate is made, from the cocoa bean all the way to the finished bar. Learn more about cocoa percentages and the differences between artisan and industrial chocolate.

Allergens: Hazelnuts, almonds, pistachios, and sesame.

Chef: Elif Birer — La Pâtisserie Amélie

Description: Personalize your own chocolate bar using colored cocoa butter and delicious toppings of your choice. A fun and creative chocolate activity to take home as a sweet keepsake.

Allergens: Milk, soy, wheat (gluten), and tree nuts.

Chef: Baron Hau

Description: Learn to prepare fresh cocoa pasta dough, then roll and shape it by hand using a simple, approachable technique. Discover how cocoa transforms the flavor and texture of fresh pasta.

Allergens: No specific allergens indicated.

Chef: Aleksandra Malysheva — Langdon Hall Country House Hotel & Spa

Description: Explore subtle pairings between chocolate and aromatic botanicals, and discover how aromas can influence flavor, memories, and the emotions evoked during a tasting experience.

Allergens: Gluten, dairy, and eggs.

Chef: Ayesha Akhtar — Passion Bake

Description: Discover the art of creating beautiful, glossy artisan bonbons in this hands-on workshop with Ayesha, chocolatier at Passion Bake. Learn two unique techniques for professional, creative finishing touches.

Allergens: Premade filling (caramel, fruit, nuts).

Chef: Aleksandra Malysheva — Langdon Hall Country House Hotel & Spa

Description: Explore subtle pairings between chocolate and aromatic botanicals, and discover how aromas can influence flavor, memories, and the emotions evoked during a tasting experience.

Allergens: Gluten, dairy, and eggs.

Chef: Sabrina Aguiar — FUNFETTI CAKE SHOPPE

 Description: Demonstrating how to temper and mold your couverture chocolate in a cacao bomb for the holidays season.

Allergens: Nuts, dairy , and gluten.

Chef: Ayesha Akhtar — Passion Bake

Description: Discover the art of creating beautiful, glossy artisan bonbons in this hands-on workshop with Ayesha, chocolatier at Passion Bake. Learn two unique techniques for professional, creative finishing touches.

Allergens: Premade filling (caramel, fruit, nuts).

chef : Sandra Abballe-Domanico

Description: A high-energy, collaborative chocolate experience where teams transform chocolate into an impressive edible sculpture standing over 18 inches tall. Guided by an expert chocolatier, they put their creativity, collaboration, and teamwork skills to the test.

Allergens: Participants do not eat the chocolate sculptures. One bonbon per person will be served on a plate to enjoy during the experience.

Chef: Baron

Description: In this tasting-led workshop, we explore a dozen variations built around Japanese teas and contrasting white chocolates, examining how the character of each ingredient, and the balance between them, shapes the final chocolate. Through guided comparison, we will look at sweetness, cacao butter, roast, bitterness, astringency, aroma and texture, and how these elements interact across different formulations. 

Allergens: No Specification

Chef: Basker Babu VJ - Baking Class Toronto

Description: Discover the secrets of croissant lamination and shaping through an interactive, hands-on demonstration. The session concludes with a tasting, letting you appreciate the craftsmanship behind every flaky layer.

Allergens: Gluten and dairy.

Chef: Derrick Pho — DS Chocolate

Description: Discover how chocolate is made, from the cocoa bean all the way to the finished bar. Learn more about cocoa percentages and the differences between artisan and industrial chocolate.

Allergens: Hazelnuts, almonds, pistachios, and sesame.

Chef: Baron Hau

Description: Learn to prepare fresh cocoa pasta dough, then roll and shape it by hand using a simple, approachable technique. Discover how cocoa transforms the flavor and texture of fresh pasta.

Allergens: No specific allergens indicated.

Chef: Elif Birer — La Pâtisserie Amélie

Description: Personalize your own chocolate bar using colored cocoa butter and delicious toppings of your choice. A fun and creative chocolate activity to take home as a sweet keepsake.

Allergens: Milk, soy, wheat (gluten), and tree nuts

chef : Sandra Abballe-Domanico

Description: A high-energy, collaborative chocolate experience where teams transform chocolate into an impressive edible sculpture standing over 18 inches tall. Guided by an expert chocolatier, they put their creativity, collaboration, and teamwork skills to the test.

Allergens: Participants do not eat the chocolate sculptures. One bonbon per person will be served on a plate to enjoy during the experience.

Chef: Sabrina Aguiar — FUNFETTI CAKE SHOPPE

 Description: Demonstrating how to temper and mold your couverture chocolate in a cacao bomb for the holidays season.

Allergens: Nuts, dairy , and gluten.

Chef: Olga Coronado 

Description: A fun and creative chocolate experience designed especially for children. With chocolatier Olga Coronado, young participants discover the world of chocolate, taste different flavors, and create their own treats to decorate.

Allergens: This workshop uses milk chocolate and therefore contains milk and soy. Products may also contain traces of tree nuts, peanuts, wheat, and other allergens.

Chef: Ayesha Akhtar — Passion Bake

Description: Discover the art of creating beautiful, glossy artisan bonbons in this hands-on workshop with Ayesha, chocolatier at Passion Bake. Learn two unique techniques for professional, creative finishing touches.

Allergens: Premade filling (caramel, fruit, nuts).

Chef: Baron

Description: In this tasting-led workshop, we explore a dozen variations built around Japanese teas and contrasting white chocolates, examining how the character of each ingredient, and the balance between them, shapes the final chocolate. Through guided comparison, we will look at sweetness, cacao butter, roast, bitterness, astringency, aroma and texture, and how these elements interact across different formulations. 

Allergens: No Specification

Chef: Elif Birer — La Pâtisserie Amélie

Description: Personalize your own chocolate bar using colored cocoa butter and delicious toppings of your choice. A fun and creative chocolate activity to take home as a sweet keepsake.

Allergens: Milk, soy, wheat (gluten), and tree nuts