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Chocolate, Praline and Candy Making

DATE

10–12 Oct 2025

TYPE

Hands-on Workshop

About the Course

During this intensive 3-day workshop, participants will immerse themselves in the diverse realms of chocolate artistry. From crafting various types of chocolates to mastering pralines, candies, and confections, each participant will engage in hands-on learning across every facet of this delectable craft.

What you will be learning: Flowers - Raspberry Fruit Paste

Caribe - Coconut Praline & Lime Caramel Calin Caramel - Hazelnuts Praline & Sea Salt Caramel

Brazil

Sunflower

Caramel Raspberry Caramel Pecan Sand Rose Pecan Nut - Pecan Almond Paste & Pecan Fillings Fruit Paste - Passion Apricot, Cassis Fudge Calissons

Ferrero Roche Pistachio - Pistachio Praline, Ganache Pistachio Pecan Pie - Pecan Praline, Soft Caramel

Passion Ganache

Coriander Praline

New Delhi - New Delhi Ganache (Milk, coffee, cardamom)

The Popcorn - Popcorn Praline, Caramel Ganache

Snickers Bars - Vanilla Nougat, Soft Caramel

Mars Bars - Chocolate Nougat, Soft Caramel

Lucky Charm Bars

Whippet - Sable Breton, Marshmallow

Decadente Bars

Caribe Bars

Sichuan

Gianduja Nougat

Hazelnut Praline Dragee

Caramel Dragee



About Masterchef

Christophe Morel

Christophe Morel

Christophe Morel, born into a family of pastry chefs in France, pursued formal training to establish himself as a distinguished pastry professional and master chocolatier. Based in Montreal, Canada, he has garnered international acclaim through a decorated career marked by awards and accolades.

Since 2005, as the owner of his own chocolaterie, Morel has emerged as a fervent global ambassador for chocolate. His profound expertise led to his invitation as Head of the Jury for the prestigious World Pastry Cup in France in 2017.

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