Bean to Bar
Sunday, 13 January 2019
Friday, 15 February 2019Atelier du ChocolatMaison Cailler
In this workshop, we like to introduce you the art of producing a
chocolate bar from the very beginning. Our chocolatiers will demonstrate
you each step of the chocolate production, from roasting the beans,
technique of mixing the ingredients together and see the transformation
of the solid bean into a deliciously, flavorsome liquid chocolate. Here
you will experience hands on a process which is normally done only
behind the closed walls of the chocolate factory.
As well we teach the techniques of finishing step of tempering the liquid chocolate to able to make a personalized bar.
At the end you will be able to taste the freshly made chocolate, take some samples and your personalized chocolate bar home.
Thursday, 10 January 2019
Thursday, 21 February 2019Atelier du ChocolatMaison Cailler
Have you ever wanted to learn about different mini chocolate pastries?
The Café Gourmand workshop will teach you how to perfect several
different confections such as crème brûlée, cookies, and chocolate cake.
All in a friendly and relaxed atmosphere of teamwork. Too finish in
style; we will taste this gourmet plate accompanied by an excellent
coffee, hot chocolate, or tea in the tearoom of Maison Cailler and you
are able to take some the deliciously fresh made cakes home. Are you curious? So sign up for this new workshop!!!
Wednesday, 16 January 2019
Wednesday, 20 February 2019Atelier du ChocolatMaison Cailler
If you ask a child how they would create their dream chocolate, they
will no doubt tell you that you have to mix some good milk chocolate
with cornflakes, puffed rice, hazelnuts or even Smarties. Then they will
want to pour the mixture into funny moulds. But obviously not without
first dipping their fingers into the unctuous mixture to have a taste...
No sooner said than done! At the "Future chocolatiers" workshop, young
confectioners can choose their ingredients and their favourite mould,
then decorate their creation however they wish. And, afterwards, they
can take it home to enjoy themselves or to give as a present.
Impress your friends with your own 3D Cailler chocolate animal! This
is a fantastic way to have a deliciously fun family time. Each
participant will decorate, pour their favorite Cailler chocolate into a
mould. Assemble your creations after the chocolate has cooled to create
your own masterpiece. Watch carefully, while the chocolate is setting
our chocolatiers will show you the secrets of tempering. This is an
important step to learn, because we will give you the animal chocolate
mould home, so that you will be able to create many more chocolate
Saturday, 12 January 2019
Sunday, 24 February 2019Atelier du ChocolatMaison Cailler
Create your own showpiece with the help of our Chocolatiers
Are you looking for a new challenge? Then this workshop is the right
choice for you! Here you will learn how to temper chocolate to be able
to build and design our own chocolate Masterpiece. Finish it with
spraying chocolate and decoration of Marzipan. You will be amazed which
talent is in you! Not only you will leave home with your beautiful
showpiece, we will let you keep your original Cailler apron and hat, as
well as a diploma of accomplishment.
Here’s a fantastic recipe for a deliciously fun family time: team up to
make wonderfully tasty chocolaty treats.The menu promises discovering
the origins of chocolate and the secrets of its wonderful flavour. As
the featured dish, participants choose their favourite ingredients and
combine them with the best chocolate. As dessert, parents and children
will pour the mixture into a mould and will decorate it to create their
own masterpiece, to be enjoyed privaltely or all together. Bon appétit!
Here comes Santa Claus
Thursday, 20 December 2018
Friday, 28 December 2018Atelier du ChocolatMaison Cailler
Come and make the most original Santa Claus with the help of our Cailler chocolatiers at the Christmas Atelier du Chocolat.
a mouth-watering tasting session, you will discover the art of making a
chocolate Santa Claus. Then you can use your imagination to decorate
yours, before filling it with super Cailler chocolate. Once removed
from the mould, your Santa Claus will be carefully wrapped and you can
leave with your delicious creation.
Les Rochers Cailler
Thursday, 27 December 2018
Sunday, 6 January 2019Atelier du ChocolatMaison Cailler
Design your own personal box of pralines! These are based on Cailler
Cuisine Lait or Noir. Once you have decided on milk or dark, you will
learn all about the traditional method of working with molten chocolate
by hand, as well as how to roast and prepare various ingredients:
almonds, hazelnuts, walnuts, dried fruit and spices. By choosing your
own combinations, you will be creating your very own chocolates to suit
your taste, and then you can add chocolate shavings, powdered sugar or
cinnamon to give your box of chocolates a unique style!
This year in the Atelier du Chocolat, children will be making edible
Christmas tree decorations, melting top-quality Cailler Cuisine Lait or
Noir 64% and mixing it with hazelnuts, cornflakes, Christmas spices and
other ingredients. The mixture is then poured into moulds and
individually decorated. The resulting decorations can be hung on the
Christmas tree at home or given as a present to friends.
Sunday, 23 December 2018
Saturday, 23 February 2019Atelier du ChocolatMaison Cailler
The secrets of confectionaryartists are revealed. Choose between Cuisine
Noir or Lait and melt the chocolate in hot cream. Depending on taste,
you can refine the filling with fine Eau de vie or liqueur. Then either
form the mixture into an original Périgord truffle or give it its very
own appearance. Of course real truffles still need a coat of melted,
shiny chocolate. After glazing you can decorate the sweeties with cocoa
powder or icing sugar – and your hand-made truffles are ready.
Valentine’s Day hearts
Sunday, 20 January 2019
Thursday, 14 February 2019Atelier du ChocolatMaison Cailler
On our Valentine’s Day courses we melt Cailler Cuisine Lait or Noir 64%
chocolate and pour it into heart-shaped moulds. After cooling, the
pralines are filled with a fine creme and then sealed. You also learn
the traditional craft of confectioners, enabling you to give your
chocolates that final, expert touch. At the end of the course you are
able to hold your beautifully packaged chocolate hearts in your hand –
as the most delicious expression of love that anyone could wish for on
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