Create your own delicious selection of Ambassador Pralines. Get inspired
with our Chocolatiers which will show you how to produce a delicious
mouth-watering chocolate filling, and learn the secret of tempering
‘Cuisine’ Chocolate. The tempering of the chocolate will allow you to
have a product with the appropriate, professional shine and smooth
texture. Don’t miss this opportunity to create your own personalized Pralines and discover our secrets of Cailler Ambassador Pralines!
Bean to Bar
Sunday, 4 March 2018
Saturday, 12 May 2018Atelier 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.
Saturday, 7 April 2018
Sunday, 27 May 2018Atelier 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, 28 February 2018
Wednesday, 30 May 2018Atelier 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
My Fémina praline
Saturday, 3 March 2018
Sunday, 29 April 2018Atelier du ChocolatMaison Cailler
Which is your favourite in a box of Fémina pralines? You can learn to
create a personalized Fémina praline so that you can always enjoy a
chocolate that corresponds perfectly to your tastes. The “My Fémina
praline” workshop teaches you the art of making a gianduja filling
adapted to your tastes with spices, cacao nibs, orange or feuillantine
wafer, as well as the chocolate shell that surrounds it. While your
creations are cooling, it is the ideal opportunity to visit the Maison
Cailler. You will then leave with about thirty of your personalised
chocolates. And the recipe too, of course!
At Easter, chocolate takes pride of place alongside bunnies. And it can
be easily moulded. Come and make the most original Easter bunny with the
help of our Cailler chocolatiers at the Easter Atelier du Chocolat.
After a mouth-watering tasting session, you will discover the art of
making a chocolate bunny. Then you can use your imagination to decorate
yours however you like, before filling it with super Cailler milk
chocolate. Once removed from the mould, your bunny will be carefully
wrapped and you can leave with your delicious creation. Good enough to
Saturday, 14 April 2018
Saturday, 19 May 2018Atelier du ChocolatMaison Cailler
The new Atelier du Chocolat Macarons «Cailléron» will delight you. There
you can learn all you need to know so you can make your own wonderful
Macarons and get lots of new ideas on how to fill and decorate them. Come and see us soon, you’ll love it!!
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!
How exciting, Cailler has launched a new chocolate bar with delicious
ingredients. Would you like to discover how this new chocolate bar is
being produced? Come and discover with us in the Chocolate Atelier the
methods and techniques for preparing your own chocolate bars and choose
your favourite ingredients to personalise it. This is your chance to
bring home a bar of chocolate created by you, and share it with your
friends and family. Don`t hesitate, sign up today.
Sunday, 25 February 2018
Saturday, 26 May 2018Atelier 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.
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