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A Toronto culinary school is offering a one-day introductory workshop in chocolate making.

Le Dolci’s first-level chocolatier class provides a two-hour introduction to the basics, giving beginners an opportunity to explore the craft behind confectionery. According to the organizer, participants will learn how to make and work with chocolate preparation in a fun and creative way. Instructors will guide participants through temperature control, coating techniques, and enrobing truffles, while also introducing the role of ganache and creating personalized flavours.

According to the organizer, attendees will receive a foundational understanding of chocolate’s scientific and technical properties, including its structure, versatility, and behaviour during preparation. Through hands-on practice, participants will learn how to dip and cover fruits, prepare chocolate disks topped with nuts and dried fruit, and refine hand-rolled truffles finished with ingredients such as salted caramel. Le Dolci will supply all required tools and ingredients.

The organizer notes that nuts and seeds are used throughout the session and encourages anyone with allergies to contact Le Dolci before registering for the workshop.

Local printing services can also support workshops like this by producing Booklets for instructional use and Business Cards that help participants share their professional details.

The event will take place at Le Dolci Culinary Classroom, 12 Sousa Mendes Street, Toronto, on January 11, 2026, from 10:00 am to 12:00 pm.

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