Chocolate Immersion
by Cyril & Erik

This Level 3 Chocolate Masterclass is a 3-day immersive course designed for chocolatiers, pastry chefs, and artisan sweet makers looking to expand their confectionery expertise. Throughout the course, you’ll learn to create airbrushed chocolate bonbons with varied textures, chocolate tablets, snack bars, coated nuts, and classic confectionery items such as nougat, marshmallows, and pâte de fruits.

By the end of the course, you’ll have mastered advanced techniques to craft an extensive range of products ideal for artisan chocolate shops, cafés, and professional kitchens. Perfect for professionals and passionate individuals, this course offers an in-depth understanding of chocolate and confectionery craftsmanship at the highest level.

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Course Information

June 9, 10 & 11, 2026

3-Day Masterclass
(total 24 hours)
from 9am to 5pm

Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest

County Dublin, Ireland

Combination of theory and practice

Includes lunch, recipe booklet, recipe tasting, certificate and Co-Lab apron

Learn from Experts

Key Features

All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
In-depth guidance on selecting and using the best ingredients for each recipe.
Expert instruction: Learn directly from a world-renowned pastry chef.
Recipe booklet: A collection of bespoke, tried-and-tested recipes.
Co-Lab apron to take home.
Your creations: Take home a selection of the items you make during the day.
Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
Troubleshooting tips: Insight into common issues in advanced chocolate and confectionery work, and how to correct them for professional-quality results.

8:45 am - Welcome with coffee and pastries.

Day 1 - Theoretical session focusing on information about chocolate and technical knowledge on creating different types of fillings, shelf life, and skills like enrobing and moulding.

Lunch Break - A delicious lunch is provided.

Day 2 & 3 - Continue practical learning working on a variety of chocolate creations (airbrushed chocolate bonbons with different textures, chocolate tablets, snack bars, coated nuts, and confectionery items like nougat, marshmallows, and pâte de fruits.)

End of Day - Presentation of all the creations made during the day, followed by a tasting and group discussion. This is your chance to savour everything you’ve made and reflect on the day’s learning.

With small class sizes, you’ll benefit from personalised guidance and a truly hands-on, immersive learning experience.
This course is perfect for experienced chocolatiers, pastry chefs, and confectionery professionals who want to expand their technical skills and product range. It’s also ideal for those looking to master advanced techniques in chocolate bonbons, tablets, snack bars, and confectionery, and develop the expertise to craft professional-quality creations for artisan shops or cafés.