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The Chocolate Educator Workshop

@chocedworkshop

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Turn your passion for chocolate into paid bookings. Founded by @37chocolates. 42 in 10+ countries and counting! 🌍
🔜 Next session starts January 2027

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If the Chocolate Educator Workshop isn’t in your budget, consider getting my more affordable recorded video masterclass!

Whether you’re a chocolate-maker looking to level up your tastings OR an aspiring chocolate educator looking to make an income from your passion, you’ll find a lot of value in the content.

You’ll learn:

🍫 How to pitch, design, and lead a chocolate tasting (including a wine pairing event) with confidence
🍫 Tips to craft an engaging lecture, what chocolate bars pair with almost ANY wine
🍫 How to approach partners from different industries
and YES I do talk about money 💰

You’ll get a lot out of the recorded video if you take notes and study the materials.

BONUS: you’ll get access to a private Facebook community of chocolate educators with your purchase.

Comment “Video” below to get the link to the masterclass ⬇️ by @chocedworkshop

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5 months ago

Aaaaand we are LIVE! Enrollment for @chocedworkshop has officially OPENED 🥳

The Chocolate Educator Workshop is a 5-week training & coaching program delivered on Zoom to help you turn your passion for chocolate into paid bookings. I have guided 42 professionals in over a dozen countries so far and I can’t wait to coach YOU!

This is the ONLY program I am aware of that helps people create non-boring, profitable presentations, streamline their process, and GET CLIENTS.

If you’re ready to get started or level up, sign up for the January cohort using the link in bio.

PS: Please SHARE this post! by @chocedworkshop

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4 minutes ago

“What could go wrong during tasting?” This is what a workshop attendee asked me last August. The truth is, EVERYTHING can go wrong during an event — a snow storm may cause you to cancel an event, or you may spill wine on a tasting sheet.

In this new series, I’ll share things that went wrong at a @37chocolates tasting and how I figured a solution out. For this first installment, I’ll let you hear the dramatic encounter I made in a bag of unroasted cacao beans 🐛 I learned to pick my suppliers a little more wisely since 😄 by @chocedworkshop

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2 days ago

Tye of @seekchocolateshop signed up for The Chocolate Educator Workshop to refine her offerings and boost engagement at her tastings. I’m so proud of her trajectory and look forward to witnessing her tasting business’s growth in Utah!

➡️ Ready to level up? The next session of The Chocolate Educator Workshop starts on January 5. NEW! The workshop is now a 5-week program with office hours on Week 4. Link in bio to sign up 🔝 by @chocedworkshop

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5 days ago

PERFECTIONIST. That’s the word that best describes the attendee of The Chocolate Educator Workshop. During the program, I make sure to nip those tendencies in the bud and focus on one thing: go get clients! A pretty tasting sheet is nice but trust me, nobody booked you for a pretty piece of paper, they booked you for YOU and YOUR passion.

➡️ Ready to level up? Sign up for the January cohort of The Chocolate Educator Workshop using the link in bio. 42 attendees in 10+ countries have already benefitted from the program. by @chocedworkshop

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8 days ago

The best piece of advice I received when I started hosting tastings is this — break bars when they’re IN the wrapper. This is especially useful when you want very small pieces for sampling at a pop-up sale.

➡️ Want to learn more about hosting tastings? Sign up for the next session of The Chocolate Educator Workshop starting January 5. Link in bio to sign up 🔝 by @chocedworkshop

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10 days ago

Breaking chocolate bars into neat pieces is key for a tasting. Here’s how I break down thick @mokaorigins squares for a tasting. In another video, I’ll show my favorite way of cutting thinner squares. Follow this account so you don’t miss a bite.

➡️ Want to learn more about hosting tastings? Sign up for the next session of The Chocolate Educator Workshop starting January 5. Link in bio to sign up 🔝 by @chocedworkshop

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13 days ago

I still think about this wine & chocolate tasting we hosted at @shoppe.lieu a couple of years ago - I mean, look at this place 🤩 Today, I thought I’d share a few tweaks that can make these events more memorable for guests.

🍷🍫 Start the tasting with flavored white chocolate. When guests sit down, they need to start tasting quickly. That’s why I like starting my private events with white chocolate because these bites are easy to enjoy and can spark the conversation of what chocolate is.

🍷🍫 Pair 4 or 5 chocolate pieces with 3 wines. By the time guests are halfway through the tasting, the conversation is well underway and you risk breaking it by talking about the 4th bite. Remember that these events are about CONNECTION FIRST! So my tip here is to pair at least one wine (usually a Pinot Noir) with 2 chocolate samples. I describe the last 2 pairings at once and let guests chat and enjoy.
-> Download my FREE “Beginner’s Guide to Pairing Wine & Chocolate” in the link in bio 🔗

🍷🍫 End the tasting with a sweeter chocolate. Whether that’s an inclusion bar or a milk chocolate, you want to conclude the event on a fun, memorable bite. By now, people have had a fair amount of wine and thus not want to look for esoteric notes in their chocolate.

Ultimately, the client is the judge of your work. If you get an email saying “It was an AMAZING night! Thank you so much for everything. It exceeded expectations.:)” then you know you’ve done something right.

➡️ This is one of the many tips I cover during The Chocolate Educator Workshop. Enrollment for the next session will start on January 5. Send me a DM to join the waitlist. taken in Lieu Antiques + Interiors by @chocedworkshop

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16 days ago

Where to find cacao pods in the US? I’m glad you asked! I order them once a year from @yabisi.farm in Puerto Rico and/or @meridiancacao.

José of @yabisi.farm will create an educational box for $150+shipping. You’ll get a mix of different varietals, all of which are individually identified. At some point you’ll be able to recognize some specific genetics. For instance, ancient Criollo is bumpy and pointy. Order at yabisi.farm.

@meridiancacao is another place where you can order cacao. Their pods are huge and ship straight from Ecuador. Order at meridiancacao.com.

I personally store them in my freezer for up to a year and thaw each pod the day before an in-person tasting. It really helps build excitement at your chocolate tasting.

Where do you get cacao pods? by @chocedworkshop

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22 days ago

It’s now the 4th time I attend the @thephillycandyshow and I swear it gets better every year. The 2026 edition took place in Lancaster, PA, and I headed there to lead a workshop on how to “Boost Your Sales in 5 Min a Day”. This talk covers a lot of business basics, like developing a mission statement and values, as well as a snapshot of the current chocolate trends. I always, always start there because you need a strong foundation to build upon.

I also caught up with Yeli of @yelichocolate, whose talk on building new revenue streams was one of the most inspiring and impactful I ever attended. Plus, she’s one of the most generous human being I’ve met.

Swipe for more pics of the show ➡️

One of the products that @yelichocolate sells is this titanium dioxide transfer blend to use as a “primer” before using transfer sheets design on milk and dark chocolate.

How cool is this @cocoapress 3D printer?

The CEO of @cocoapress

@barrycallebaut.group has entered the dark milk chocolate market!

Caught up with @ericdouglassberley of @shaneconfectionery and met their pastry chef Leslie.

With @jeriglynstudios aka the social media rockstar behind @thephillycandyshow! taken in Lancaster, Pennsylvania by @chocedworkshop

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24 days ago

I like to ⚡️stress ⚡️my chocolate.

I’ll taste it on an empty stomach and after an espresso, early in the morning and late in the evening, after a heavy meal and right after glass of wine.

Wait, doesn’t that go against every advice on how to taste? 🤯

Yup, and if you’re a colleague of mine, please resist the temptation to unfollow me 😄

Sure, in ideal world, you’ll want to taste chocolate in a quiet, well-lit room, with no noise nor strong smells. You’ll wait a couple of hours after a meal, then cleanse your palate in-between bites.

This is fine for a chocolate industry professional, but for most people, this sounds like a chore.

When a client hires me for a private or virtual tasting, I have little control on the circumstances.

🍫Some attendees will bring a mug of tea or coffee to the event.
🍫Others will have finished a heavy meal.
🍫One renegade will have finished the chocolate the day *before* the event and will bring their notes to the tasting (true story).

In other words, people will do what they want #shocker

When I realized that, I flipped the script on my tastings: I stopped expecting people to “do things right” and started adapting to their circumstances.

This is what that looks like:

✅When considering chocolate for my kits, I pick distinct bars with notes so different from each other, than you could taste the difference even after finishing a bowl of curry.
✅Is the first bite dark and bold and fudgy?
Great, then the second will be light and fruity.
✅Are we tasting a sinle origin dark chocolate?
Cool, then we’ll end with a milk chocolate.

When I choose chocolate for a client, I have one goal: convey the amazingness of craft chocolate, no palate cleansing required.

Does this post resonate? Click the 🔁 button to share the message.

-> I cover this topic and more during The Chocolate Educator Workshop, a 4-week program I lead on Zoom. I’ll be opening the doors for the next cohort starting January 5. Leave a comment or send me a DM to learn more. by @chocedworkshop

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a month ago

Shipping chocolate in the summer can be a challenge, and I’m glad so many of you appreciated the video I posted last month on this topic.

Today I thought I’d show you how I prepare a 3-bar kit to head to Texas where temperatures are 100°F+ all week 🥵

Here’s a recap of the materials used:

✅Dimensions of the shipping box is 11.25”x8.75”x6” - I order these on Amazon.
✅ Insulation material is made of recycled fiber. I repurposed mine from an @a_priori_foods order but you can find larger quantities on Kokiakooler.com. It’s a phenomenal insulation material. I used scissors to cut the material to cover every millimeter of the box.
✅ I used a 12-oz moisture-safe ice pack from Polar Tech. This company makes my favorite ice packs. This one is also repurposed but you can order them on polar-tech.com (I also have a million ice packs I am happy to trade against chocolate, send me a DM 😀)
✅ What I refer to as “bling” or “blingvelope” is a thermal envelope. You can easily find them online, though I did repurpose this one.
-> Always protect your chocolate from the condensation created by the ice packs as it melts. Ziploc or plastic envelope both work.

One last tip: wait until the end of the day to ship your chocolate so you effectively gain one day of cold environment.

✨Found this information useful? Click 🔁 to reshare.
✨For more guidance on shipping chocolate within the US, send me a DM to receive my PDF on this topic. by @chocedworkshop

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a month ago