Culinary Artistry Through Chocolate Presentation
We've spent years watching talented makers create beautiful chocolates, only to see them struggle when presenting their work. The plating piece often gets treated as an afterthought—something you figure out once the chocolate is perfect. But presentation changes everything about how people experience what you've made.
Discuss Your Learning PathBuilding Your Visual Language
This isn't about copying techniques from fancy restaurants. It's about developing your own approach to presenting chocolate in ways that make sense for your style and audience. We start with fundamentals that actually apply to chocolate work—not generic plating theory.
Foundation Work (Weeks 1-4)
Understanding colour relationships, texture contrasts, and spatial composition. We look at how chocolate behaves on different surfaces and which presentation choices actually enhance the tasting experience versus which ones just look pretty.
Practical Application (Weeks 5-9)
Working with real constraints—time limits, ingredient availability, storage considerations. You'll develop presentation styles that work in actual production environments, not just for Instagram photos.
Personal Development (Weeks 10-14)
Creating your signature approach. Some of our past participants lean minimal, others go bold with garnishes. Neither is wrong. The goal is finding what fits your brand and capabilities.
How We Actually Teach This
Live Sessions
Two 90-minute video sessions weekly where we work through plating challenges together. You'll see techniques demonstrated in real-time, with mistakes and corrections included—because that's how you actually learn.
Your Own Projects
Each week includes assignments using your current chocolate work. No generic exercises. We review your submissions individually and discuss what's working (or not) during group sessions.
Resource Library
Recorded demonstrations, reference photos, and troubleshooting guides. The kind of stuff we wish someone had shown us years ago when we were figuring this out ourselves.
Peer Review
Small group feedback sessions. Sometimes other makers spot things we miss. Plus, seeing how others approach similar challenges often sparks better ideas than any lecture would.
Equipment Guidance
Recommendations for plates, tools, and garnishing supplies that won't break your budget. We focus on versatile pieces that work across different presentation styles.
Portfolio Building
Learning to photograph your plated work properly. Even brilliant presentation doesn't matter much if you can't show it to potential customers or wholesale clients.
Learning From Home Works Better
Most of our participants are working chocolatiers with production schedules and retail hours. In-person workshops sound nice until you realise they mean closing your shop for three days or flying somewhere during your busy season.
Our online format means you can work through material during your quieter hours. Late evening after production? Early morning before opening? Whenever actually fits your schedule. And you're learning with tools and ingredients you already have—not whatever happens to be available in a rented teaching kitchen.
The next cohort begins in February 2026. We cap groups at twelve participants because everyone needs proper attention during feedback sessions. If you're wondering whether this would fit your current skill level or schedule, just ask. We're straightforward about who this helps most.
Remote Learning Guidance