November 19–22, 2026 · Toronto Congress Centre
Where Chocolate Becomes an Experience
The Workshop Discovery space at Salon du Chocolat Toronto 2026 is your invitation to step behind the counter and into the world of professional chocolate and pastry making. Across three immersive days at the Toronto Congress Centre, you'll learn directly from award-winning chocolatiers, pastry school graduates, and culinary entrepreneurs who have each carved out a remarkable niche in Canada's thriving chocolate scene.
Whether you want to master the art of chocolate tempering, build an edible sculpture, decode the cocoa percentage on your favourite bar, create your own personalized chocolate bar, or make a festive hot cocoa bomb to take home — there's a session crafted just for you. These are not passive demonstrations: you participate, you create, and you leave with skills and creations that are entirely your own.
Designed for all skill levels — from curious first-timers to seasoned home bakers and food professionals — the workshops are small-group, hands-on experiences guided by some of the most passionate voices in Toronto's food and chocolate community. An unforgettable activity for friends, families, couples, and corporate groups alike.
For All Levels
Whether you're a curious beginner or a seasoned professional, our workshops are crafted to meet you where you are — and push you further.
Expert Guidance
Learn side-by-side with award-winning chocolatiers and pastry chefs. Rare techniques, live demonstrations, and real-time feedback.
Take It Home
Every participant leaves with their own handcrafted creation and new skills ready to use in their kitchen or business.
An Excellent Activity with Friends
Fun, immersive, and social — the perfect outing to share with friends, family, or colleagues. Create memories alongside your creations.
Meet Your Workshop Leaders
Five exceptional creators. Five unique workshops. One unforgettable weekend of hands-on learning.
Sandra Abballe-Domanico
Succulent Chocolates & Sweets
Founded in 2012, Succulent Chocolates & Sweets has grown into an award-winning chocolate company serving corporate, wholesale, retail and event clients. Sandra is a chocolatier, business leader, product innovator and educator — continuously developing new chocolate products and experiences.
Workshop
Chocolate Sculpture Challenge
A high-energy, hands-on chocolate experience where participants work in teams to transform chocolate into an impressive edible sculpture standing over 18 inches tall. Teams will plan, build and decorate their creations while putting creativity, collaboration and problem-solving to the test. At the end of the challenge, sculptures are judged — and the most creative team is crowned the winner!
Ingredients & Allergens
1 artisan bonbon per person to enjoy during the experience. Sculptures are not for eating.
Schedule
VJ Basker Babu
Baking Class Toronto
With 10 years immersed in Michelin-star restaurants and five-star hotels across the Middle East and Europe, VJ has taught over 400 students across 60 workshops on pastry, croissants, and chocolate. He is now dedicated to helping others master the art of baking.
Workshop
Secrets of Croissant Making
The public gets to hop on stage and try croissant lamination by hand — following a live demonstration by VJ, then finishing with a tasting of freshly baked croissants pre-prepared for the session.
Ingredients & Allergens
Flour, salt, sugar, fresh yeast, butter, water, eggs. Allergens: Gluten, dairy.
Schedule
Derrick Pho Tutan
DS Sweet Confection
An esteemed Master Chocolatier who began his apprenticeship in Montreal. Diploma in Bakery & Pastry from the Institut de Tourisme et d'Hôtellerie du Québec. In 1989, awarded Apprentice Chocolatier of the Year; in 1994, recognized as one of the Ten Best Pastry Chefs in Montreal. Gold-medal member of Team Quebec at the Frankfurt Culinary Olympics. Alumni of the prestigious École Lenôtre, Plaisir, France.
Workshop
From Bean to Bar: Understanding Chocolate
A fascinating dual-session workshop. Part 1: How chocolate is made — from the origin of the bean, step-by-step harvesting to bar, and differences between white, milk and dark chocolate. Part 2: Decoding the cocoa % — demystifying labels, artisan vs. industrial chocolate, chocolate and health, sugar-free chocolate and what it really means.
Ingredients & Allergens
Chocolate tasting (dark, white, milk, candy bars). Nuts: hazelnut, almond, pistachio, sesame. Dairy, liquor. Snicker, Oh Henry, Mars bars.
Schedule
Sabrina Aguiar
Funfetti Cake Shoppe
George Brown College pastry graduate (2020), Sabrina built Funfetti Cake Shoppe from scratch during the pandemic — expanding from specialty cakes to the wedding industry, a Toronto pop-up hot cocoa bomb shop, and a beloved seasonal chocolate line featuring bark, bars, bonbons, and more.
Workshop
How to Make a Hot Cocoa Bomb
Sabrina demonstrates how to temper and mold couverture chocolate into a festive hot cocoa bomb, perfect for the holiday season. A crowd-pleasing, accessible workshop for all ages.
Ingredients & Allergens
Couverture milk chocolate (34%), marshmallows, hot cocoa powder, candy canes.
Schedule
Elif Birer
La Patisserie Amelie
With 8+ years in professional kitchens, cafés and patisseries, Elif studied Baking and Pastry Arts in Vancouver before founding La Patisserie Amelie in Toronto in 2024. Since launch, she has produced over 100,000 chocolate bars, supplied retailers across Canada, and hosted interactive chocolate workshops combining traditional craftsmanship with inventive flavours.
Workshop
Paint & Decorate Your Own Chocolate Bar
Participants transform chocolate into edible art. Using colored cocoa butter, they decorate chocolate molds with patterns, drawings, names or any design they imagine — then fill with chocolate and top with pistachios, freeze-dried strawberries and sprinkles. Along the way they discover how chocolate is made from bean to bar. Everyone leaves with their unique, personalized creation. Suitable for families, children and chocolate lovers of all skill levels.
Ingredients & Allergens
Belgian chocolate, colored cocoa butter, pistachios, freeze-dried strawberries, sprinkles. Allergens: Milk, soy, wheat (gluten), tree nuts.
Schedule
Chris Kwok
CHO-KWOK-LAT
Born into a culinary family, Chris developed a lifelong passion for food and desserts inspired by his father's restaurant and refined through years of experience in fine dining across Canada. Now recognized as one of Canada's top chocolatiers and pastry chefs, Chris is the World Chocolate Master Canada Winner 2017, Culinary Olympic Silver Medalist 2016, and Salon Culinaire Mondial Gold Medalist 2013.
Workshop
Contemporary Chocolate Pastry Demonstration
A live pastry demonstration by Canada's World Chocolate Master, highlighting modern chocolate dessert techniques and creative craftsmanship. A rare opportunity to witness elite-level chocolate artistry up close.
Ingredients & Allergens
May contain nuts, dairy, gluten.
Schedule
Aleksandra Malysheva
Langdon Hall Country House Hotel & Spa, Relais & Châteaux
Executive Pastry Chef at Langdon Hall (Relais & Châteaux) since 2024, and former Four Seasons Executive Pastry Chef across properties worldwide from 2015–2024. Aleksandra brings a refined, poetic approach to pastry that merges botanical inspiration with deep technical mastery.
Workshop
Beyond Sweet: The Botanical Language of Chocolate
Discover how botanicals — rose, sweetgrass, lilac, orange blossom and Peruvian sage — can transform chocolate into an emotional experience. This immersive workshop explores how aroma shapes flavour, evokes memory and tells stories beyond the plate. Chocolate becomes a canvas for storytelling, awakening memory and emotion that linger long after the last bite.
Ingredients & Allergens
Gluten, dairy, eggs.
Schedule
Workshop Program
November 20–22, 2026 · All workshops are 60 minutes
Friday, November 20
Contemporary Chocolate Pastry Demonstration
Chris Kwok
From Bean to Bar: Understanding Chocolate
Derrick Pho Tutan
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
Saturday, November 21
Chocolate Sculpture Challenge
Sandra Abballe-Domanico
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
Chocolate Sculpture Challenge
Sandra Abballe-Domanico
From Bean to Bar: Understanding Chocolate
Derrick Pho Tutan
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Beyond Sweet: The Botanical Language of Chocolate
Aleksandra Malysheva
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Secrets of Croissant Making
VJ Basker Babu
Sunday, November 22
From Bean to Bar: Understanding Chocolate
Derrick Pho Tutan
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
How to Make a Hot Cocoa Bomb
Sabrina Aguiar
Paint & Decorate Your Own Chocolate Bar
Elif Birer
Paint & Decorate Your Own Chocolate Bar
Elif Birer