Event - Chocoholly Bean to Bar Workshop

Event – Chocoholly Bean to Bar Workshop

Chocoholly has been serving home made chocolate delicacies from their shop and kitchen on Western Road for the last year. Making all chocolate from bean to bar is what they specialise in, and now they are giving you the chance to learn how, with their new chocolate making workshops. Here you can learn all the trade secrets to what makes a better bar of the good stuff.

Tucked away just down the Hove side of Western Road, Chocoholly is just far away enough from the bustle of the centre of Brighton and is a welcome addition to the area. The retail side of the shop is meticulously presented with a smattering of owner Holly’s artwork. The wealth of chocolates on show is a lot to take in and there is certainly something for everyone here.

At the back of the shop is the business end of the chocolate making: the kitchen. When we arrived, Holly greeted us with a cold glass of Prosseco and invited us in for some savoury nibbles whilst we awaited the other budding chocolatiers. With the vast amount of chocolate waiting to be consumed the savouries were, in hindsight, a bonus!

As the other attendees arrived we got to sample some of Chocoholly’s own truffles including Marmite, which is definitely still love it or hate it in chocolate form and Champagne which had all the flavours of my favourite tipple and a classic geranium and rose which had all the hints of a turkish delight.

Once everyone was settled into the workshop, Holly began with the very basics of chocolate making by roasting cocoa beans, de-shelling and grinding the beans to a very basic, unprocessed form. Everyone in the group got to get messy and hands on with the beans and it was a real insight into the very fundamentals of chocolate.

Chocoholly 2

Raw cocoa is then put into a machine that grinds the unprocessed paste into a smooth, workable substance that starts to resemble melted chocolate, all for a whopping 24 hours. After a quick ‘here’s one I made earlier’, Holly presented us with the chocolate we would be working with; a mix of homemade raw chocolate with 25% sugar and 5% cocoa butter content.

We then started to get technical again and tempered the chocolate. The liquid chocolate is quickly poured onto a cold surface top and mixed through to a precise 28 degrees. This was quite a fun part and it was nice to get hands on with the product. The melted chocolate is then poured into moulds and decorated with a variety of interesting toppings, our favourites being salted pretzels and roasted almonds.

Chocoholly 3

After 15 minutes in the fridge our own “bean to bar workshop” bar was finally ready for consumption.

Courses range from £39.00 and are great for hen do’s, kids birthday parties, team building or similar.

Chocoholly, 27 Western Road, Brighton, BN3 1AF


Rob Ling was a guest of Chocoholly.