Drop-in & ChocoTale

Drop-in is a diy chocolate making session where you will make chocolates on your own following instructions with the help of our assistants on site (it's not a class), no booking!

Turn up at anytime : Wed/Fri 2.30 to 6pm & Sat/Sun 11.30am to 5pm; 

ChocoTale is a chocolate filled interactive tasting trail (using Gamar App). Following the history of the cacao bean, from the Mayans all the way to current day chocolateering, you can now experience a sensory-stimulating journey through the evolutionary world of chocolate, with our special tasting gift box including 13 different chocolates from Mayan traditions to modern artisan chocolatier, Melange Chocolate in Peckham;

ON GOING : Saturday Workshops for adults


Organised by Melange Chocolate

A session where you will learn in depth about chocolate processes and use professional techniques ; tasting and making your own chocolate truffles ; preparing, flavouring & shaping ganache and fudge ; tempering, enrobing & decorating the chocolates with colourful ingredients. It will last 2h30/3 hours. £40 per person.

HOW TO BOOK: You can purchase a voucher from Melange Chocolate Website and email us with your choice. 

Saturday  23rd Nov 2019, 11.30am-2.30pm fully booked

Saturday  30th Nov 2019, 11.30am-2.30pm fully booked

Saturday  7th Dec 2019, 11.30am-2.30pm

Saturday  14th Dec 2019, 11.30am-2.30pm

Saturday  18th Jan 2020, 11.30am-2.30pm

Saturday  25th Jan 2020, 11.30am-2.30pm

Saturday  8th Feb 2020, 11.30am-2.30pm

Saturday  22nd Feb 2020, 11.30am-2.30pm

Saturday  7th March 2020, 11.30am-2.30pm

Saturday  21st March 2020, 11.30am-2.30pm

Saturday  11th April 2020, 11.30am-2.30pm

Saturday  25th April 2020, 11.30am-2.30pm

Saturday  9th May 2020, 11.30am-2.30pm

Saturday  23rd May 2020, 11.30am-2.30pm



"Chocolate feelings" 

Hatzidakis Emmanouil  is a creative, enthusiastic, hardworking pastry chef with a passion for food and lots of experience working in busy hotels and pastry shops in Greece. At the age of 16 he studied at SCHOOL OF TOURIST PROFESSIONS in CRETE and since then he has always known that being in a kitchen, preparing amazing pastries for others, is where I want to be. After completing his apprenticeship in 1995 he worked in a number of pastry stores before starting to hotels, where he was employed for over twenty years as pastry chef at a busy four and five stars hotels. He is very efficient and it was here that he developed a much more productive system of pastries prep, which was commended by the chef de cuisine. He also gained experience in managing, staff rosters, pricing and ordering for a large establishment. His specialty is chocolate desserts and decoration, which he has won a number of prestigious awards in Mediterranean Competitions. Last years he organized several "Chocolate" charity exhibitions all around Europe collected money for several Non-profit organizations. 

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