Porto · Limited seats
Chocolate Sem Regras Vol. 01
with Chef Alex Madrigal
September 23–25, 2026 · Porto
Winner of Harry Potter: Wizards of Baking (season 2)
The chef
Alex Madrigal
Winner of Harry Potter: Wizards of Baking (season 2), Alex Madrigal is known for a bold, sculptural approach to chocolate — where technique and storytelling meet on the same plate.
In these three days he opens his full working method: from tempering and colour to showpiece construction and the commercial thinking behind a signature line.
Co-facilitator
Chef Sandra Sousa
Sandra Sousa is not only your host — she teaches alongside Alex throughout the three days. An award-winning chocolatier (Great Taste Award 2019), trained in Belgium, she brings the craft side of the bench: tempering, cocoa butter work and the discipline of a working atelier.
Programme · 3 days
What you will learn
Day 1 · Wednesday, 23 September 2026
Tempering, structure and colour
- 09:30 – 10:00
- Welcome, bench setup and tasting of the chocolates we will work with.
- 10:00 – 12:30
- Tempering in practice: table, seeding and mycryo. Reading the curve, correcting a broken temper.
- 12:30 – 13:30
- Lunch
- 13:30 – 16:30
- Cocoa butter colour: spraying, splatter, transfers and layered effects on polycarbonate moulds.
- 16:30 – 17:00
- Bench review and moulding of the shells that rest overnight.
Day 2 · Thursday, 24 September 2026
Bonbons, fillings and shelf life
- 09:30 – 12:30
- Modern fillings: ganache, caramel, fruit pâte and praliné. Water activity, sugar balance and real shelf life.
- 12:30 – 13:30
- Lunch
- 13:30 – 16:00
- Filling, capping and demoulding a full range of moulded and cut bonbons.
- 16:00 – 17:00
- Costing and scale: turning technique into a profitable product line.
Day 3 · Friday, 25 September 2026
Showpiece, finishing and portfolio
- 09:30 – 12:30
- Showpiece construction: structure, assembly, sculpture and competition-grade detail.
- 12:30 – 13:30
- Lunch
- 13:30 – 15:30
- Airbrush finishing and aesthetic direction: building a visual identity that sells.
- 15:30 – 16:30
- Photographing and presenting your pieces like a professional.
- 16:30 – 17:00
- Final tasting, questions and certificates.
Practical details
- Dates
- September 23–25, 2026
- Location
- Porto, Portugal
- Duration
- 3 days · 9:30–17:00
- Language
- Portuguese & English
- Seats
- Limited · 20 available
€1,100
€550
VAT included · full payment · seat confirmed immediately by email
FAQ
Do I need professional experience?
No. Serious amateurs are welcome — the pace is professional and the mentorship is adapted bench by bench.
What language is it taught in?
Bilingual: Portuguese and English, with translation whenever needed.
Is everything included?
Yes — chocolate, moulds and raw materials, your own pro bench, coffee breaks and lunches, and a certificate.
Can I get a refund?
Full refund up to 60 days before. After that your seat can be transferred to another edition or to a colleague.
Three days that change your chocolate.
September 23–25, 2026 · Porto · €550 instead of €1,100
chokoacademy@outlook.com · Sandra Sousa Chocolatier