An intensive, hands-on masterclass in contemporary art chocolate. Technique, design and business — engineered for working chefs who want to close the gap with the world stage.
Syllabus
A syllabus engineered for working chocolatiers and serious amateurs who want to close the gap between what they make and what they see on the world stage.
Deep-dive into shelf-life stabilization, texture refining, moisture balance, water activity, and Aw-driven ganache architecture for professional retail.
Master modern decoration systems: airbrush layering, coloured cocoa butter, mould design, and sculptural showpiece construction with structural integrity.
Professional recipe development, scalable production workflows, food-cost engineering, and pricing mechanics that turn craft into a profitable brand.
The Chef
“I'm not coming to Porto to teach recipes. I'm coming to change how you think about chocolate.”
— Chef Alex Madrigal
Selected work
Your Studio
Individual stainless-steel stations, planetary mixers, blast chillers, tempering machines and airbrush booths — everything a pro needs to work at competition standard.
Your Host & Co-facilitator
Specialist chocolatier and educator, trained in Belgium and winner of a Great Taste Award 2019. Sandra co-facilitates every session at the bench — she is not only the organiser — and curates each Sandra Sousa Chocolatier edition personally, from the guest chef to the cacao suppliers.
Location
The exact venue in Porto will be confirmed closer to the date. Sessions run daily from 9:30 to 17:00. Full address and travel tips are sent with your booking confirmation.
Reserve Your Bench
Secure your bench today with a €390 deposit, or pay the full €1,045 up front. Contact us to reserve.
Reserve online
Pay securely with card. You'll receive a confirmation email from chokoacademy@outlook.com as soon as your payment succeeds.
Prefer email? Write to chokoacademy@outlook.com
Included
One flat price. No hidden extras, no upsells during the week. Just bring your knives and your ambition.
Social proof
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FAQ
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