A complete hands-on training in the Porto atelier: from reading a couverture and tempering it by every method, to moulded and enrobed bonbons, ganaches and fillings, bars, decoration and cocoa butter painting. Level 1 builds the foundation, Level 2 takes you to finish and colour work of professional standard.
Syllabus
Level 1 and Level 2 taught back to back, entirely at the bench, in a group of sixteen with Chef Sandra Sousa.
Understanding cocoa, couverture and crystallisation, then tempering reliably by tabling, seeding and machine — and reading the chocolate instead of guessing.
Moulded and enrobed bonbons, balanced ganaches and caramels, praliné and gianduja, bars and inclusions — with correct shelf life and clean production.
Colouring cocoa butter, airbrush and hand painting, splatter, gradients and transfers, plus decoration pieces and showpiece finish for shop and photography.
The Chef
“Technique first. When the chocolate is right, the beauty comes naturally.”
— Chef Sandra Sousa
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.
Getting here
Sessions run 9:30 – 17:00 daily. Porto airport (OPO) is about 25 minutes by taxi.
Reserve Your Bench
Secure your bench with a €350 deposit, or pay the full €700 up front.
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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“Espaço reservado para o testemunho. Substitui este texto pela citação real.”
FAQ
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