Chocolate workshops in Broc | Cailler Switzerland

Celebrating a birthday or need a workshop idea for your next corporate event? Then our chocolatier workshops are the ideal choice. You can even gift a workshop to your Valentine and attend the workshop together to create your very own Valentine’s Day hearts or Coeur moelleux. It will undoubtedly be the sweetest memory you share.

Our chocolate workshops, open to the public, can be booked 3 months in advance, exclusively online.

Would you like to organize a private chocolate teambuilding workshop at Maison Cailler? Discover our chocolate workshops | Discover Cailler Switzerland

For any question, please contact us : +41 26 921 59 60.

DISCOVER MAISON CAILLER

Christmas Pralines

Here comes Santa Claus

Bites of Christmas

My Christmas Chocolate Dream

The Christmas chocolate Champions

The Halloween Chocolate Champions

My Cailler Macaroons

A trio chocolate mousse with Botzi- pears

Birthday party

The chocolate experience – My dear Marguerite - cow in 3D

The chocolate champions

Sweet Wines & Chocolate, (only in French)

Cailler workshop ideas

You can also get the kids involved! Some of our workshops are tailor-made so that kids can experiment with the art of chocolate making too. Our workshop “The Chocolate Experience” teaches you how to make a 3D Cailler chocolate animal. At the end of the workshop, you can even take the animal mold home with you so you can continue making chocolate animals with family and friends. Another wonderful option for children aged 6 and above is our “Chocolate Champions” workshop.

Chocolatier workshop

At Cailler, we are particularly proud of our chocolate expertise and love to share our passion, experience, and craftsmanship with others. Come and join chocolate lovers from all over the world at one of our chocolatier workshops in Broc. You can browse through our many chocolate workshop ideas here on our website. Once you’ve found your preferred workshop, simply book it online. If you have any questions, please don’t hesitate to contact us on: +41 26 921 59 60. We look forward to hearing from you.

Our Master
Chocolatiers

GÉRALDINE MARAS

Géraldine Müller Maras has been chef chocolatier at Maison Cailler since 2014. Previously, her chocolate-making career had taken her to all sorts of exotic places, for example from the Caribbean to Antarctica on board the MS Hanseatic cruise ship. She also worked in Sydney and Bangkok, training young chocolatiers. In 2015, Géraldine won the title of Confectioner of the Year at the Swiss Chocolate Masters. That same year, in the international confectioners’ competition at the World Chocolate Masters, she finished in the top ten, as the only female chocolatier.

Géraldine’s all-time favourite since her very first visit to the bakery: the chocolate Gugelhopf cake.

PATRICK SCHNEIDER

Confectioner Patrick Schneider’s love of chocolate has taken him all over the world. He has worked as a patissier in a 5-star hotel in Bermuda and as head pastelero in Mexico, and complemented his chocolate-making experience with American chocolate expertise in the US. Back in his homeland, Patrick ran the largest patisserie in La-Chaux-de-Fonds for 20 years. His interest in different cultures brought him to Maison Cailler at the beginning of 2015, where he introduces students from all over the world to the chocolatier’s sweet trade at the Atelier du Chocolat.

Patrick’s favourite recipe: a sorbet with exquisite cocoa and fresh fruits

ANTONIO DI CAPUA

Born of a Chocolatier-Roaster father, Antonio became passionate about the world of chocolate at only 10 years old. Just a few years later he was voted best apprentice in Neuchâtel. After acquiring experience throughout Switzerland and winning various awards, he joined Maison Cailler in April 2017. Since then, Antonio has taught the art of ganache making and tempering at Maison Cailler's Atelier du Chocolat. Inspired by traditional Swiss chocolate making, Antonio shares his discoveries and know-how with passion.

His favourite chocolates are grands crus with a high percentage of cocoa.

MARIE-FRANCINE ROSCHY

Originally from the old town of Fribourg, our young multilingual chocolatier began her career abroad after obtaining her Federal Diploma as a pastry chef-confectioner, in order to improve her English. After several successful years of professional experience across Switzerland, Marie-Francine Roschy obtained the Advanced Federal Diploma of Higher Education in Hospitality Management. With all her precious work experience in different sectors of the luxury Swiss hospitality industry and gastronomy, her passion for the culinary, she decided to return to her first love, chocolate, and to bring all her know-how to the Maison Cailler.

Her favorite: Morello cherries coated with chocolate.

NATHALIE SEIBOLD

Nathalie is a skilled pastry chef and chocolatière with a Bachelor's degree in French Pastry from École Ducasse, where she honed her expertise in both traditional and contemporary techniques. Her career includes serving as a chef instructor at the world’s largest pastry school campus, guiding students from all corners of the globe. She also earned second place in a prestigious pastry competition, where a chocolate plated dessert and an artistic sugar showpiece were central elements, further showcasing her talent and dedication to the craft. Now, Nathalie brings her expertise and passion to Maison Cailler, sharing her love for chocolate and pastry with the wider community.

Her favorite dessert: A molten lava cake with a cocoa nib sorbet.