Chocolate Workshop

In this workshop, participants develop skills in working with chocolate, with a view to creating their own jobs.

It is a Training Activity for social inclusion through professional and technical skills that can promote professional inclusion, and empowerment of migrant women.

Migrant Women

It is intended that at the end of the workshop, participants will have:

• Developed skills in working with chocolate, such as: tempering chocolate; confection of chocolates; making fillings for chocolates;
• Developed entrepreneurial skills

• stove
• dough roller
• spatula
• pan
• stainless steel basins
• kitchen stone or cold surface
• vegetal paper
• spoons of various sizes
• 500g pastry chocolate
• 250g white sugar
• 250g unsalted butter
• 100g cream
• salt
• 50g roasted peanuts
• gloves
• aprons
• kitchen caps

The material may be different depending on the chocolate candy recipes.

It is necessary to prepare the material in advance and, if possible, use an equipped kitchen.The facilitator must have training in the pastry industry.

1. The facilitator and participants must introduce themselves. To do this, group dynamics can be carried out.
2. The facilitator must present the objectives of the session and techniques to be used, in a summarized form.
3. The materials and some hygiene precautions to be taken during training are presented.
4. The facilitator talks about various fillings that chocolate candies can have and gives an example such as salted caramel.
5. Then, we start by melting the chocolate and the facilitator explains and demonstrates the technique for tempering chocolate.
6. With the seasoned chocolate, make bonbons with different fillings and chocolate tiles with salt and roasted peanuts.
7. Talk about the different possibilities of marketing chocolate and personalizing it with different ideas.

At the end of the training, participants’ satisfaction should be assessed through a questionnaire.

And carry out a qualitative assessment, with brainstorming ideas on how skills could be used for the social and professional integration of migrant women.

Involve, whenever possible, participants in practical training activities

Between 6 and 10.

2/3 – Use of specific kitchen materials and an equipped kitchen. The facilitator must have training in pastry/cooking.