Raw Chocolate Class
In-person Class: Two-Day Intensive Program
About In-Person Courses
This is an in-person class where even complete beginners can master the art of making raw chocolate.
On the final day, we will also hold a mini brand-making seminar to help you create your own original chocolates.
As it is an intensive two-day course, there is a lot to learn in a compact timeframe.
While these two days will be quite dense, we will proceed in a friendly and relaxed atmosphere, stepping away from everyday life for a bit.
Beyond just learning techniques, we hope these two days will help you rediscover your innate sensibilities and intuitive feelings, leading you towards your future endeavors.
*To be held at the OPENER Chocolate workshop in Zushi, Kanagawa Prefecture.
Recommended for those who...
✔ Those who want to be able to make sweets that are good for mind and body
✔ Those who are thinking, "I want to start something creative"
✔ Those who want to get away from their daily routine and create something!
Date, etc.
[Schedule]
September 2026
September 15 (Tue) 12:00 PM to around 5:00-6:00 PM
September 16 (Wed) 10:00 AM to around 5:30 PM (approx. 6-7 hours each day)
*Catered lunch will be provided on the second day (vegan/vegetarian options available).
[Location] OPENER Chocolate Studio, surrounded by nature in Zushi City, Kanagawa Prefecture
Address: 9-5-12 Hisagi, Zushi City, Kanagawa Prefecture
[Price] ¥155,000 (tax and material costs included)
Payment method: Credit card or bank transfer (¥6,000 discount for bank transfers)
[What to bring] Only an apron and writing tools are needed.
[Cancellation Policy]
Cancellations made up to 20 days before the event will receive a full refund (please bear the bank transfer fees). For cancellations made after this period, refunds may be difficult, but you can transfer your reservation to the next event. Please feel free to contact us if you have any questions.
Other Features
- Class taught by an active raw chocolatier
- Small class size of up to 2 people (We want to value each individual's senses and pace as much as possible, with an almost one-on-one approach.)
- You will be able to make raw chocolate from scratch with confidence.
- You will receive a certificate of completion.
- You will learn how to create your own unique flavors.
- You can take home plenty of raw chocolate that you made yourself.
September 15th and 16th are now fully booked. Thank you for your prompt reservations!
Apply hereStudent Voices
Mr. MI was nervous at first, but the teacher was calm and very kind, answering all my questions right away and recommending books, so I had a lot of fun learning.
E-san(A message to those unsure about attending) You'll deepen your appreciation for raw chocolate, and it will surely be a wonderful time where you can bring your ideas to life!
E(Before taking the course, what were your expectations and concerns?) I was worried about whether I could complete it since it was my first time, but my excitement about wanting to make raw chocolate was greater, and I enjoyed it.
EAs it was an in-person course, it was good to be able to convey the nuances.
From the moment I started making it, the aroma was so comforting, and the finished product was beautiful; just looking at it boosted my self-esteem. The actual finished product had the gentle taste and texture I was looking for, allowing the natural flavors of the ingredients to shine through. I was so moved, thinking how wonderful it was that I could eat this whenever I wanted!
When my friend tried it, they were surprised and impressed by how different the texture and taste were from store-bought chocolate.
Schedule
Day 1
A full day of learning the basics of chocolate and raw chocolate, followed by hands-on practice.
●Lecture
Basic knowledge of cacao, basic knowledge of chocolate making, about raw chocolate, considerations for making chocolate, basic concepts for adjusting flavor, ingredients used in raw chocolate
●Hands-on practice
・Dark chocolate: Make dark chocolate, which is the basis of raw chocolate making, and find your preferred level of sweetness.
・Blended chocolate: Nutrient-rich chocolate made without "tempering." Learn about tempering through experience by comparing it with dark chocolate.
Day 2
You will learn to make various types of raw chocolate and explore "your own chocolate."
●Hands-on practice
・Milky chocolate: Make smooth, milky raw chocolate without dairy products, using raw cashews and other ingredients.
・Bonbon Chocolat: Make raw bonbon chocolates with a soft ganache filling.
・White chocolate: Make white chocolate without dairy products. This versatile base can also be used for chocolates incorporating herbs or fruit powders.
・Colorful chocolate: Use natural ingredients (such as fruit powders and vegetable powders) to create colorful and visually appealing chocolates. Color them as you like. We will also share tips for beautiful coloring.
●Lecture
Mini Brand Making Workshop
e.g., ・Discover your unique sensibilities and stories to find "chocolate only you can make."
・Mindset for creating original brands and chocolates.
・Three exercises for building a brand.
・Trial production of original chocolate.
⭐︎For those interested, we also offer a free follow-up Zoom session to help you organize your concept and direction based on what you learned in the workshop.
*The content of the course is subject to change.
We will be using the original text (approximately 30 pages).
FAQs
Is it okay even if I'm a complete beginner?
Yes, that's fine. The curriculum is designed so that even complete beginners can make raw chocolate.
I want to sell raw chocolate in the future. Can I sell products made using this recipe?
Yes, there is no problem. (Of course, this is assuming the chocolates are made in a facility with a confectionery manufacturing license and meet the conditions for manufacturing and sale.) The text also lists other ingredients that can be used in addition to those in the recipe, so you can refer to that to create your own original raw chocolate.
How have past participants utilized the course?
A. Many of our past students have utilized what they learned in various ways, such as exhibiting at events and markets, incorporating it into their own brands, using it as cake decorations, as gifts for family and friends, or for their own confectionery.
*If you have any other questions, please feel free to contact us via our dedicated LINE.
Raw Chocolate Workshop LINE
If you have any questions, wish to know more, or have any requests, please feel free to contact us via LINE using the link below.