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  • We take the best from nature for the Czekolada Café’s specialties. Our trusted partner, Barry Callebaut – a leading producer of cocoa and chocolate – individually selects, roasts and grinds grains to create an exceptionally high quality cocoa paste. We support the commitment of our supplier in educating consumers about the values ​​and uses of chocolate, and in particular the CSR program aimed at strengthening cocoa crops as a stable source of fair plantation income in West Africa.
  • We use only the best natural ingredients. The famous Cacao Barry Belgian chocolate is the foundation of our pralines and desserts, and its deep aroma and silky consistency can be found in all of our ready-made products. You’ll have a chance to fall in love with its exquisite taste at one of our chocolate workshops, at which we teach you how to make your own pralines, truffles and classic chocolate bars.
  • These original delicacies move the horizon for sweets to unexpected places. They are distinguished by a lightness of vision, the perfection of their construction, and original details. The Master's compositions are much more than just a collection of ingredients.
  • As for so-called modern confectionery, we have a real king in this category in the city. These are the absolute number one in Warsaw!
    ~ The Krytyka Kulinarna blog
  • We take the best from nature for the Czekolada Café’s specialties. Our trusted partner, Barry Callebaut – a leading producer of cocoa and chocolate – individually selects, roasts and grinds grains to create an exceptionally high quality cocoa paste. We support the commitment of our supplier in educating consumers about the values ​​and uses of chocolate, and in particular the CSR program aimed at strengthening cocoa crops as a stable source of fair plantation income in West Africa.
  • An irreplaceable setting for your event – miniature or double-decker, minimalist or rich – His Majesty is a layer cake! Professionalism and a Master’s original recipes enchant in the form of cakes that captivate with their taste and artistry. They’ll add glamor and be a sweet attraction at your event.

Pastry Chef workshops

Chocolate workshops

An interesting proposition for your next session of group work is attending one of our chocolate workshops, led by our Chocolate Master. You’ll learn the intriguing story of the history of chocolate, gain insight into the chocolate-making process, and taste some of its many varieties.

FROM COCOA GRAINS TO CHOCOLATE SPECIALTIES

From birthday parties to company meetings for employees and customers, our chocolate workshops are ideal. Working with the highest quality products, Barry Callebaut introduces participants to the world of chocolate production, and guarantees great fun at a master level. The workshops are also a great way of integrating people. We can run the chocolate workshops at the Airport Hotel Okęcie itself, or at a location of your choosing. Designed for both children and adults, the workshops can be easily adapted to any group, taking into account the age and manual dexterity of the participants.

For groups of 10-40 people
Workshops last 150 minutes

Participants will receive:

Aprons and chef’s hats for the duration of the workshop,
Packaging for your own chocolate creations,
Diplomas of completion.

 

 

Workshops can be an attractive form of education and are great for integrating new friends or work teams. Making your own pralines, chocolate bars and lollipops, decorating them with fresh and dried fruits and taking them home is a completely new experience. Additional snacks, sweet or savory, can be provided upon request, including a special menu for children. We can also prepare a special cake for participants to share, at an attractive price.

Workshop program:

From grains to chocolates – a history of chocolate
Tasting cocoa beans from different parts of the world
Tasting 3 types of chocolate
Drinking chocolate – technology and tasting
Discussion of praline and truffle production techniques
Learning how to temper chocolate with professional tools
Wrapping pralines with chocolate tempered by you
Creating your own chocolates
Techniques for preparing a chocolate bar
Pouring chocolate into molds
Decorating chocolate with fruits and nuts
Packaging of ready-made products
Diploma session

Welcome!

 
 
 
Czekolada Café
 
Airport Hotel Okęcie****
ul. Komitetu Obrony Robotników 24
02-148 Warszawa
 
tel.: +48 22 456 80 34
 
Godziny otwarcia
Pn - Nd
8:00 - 20:00