Hands-on chocolate making with a local chef. €40-80/person, 2-3 hours, and you eat everything you make.
Plan your Italy trip →Modica (Sicily): "Cold-processed" chocolate made with an ancient Aztec technique brought by the Spanish in the 1500s. The sugar doesn't fully melt, creating a grainy, intense texture unlike any other chocolate. Classes in Modica teach this method. Turin (Piedmont): Italy's chocolate capital. Home of gianduia (chocolate + hazelnut, the ancestor of Nutella). Historic chocolatiers (Guido Gobino, Peyrano) offer workshops. Perugia (Umbria): Home of Perugina (Baci chocolates). The Casa del Cioccolato offers classes during Eurochocolate and year-round.
Typically: tempering chocolate, making pralines or truffles, tasting different cacao percentages and origins. Modica classes focus on the traditional stone-grinding technique. Turin classes emphasize gianduia and creative bonbons. Duration: 2-3 hours. You take your chocolates home (if they survive the trip).
Tell us what you love eating — we'll find the perfect class, tour, or tasting.
Plan free →