Chocolate Workshop

Custom Workshop2

At Cailler, we are particularly proud of our chocolate expertise and love to share our passion, experience and craftsmanship with chocolate-lovers from all over the world at our chocolaterie in Broc. At our chocolate workshop, our chocolatiers will introduce you to the art of tempering and ganache-making and learn to make your own chocolate works of art. You’ll be able to take your special creations home with you, along with some unforgettable memories. Book a workshop now and create your own chocolate dream! For any question, contact us : +41 26 921 59 60.

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Mon Macaron Cailléron Gruyèrien

Mon Macaron Cailléron Gruyèrien

CATEGORY

Adults
The chocolate Champions

The chocolate Champions

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Kids Friendly Adults Families
My dear Gwendoline

My dear Gwendoline

CATEGORY

Kids Friendly Adults Families
Family experience - My sweet 3D Margaret

Family experience - My sweet 3D Margaret

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Kids Friendly Adults Families
The Football Chocolate Champions

The Football Chocolate Champions

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Kids Friendly Adults Families
Birthday party

Birthday party

CATEGORY

Kids Friendly Groups
Chocolate-making pleasure for everyone

Chocolate-making pleasure for everyone

CATEGORY

Kids Friendly Adults Families
GÉRALDINE MARAS

GÉRALDINE MARAS

Chef chocolatier

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

PATRICK SCHNEIDER

Chocolatier

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

ANTONIO DI CAPUA

Chocolatier

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.

GÉRALDINE MARAS

GÉRALDINE MARAS

Chef chocolatier

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

PATRICK SCHNEIDER

Chocolatier

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

ANTONIO DI CAPUA

Chocolatier

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.

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