Transition Guelph

Loading Events

« All Events

  • This event has passed.

DIY Homemade Chocolates

October 20, 2014 @ 6:30 pm - 9:00 pm


IMG_9142Join us on a Monday evening to explore the magic of raw chocolate making.  We’ll make chocolate from simple, raw ingredients, easily and without expensive equipment.  We’ll also explore making different varieties of chocolate by adding nuts and spices to our dark cacao elixir.  Participants will leave equipped with the knowledge of how to make their own raw chocolates at home, as well as 3 trays of delicious raw chocolate!

So what’s the big deal about raw chocolate?  It tastes heavenly and is without the processed sugars and other ingredients found in regular chocolate.  Raw cacao beans are a rich source of anti-oxidants and contain theobromine (Greek for the “food of the gods”), a caffeine-like stimulant that has many health benefits.

Want to know more about raw chocolate?  Take a look at the health benefits of raw chocolate, then check out this 15 minute TEDx talk by David Wolfe on the health benefits of raw cacao.

You will learn:

  • Tools and ingredients for making small batches of chocolates at home
  • The basics of trans-mutating cacao into chocolate
  • How to balance flavour and texture
  • How to add different flavours to raw chocolate, using nuts and spices
  • Where to find healthy, fairly-priced raw chocolate ingredients

You will want to attend this workshop if:

  • You love chocolate but have a hard time paying the higher retail prices.
  • You have tried gourmet chocolate before and are left unsatisfied by ordinary ‘chocolate’ bars.
  • You enjoy hands-on learning.
  • You want new handmade gift ideas.

You will get:

  • A more intimate relationship to chocolate.  You will understand how it’s made and how recipes can be changed and improved to your liking.
  • Guidance from an experienced home chocolate maker who has streamlined the process and can make batches of chocolate in about an hour (counting clean-up time!)
  • An invitation to a community of small scale chocolate makers and opportunity to go in on bulk ingredient purchases
  • 3 trays of raw chocolates to take home
  • Special treats to enjoy during the workshop

Course includes:  All ingredients, as well as wine and raw food pairings.  Participants will leave with three trays of raw chocolate.


FestiveRodrigoRodrigo Goller loves chocolate.  He is happiest in the kitchen making delicious raw food treats with a glass of wine and music in the background.  He has been making chocolates for the last two years, since he first tried ChocoSol’s horizontally traded chocolates at the Hillside Festival.  Rodrigo loves making and eating nutrient-rich organic raw foods and will treat you to some of his treats during the workshop.



When: Monday, October 20th, 6:30pm-9:00pm

Where: Artisanale French Country Cooking, 214 Woolwich Street, Guelph, ON

Cost:  Pay-What-You-Think-Its-Worth. A $40 deposit holds your spot.  You get to enjoy the whole workshop. Then at the end of the workshop, you’ll have the opportunity to make an additional contribution to pay us what you felt the workshop was worth. In our past workshop, participants paid between $60-$120 total for the workshop, with the average being $90. We do this because the workshop may be more valuable to some than others and why should you both pay the same amount? We also believe in changing the way that business is conducted and ultimately challenging our economic system.  We are challenging you to think deeply and honestly about the long term value of what the workshop taught you and what it will bring you in your life.  We trust our community, and the excellence of our workshops, enough to let you determine what you’d like to pay.  Pay-What-It’s-Worth pricing makes no judgements about the financial abilities of the participants involved.

The gift economy represents a shift from consumption to contribution, transaction to trust, scarcity to abundance and isolation to community.

– Charles Eisenstein

To Bring: An apron and 3 silicone baking trays (or ice-cube trays) with the shape you want your chocolates to have.  We’ve learned in the past that the trays that allow one to make ‘chocolate sticks’ are problematic as the melted chocolate will leak out.


Here is an example of what not to bring.





You will have the opportunity to purchase hard-to-find raw cacaco butter and cacaco nibs after the workshop.  Cash and cheque are acceptable.



Cancellation Guidelines

  • Minga will provide a 100% refund for workshops cancelled by Minga.
  • If a registrant cancels a workshop with more than 48 hours notice, a 100% refund will be issued.
  • If a registrant cancels with less than 48 hours notice or does not show up, no refund will be issued.
  • The above policies apply for pre-registered workshops. Refunds or credits will not be issued for a missed class.

* Please note that we’ll be sending out information about the specifics of the workshop a few days before, including a reminder of what to bring.

** Please also note that you do not need to register through Eventbrite to participate in the workshop.  If you would rather pay by cash or cheque, please contact





October 20, 2014
6:30 pm - 9:00 pm
Event Categories:
Event Tags:
, , ,




2 Comment
Leave a Comment