An intensive, hands-on masterclass in contemporary art chocolate. Technique, design and business — engineered for working chefs who want to close the gap with the world stage.
Syllabus
A syllabus engineered for working chocolatiers and serious amateurs who want to close the gap between what they make and what they see on the world stage.
Deep-dive into shelf-life stabilization, texture refining, moisture balance, water activity, and Aw-driven ganache architecture for professional retail.
Master modern decoration systems: airbrush layering, coloured cocoa butter, mould design, and sculptural showpiece construction with structural integrity.
Professional recipe development, scalable production workflows, food-cost engineering, and pricing mechanics that turn craft into a profitable brand.
The Chef
“I'm not coming to Porto to teach recipes. I'm coming to change how you think about chocolate.”
— Chef Alex Madrigal
Selected work
Your Studio
Individual stainless-steel stations, planetary mixers, blast chillers, tempering machines and airbrush booths — everything a pro needs to work at competition standard.
Your Host
Portuguese chocolatier and educator. Sandra curates every ChokoAcademy edition personally — from the guest chef to the cacao suppliers — so working chefs leave with recipes, systems and a network they can actually use back in their own kitchens.
Reserve Your Bench
Secure your bench today with a €390 deposit, or pay the full €1,045 up front. Payment is processed securely by Stripe.
Secure checkout
Stripe
Enter your details and choose deposit or full payment. Confirmation is instant.
Included
One flat price. No hidden extras, no upsells during the week. Just bring your knives and your ambition.
FAQ
Still have a question?
