Spend an afternoon in Colmar learning chocolate techniques from a master chocolatier, then explore a 90-minute audio-guided museum tour. Leave with 250–300g of your own creations and a clearer sense of chocolate’s history and craft.
More ways to explore the area's outdoor wonders
A cool morning in Colmar begins with the low murmur of the Lauch river and the clack of tourist boots on cobblestones. Inside Choco-Story, the air shifts to warm cocoa and sugar; the room hums as a master chocolatier demonstrates tempering and coating. Participants move to their stations for a 45-minute hands-on session, dipping orangettes, marshmallows and praline squares, then decorating a personalized chocolate bar to take home (about 250–300g).
Difficulty
easy
Duration
2–3 hours
Fitness Level
Minimal physical fitness required — standing for the workshop and walking during the museum tour.
Wildlife
History
Colmar grew as a medieval trading hub on routes between the Rhine and the Vosges; its blended Franco-German culture shaped regional cuisine and craft traditions.
Conservation
The museum encourages mindful tasting and minimal waste; visitors with dietary concerns should seek clarity on ingredient sourcing and allergen handling.
Reserve your spot on the Colmar: Chocolate creation workshop at Choco-Story today and enjoy a trusted, highly rated experience designed to help you make the most of your adventure.
Arrive Early
Plan to arrive at least 15 minutes before the start; late arrivals are not accepted and refunds are not issued.
Age Rules
Children must be 7+ to participate; those under 10 require a paying adult in the workshop.
Allergies & Special Diets
Contact the provider before booking if you have nut or dairy allergies — the workshop uses common allergens.
Bring a Small Carry Bag
Take a small bag or box to transport the 250–300g of chocolates you make without crushing them.
Comfortable clothing
Wear something that can tolerate a chocolate stain during hands-on dipping and decorating.
Closed-toe shoes
Protects feet in a busy workshop environment and is generally required for food-prep areas.
Small carry bag or box
Keeps your finished chocolates safe on the walk back to your accommodation.
Camera or phone
Capture the museum displays and your finished chocolate bars; check museum rules on photography.