What is the minimum age to book?

Minimum age is 15 years old; the session is designed for teens and adults.

Can you accommodate food allergies or dietary restrictions?

Yes — notify Melt in advance via office@meltchocolates.com so instructors can advise on substitutions or risks.

What will I take home from the class?

You’ll leave with three hand-wrapped 45g bars, a gift box of 10 bonbons and a gift box of 18 pralines plus tasting notes.

What is the late arrival policy?

Please arrive five minutes early. If you are more than 15 minutes late, the class may need to reschedule to avoid disrupting others.

Is the studio wheelchair accessible?

Accessibility details are not provided in the listing; contact Melt directly to discuss accommodations and access needs.

How do I get there by public transport?

Notting Hill is well served by London Underground and buses; check local transit for the nearest stop and plan time for city travel.

Inside Melt Chocolate’s Masterclass: Make Bars, Bonbons & Pralines in Notting Hill

Step into Melt Chocolate’s Masterclass in Notting Hill, London, and watch cocoa beans become handcrafted bars, bonbons and pralines over a lively three-hour session. Located in the creative kitchen of Melt Chocolate, this course combines the shop’s three best-selling classes into one concentrated workshop led by world-class chocolatiers. You’ll roast, crack and winnow beans, grind them by hand, and taste chocolate at each stage to track how flavour develops as the cocoa transforms.

The class is built around hands-on technique. After sorting and roasting, you’ll grind beans with a pestle and mortar, learning how particle size and time change texture and aroma. Next comes tempering — the technical step that gives chocolate its shine and snap — followed by enrobing and moulding to create three 45g bars and a selection of filled bonbons and pralines. The instructors demonstrate ganache ratios, praline textures, and shell-thickness tricks so your confections travel home in peak condition.

A key feature of the experience is the tasting of different chocolate origins and percentages. Instructors discuss how origin, fermentation, and roast profile influence notes like citrus, nut, or dark-berry. The class also includes a brief history of cacao’s journey from Mesoamerican foodstuff to global trade commodity, and why bean-to-bar craft matters now — especially in relation to ethical sourcing and flavour transparency.

Melt Chocolate stands out in London’s food scene for making technical skills accessible and social. The team’s energy keeps the pace brisk but supportive; expect a small-group vibe even when classes fill. What you take away is practical: three wrapped bars, a box of ten bonbons and a box of eighteen pralines, plus tasting notes and tempering fundamentals you can repeat at home.

Practical details: the session runs three hours and is suitable for ages 15 and up. If you have allergies, the company requests notice via [email protected]. Arrive five minutes early; arrivals more than 15 minutes late may be rescheduled. This is an urban culinary workshop rather than a hike or tour — bring curiosity and clothes you don’t mind dusting with cocoa.

Inside the studio you’ll move between distinct stations — a roasting bay, cracking and winnowing table, a mortar-and-pestle grinding bench, a marble tempering slab, and a tasting counter where origins are compared. That sequence, from bean to wrapped bar, makes Melt more than a class: it’s a working laboratory of flavour and technique, and a hands-on look at chocolate’s full journey.

For visitors staying in London, the class makes an excellent afternoon in Notting Hill, pairing well with nearby markets, cafés and independent shops. It’s a compact, sensory immersion that gives you both skill and sweet souvenirs, and it reframes chocolate as a craft you can learn, taste, and recreate.

Inside Melt Chocolate’s Masterclass: Make Bars, Bonbons & Pralines in Notting Hill

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