Chocola-Tuti: The Real Work

Hi guys!

Last Saturday, I went all the way to Louvain for a workshop at Chocola-Tuti!
You might remember the name from my post about the little workshop I did at Libelle Winterfair.

I had set my alarm at 7 A.M. to be sure to be there on time. I arrived half an hour too early. Perfect to discover the street and just enough time to make it to the old market of Louvain and back.
I didn’t mind the rain but I was happy I hadn’t arrived way earlier than this.

Mieke welcomed me and the others at Chocola-Tuti like a real host! She’s just such a friendly and happy person.
She could make us forget about the rain (we Belgians tend to complain a lot about rain…)
The table was all set!


Let’s get to the chocolate! I was so excited about this workshop because if I’m one thing, I’m definitely a chocoholic!

First, we had to make sure the chocolate was 45Β°C. Then we had to stir and add cold chocolate and stir and add some more and stir and stir and stir until the chocolate was 31,8Β°C.

Now the chocolate was ready to become a chocolate. Get it? πŸ˜‰
But what were we supposed to do with our spatula?
We had to lick it! (Or at least I did)


The first thing we made were the studentenhaver as we call it (trail mix says the dictionary)
I never realized it was that simple.
Take a piping bag and fill it with your chocolate. Cut off the end.
Hold your piping bag on a sheet of baking paper and squeeze a little.
Don’t move your piping bag! Just keep it in the same place and squeeze until your circles are big enough for you.

Choose some nuts, raisins and anything else you want to add. Put them on the circles and leave them to dry.
That’s it! So easy and so delicious πŸ˜‰

These were my little creations:

Next were some awesome chocolates with ganache and afterwards little round chocolates with crumbs of speculoos and brΓ©silienne.

At the end of our 2 hours during workshop, we had a nice box of chocolates!


We made the bowl with a balloon! Blow up a balloon, dip it in a bowl of chocolate and put it on a sheet of baking paper. Don’t push it, just gently place it on the paper. After a while, when the chocolate is dry, you have a nice little (or big, depending on the size of the balloon) bowl πŸ˜€

How we got rid of the balloon? Like this:

It may sound silly but I can’t wait to go back and make some more chocolates!
Really, everyone who wants to have fun, eat chocolates and make them? Go to Chocola-Tuti!
It’s a fun day with family, friends, colleagues, …

I’m thinking of doing this again with my family…

Have a delicious day ❀
xxx Sarah

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