Chocolate-Making Class in Marrakech — Moroccan Flavours

About this experience

Chocolate is not a traditional Moroccan craft, but Marrakech's flavours make thrilling companions to it, and a growing crop of chocolatiers and classes now play with that pairing. A chocolate-making class here is a fun, hands-on session that teaches you the real fundamentals of working with chocolate while flavouring your creations with the aromatics of the Moroccan kitchen — a genuinely local twist rather than a generic workshop.

You start with the craft of chocolate itself. The chocolatier explains cacao and the difference between dark, milk and white, then teaches tempering — the controlled heating and cooling that gives chocolate its glossy snap — and how to mould bars and bonbons and make a simple ganache. These are the same techniques a professional uses, broken down so beginners can follow, and getting a proper temper and shine is deeply satisfying.

The Moroccan magic is in the flavouring. You infuse and fold in local ingredients: orange-blossom water for a floral bonbon, a whisper of the warm spice blend ras el hanout, chopped Medjool dates and toasted almonds for texture, sesame, a hint of Atlas honey, dried rose or a pinch of chilli. The host guides you on how much is enough so the additions lift the chocolate rather than overwhelm it, and you taste as you go.

You box up the truffles, bars or bonbons you make to take home (or, more likely, to eat before you get there), and leave with the techniques to try it again. It is a playful, family-friendly experience — children love it — that suits couples, groups and anyone with a sweet tooth, and it offers a modern, delicious angle on Marrakech's flavours alongside the more traditional food experiences. Sessions run in a chocolatier's kitchen or a riad; tell us if anyone has a nut allergy when you book.