- Are your events suitable for my age group?
Our chocolate making events are appropriate for any age (from 4-99) !
- What do I need for setup at a mobile event?
Nothing. We provide all the chocolate making tools and equipment. Further, there are no special layout requirements-
we arrive at the venue of your choice and provide a full setup.
- Is a party at my home messy?
Not with us- we have developed drop sheets tricks and other strategies to guarantee a mess free experience!
- Are you nut free?
Yes. Please review our allergy awareness tab that is on this website. Ask about egg free, gluten free options as well!
- How far in advance should I book a Chocolatier for my event?
The sooner the better! Two to three weeks notice us ideal.
- When will your Chocolatier arrive for setup at my event?
Depending on the program; we will arrive 45 - 120 minutes early to take care of the full set-up.
- How many people can attend an event?
We can accommodate small and large groups, (from 10-5000)
- Do you provide your services in my area?
Please review our service area map
- When are you posting new workshops on the calendar?
We typically post at the end of the month. Usually, at a given time we have about 2-3 months of workshops on the schedule.
- How can I redeem my voucher?
You can check on your voucher for detailed instructions. OR you can follow these instructions:
a) Log onto www.ctacademy.ca and select "General Calendar"
b) Select your workshop date of choice
c) Email us your voucher code/s as well as selected date/time and location of choice: firstname.lastname@example.org
d) Once confirmed, you will receive an email with a request to complete payment of $7 applicable tax & fees per voucher. Enter your credit card details and submit payment.
e) Once payment is received we will email you a confirmation for your booking.
- At what times/locations are you offering your workshops?
Workshop times and Workshop dates vary. We typically offer workshops at 3-6 locations at any given time- in Toronto, Hamilton, Burlington or Vaughan. Workshop times during the weekdays are typically in the evening. Workshop times on weekends are typically in the morning and afternoon. You can view our workshop calendar on the following link; ctacademy.ca
- What is the minimum age to participate at the workshops?
Our workshops are suitable for those aged 4 -99! Each venue may have a suggested age recommendation, however, these are only guidelines based on the demographic that tends to attend.
- Does your chocolate have alcohol or do you use any alcohol in your workshops?
Our chocolate is completely alcohol free and we do not use any alcohol in our products.
- Do you use any animal products in your workshops or events?
We use dairy products at our events and workshops. No other animal products are used excluding gelatin in our marshmallows. We can accommodate those with lactose intolerance, however, not those with dangerous dairy allergies. Notice of special dietary requirements must be made in advance.
- Is your chocolate gluten free?
Our chocolate is gluten free. Our events and workshops can be gluten free if advance notice is given.
- Can you extend the expiry of the ticket?
We charge $19 to extend a voucher
Q: what is fair trade chocolate or rainforest alliance chocolate?
A: Most of us have heard about the Fair Trade Certified™ seal but the Rainforest Alliance Certified™ seal may not ring a bell. Both are international organizations committed to improving agricultural practices, protecting forestry and improving the lives of farmers in the developing world.
Chocolate Tales is proud to offer Rainforest Certified™ chocolates in our Costa Rican varieties!
Q: What is Tempering?
A: A process that makes sure (using fluctuating Temperature) the chocolate is shiny and has a cracking noise when broken. Warm chocolate to 45c then to 27c (now all the crystals appear) and back up to 32c (all the unstable crystals disappear); make sure to mix vigorously all the time to make sure the crystals collide encouraging more crystals to appear.
Q: How do I make a Reces Peanut Butter Cup?
A: Creating a shell (caramilk secret) and using white chocolate ganache and peanut butter as the centre.
Q: What kind of chocolate are you using?
A: A Coverture – high content of cocoa butter – used for Creating Fine Chocolates (We use a chocolate from a company called "Belcolade" – this is a Belgian Brand that is nut free).
Q: How do you make hollow – 3d chocolate creations?
A: Follow this link: http://www.howdini.com/howdini-video-6677557.html
Q: Is Chocolate good for you?
A: Yes, research has shown that chocolate with more than 70% cocoa solids has antioxidants (help prevent cancer) and can contribute to healthy Heart, Liver and Vascular system. It's also good for relieving the symptoms of a cough. It is said that it elevates the spirit by realizing serotonin in the brain.
Q: where does chocolate grow?
A: Anywhere and up to 20 degrees away from the Equator line around the world. (Best to stay below 16 degrees away)
Q: What's better Belgian or Swiss Chocolate?
A: We prefer Belgian for chocolate making; the Swiss are more focused on consumer chocolate and less on coverture (chocolate for chocolate making).
Q: Should I use silicone or plastic moulds.
A: The harder the plastic the shinier the chocolate. Silicone are better for molding Ganache then for truffle making.
Q: Do I need to oil my mould?
A: No, the chocolate will contract if tempered properly and fall out when tapped.
Q: How long can chocolate last for?
A: If stored properly: Milk up to 1 year and Dark up to 18 months.
Q: How much chocolate does a chocolate need to have in it?
A: to be called a chocolate you need to have at least 32% cocoa content.
Q: what is the difference between Cacao and Cocoa?
A: Cacao is the plant and derivatives before processed and Cocoa is once it has already been processed.
Q: How do I Remove Chocolate Stains!?
A: Remove chocolate stains by dabbing rubbing alcohol or dry-cleaning solution on the stain and blotting it dry with a paper towel or clean rag.
If it's a really tough stain, try blotting it with a solution of: 1 teaspoon dish washing liquid and 1 cup warm water, rinse and then use half cup of white vinegar and half a cup of warm water.
Chocolate Matters - what is your favorite chocolate?