*Chocolate Copycat Lab: Coffee Crisp & Maltesers

Ever wondered how your favourite chocolate bars are actually made?

We're about to ruin the mystery—in the best way possible.

Welcome to Chocolate Copycat Lab, where you'll step behind the scenes of the chocolate industry and discover the professional techniques behind some of Canada's most iconic chocolate treats.

This month's mission? Reverse engineer two Canadian classics: Coffee Crisp and Maltesers.

Throughout this small-group workshop, you'll temper chocolate, paint professional moulds with coloured cocoa butter, create filled chocolate bar shells, build crisp layered centres, and finish beautifully polished bars from scratch. While your bars chill, you'll discover one of chocolate's most satisfying techniques—panning.

You'll first learn how to coat chocolate centres by hand using traditional bowl panning before watching our professional panning machine in action to see how chocolatiers produce perfectly coated dragees on a larger scale. You'll then finish your own batch with a glossy confectioner's glaze for that signature chocolate shop finish.

By the end of the evening, you'll leave with three handcrafted Coffee Crisp-style bars, approximately 50g of Maltesers-style dragees, recipe cards, and beautifully packaged creations that are almost too nice to open.

Fair warning: you'll probably never walk through the chocolate aisle the same way again.

Perfect For

✔ Curious chocolate lovers who have always wondered how candy bars are made
✔ Home bakers looking to learn professional confectionery techniques
✔ Creative date nights
✔ Friends looking for a unique Toronto experience
✔ Guests with some baking or chocolate experience
✔ Ages 15+

Dietary Options

Guests may choose between milk or dark chocolate for their creations.

Please note that this month's featured recipes contain ingredients including dairy, gluten, egg, and malt, so this workshop cannot be made vegan or gluten-free.

Allergen Information

Our kitchen handles milk, eggs, peanuts, tree nuts, sesame, soy, wheat, and other common allergens. While we do our best to prevent cross-contact, this workshop is not suitable for guests with severe food allergies or anaphylaxis.