Delivering a Team-Building Chocolate Workshop for Danone’s International Team in 36°C Heat

Picture this: a team-building event for Danone’s international purchasing team in the stunning town of Evian, nestled on the banks of Lake Geneva, in a historic 14th-century hotel.

Sounds like a dream, right? Well, it was—until the thermometer hit 36°C in the shade! When I asked if the room had air conditioning, the response was, “Sir, this is a historic 14th-century hotel... so no!”

Despite the heat, the workshop turned out to be a hit with all the guests!

With some clever planning and a few tricks up my sleeve,

I was able to run a successful chocolate truffle workshop in the sweltering 32°C heat.

Here’s what I learned from the experience that helped make the event a success:

1. Choose a Cool Venue (Or Improvise)
If possible, pick a venue with air conditioning or a shaded, cool spot. Avoid direct sunlight at all costs.

If you’re working with an older building that lacks air con, like I was, consider using flip charts or curtains to block out sunlight and create shade.

 2. Time Your Workshop Wisely
Schedule your workshop during the cooler parts of the day—either early morning or late afternoon.

This helps minimise the impact of the heat and gives your chocolate a fighting chance.

3. Keep It Cool
While air conditioning is ideal, if it’s not available, use fans to maintain airflow.

Open windows or doors to create a cross breeze and ensure good ventilation.

A through draft can work wonders in preventing your chocolate from melting prematurely.

4. Adapt the Activities
In high temperatures, focus on less heat-sensitive techniques.

For example, decorating pre-made chocolates or assembling chocolate-based desserts works better than tempering or moulding from scratch.

Always prioritise activities that reduce chocolate handling time.

5. Pre-Prepare Elements
Prep is your best friend in a heatwave. Pre-melt and cool your chocolate, temper it beforehand, or have your fillings ready to go.

This reduces the amount of time participants need to work with chocolate, cutting down the risk of it melting too quickly.

6. Small Batches Work Best
Working with large quantities of chocolate in the heat? Not ideal. Instead, divide the chocolate into smaller batches to reduce the risk of overheating and making the chocolate hard to work with.

7. Chill Surfaces and Utensils
Here’s a pro tip: ask the venue’s chef if they can help refrigerate or freeze the surfaces and utensils before the workshop.

Keeping things cool—even your workbench—helps slow down the inevitable softening of chocolate in high temperatures.

8. Alternative Coatings for High Heat
If all else fails and it’s just too hot to handle traditional chocolate, explore alternatives.

Cocoa butter-based coatings or compound chocolates have higher melting points and are more forgiving in extreme heat.

9. Provide Protective Gear
To minimise heat transfer from hands to chocolate, give participants disposable gloves and aprons. This helps keep things neat while also protecting the chocolate from too much warmth.

10. Educate Your Participants

A quick intro about how heat affects chocolate can go a long way. Share tips on handling chocolate in hot weather and remind participants to work quickly.

The less time they spend holding the chocolate, the better!

Final Thoughts

Running a chocolate workshop in hot weather isn’t impossible—it just takes smart planning.

By choosing the right time, prepping in advance, and educating your participants, you can still create an enjoyable and successful workshop, even in challenging conditions.

The Danone team had a fantastic time, and despite the heat, the workshop was a true success.

The key is to stay flexible and prepared for whatever the weather throws your way.

Whether it’s in the heat of Evian or anywhere else, chocolate workshops can be a fantastic experience for team-building—just keep things cool!