Create your own praline rocks during a workshop right across from the Tuileries at Edwart Chocolatier.

Beneath the arches of Rivoli, there's an underground workshop—the Edwart house’s secret retreat—where food lovers can craft their own praline-coated chocolate rocks in a one-hour workshop. This unique experience is complemented by a tasting of exquisite chocolates, making for a truly memorable indulgence.

How about learning to make crunchy praline rocks during a hands-on workshop at Edwart Chocolatier? Tucked away in a charming shop beneath the arcades of Rivoli street, the basement houses a laboratory where you'll spend nearly an hour uncovering the secrets of chocolate, guided by your chocolatier instructor. Then, you’ll get your hands chocolatey and craft your own delectable treats—skills you can even try at home afterward!

Founded by Edwin Yansané, this house has carved out its own unique place as the independent trailblazer of Parisian chocolates, expertly blending bold spices with irresistible textures. You can experience some of its creations through a tasting session before taking home your handcrafted treats.

Though the shop in the 1st arrondissement isn't very large, it welcomes you one floor down, into a cellar lined with interconnected rooms that have been transformed into a cozy space. Unfortunately, this means accessibility for people with reduced mobility is not possible.

Raphaël walks us through everything there is to know about chocolate, showcasing cocoa butter, beans, and all the stages of development before it reaches our tables. He highlights the rarity of this ingredient and the luxury of having access to it every day. We then put on hairnets and aprons to keep clean, before carefully measuring each ingredient for the recipe.

After weighing the milk chocolate, cocoa butter, hazelnuts, and powdered sugar, everything is placed in a blender and mixed until a smooth, creamy paste forms, with an aroma that instantly whets the appetite. Next, the mixture should rest for a few moments on a marble surface to cool down before being worked with a broad spatula (like plastering), which will help it harden.

All that's left is to cut into evenly-sized small squares. This is where teamwork comes into play, and for optimal efficiency, it’s best to have at least three people involved! Each person will then have their own workstation and specific task: rolling the squares into balls before coating them with powdered sugar, dipping them in chocolate, or adding your preferred toppings at the final step.

If you want to switch tasks to keep things from getting repetitive, you'll need to change gloves too! Before you start, choose the outer decoration of your treat from the various toppings available. We've opted for almonds and shredded coconut to create a bit of variety. It's a truly enjoyable moment of focus, and once you get the hang of it, the process becomes very natural and quick.

The process of coating the rock candy in chocolate can be tricky. When dipping the sphere, it’s important to do so carefully to retrieve it without breaking it. If you opt to use a chocolate fork to assist in the dipping, beware—you might lose your gem forever. An alternative for those with less dexterity is to simply dip a glove into the chocolate first, then roll the spheres in the coating that clings to it!

Next, it’s time to move on to your chosen topping, and then it’s a matter of letting it rest quietly for a few minutes. During this wait, we head back into the shop, where Jeremy offers us the chance to sample a selection of chocolates with surprising flavor combinations: whisky (non-alcoholic but convincing), lemon (delicately tangy), and curry (a flavor that lingers in the mouth for a long while). It’s a great opportunity to learn more about the origins of each ingredient and how different terroirs influence the chocolat’s taste profiles.

Plus, you'll enjoy a 10% discount in the shop thanks to the workshop. We pick up our homemade treats, sample one (naturally), and there's no comparison to store-bought goodies — it’s much more delightful to savor all the steps you've just taken in creating them. As a bonus, you’ll receive a small diploma with the recipe on the back, making it a perfect keepsake for the little ones!

This workshop, priced at 59 euros, is open to participants aged 12 and over. To keep the experience intimate and friendly, a maximum of 8 people can attend at once. For those who aren’t die-hard praline fans, there's another workshop lasting 1.5 hours, welcoming everyone, where you'll explore more advanced techniques—perfect for those looking to deepen their culinary skills if you still haven't had your fill!

At other chocolatiers, you can also craft your own mini chocolate bars or marshmallow bears. Of course, it’s best to arrive a bit early to settle in comfortably. If you're looking to give a special gift to loved ones, private workshops can be booked for family or friends for occasions like birthdays, bachelorette parties, or team-building events. Indulge in a sweet break, available only on Saturdays in the late morning — a delight sure to satisfy every sweet tooth!

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.