Craft Your Own Chocolate
Join us at Theolon for a guided workshop: choose your chocolate style, fillings, and mould shapes—then craft bars you'll take home the same day.
Groups up to 5 guests per session | 25,000 LKR
Professor Nilantha Liyanage
Professor in Food Science and Technology, University of Ruhuna
Professor Nilantha Liyanage has been the singular force driving the cocoa revitalisation in Sri Lanka. His work bridges rigorous science and the traditions of our island—lifting quality, traceability, and opportunity across the cocoa sector.
At Theolon workshops, his expertise shapes how we teach flavour, texture, and technique—so guests leave with chocolates they're proud of and insight into what makes Ceylon cocoa exceptional.
Your chocolate, your choices
Under our team's guidance, you'll temper, flavour, and mould chocolate from scratch. It's relaxed, creative, and perfect for friends, families, or a memorable outing—everyone leaves with their own creations.
Chocolate base
Pick the style that suits you—typically dark, milk, or white. We'll help you balance flavour and shine.
Fillings & inclusions
Seasonal fillings and inclusions—nuts, fruit, caramel, spices, and more. Availability varies by session.
Shapes & moulds
Select bar moulds and decorative shapes so your chocolates look as good as they taste.
Take it home
Package what you've made and leave with your handmade bars—ready to share (or not).
Maximum 5 people per workshop
For the best experience, each booking is limited to five guests. Booking a full slot for your group keeps the session private to you.
Good to know
- ·Workshops take place at Theolon, No.79, Meera Road, Issadeen Town, Matara. Exact timing is confirmed when you book.
- ·Wear comfortable clothes; aprons and ingredients are provided for the session.
- ·Have dietary requirements? Mention them when you book so we can advise on fillings and alternatives where possible.
Book from the calendar
Pick an available slot below. You'll choose your group size (up to five) during booking.