
See you on Saturday October 7 for this new edition of the 2023 Chocolate Rally. Explore the city by going to your favorite chocolate shops and fun workshops.
For this edition, Chocolats du Monde is putting the spotlight on artisanal chocolate. In collaboration with passionate experts and artisans, we offer a day rich in workshops and tastings around the fabulous world of “Bean-to-Bar” chocolate from 9:30 a.m. - 5:30 p.m.
During the workshops, you will be guided through aromas and flavors by specialists for 45 minutes. Discover the subtle pairings of chocolate with wine, coffee, tea, and even cheese, or immerse yourself in the mythology of cocoa by recreating " Xocoatl ", as it was prepared in Mayan times. Finally, three workshops will be organized with Bean-to-Bar chocolatiers; Carrack , Notes de fève and Treegether who will pass on their knowledge and passion for the bean to the tablet.
Useful information :
- Location: Faubourg communal hall, Rue des Terreaux-du-Temple 6, 1201 Geneva.
- Capacity: 15 places available per workshop. (Limited number of places).
- Duration: 45 minutes per workshop ( Please arrive at the Chocolats du Monde stand 10 minutes before the start of the workshop).
- Access to the workshops does not require a Rally Passport
Prices & Program below!
Online sale
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Bean-to-Bar Tastings
CHF 9.50
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Family tastings
CHF 9.50
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Chocolate tales for all audiences
CHF 11.50
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Traditional drink
CHF 11.50
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Cheese & Chocolate Pairings
CHF 19.50
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Tea & Chocolate Pairings
CHF 24.50
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Coffee & Chocolate Pairings
CHF 24.50
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Wine & Chocolate pairings
CHF 29.50
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Spirits & Chocolates
CHF 34.50
On-site sales
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CHF 12.50
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CHF 12.50
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CHF 14.50
-
CHF 14.50
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CHF 23.50
-
CHF 27.50
-
CHF 27.50
-
CHF 32.50
-
CHF 37.50

09:45
- Workshop 1 : Chocolate breakfast - with Chocolats du Monde
- Workshop 3: Traditional cocoa drink Xocoatl - with Stéphanie
10:45 a.m.
11:45 a.m.
- Workshop 1: Cheese & Chocolate Pairings - with Chocolats du Monde
- Workshop 2: Bean-to-Bar Tastings - with Bean Notes
- Workshop 3: Traditional cocoa drink Xocoatl - with Stéphanie
12:45 p.m.
1:45 p.m.
- Workshop 1: Cheese & Chocolate Pairings - with Chocolats du Monde
- Workshop 2: Bean-to-Bar Tasting - with Treegether
- Workshop 3: Traditional cocoa drink Xocoatl - with Stéphanie
2:45 p.m.
3:45 p.m.
- Workshop 1: Tea & Chocolate Pairings - with B. Bartons & Carrack
- Workshop 2: Wine & Chocolate Pairings - with La Cave des Poètes & Treegether
- Workshop 3: Traditional cocoa drink Xocoatl - with Stéphanie
4:45 p.m.
- Workshop 1: Chocolate snack tastings - with Chocolats du Monde
- Workshop 2: Spirits & Chocolate Pairings - with La Cave des Poètes & Bean Notes
You don't have your passport for the rally yet?
Where do the workshops take place?
The workshops will take place in the Faubourg Community Hall on the first floor with elevator access available.
Rue des Terreaux-du-Temple 8
1201 Geneva
Accessibility by public transport
Goulart stop, 5 minutes walk: 14, 15, 18, 1, NA
Mercier stop 4 minutes walk: 15, 17, 18, 1, 7, 14, NK AND NM
Coutance stop 7 minutes walk: 14, 17, 18, 3, 5, 10, 14, 19, 20
Can I attend the workshop without a passport?
Yes, the workshops and access to the stands in the community hall are free entry, however the number of places is limited. So, we advise you to book in advance!
What are the ages to be recondemned for the workshops
Wine & Chocolates, from 18 years old
Spirits & Chocolates, from 18 years old
Coffee & Chocolates, from 10 years old
Tea & Chocolates, from 10 years old
Cheese & Chocolates, from 8 years old
Bean-to-Bar tasting, from 8 years old
Chocolate tales, from 6 years old - all ages
Traditional drink, from 6 years old - all ages
If I am allergic, what should I do?
Please let us know your allergies before tasting. Please note, we cannot guarantee that traces of the following product are not present in the chocolate (due to the cutting of the chocolate makers in the workshops) of milk, nuts, sesame, gluten and peanuts.
How do I access the workshops if I am a person with reduced mobility?
An alternative entrance with fewer steps is possible upon announcement
prior via the building at 6 rue des Terreaux-du-Temple. To enter
in the building, you climb 3 steps without handrail leading to a
door opening inwards. A staircase of more than 10 steps with
handrail then leads to a door opening outwards. We
can then take the elevator (not adapted) to access “on the same level
» at the performance hall. This path can only be done
with a member of staff.
https://culture-accessible.ch/lieux/salle-du-faubourg
What time should I arrive at the workshop?
Please arrive 10 minutes before the start at the Chocolats du Monde Stand on the first floor of the Salle des Faubourg
Can I buy a ticket on site?
Yes, however we recommend purchasing pre-sale tickets as they may be sold out. In addition, an increase of CHF 3.- will be applied. You can buy them at the Chocolats du monde stand on the first floor of the Faubourg community hall.

Yann Arzuffi, a proud Genevan who is lucky enough to make a living from his passion for wine. As an independent worker and lover of flavors, he is the proud owner of the Cave des Poètes. This warm and authentic cellar is the fruit of his quest to share his passion and convey unforgettable moments around a good bottle.
For this you will find in its space a delicately selected choice of Swiss terroir as well as French, Italian and Spanish.

It was Arthur Betjeman, related to Sir John Betjeman, a well-known poet in England, who, after studying the art of tea in Dublin and London, opened “The English Tea House” in Paris. Soon joining forces with Percy Barton, he gave birth to Betjeman & Barton in 1919. Even if they had brought to Paris a certain art of English tea, the two gentlemen had to deal with the inevitable influence of French taste. This is how this right balance was developed, between a purist and distinguished English conception of tea, a little haughty, and the freedom of French taste, this curiosity of flavors not exempt from fantasy.
Today there are more than twenty Betjeman & Barton boutiques around the world, and each exists solely to satisfy those who have a passion for tea. But let’s get back to Véronique and her shop!

Of Swiss-Ecuadorian origin, I have guided travelers through the wonders of the Andes and the Amazon rainforest. My two Masters in Wetland Conservation and Tourism and Heritage prepared me for an experience in Costa Rica, within Macaw Lodge, where I created a Costa Rican chocolate factory in the middle of the tropical forest. My commitment extends from cocoa to agroforestry, demonstrating how we can harmonize our practices with nature. Since 2019, I have been involved in a Swiss foundation, supporting cocoa producers in Ivory Coast for sustainable rural development.

Since I was little, I have always loved tales and legends. These stories make me travel to distant, imaginary or familiar countries and allow me to sprinkle my life with magic and joy! The stories are alive, they are transmitted orally and are savored by observing the sparkle in the eyes of listeners, young and old. The art of storytelling is a passion that drives me every day. I suggest you set off to discover chocolate, in all its forms and through some delicious tales.

Anna Breitenmoser Since the first square I bit into, chocolate has become a true passion for me. In 2018, it is the beginning of an adventure full of taste and research to begin my career as a chocolate taster. I had the chance to be hosted for several weeks in different Geneva chocolate factories, with the aim of understanding all the steps that go into creating this gold bar. In 2019, as part of my mature work, it was through in-depth research, both practical and literary, that I discovered the world of Bean-to-Bar. I challenged myself to understand “how to make the best chocolate in the world.” A question much more complex than it seems and to which I will probably have to dedicate my life! Currently, alongside my medical studies, I am continuing this quest. Thanks to conferences and tastings, for three years I have had the joy of sharing my knowledge and passing on my chocolate passion.

An epicurean, I co-founded Chocolats du Monde. Today, I am an independent chocolate sommelier. Whether on my site www.chocolatnicolas.ch
or during tastings and advice to producers, I continue to
share my passion and learn more about chocolate.