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May 09 2012

Teresa and the Chocolate Factory

Move over Charlie!  It was my time to spend a couple of mouth-watering hours in, what can only be described as, Chocolate Heaven (AKA Perugina HQ in Perugia).  This was one of my dreams come true; the chance to make chocolate, yum!


Before entering the school, we learned some of the history and facts about Perugina.  We also had the opportunity to taste some of the different types of chocolate, including Baci that was made only a few days before.   It had such a strong flavour that lingered in my mouth afterwards.


Then, at last, we entered the kitchen.  First things first, we washed our hands, put on our aprons, listened, watched and began following the step by step process.  Melted milk chocolate was already in a saucepan so we made the ganache filling first, which had Limoncello in it.


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Making Ganache

Once completed, we put the filling to one side and were then given permission to ‘get messy’ and spill the milk chocolate on the worktop.  The best part of this was we didn’t have to clean up!


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Getting Messy with Chocolate

I managed to get chocolate everywhere – on my hands, face, apron, and on the floor (narrowly missing my jeans).  Having checked it was at the right temperature (30 degrees Celsius +-1), I poured it into the mould, and put it in the fridge for a few minutes to harden. In the meantime, it seemed a pity for remainder to go to waste and it smelled sooooo good!

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It was so tempting!

Enough frivolity, it was ready for filling…

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This required a bit of concentration!

This was followed by another layer of milk chocolate to seal it and another stint in the fridge.  Then 1, 2, 3 and… Hey Presto!

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Chocs away!

At last, the finished product, which we were told we had to taste.  I don’t need to be told twice.  Wow, the strong taste of the chocolate tingled my taste buds first, followed by the creamy filling with a hint of lemon.  It tasted soooo good!


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The Final Product

Not bad for a first attempt!  This is a great group activity for a family, hen party, or company event because you get first class instruction, have fun, get messy, and leave with fantastic tasting chocolates that you make.  If you are inspired or tempted to be a chocolatier for a day, contact Perugina for information on the workshops they offer.

About the author

Teresa Keane

Teresa has been to almost 60 countries. She started travelling independently at the age of 38 when she gave up her job, rented out her house, put her possessions in storage and spent a year travelling the world. It changed her life. She now creates, publishes, & promotes online travel content and is an experienced freelance trainer & EFL teacher.


  1. Jaillan Yehia

    Love the post! I didn’t need to be asked twice to eat the chocolate either! I think I deserve a medal for the fact that 2 weeks later I still have a few left! A brilliant, fun day out!


    You definitely deserve a medal. I shared the love with my parents and can report that I have no chocs left!

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