Bookings
Q) What if I do not receive a confirmation email?
A) If your confirmation does not come through to your spam folder or your inbox after 24 hours, please send an email to info@chocolate7.co.uk containing the Time, Date and Location of your workshop and include the email address you gave when you made your booking. We will respond to your email with the status of your booking. (This may take a few days if we are busy.)
Q) Why am I only able to select 1 place when I book a workshop?
A) You may only be able to select a small number of places when there are only a small amount of spaces left.
Q) Is there an age limit for the workshops?
A) The lower age limit is 11 and younger than 15 need to be supervised by an adult. If you only wish to supervise and not to take part you do not need to purchase an extra voucher.
Q) Do I need to book the extra Tempering workshop in advance and how do I pay?
A) You do not have to book to stay for the Extra hour of Tempering, simply let the Chocolatier know on the day. You can pay for the Tempering workshop at the end of the session, only £5 per person, cash only.
Q) When is the latest I can change or cancel my booking?
A) You are able to cancel your booking and then book another workshop up to 7 days prior to the date of your workshop.
Workshops
Q) Are the workshops suitable for people with Celiac Disease?
A) Yes
Q) Are the workshops suitable for people with Lactose intolerance?
A) You are welcome to attend the workshops if you have lactose intolerance, however the chocolates we make do contain cream and the white chocolate contains milk powder. You would be able to eat the dark chocolate we use, including the chocolate crisps and the chocolate flakes.
Q) Are the Workshops suitable for people with a nut allergy?
A) The workshops are NOT suitable if you have a severe nut allergy. If you have a mild nut allergy please mention this when you book, sometimes we do use nuts to cover and decorate the chocolates, you can opt not to have nuts. Please mention this on the day to the Chocolatier.