Bean-to-Bar Workshop at Wildhand Farm: Chocolate Making & Open Farm Tour in Willunga Hill

On Willunga Hill in South Australia, Wildhand Farm offers a hands-on Craft Chocolate Making session in the Wildhand Kitchen. For $140 per person, this one-hour workshop—hosted by Alice—guides small groups (maximum eight) through the tactile steps of turning raw cocoa beans into a finished milk chocolate rocky road. You'll temper chocolate by hand, fold in farm-made honey marshmallows, and mold a take-home block that tastes of place. The experience begins with a short demo and quickly moves to benchtop practice: winnowing and roasting are explained, bean-to-bar chemistry is demystified, and tempering becomes accessible. The activity is sensory—warm glossy chocolate, sticky sweetness from honey marshmallows, and the satisfying snap of a set bar. By the end you leave with a slab of rocky road and a clearer understanding of craft chocolate. Every booking includes an Open Farm Ticket for a two-hour self-guided farm tour. After the kitchen, wander past flower gardens, meet farm animals, and visit the farm café and retail shop. Those animals and cultivated beds are part of the story; they root the tasting in a working agricultural landscape and make the visit a full farm outing rather than a single-station class. Wildhand Farm stands out because it pairs small-group, bean-to-bar instruction with on-site ingredients and an agricultural context—farm-made honey marshmallows, an intimate class size, and a take-home product make the learning tangible. For curious travelers, families, or food lovers wanting an edible souvenir and a behind-the-scenes look at provenance, this is an efficient, delicious way to spend an afternoon. Practical notes: total time is roughly three hours if you include the self-guided tour; the chocolate session itself runs about one hour. Bookings are capped at eight people to keep the experience intimate and interactive. Arrive a few minutes early to get settled; the class moves swiftly from demonstration to hands-on work. Alice covers safe handling of warm equipment and practical tips for tempering and setting, so no prior confectionery experience is needed. The farm retail shop often carries extra bars and seasonal treats made on site, ideal for gifts. Because group size is capped at eight, spaces fill quickly—book through the referral link to secure your place and plan for a relaxed, self-guided walk of the grounds after the workshop and photos.