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Virtual events › Brazilian Cheese Bread
Brazilian Cheese Bread with chocolate
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery and all service fees.
Discover the flavors of Brazil with this traditional Pão de Queijo. Learn how to create these bite-sized cheese breads with a lightly crisp exterior and soft, chewy center, then pair them with a rich and creamy Brazilian hot cocoa for a decadent cheese and chocolate experience.
Adjustments are free — tell your planner and the kits change.
Paella Pan
Alcohol kit for Sangria
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 60 min runs.
0:00 – 0:05
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:05 – 0:13
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:13 – 0:36
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:36 – 0:44
While something rests or bakes, the host runs a short icebreaker or trivia round.
0:44 – 0:52
Bring it together, plate it up and learn how a chef would serve it.
0:52 – 1:00
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Pão de queijo is made with tapioca starch rather than wheat flour, which is why it's naturally gluten-free and why the texture is unlike any bread you've had — chewy in a way that's closer to mochi than to a roll. The starch gets scalded with hot milk before the cheese and eggs go in, and Chef Domenic was clear that this step is what makes it work rather than an optional flourish. The batter is far looser than you'd expect and that's correct.
Clara
I'd eaten these all over Brazil and never known what was in them. Finding out it's four ingredients and no wheat at all was genuinely surprising. They're best straight from the oven and go noticeably worse within the hour, which the session says plainly rather than pretending otherwise — so make them when you want them.
Miles
I'd never made anything gluten-free deliberately and had assumed it would involve compromise. This doesn't, because it was never a wheat recipe adapted — it's simply what the dish is. That made it an easy booking for a team with two coeliac members who usually get a separate version of everything.
Ethan
Chef Domenic had good energy and was patient with a group who all reached the same moment of doubt when the batter turned out to be pourable rather than a dough. He'd clearly seen it before and talked everyone through it without anyone abandoning theirs. He was also useful on cheese substitutions, since the traditional Minas cheese isn't easy to find and what you use instead genuinely changes the result.
Drew
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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