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Virtual events › Chocolate Lava Soufflé
Chocolate Lava Soufflé with Strawberry Sauce
From $139 per person, and it falls as the group grows.
Under 5 guests: $795 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, zoom host, ingredient delivery and gratuities.
Our Chocolate Lava Soufflé is the perfect workshop for those with a sweet tooth. This dessert is filled with warm chocolate and topped with a fresh strawberry sauce. Pair with a Coffee Tasting to discuss coffee origin, roasting techniques, and tasting notes.
Adjustments are free — tell your planner and the kits change.
Fuel your tastebuds with roasted coffee from small farmers around the world and explore different roast techniques and tips for brewing. (+30 min)
Your souffles will turn out beautiful with a set of 6 porcelain ramekin bowls.
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 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
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.
Easy to organize and better suited to a video call than I'd expected, because the tense bit — waiting to see whether the middle runs — happens to everyone at the same moment. Ingredients arrived on time and the ramekins were included, which removed the one thing I'd assumed would be a problem. Worth telling people in advance not to open the oven early, because at least four of ours did anyway.
Marco
Booked it as a dessert-only session and it was the right length for that — under an hour, one thing, and a genuinely dramatic finish. Buttering and dusting the ramekins properly is the whole difference between a soufflé that climbs and one that welds itself to the sides, and Chef Emily made everyone do it twice.
Miles
The strawberry sauce is a better idea than it sounds — the acidity cuts the richness, and without it the whole thing would be heavy. It takes four minutes and gets made while the soufflés are in the oven, so there's no extra time cost. I've since made the sauce for other desserts entirely.
Maya
I'd always assumed soufflé was beyond a home cook and it turns out the lava version is far more forgiving than a classic one, because a slightly underbaked middle is the objective rather than a failure. That reframing was the useful part. Mine rose, held for about ninety seconds, and tasted excellent regardless.
Hugo
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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