Hands-On Chocolate Workshops

CHOCOLATE TRUFFLES

$125 per person

One of our chocolatiers will demonstrate how to make Classic Dark Chocolate Truffles. Participants will then be given the ingredients to make their own truffles from scratch. Participants will work in pairs. After this class, participants will be able to experiment with chocolate and make their own chocolate creations.
While waiting for their truffles to set, participants will make their own chocolate bars, choosing from a selection of inclusions such as dried fruit and nuts, spices, and colored sprinkles. Each person will take home a box of 12 to 15 chocolate truffles, and a chocolate bar.

DURATION: 2 hours
COST: S$125 PER HEAD

VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 6
MAXIMUM NUMBER OF PARTICIPANTS: 30

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MOULDED CHOCOLATE BONBONS

$175 per person

This is an advanced level class. You will learn how to temper chocolate, and make your own moulded chocolate bonbons, from scratch. Each participant will take home approximately 20 chocolate bonbons.
While waiting for their bonbons to set, participants will make their own chocolate bars, choosing from a selection of inclusions such as dried fruit and nuts, spices, and colored sprinkles.

DURATION: 3 hours
COST: S$175 PER HEAD

VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 6
MAXIMUM NUMBER OF PARTICIPANTS: 30

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Chocolate Appreciation Workshop

$75 per person

An interactive and fun way to learn about the flavour nuances in wine and chocolate, and to learn about the art of flavour pairing. We are happy to customise the chocolate pairing to your liking, e.g. with a liquor of your choice.

Our chocolate appreciation sessions are a wonderful way to learn about chocolate. Discover the history of chocolate and learn how to taste chocolate like a connoisseur. Chocolate made from beans in different regions tastes different! You will be taken through a decadent taste experience where you will taste 6 or 7 different chocolates and learn how to distinguish their flavour nuances.
One of our chocolatiers will demonstrate how to make the traditional Classic Dark Chocolate Truffles.

DURATION: 1.5 hours
COST: S$75 PER HEAD

VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 12
MAXIMUM NUMBER OF PARTICIPANTS: 30

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Chocolate Pairing with Wine

$75 per person

Ca’D'Gal Asti Spumante DOCG 2014 (Sparkling, sweet wine):
A very refreshing wine with elegant perfumes with notes of musk, Sambuco flowers and peach. The more sour notes are recognized as lemon and sage. In the mouth the bubbles are very present and make it a great sparkling wine.
DOC Cannon di Sardegna Lillove (Dry, medium bodied, red wine):
This wine has the fragrances of red fruit, roots and spices. It is enveloping, yet fresh in the mouth, with notes of cherry and plum.
• Sagrantino di Montefalco Passito (Full-bodied, sweet)
Thick ruby red tending to garnet. Powerful nose with scents of blackberries, raspberries jam, black pepper and cocoa with nuances of medicinal herbs.
Toasted Almond Rochers in Belgian White Chocolate
Slivered almonds, toasted to perfection, covered in silky smooth, white Belgian couverture.
Smooth, creamy, nutty, with hints of vanilla.
Lemongrass Coconut Truffles
A white chocolate coconut ganache, infused with lemongrass, in a white chocolate shell, rolled in dessicated coconut.
Delicate flavour - the fruity flavours of the lemongrass and coconut, complement the flavours of the wine.
Milk Chocolate Bonbons
A semi-sweet chocolate ganache in a milk chocolate shell. Smooth, creamy mouthfeel, with notes of cocoa, milk, vanilla and caramel.
Long, smooth mouthfeel.
Sesame Bonbons
Dark chocolate, sesame praline, topped with a sesame milk chocolate paste, cut and enrobed in dark chocolate.
Star Anise Bonbons
A semi-sweet chocolate ganache with a star anise infusion, in a dark chocolate shell.
A beautiful compliment to the full-bodied, rich, Sagrantino.
Mayan Chilly Bonbon
This chocolate is inspired by the recipe of the ancient Mayans - it is a dark chocolate ganache, infused with dry red chillies, vanilla and honey, in a dark chocolate shell.