Chocolate Pairing with Wine
DURATION: 2 hours
COST: S$75 PER HEAD
VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 6
MAXIMUM NUMBER OF PARTICIPANTS: 30
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.
THE WINES:
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.
THE CHOCOLATES:
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.
DURATION: 2 hours
COST: S$75 PER HEAD
VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 6
MAXIMUM NUMBER OF PARTICIPANTS: 30
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.
THE WINES:
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.
THE CHOCOLATES:
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.
DURATION: 2 hours
COST: S$75 PER HEAD
VENUE: Chocolate Studio @ Loewen by Dempsey Hill
MINIMUM NUMBER OF PARTICIPANTS: 6
MAXIMUM NUMBER OF PARTICIPANTS: 30
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.
THE WINES:
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.
THE CHOCOLATES:
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.
