Chocolate and the Science of Food Pairings

Get up close and personal with self-described “shock-o-latier,” Pastry Chef Dominique Persoone and gastromical scientist Bernard Lahousse in this interactive workshop and tasting session. Lahousse will present Belcolade’s scientific Cyrano method of tasting chocolate that, similar to a wine tasting, relies on aromas to identify the flavour profile of chocolate. Persoone will complement this with a selection of his chocolates and products from around the world for participants to sample. He will discuss the places he’s visited, where the chocolate came from, and how location affects the taste of chocolate in the same way it lends terroir to wine. After this session tasting chocolate will never be the same again.

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Pastry Hands-On Workshop