Here’s everything that went down at Venchi’s exclusive chocolate masterclass in Singapore featuring Global Brand Ambassador, G.B. Mantelli.
In March 2025, Venchi brought its delicious world of chocolate magic to Singapore and we had the pleasure of travelling down south for the occasion. The sun’s radiance shone brightly on Sentosa Island as guests arrived at Capella Singapore for an exclusive gastronomic adventure with the Italian chocolatier. At the luxurious five-star hotel’s Chef’s Table, overlooking the vast South China Sea, we had the opportunity to meet Giovanni Battista (or G.B.) Mantelli, Venchi’s Global Brand Ambassador, who was in town to host an intimate chocolate masterclass.
And what a dream it was! Outside the masterclass venue, a gelato cart with Venchi’s signature flavours welcomed our arrivals. It was excitement at first sight — an indication of all the delectable amusement coming our way. As we stepped into Chef’s Table, sweet set-ups filled the space as Venchi’s iconic chocolates take centre stage, including its Dark Chocolate range displayed on the island stationed right at the front. There was a sense of joy in the air, with everyone in anticipation mode. After all, it’s not every day you get to enjoy a chocolate masterclass for breakfast.Here’s a little side track!
For the uninitiated, Venchi was established almost 150 years in 1878. Started by Silviano Venchi, the Italian company is now based in the Piedmont region of Italy. Since then, Venchi has definitely grown globally — including opening stores in Malaysia at Pavilion Kuala Lumpur and The Exchange TRX. When it comes to describing Venchi, Mr Mantelli said: “Venchi is heritage and innovation”. A lot of thought goes into the creation of Venchi chocolates from selecting ingredients and roasting to ensuring controlling the end product.
Mr Mantell himself grew up as an avid chocolate enthusiast. The Master Chocolatier is also involved with R&D at Venchi, stating that “chocolate is a part of me” — involved in the testing, sourcing and creation of new products. He has had the chance to try cocoa from various parts of the world as well as experimented with a plethora of different ingredients and pairings. It’s exactly his extensive expertise and passion that made our short-but-sweet convergence even more significant. Belissimo, indeed.
Now, let’s get back to the special day, shall we? In the room, we can’t help but notice not one but two trays placed on every table. They comprised both chocolates and special additions meant for pairing; separated into classic and localised variants. More on that soon! The session began, with Mr Mantelli taking us on a journey down the chocolate highway. We gained insights about the origins and allure of Venchi — whose brand purpose is said to be “The Joy of Positive Indulgence”.
The set of localised pairings kickstarted the exclusive chocolate masterclass and more specifically, with the combo of Venezuela Milk Chocolate and Jackfruit Chips. We enjoyed the prominent vanilla notes on the 47% milk chocolate, with its creamy body complementing the mild tanginess and sweetness of the chips. Up next was Pandan Chiffon Cake with Pistachio Gianduitto — offering a palatable delight encapsulated by buttery and nutty undertones.
We were also served a scoop of Venchi’s beloved pistachio gelato which went hand in hand with the fluffy green cake. We were also told to add the cake to the gelato before blending everything together for more ethereal bites. What’s not to love? Speaking about love, the last localised pairing involved Kaya Spread. Together with the No Sugar Added Milk Chocolate (made without the use of artificial sweeteners), the spread’s coconut-driven sweetness helped enhance the roasted components of the chocolate.
The completion of the first plate of unique pairings was met with the arrival of the second — consisting of three classic yet equally intriguing matches. Think White Chocolate & Salted Nuts with Italian Sparkling Wine. In this case, it was Franciacorta Ca Del Bosco Prestige with its crisp and aromatic flavour profile adding to the crunchy white chocolate bar made with pistachios, almonds and hazelnuts. There’s also an element of surprise as we discovered the umami notes brought upon by this very mixture.
Next, Mr Mantelli introduced us to another Venchi favourite: the Raspberry White Chocolate. On its own, the chocolate is velvety and tart. But, when savoured alongside Balsamic Vinegar aged for 12 years (or Aceto Balsamico Tradizionale), we experienced a woody yet sweet combination — resulting in one of the most complex pairings of the day. It was definitely unexpected but enjoyable nonetheless due to its fruity sweetness. From that, we came across a fusion that’s nuanced and concentrated; further intensifying the oomph of the Raspberry White Chocolate.
Speaking of complex mixtures, we can’t forget about the last pairing of this chocolate masterclass. Yes, it involved Sichuan Peppercorn. And yes, it was a bold finish to the session. Known for its ability to provide the mala sensation, one might not expect the distinctive peppercorns to be matched with chocolate. Instead, we were told to not only try them together but also dip the 77% Dark Chocolate into the Sichuan peppercorn. Upon the first bite, a myriad of notes came to mind (and palate) including citrus from the peppercorns and nutty sweetness derived from the chocolate bar.
The exclusive Venchi chocolate masterclass by G.B Mantelli ended with a little treat to the Cremino gelato. It’s a House classic after all and we can’t think of a better way to conclude the session. But wait, scrap that — because Venchi had more than that in mind for its gastronomic journey. In fact, we were all invited to The Pineapple Room to sip on specially curated drinks crafted using Venchi chocolates, of course. With that, we made our respective ways up several levels while admiring the exquisitely-designed resort.
The concoctions, made by the team at the bar, included two cocktails and one mocktail. The latter was ‘Indulgenza’, a beverage concocted using Earl Grey Tea as well as Mint. On the other hand, cocktails consisted of ‘Venchi Velvet’ with Diplomatico Rum, Dry Curacao, Cardamom Bitters as well as ‘1878’ with Monkey Shoulder Scotch Whisky, Mancino Rosso and Angostura Bitters. Products from Venchi used to make the drinks included the likes of Dark & Mint Granblend, Gianduia, Chocoviar Arancia, 80% Extra Dark and 77% Nibs Granblend.
The beverages at The Pineapple Room showcased the versatility of Venchi’s chocolate offerings and how they can complement various styles of consumption — be it on its own, together with Pandan Chiffon Cake or with Balsamic Vinegar. As mentioned earlier, it was a dream for sure; an experience to remember for a lifetime. Now, we know there’s more than one way to enjoy and appreciate chocolates.
Learn more about Venchi HERE.
(All photos provided by Venchi)