<p>Explore Venchi’s latest six-act pairing menu featuring Chocoviar, local botanical, and high-percentage cocoa, followed by an exclusive chat with Venchi’s Master Chocolatier Giovanni Battista Mantelli on how to truly appreciate luxury chocolate.</p>

<p>When old-world European mastery meets the sun-drenched brightness of Southeast Asian botanicals, magic tends to follow. To mark its latest masterclass, historic Italian chocolatier Venchi set out to build a flavour bridge across continents. Guided by Maestro del Gusto (Master of Taste) Giovanni Battista Mantelli, the Uncover the Art of Chocoviar masterclass turns iconic Italian chocolates into a six-act sensory journey celebrating heritage, contrast, and cross-cultural dialogue.<br><br>Founded in Turin back in 1878 by Silviano Venchi, the brand has spent nearly 150 years perfecting the art of fine cocoa, relying on Piedmont hazelnuts, pure cocoa butter, and an infectious dose of Italian allegria or the joy of living. The absolute crown jewel of their craft is Chocoviar, named for its likeness to fine caviar. Each jewel-like piece hides a multi-textured centre wrapped in a shell studded with crunchy dark chocolate microspheres, offering a deeply textural canvas for culinary experimentation.</p>

<h3 style="text-align: center;">Act I: Chocoviar Pistachio, Pandan &amp; Coconut Water</h3>

<p>The tasting opens gracefully with a tribute to the region’s most beloved aromatic profiles. Creamy Chocoviar Pistachio pairs with soft, vanilla-tinted pandan chiffon and a sip of chilled coconut water. A delicate touch of salt lifts the roasted depth of the pistachio while the fresh coconut water sweeps the palate clean, keeping every bite light and effortless.</p>

<h3 style="text-align: center;">Act II: Chocoviar Mango, Calamansi &amp; Coconut Cloud</h3>

<p>The narrative shifts into sun-soaked tropical territory with Chocoviar Mango. Fresh mango amplifies the fruity heart of the cocoa without pushing it into cloying sweetness, while sharp calamansi provides a zesty, citrusy snap that cuts through the cocoa butter. A velvety, floaty coconut cloud ties the elements together for a smooth, refreshing finish.</p>

<h3 style="text-align: center;">Act III: Chocoviar Nougatine, Kaya &amp; Roasted Oolong</h3>

<p>Nostalgia takes centre stage in a warm, comforting course pairing Chocoviar Nougatine with delicate crisps inspired by traditional kaya toast, caramelised coconut, and toasted sesame. Cold-brewed, roasted oolong tea clarifies the palate, while the earthy bread and sesame echo the chocolate’s caramelised centre, tempered by a pinch of sea salt.</p>

<h3 style="text-align: center;">Act IV: Chocoviar Arancia, Ginger &amp; Duck Confit</h3>

<p>Moving from sweet warmth into bold, dynamic energy, Chocoviar Arancia enters luxurious savoury territory. Rich mandarin reduction highlights the orange-infused chocolate, complemented by the sharp heat of ginger and aromatic kaffir lime. Rich duck confit and caramelised citrus add an unexpected, deeply satisfying earthy layer that bridges rich savoury fats with bright citrus oil.</p>

<h3 style="text-align: center;">Act V: Chocoviar Lampone, Roselle &amp; Pink Pepper</h3>

<p>The fifth chapter delivers an explosion of red fruit and floral brightness centred around Chocoviar Lampone. Tart roselle lends a vivid, floral acidity that finds balance in the lush sweetness of lychee. A light scatter of cracked pink pepper adds a whisper of cozy spice on the finish, accentuating the chocolate’s vibrant raspberry core before the final move into dark cocoa.</p>

<h3 style="text-align: center;">Act VI: Chocoviar 75% Dark, Smoked Coconut &amp; Gula Melaka</h3>

<p>The masterclass reaches its peak by pairing high-percentage dark cocoa with deep, smoky local aromas. Toasted coconut, pandan sablé, and a touch of palm sugar mirror the intensity of Chocoviar 75% Dark. The warm, smoky coconut softens the dark chocolate's bitter edge, drawing out hidden notes of fresh decaffeinated coconut cold brew, caramelised nuts, and deeply roasted cocoa beans. A perfect ending for the gastronomic journey.&nbsp;</p>

<p>From the precise science of palate training to a high-stakes kitchen blunder that birthed a global bestseller, G.B. Mantelli’s journey as Venchi’s Master Chocolatier is as rich and multilayered as the Chocoviar he crafts. In this candid conversation, the flavour maestro opens up about the brain chemistry behind texture, the art of multi-sensory tasting, and how a childhood spent taking secret flavour quizzes shaped one of the most inventive minds in Italian confectionery.<br><br><b>As a Master Chocolatier, how on earth do you keep your palate so sharp?<br><br></b>Honestly, the most important instrument I look after isn’t my tongue it’s my brain.&nbsp;Tasting isn't just about eating; it’s about deep focus. When I sample chocolate, my mind dissects every single layer and logs it away like an internal flavour dictionary. First, you have to master your primary notes. Once those foundations are locked in, you can start experimenting with wilder pairings. So, I constantly train my mind and palate. I start with single ingredients, layer them together into conceptual recipes, and then play with subtle flavour pairings until I hit that exact magic note I'm looking for.<br><br><b>You’re famous for Venchi’s iconic textures like Chocoviar and Cremino. What’s your secret when designing that multi-layered mouthfeel?<br><br></b>It all comes down to pure ingenuity and a bit of brain chemistry! I want to trigger endorphins, that instant rush of pure bliss. To me, chocolate starts with the seed. You need healthy, beautifully cultivated cacao rich in magnesium, potassium, and phosphorus. From there, I select "noble fats” (fats that are naturally cholesterol-free and digestible) to build harmony across the layers.<br><br>I usually take two distinct approaches. The first one I called it pure comfort. Soft, comforting textures that celebrate local Italian ingredients. The primary notes hit you first, followed by secondary notes that round out the entire experience. The next approach is called the decadent journey (the Chocoviar experience). This is chocolate built like a multi-course meal! Take our Chocoviar range: you bite through a crunchy nougatine shell, pass through a thin layer of dark chocolate, hit a rich, velvety chocolate spread in the centre, and finish with a full dark chocolate coating. It’s fulfilling, complex, and deeply emotional.</p>

<p><b>How do you know when a recipe is actually finished?<br><br></b>Ah, that’s the real drama of an artist! [laughs] To you, it’s never truly perfect until someone else falls in love with it. I am obsessed with perfection. At Venchi, we invest heavily in our factories, making small, meticulous batches that require immense time and inspection. We completely ban artificial colourings and preservatives. We only want the genuine flavour of world-class ingredients. And for us, presentation is just as important as taste. In Italy, we say chocolate should never be offered naked! Our vibrant, colourful packaging is a joyful tribute to our home country.<br><br><b></b><b>Do you have a favourite memory from your early days in the lab?<br><br></b>I have to tell you this story! When I was 15, I spent the summer helping out in our tiny flavour testing lab. I had no formal training in chocolate making; I just knew what good food tasted like and how it made me feel. One day, I made a huge mistake and accidentally threw the wrong ingredient into a massive 300-kilogram batch. I was utterly devastated! A month later, a woman on our team was trying to rework that ruined batch to save it. She took a bite, turned to me, and said, "This chocolate is incredible.”Guess what? That happy accident became our 75% Chocoviar, now one of our top bestsellers worldwide.&nbsp;<br><br><b>What is the absolute best way to eat a piece of luxury chocolate?<br><br></b>Don't rush it! Here is my step-by-step ritual for maximum joy: first is to admire it. Start with your eyes. Take in the colourful wrapper, the shape of the chocolate, and its outer sheen. Then, snap it. Break it in half. Take a moment to notice the contrast between the outer shell and the soft inner filling. Let it sit by Put half on your tongue. Don't chew right away! Let it sit for a moment as the dark chocolate warms up, releasing its rich aromas. Savour the melt as the velvety centre blends with the outer shell, notice how the flavours evolve from bold primary notes to subtle secondary ones. Lastly, enjoy the finish. Pay attention to the aftertaste. A truly great chocolate leaves your palate feeling clean, refreshed, and wonderfully aromatic. Slow down, appreciate the craftsmanship, and just let the happiness take over!</p>

<p style="text-align: center;">Visit <a href="https://us.venchi.com/collections/chocoviar">www.venchi.com</a> to find out more about Venchi Chocoviar <br>or log on to <a href="https://take.app/venchimalaysia">www.take.app/venchimalaysia</a> to make your purchase.</p>

Uncover the art of Chocoviar with Venchi’s 6-course masterclass and G.B. Mantelli

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