Bean-To-Cup Coffee x Bean-To-Bar Chocolate Pairing
14/11/2025
Hours: 12:00PM-1:30PM
LAU 5/F
Chocolatey.Christy by Taster Limited
Capacity: 12 persons
Price: HKD200
Explore the perfect match of bean-to-bar chocolate and bean-to-cup coffee in this sensory session. Discover how premium chocolate and freshly brewed single-origin coffee share origins and flavors that enhance each other, while you taste and learn to pair them like a pro. A delicious journey that awakens your palate and deepens your appreciation for both!
Truffle Making
14/11/2025
Hours: 1:00PM-2:30PM
BOC Classroom
Capacity: 28 max.
Price: HKD350/person
Ancient DIY Bean-to-Bar Chocolate Workshop
14/11/2025
Hours: 2:00PM-3:30PM
LAU 5/F
Chocolatey.Christy by Taster Limited
Capacity: 12 persons
Price: HKD200
Dive into the Ancient DIY Bean-to-Bar Chocolate Workshop — a unique, hands-on journey for adults who crave authentic, artisanal experiences. Get your hands dirty grinding real cacao beans with a traditional pestle and mortar, unlocking the secrets behind truly handcrafted chocolate. This sensory adventure will deepen your chocolate passion and awaken your curiosity like never before.
Cacao Trace - From Bean to Bar (Full)
14/11/2025
Hours: 3:30PM-5:30PM
BOC Classroom
Capacity: 10 persons
Free of charge
Fully booked. Take a look at the other workshops!
This workshop provides an immersive exploration of chocolate's journey from bean to bar. Participants will explore the critical grinding process and discover how it develops chocolate's complex flavors, followed by a guided tasting of exquisite Belcolade Origin chocolates using the Cyano tasting method to unlock their full sensory profile. The experience culminates in a creative hands-on session where attendees can craft and personalize their own chocolate bar.
Food and Portrait Photography
14/11/2025
Hours: 4:00PM-5:30PM
LAU 5/F
Capacity: 25 persons
Price: HKD200
Ali will share his expert skills and practical tips on the art and technique of food and portrait photography. Participants will learn how to use lighting and composition creatively to capture mouth-watering dishes and beautiful portraits that stand out. Ali will also guide you through finding your best angles, directing your subjects naturally, and bringing out the personality behind every portrait.
The workshop begins with a seminar session where Ali covers essential techniques and principles for food and portrait photography. Participants will then have the opportunity to practice these skills with some food displays.
Chocolate Wrapping Paper Design
15/11/2025
Hours: 11:00AM-12:30PM
BOC Classroom
Capacity: 20 persons
Price: HKD150
Using stamps, stencils and painting techniques, build your own chocolate wrapper for your dream chocolate bar!
Exploring Chocolate Culture & Tasting the Four Classic Varieties
15/11/2025
Hours: 11:00AM-12:30PM
LAU 5/F
Capacity: 30 max.
Price: HKD200/person
A Journey Through the Millennia-Legend of Cacao, Savoring the World’s Finest Chocolates
From the ancient sacred rituals of Central and South America to the luxurious desserts of European courts, the history of chocolate carries a rich intersection of culture, trade, and art. In this session, led by Ms. Yvonne Lo, the Chocolate Queen, we will unravel the cultural codes of chocolate and guide you through a professional tasting of the four classic varieties: dark, milk, white, and Ruby chocolate.
Cocoa Dreamscapes - sensory experience
15/11/2025
Hours: 1:00PM-2:30PM
BOC Classroom
Capacity: 12 persons
Price: HKD300
Pair pairing with palate and taste different chocolates
while being guided to create an abstract expressionist piece of work to
document your experience. Use the sensations of flavour and aroma to inspire
your ‘flavourscape’ on paper!
Identifying Authentic Chocolate & A Delicate Flavor Experience
15/11/2025
Hours: 1:00PM-2:30PM
LAU 5/F
Capacity: 30 persons
Price: HKD200
In a world filled with countless chocolate options, can you distinguish the key differences between pure chocolate and flavored chocolate?
In this session, the Chocolate Queen, Ms. Yvonne Lo, will personally teach professional identification techniques, guiding you to deeply understand the true nature of cacao and master the art of discernment and appreciation.
