Time & Location
Dec 07, 2022, 7:00 PM – 8:50 PM
ifc mall store 1019b, Central, Hong Kong
About the event
Flavour pairing is a perfect convergence of art and science. We pair flavours when we season our food with spices, when we create a dish, when we create a meal, or even a cheese platter. When we design a pairing experience of whisky and chocolate, the same principles apply - creating an experience which is greater than the sum of all parts.
What are we ultimately seeking in a marriage of two-or-more flavours? How do we respond to different combinations? How do they tell us stories? How do they make us feel? How can you elevate a culinary or beverage experience with flavour harmony? Why are contrasting flavours so pleasant?
In this workshop we will answer these questions and more. We will discuss the principles of creating a simple or complex blend of flavours, and practice weaving them together through the medium of rare, independently bottled whisky together with bean-to-bar craft chocolate.
The workshop is lead by Amit Oz, who leads Conspiracy’s flavour development efforts, also Chef of Otium Supper Club. Amit spends most of his time at work and outside thinking about groundbreaking flavour combinations and ways to make strange and bold flavours fall in love with each other, for our tastebuds’ benefit.
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