A chocolate affair that knows no boundaries
Forrest Gump’s legendary line, “Life is like a box of chocolates; you never know what you’re going to get,” is right on the nose when chronicling the chocolate-tasting affair with Venchi’s chocolate mastermind, Giovanni Battista Mantelli (G.B. Mantelli). Living and breathing these confectionary treats, the Italian chocolatier took us on a gastronomic journey into their saccharine, chocolaty creations. And, truly there was no better time than then to indulge.
Venchi’s story dates back to 1878 when 20-year-old Silviano Venchi spent all his savings on two bronze cauldrons and experimented with chocolate in a small shop via degli Artisti in Vanchiglia, Turin. Since then, Venchi has followed the same time-honoured recipes and tradition and is celebrated for their savoir-faire for crafting artisanal chocolates. From truffles to bars, gelatos and spreadables, the chocolatier has lived a long, sweet, happy life creating little pieces of magic.
Recognising their prowess, Venchi decided to host an exquisite chocolate-tasting journey that invited both seasoned gourmets and curious newcomers to immerse themselves in the distinctive flavours and texture of Venchi’s finest favourites. Set at Capella Singapore, the exclusive Chef’s Table with G.B. Mantelli started with an unmistakable prelude of the air laced with warm, deep aromas of cocoa—enticing our taste buds for what lies ahead.
Here’s what went down at Venchi’s chocolate tasting affair:
Setting the tasting with a certain type of gusto was its platter of chocolates and its unique localised pairings. Starting off dynamic with the Venezuela Milk Chocolate and jackfruit chips, these harmonious combinations triggered a blend of silk, creaminess and richness with a hint of tropical. A delight to taste, this was a wonderful preface to the sweet morning.
Kicking it up a notch, the chocolate tasing drifted to the tasting of the Pistachio Gianduitto and the Pandan Chiffon Cake that was complemented with the fan-favourite pistachio gelato. Nutty, buttery and salty, this was by far a sinful treat to devour. Speaking of another sinful relishing, we then got to enjoy a No Sugar Added Milk Chocolate with a delicious Kaya Spread. The richness from the caramelised coconut truly enhanced the flavours of the no artificial sugar based chocolate.
Going even more flamboyant, the tasting then led us to the White Chocolate with Salted Nuts—a favourite of mine—with Italian Sparkling Wine. Crisp, sweet and savoury, the taste felt like I was eating cheese. Up next was the Raspberry White Chocolate complemented with Balsamic Vinegar that was aged for 12 years. The vinegar tamed the tartness of the strawberries, making it a more subtle flavour that can be enjoyed repeatedly.
Ending on a strong note, the tasting concluded with 77 per cent Dark Chocolate and Sichuan Peppercon. Bold, spicy and crunchy, this was a distinctive flavour that either will be loved by many or strayed away from. But, what makes it an incredible tasting and sensation is the mood-improving, antioxidant and mineral compound of the chocolate itself.
Fortunately, the tinkering with cacao didn’t just end there. We were then invited up to The Pineapple Room to indulge in Venchi’s limited-edition cocktails and mocktails. The first concoction was Venchi Velvet, a Diplomaitco Rum cocktail with Dry Curacao, Milk Venchi Chocolate and Cardamom Bitters. And then we got treated to 1878, a Monkey Shoulder Scotch Whiskey drink that was mixed with Mancino Rosso, Venchi Chocolate and Angostura Bitters. For non-alcholic drinkers they got to enjoy the Indulgenza, an Earl Grey Tea mocktail with Venchi Chocolate and Mint. All and all, it was a creamy delight to end the way with.
What made the event truly special wasn’t just the chocolate—it was the shared passion. Conversations sparked between strangers over a shared favorite gelato. Attendees lingered at tables, discussing notes of citrus or hints of pepper. It was a reminder that chocolate, at its best, is more than a treat—it’s a communal experience, a story in every bite. As the evening drew to a close, guests left with elegantly wrapped samplers, a deeper understanding of Italian chocolatiers and a newfound appreciation for the craft that goes into each luxurious bite. Venchi and GB Mantelli succeeded not just in showcasing their products but in cultivating a moment of connection—between brand and guest, tradition and innovation, and most importantly, between people and the flavors they love.
If you would like to know about G.B. Mantelli and Venchi, take a look at our interview with him below.
Our exclusive interview with G.B. Mantelli:
Describe Venchi in two words or less.
Heritage and innovation.
Have you ever had a “happy accident” in the kitchen that turned into a delicious creation?
Of course—this dates back to when I was younger. It was during my summer break when I tried bitter chocolate, and obviously, the acidity was too much for me, so I had to take matters into my own hands. At that point, my grandfather and father had taught me how to balance the products, but I tried to be bold by adding cocoa powder to one of the recipes. My grandpa came and told me off and that he needed to rework the product. But, after a month, he called and told me that the chocolate was good, and now it’s one of the bestsellers. Some mistakes could be super innovation sometimes.
Venchi is renowned for its use of fine ingredients—what are some of your favourite lesser-known ingredients that you’ve tried to incorporate into the chocolates?
I’ve tried truffles, dragon fruits, lavender, guava and tons more. Sometimes the colour is great, but the flavour is too weak. Or sometimes it’s too strong and it just doesn’t work.
