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Chocolate Pairing with Whisk(e)y

A structured sensory exploration of whisk(e)y and chocolate, revealing how texture, aroma, sweetness, and bitterness interact. Designed as a refined tasting experience where indulgence meets clarity.

Hosted at your location · ~2½ hours · From $599

COMING SOON

All Workshops

About the Experience

Chocolate and whisky share more than sweetness — they share structure. Both are shaped by fermentation, maturation, texture, and aromatic complexity. When thoughtfully paired, they do not simply complement each other; they alter perception.

This workshop approaches pairing from a structural perspective rather than simple flavor matching. Participants explore how cocoa percentage, fat content, bitterness, and sugar structure influence whisky’s oak, spice, fruit, and smoke.

Texture can soften alcohol intensity. Bitterness can amplify spice. Sweetness can shift aromatic balance. Mouthfeel becomes as important as flavor.

Rather than presenting fixed “perfect pairings,” the session reveals why certain combinations create harmony, contrast, or transformation — equipping guests with a framework they can apply beyond the workshop.

The result is an immersive tasting experience that balances indulgence with precision.

Packages / Pricing

1-4 participants

$599

5-8 participants

$699

9-12 participants

$799

13-16 participants

$849

Corporate / Team Building

Inquire

  • Corporate/Custom configurations and larger group formats available upon request.

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  • Alcoholic beverages are not included in the session fee.

 

  • All whiskies are selected and provided by the host, in coordination with the TasteIST trainer prior to the event.

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    Workshop Flow & Guided Tasting Format

    Approximately 2.5 hours · 4 whiskies · 4 chocolate pairings


    Foundations of Sensory Pairing (15–20 minutes)

    Participants are introduced to:

    • The structural components of chocolate (cocoa %, fat, bitterness, sugar balance)
    • How whisky structure interacts with sweetness and texture
    • Why aroma and mouthfeel change during pairing


    Guests are introduced to the TasteIST tasting flow, adapted for pairing:

    Observe · Breathe · Taste · Integrate · Trace

    This framework guides participants through both individual tasting and layered pairing analysis.


    Guided Pairing Flight — Four Expressions (75–90 minutes)

    Depending on selected format:

    Option 1 – Single Malt Scotch Focus
    Option 2 – American Whiskies Focus
    Option 3 – Mixed Scotch & American Selection


    Each whisky is paired with a carefully selected chocolate style, allowing participants to experience:

    • Harmony
    • Structural contrast
    • Texture transformation
    • Aromatic evolution


    Sensory Mapping & Texture Analysis (20–30 minutes)

    Participants compare how each pairing shifts:

    • Perceived sweetness
    • Spice intensity
    • Bitterness
    • Alcohol heat
    • Finish length


    The exercise reveals how pairing changes perception — not just flavor.


    Closing Reflection & Application (15–20 minutes)

    Guests identify which structural combinations resonate most naturally with their palate and receive practical guidance on creating intentional pairings beyond the session.

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    Workshop Flow & Guided Tasting Format

    This workshop is typically delivered as a four-pairing sensory experience over approximately 2.5 hours.

    The selected whisky category (Scotch, American, or mixed format) defines the structure of the chocolate selection and pairing progression.


    Format Options*

    Hosts may select one of the following curated formats:

    Option 1 — Single Malt Scotch Pairing: Focused on regional and cask-driven Scotch expressions.

    Option 2 — American Whiskey Pairing: Featuring Bourbon, Rye, or Tennessee styles.

    Option 3 — Transatlantic Pairing: A curated mix of American and Scotch whiskies to highlight structural contrasts.


    For groups seeking deeper exploration, the session may include additional focus on:

    • Cask-driven pairing strategy
    • Cocoa origin influence
    • Texture science and alcohol perception
    • Emotional response and sensory memory


    Chocolate styles are selected to illustrate structural contrast and harmony. Bottle selection and pairing structure are finalized in consultation with the host prior to the session.


    For corporate or large-group settings, pairing depth and pacing may be adjusted to suit audience familiarity and time parameters.


    (*) Custom configurations and larger group formats available upon request.

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    Session Guidelines

    Ideal for those who enjoy both indulgence and structure — and want to understand why pairings work.

    • Chocolate lovers curious about structural pairing

    • Whisky enthusiasts seeking sensory refinement

    • Corporate groups looking for a premium experiential session

    • Private hosts planning a refined tasting event

    • Guests interested in exploring texture and aroma interaction

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    • Structured pairing framework (TasteIST Flow adapted for chocolate)

    • Four professionally selected chocolate pairings

    • Guided sensory analysis and flavor mapping

    • Educational insight into pairing structure and texture interaction

    • Pre-session consultation regarding recommended whisky selection

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    Session Guidelines

    This workshop emphasizes tasting and education rather than consumption. Participants are encouraged to engage mindfully and at their own pace.


    Alcoholic beverages are not included in the session fee and are provided by the host unless otherwise agreed in advance. TasteIST does not sell or supply alcohol.


    Chocolate selections are professionally recommended and supplied according to the chosen workshop format.


    Food beyond the curated chocolate selection is not included unless arranged separately. For private venues, appropriate glassware and a suitable tasting environment are recommended.


    Please inform the host in advance of any allergies, dietary restrictions, accessibility considerations, or special requirements. Certain chocolate styles may contain or be processed in facilities handling common allergens such as nuts, dairy, soy, or gluten.

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    Booking. Participation & Cancellation Policy

    Workshops are available by advance booking and subject to availability. Confirmation, cancellation, and rescheduling terms are provided during the booking process.


    Participants must be of legal drinking age in the workshop location and are responsible for consuming alcohol responsibly. By attending, participants acknowledge that alcohol consumption carries inherent risks and agree to participate at their own discretion.


    TasteIST, its trainers, and affiliates assume no liability for injury, loss, or damages arising from alcohol consumption or participant actions before, during, or after the session.


    All bookings and participation are subject to the TasteIST Privacy Policy and Website Terms of Use.


    Workshop Policy & Alcohol Disclaimer

    TasteIST workshops are educational tasting experiences. TasteIST does not sell, supply, or serve alcoholic beverages.


    Unless explicitly stated otherwise, all alcoholic beverages are selected and provided by the host, in coordination with the TasteIST trainer prior to the session. Session fees cover the guided experience and educational content only.


    Participants must be of legal drinking age in the workshop location and are responsible for consuming alcohol responsibly. TasteIST does not monitor or enforce consumption levels.


    By attending a workshop, participants acknowledge that alcohol consumption carries inherent risks and agree to participate at their own discretion and responsibility. TasteIST, its trainers, and affiliates assume no liability for injury, loss, or damages arising from alcohol consumption or from participant actions before, during, or after the workshop.


    Workshop bookings and participation are subject to the TasteIST Privacy Policy, Website Terms of Use, and applicable booking terms.


    Allergen & Ingredient Disclosure

    Chocolate selections may contain or be processed in facilities handling dairy, nuts, soy, gluten, or other common allergens. The host is responsible for reviewing ingredient information prior to the event.


    Participants must inform the host in advance of any allergies or dietary restrictions.


    TasteIST assumes no responsibility for allergic reactions resulting from undisclosed conditions.


    Food & Storage Responsibility

    Chocolate products must be stored and handled appropriately by the host prior to the session.

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Chocolate with Whisk(e)y

Chocolate Pairing with Whisk(e)y

Chocolate and whisky share more than sweetness — they share structure. Both are shaped by fermentation, maturation, texture, and aromatic complexity. When thoughtfully paired, they do not simply complement each other; they alter perception.

This workshop approaches pairing from a structural perspective rather than simple flavor matching. Participants explore how cocoa percentage, fat content, bitterness, and sugar structure influence whisky’s oak, spice, fruit, and smoke.

Texture can soften alcohol intensity. Bitterness can amplify spice. Sweetness can shift aromatic balance. Mouthfeel becomes as important as flavor.

Rather than presenting fixed “perfect pairings,” the session reveals why certain combinations create harmony, contrast, or transformation — equipping guests with a framework they can apply beyond the workshop.

The result is an immersive tasting experience that balances indulgence with precision.

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