Beyond Chocolate: A Sensory Journey Through LysLan's First Chocolate & Spirits Pairing Workshop
Chocolate has long been enjoyed as a simple pleasure.
A comforting dessert. A thoughtful gift. A familiar indulgence.
But beyond its sweetness lies an intricate world of aroma, texture, origin, and craftsmanship—one that invites us to slow down, observe, and truly taste.
On 25 July 2026, LysLan Chocolatier welcomed guests to an exclusive Chocolate & Spirits Pairing Workshop, offering a new perspective on handcrafted chocolate through the lens of sensory appreciation.
Rather than presenting chocolate as a confectionery product alone, the workshop explored how carefully selected premium spirits could reveal entirely new dimensions of flavour hidden within each handcrafted creation.
For many participants, it was their first experience discovering that chocolate could be appreciated with the same attention and structure traditionally reserved for fine wine or whisky.
And that was precisely the journey we hoped to share.
Where Craftsmanship Meets Curiosity
Hosted at Lala Coffee & Tea in Ho Chi Minh City, the afternoon brought together chocolate enthusiasts, food lovers, beverage professionals and curious explorers for two hours of guided tasting and conversation.
Leading the workshop were two internationally accredited sensory specialists:
Serge Perrin Merinos
- Co-Principal, LysLan Chocolatier & Sensory Expert
- Credentials: WSET 2 & 3, FWS, SWS | IICCT 1 & 2
With expertise across chocolate, wine and spirits, Serge brings LysLan’s sensory perspective to the experience, connecting fine bean-to-bar chocolate with nuanced tasting discipline.
Alongside him was
Sean Ou
- Head of Education, The Beverage Clique
- Credentials: DipWSET, CSS, CSW, FWS, CS
A leading beverage educator with deep expertise in wine, spirits and structured tasting, Sean brings a refined approach to exploring aroma, balance and pairing.
Together, they guided participants beyond tasting preferences, introducing a structured approach to understanding balance, aroma development, texture, finish and flavour interaction.
The objective was not to determine which pairing was "best," but rather to discover why certain combinations naturally enhance one another.
Discovering Six Different Conversations Between Chocolate and Spirits
Throughout the workshop, guests explored six carefully curated spirit categories:
- London Dry Gin
- Tequila Reposado
- Cognac VSOP
- Aged Rum
- Speyside Single Malt Whisky
- Islay Peated Whisky
Each spirit was thoughtfully paired with LysLan's handcrafted chocolates, designed to demonstrate how different flavour profiles interact through contrast, harmony or amplification.
Some combinations highlighted bright citrus notes.
Others revealed roasted nuts, tropical fruits or subtle floral aromas that participants had never noticed before Unexpectedly, one of the workshop's most talked-about creations was Fish Sauce Caramel Bonbon, whose delicate umami notes became remarkably elegant when paired with aged rum.
Another memorable pairing featured Vietnamese Milk Coffee Bonbon, where familiar flavours transformed into an entirely new tasting experience alongside whisky.
These moments perfectly illustrated the essence of pairing:
Not changing the flavour—but revealing what was already there.
More Than Pairing—Learning How to Taste
Perhaps the greatest takeaway from the afternoon was that pairing is not about memorising combinations.
It is about learning how to observe.
Participants practiced slowing down.
Examining colour.
Recognising aromas before tasting.
Understanding texture.
Identifying the evolution of flavour from first bite to lingering finish.
These simple yet powerful techniques transformed chocolate from something quickly enjoyed into something intentionally experienced.
For many guests, this was the first time chocolate had become a conversation rather than simply a dessert.
A New Chapter for Chocolate Culture in Vietnam
At LysLan, we believe handcrafted chocolate deserves to be experienced with the same respect as wine, coffee or specialty tea.
This workshop represents an important step in our mission to introduce a richer chocolate culture in Vietnam—one built upon curiosity, craftsmanship and sensory education.
As Vietnamese cacao continues gaining international recognition, we believe there is an opportunity not only to produce exceptional chocolate, but also to cultivate meaningful experiences around it.
Because chocolate is never just about sweetness.
It is about stories.
Origins.
People.
And the moments shared around the table.
Looking Ahead
Our first Chocolate & Spirits Pairing Workshop was only the beginning.
The conversations shared, questions asked and discoveries made remind us that curiosity remains the greatest ingredient in every tasting experience.
We look forward to welcoming more guests to future workshops exploring chocolate alongside tea, coffee, wine and other carefully curated pairings.
Until then—
keep tasting,
keep discovering,
and never stop being curious.
Experience Chocolate Differently
Interested in joining our next tasting experience?
Follow LysLan Chocolatier or visit our boutique at Union Square, Ho Chi Minh City, to discover upcoming workshops, handcrafted collections and new sensory journeys.
