Hands-on seminar exploring chocolate in its many forms, from pure expressions to refined confections. Chef Russell Goodman brings pastry expertise while bonbons are crafted and chocolate is tempered in real time. Taste alongside a curated selection of wines from Danica Rosé by Somnium, discovering how tannin, acidity, fat, sugar and vanilla interact, culminating with a decadent chocolate soufflé and its perfect pairing.