MELTING MOMENTS

Unlock the tantalizing secrets of chocolate on an evening workshop. A mâitre chocolatier will open her confectionery and reveal the delights of the most scrumptious of arts after doors have closed to the public.

Located between Rialto and St. Mark’s Square – near the Corte Seconda del Milion, where world-famous merchant and pioneering spice importer Marco Polo used to live – this cioccolateria has been making Venice a sweeter haven since 2005. Through the expert use and combination of the finest cocoa powder, coffee, spices, fruits, herbs and a careful selection of other prime quality ingredients, your host has gained an indisputable reputation in the city as a temptress who unfailingly satisfies the most discerning palates and pickiest of chocolate eaters. Feast your eyes on the mouth-watering array of treats on display. Boxes of cookies, jars of pralines, trays of chocolates, candied fruits and brittles crowd the shelves of this temple of joy. Under your mâitre’s guidance you will learn how to temper chocolate and indulge in the preparation of truffles, mousses and hot chocolate.

Cocoa has travelled across the planet. From the Aztecs of Latin America this ambrosial delicacy made its way to Italy and bewitched Renaissance courts throughout the country. You may not know that until the 16th century this ingredient was unknown to the Old Continent. Can you chocolate lovers imagine a life without it? Christopher Columbus encountered the cocoa bean in 1502, on his fourth mission to the New World and apparently the cocoa beverage served to him by the hospitable inhabitants of the island of Guanaja in Honduras disgusted him. It is to the Spaniards that Europe owes the “discovery” of chocolate. Once it reached Italy, it spread in a trice, owing to its popularity with the royal courts and the Catholic Church’s approval. Indeed, the Vatican too was bowled over by chocolate and this hot drink became a matter for doctrinal examination. In 1662, after investigating whether the consumption of chocolate would invalidate a fast, Cardinal Brancaccio stated that as a liquid there was no such risk and determined that a cup of chocolate after mass was to be considered healthy.

In the 17th century physician and court doctor Francesco Redi prepared a jasmine-infused chocolate drink – successfully concealing the recipe throughout his lifetime – which gained great favour with the Florentine Medici rulers. Playwright Goldoni often mentioned chocolate in his works, attesting to the great popularity achieved by this drink in 18th century Venice. Famous Venetian seducer Giacomo Casanova is known for having been an avid chocolate drinker. He used chocolate as his secret weapon and firmly believed it had aphrodisiac powers.

Although chocolate has undergone many changes since Aztec times, the benefits of cocoa have remained. Chocolate continues to provide energy and has an undoubtedly mood-lifting effect. After all this sweet talk, who‘s ready to taste a chocolate truffle?