MASTER OF TASTE [Saigon]

MASTER OF TASTE | Ly Gia Vien × Callebaut
Single-Origin • 5 Colors of Chocolate • Cocoa Science

📍 Ly Gia Vien Saigon Studio
📅 06–07 January 2026
🕘 9:00 AM – 4:00 PM

About the Event

MASTER OF TASTE is an advanced technical masterclass hosted by Ly Gia Vien in collaboration with Callebaut, designed for chefs who want to elevate their taste acuity, master the structural logic of chocolate, and apply cocoa science to create desserts with professional identity and precision.

This is not a regular demo — it is a laboratory of flavor, origin, and chocolate structure, led by Chef Lawrence Bobo, an international Chocolate R&D specialist.

Two Days – Two Distinct Experiences

06 January — Private Key Accounts Masterclass

By invitation only.

• Exclusively for LGV’s strategic partners including 5★ hotels, premium pastry & café brands, and professional chocolatiers.
• Focus on menu development, advanced techniques, and deep-dive discussions tailored to high-end operations.

07 January — Public Masterclass (Registration + Approval)

Open to the public through registration.

• Only applicants who meet the professional criteria will be approved to join.
• Limited to 50 participants to ensure an optimal learning experience.
  

What You Will Learn in MASTER OF TASTE

1. Single-Origin Lab – Where Flavor Begins

Explore terroir, acidity structure, bitterness progression, fermentation profiles, and origin-based taste mapping.

2. The 5 Colors of Chocolate – Dark, Milk, White, Gold, Ruby

Understand cocoa butter ratios, sweetness curves, melting profiles, and how each color performs in pastry & chocolatier applications.

3. Cocoa Science – Applied Chocolate Technology

• Cocoa mass: depth, bitterness, structural intensity
• Cocoa butter: crystallization, shine, melt behavior
• Cocoa powder: pH, color expression, fat composition
  
• Ganache & Emulsification: controlling fat networks in chocolate

4. Taste Engineering – Designing Flavor with Intention

Learn to build flavor curves, texture rhythms, bite progression, and temperature dynamics.

5. Hands-On R&D with Chef Lawrence Bobo

Practice pairing origin + fruit + texture to design your own professionally structured dessert.

Who Should Attend?

• Professional pastry chefs & chocolatiers
  
• R&D chefs in hotels, restaurants, bakeries, and cafés
  
• Premium F&B business owners
  
• Culinary instructors and educators
  
• Chefs aiming to elevate their flavor logic & structural thinking

⏰ Time: 9:00 AM – 4:00 PM
📍 Venue: LGV Saigon Studio — Ly Gia Vien’s dedicated R&D and professional training facility.

Participation Fee

No Fee. (Selection-based admission.)

Submit the registration form to reserve your spot. We’ll confirm your participation via email after reviewing your information.