The art of chocolate gelato
A two-day course focused on chocolate to create unique recipes
Who is it for
This course is aimed at gelato makers who want to learn more about chocolate and how to use it in gelato making.
Topics Covered
• What is Chocolate?
• Different Types of Chocolate
• Using Chocolate in Gelato Making
• Cocoa Powder Bases
• White Chocolate and Natural Cocoa Butter
• Partial Hydration Techniques for Chocolate Gelato
• The Role of Ingredients and Specific Balancing for Chocolate Recipes
• Creating Different Textures within the Same Flavor
• Practical Tips and Advice
Duration
2 days, 4 hours per day
*the organization of the course may vary if the minimum number of students is not reached or for other organizational needs
Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.
