Who is it for?
For gelato artisans who want to give more variations to their chocolate flavour.
Understanding of the technical characteristics of chocolates. Balancing recipes with chocolates, as well as infusion techniques to give a personal touch.
- Introduction to chocolates - how to read and interpret their technical characteristics
- Balancing a chocolate gelato produced with cacao base mix
- Production of chocolate gelato with a white base mix and chocolate sause
- Infusion techniques of chocolate gelatos
Click here to see a demo lesson (in italian language only)