A course dedicated to professionals who want to learn more about balancing techniques, with a special focus on chocolate gelato and bakery recipes

The course

Course objective:
Learn advanced balancing techniques through sugars analysis and their antifreezing power, to get to the heart of the gelato bases, white and chocolate, and be able to create a gelato flavour from a bakery recipe.

Instructor:
Stefano Tarquinio

Course subjects:
• Recap of balancing techniques
• Sugars antifreezing power and sweeteining powers analysis
• Recap on how to calculate a white and chocolate base recipe
• Chocolate: concentrated sauce making and single-origin sorbets
• Balancing and making of traditional bakery recipes
• Tasting session
Duration:
2 days, 9.30 - 5.30 pm
Where:
Carpigiani Gelato University
via Emilia 45, 40011 Anzola dell'Emilia