The art of chocolate gelato

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

Instructor
Juan Pablo Colubri is an international pastry chef and gelato consultant. After graduating from various culinary schools in Argentina and Spain, he worked in restaurants, large event companies, and world-renowned Michelin-starred establishments in Europe and the United States. Driven by his passion for gelato, he became an expert in the formulation of artisan gelato and is now an instructor at Carpigiani Gelato University. After three and a half years as Head of the Chocolate Academy in Zurich, he decided to establish his own business as an international pastry and gelato consultant.

Duration
2 days, 4 hours per day Certificate
Certificate of participation issued by Carpigiani Gelato University for those who have attended at least 80% of the course.



*Course organization may vary if the minimum number of students is not reached or for other reasons. Course confirmation will be sent via email before the start of the course. Please consult the conditions for any cancellation or modification of the course at https://www.gelatouniversity.com/en/whoweare/frequently-asked-questions or contact us by email at info@gelatouniversity.com