In this immersive 2-day program, led by Juan Pablo Clubri, pastry chef and gelato specialist, you will dive deep into the art of crafting artisanal gelato and frozen gateaux, with a strong focus on formulation and balance. This course covers essential topics such as understanding ingredients and their roles, particularly focusing on sugars (PAC and POD), as well as how to balance recipes for both traditional products like fruit sorbets and cream-based gelato.

We will explore advanced topics for gelato makers, including infusion techniques, yogurt-based gelato, and how to create perfectly balanced chocolate gelato. Throughout the course, you will also master the complexity of frozen gateaux, learning to incorporate diverse textures both inside and outside, using techniques such as chocolate coatings, velvet sprays, and mold creation.

The program goes beyond basic production, delving into both traditional and inventive flavors and textures. You will also have the opportunity to use a professional-grade formulation app, allowing you to practice and refine your skills in real-time.

Course Objectives (What to expect):

The goal of this course is to equip you with a set of skills that will help you to independently balance gelato and sorbet recipes from raw ingredients, understanding their functional composition. You will also gain the knowledge to create gelato with infusions, artisanal yogurt and frozen gateaux.

Topics Covered:

• Raw materials and their functional composition
• Balancing milk-based gelato
• Balancing water-based gelato (sorbets with sugar syrups)
• Ingredient substitution techniques
• Sugar analysis (PAC and POD)
• Yogurt production: yogurt gelato
• Poached fruit & Variegato
• Moulding gelato and semifreddo
• Textures and inclusions
   

Target audience:

This course is designed for those with foundational knowledge of gelato making who are looking to differentiate themselves by elevating the quality of their product and expanding their range. It’s perfect for professionals who want to stand out in the competitive frozen dessert market.

Minimum Requirements: Completion of a basic gelato course or equivalent professional experience.