- Location:
- Switzerland, Zurich
- Date:
-
21 Oct 2025 - 22 Oct 2025
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
700.00 CHF
- Segment:
-
Gelato
- Class size:
-
10
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.
Course agenda
Agenda - applies to both days
8:30 am: Arrival & Welcome coffee
9:00 am: Class
12:00 pm - 1:00 pm: Lunch break in our premises*
1:00 pm - 4:00 pm: Class
* should you have any allergies or food restrictions, please let us know.
Location:
Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
Language: English
Number of participants: As individual support is important to us, a maximum of 10 people can participate in this course.
Dresscode / What to bring:
- You should wear comfortable work clothes, long trousers and solid, closed shoes
- We also ask you to bring your own chef jacket / pastry chef jacket or a white shirt. Please note that the temperature in our kitchens is between 19-21°C.
- You will work with an app specially developed for this course. Please take your mobile, tablet and/or laptop with you (don't forget the charging cable!)
Fees include:
- Course recipe booklet
- Lunch and beverages (coffee, tea & water)
- Signed Chocolate Academy certificate / course confirmation
Hotel Recommendations:
We can provide a hotel list upon request. All hotels are within walking distance of the Chocolate Academy. Don't wait to book a hotel - they fill up quickly and rates can rise when there is high demand.
Practical information
Directions by Public Transportation:
You can enjoy a relaxing trip by public transportation. The Callebaut Chocolate Academy is located at Hardturmstrasse 181 in 8005 Zurich and is perfectly connected to public transportation. Due to its central location, you can reach us quickly and conveniently. We are just a few minutes away from the “Fischerweg” tram stop (trams 8 and 17). The “Hardbrücke” S-Bahn station is 4 tram stops away. We recommend that you travel by public transportation. The Callebaut Chocolate Academy Switzerland is located on the 4th floor.
Directions by car:
There are NO parking spaces available directly in front of the building. A pay parking garage is located at “Atmos Parking”—access is via Förrlibuckstrasse. Please use the marked parking spaces for visitors.
Address:
Barry Callebaut Switzerland AG - Callebaut Chocolate Academy Switzerland / 4th floor
Hardturmstrasse 181 - 8005 Zurich / Switzerland
Lunch:
Lunch is included in the course price. If you have any food intolerances or allergies, please contact us at least two weeks before the course begins so we can plan the catering accordingly: academy_zh@barry-callebaut.com
Hotels:
We are happy to provide a list of hotels upon request. All hotels are within walking distance of the Chocolate Academy.
Agenda:
Classes usually start at 9:00 a.m. We will send you the detailed agenda and all important information about the course via email approximately 3 weeks before the course begins.
Dress Code / What to Bring:
- You should wear comfortable work clothes, long pants and closed solid shoes
- Please bring your own chef’s jacket or pastry chef’s jacket
- Please note that the temperature in our kitchens is constant between 19–21°C
Included in the course price:
- Lunch and beverages (water, tea, coffee)
- Signed Chocolate Academy certificate / course confirmation
- Recipe booklet
Do you have any questions you’d like us to answer? You can reach us during office hours at: academy_zh@barry-callebaut.com
Important
Cancellation Policy:
Courses at the CALLEBAUT CHOCOLATE ACADEMY SWITZERLAND are limited to a maximum number of participants and typically fill up quickly. If you need to cancel your registration for a course, the following conditions apply:
Up to 45 days before the course starts: You will get a voucher for 100% of the course price, which can be used for a future course.
15 to 45 days before the course starts: You will get a voucher for 50% of the course price, which can be used for a future course.
Less than 15 days before the course starts: If you cancel less than 15 days before the course starts, neither a credit nor a refund will be issued.
Subject to the written consent of the CALLEBAUT CHOCOLATE ACADEMY SWITZERLAND before the course begins, it is possible to transfer your registration to another person from the same company or organization. There are no additional costs for this.
All registrations are binding. The course fee must be paid no later than 14 days before the course begins. Otherwise, the course spot will be released. In case of no-show, there is no entitlement to a refund.
The CALLEBAUT CHOCOLATE ACADEMY SWITZERLAND reserves the right to cancel or postpone courses due to insufficient demand or for other reasons no later than three (3) weeks before the course begins. In this case, you may alternatively participate in another course or receive a refund for payments already made.
In accordance with the above, the CALLEBAUT CHOCOLATE ACADEMY SWITZERLAND reserves the right to make changes to course content, the schedule, or the instructors.
No liability is assumed for costs incurred in connection with the course (e.g., travel or accommodation expenses). In the event of cancellation by the CALLEBAUT CHOCOLATE ACADEMY SWITZERLAND, only the course fee will be refunded.
Important:
- Accommodation and transportation are not included in the price
- By registering, you are making a binding commitment to attend the course
- Insurance is the responsibility of the participants
