Name: Chocolate in Artisanal Gelato
Price: 550.00 USD
Availability: InStock

Ciro Fraddanno

Intermedio

Localización:: Callebaut Chocolate Academy US
Fecha:: 14 Apr 2026 - 15 Apr 2026
Duración:: 2 days
Idioma principal del curso:: English
Idioma secundario del curso:: Italiano
Precio:: 550.00 USD
Segmento:: Gelato
Aforo del curso:: 12

Chocolate plays a key role in a gelato display! It’s not only found in the classic chocolate gelato tub—whether milk-based or water-based—but is also used in many other flavors, such as “stracciatella”, white chocolate, gianduja, and more.

This course is designed to explore the use of chocolate in gelato from every angle. We’ll start with the basics: discovering the raw material, following its processing, and arriving at the formulation of different types of chocolate. Today, there are many varieties of chocolate available on the market, each with countless recipes that allow gelato makers to create a wide range of flavors, enriching the gelato display with sensory and visual diversity.

Further analysis will focus on the structure of gelato, evaluating how the choice of ingredients can affect the texture and sensorial experience of the final product. During the course, with the help of a simple and effective spreadsheet, we’ll analyze the base recipes and move toward customizing them, creating specific formulas for different purposes.

The final showcase will feature chocolate in all its forms, colors, and flavors: milk-based chocolate, water-based chocolate, milk chocolate, caramel chocolate, white chocolate, ruby chocolate, stracciatella… all enhanced with a touch of creativity using fresh fruit, nuts, flowers, herbs, and spirits.

This course is suitable for intermediate and advanced ice cream and gelato professionals.

Arrival & light breakfast: 8:15 - 9:00 am

Class: 9:00 am - 12:00 pm

Lunch: 12:00 - 1:00 pm

Class: 1:00 – 5:00 pm

Be in the Know!

Class size is from 8 to 12 people.
Class is from 8:00 am to 5:00 pm. You will receive an email confirmation prior to the course date.
Breakfast, lunch & an apron will be provided.
You must attend the full course in order to receive your certificate.

Tuition Fees Include:

Course recipe booklet
Breakfast & lunch (should you have any allergies or food restrictions, please let us know)
Apron & kitchen tools

Upon registration you will receive an email regarding course details to ensure you have enrolled in the correct Masterclass based on your level of chocolate (or pastry) knowledge.

In the event of a cancellation by the Academy, we will refund only the amount of the course but not the travel or the accommodations (see the cancellation policy below).

Dress Code

The CHOCOLATE ACADEMY™ center will provide an apron and hair net.
You must bring your own chef coat.
Pants: jeans or solid color wear.
Socks and closed shoes are required to enter in the kitchen/lab.

Cancellation Policy

Cancel less than 15 days from the class date and you will not receive a credit or any form of refund.
Cancel between 15-45 days and you will receive a credit voucher of 50% towards a future class.
Cancel before 45 days and you will receive a full credit voucher of 100% towards a future class.