Gelato advanced workshop focused on IRCA chocolate: balancing techniques, use of single-origin chocolate and new ways of using chocolate out of season.
Do you want to know more about this course? Contact us!
La Pralineria semplice e razionale
Practical course of chocolate to learn how to make pralines characterized by long-lasting fillings.
With chef Stefano Laghi we will learn how to manage production and understand the correct balance between taste and preservation.
Practical course of Christmas chocolate subjects.
Together with Maurizio Frau, Maître Chocolatier and Maestro AMPI, we will create innovative Christmas themed subjects, learning how to assemble the different components for real chocolate Christmas gifts.
Our team of esteemed Ambassador teachers, combined with our partnerships with esteemed Master Chefs from renowned national and international institutes, provides endless opportunities for continuous learning and growth.
Subscribe to our newsletter if you want to receive news about our products, recipes and courses.