- Localización:
- Switzerland, Zurich
- Fecha:
-
21 Oct 2025 - 22 Oct 2025
- Duración:
-
2 days
- Idioma principal del curso:
-
English
- Precio:
-
700.00 CHF
- Segmento:
-
Gelato
- Aforo del curso:
-
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.
Calendario de cursos
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.
Información práctica
