Academy

Courses on chocolate

Corsi professionali

The courses on chocolate made so directly, provide for the development of the following topics:

  • Pralines
  • Basic techniques of working
    (Tempering, storage, ricopritura, hollow)
  • Advanced Course
    (Subject carved, covered with praline, screen printing, decoration)
  • Special course for competitions Chocolate
    (Pralines for competition, pieces, pulled sugar)
  • Christmas
    (Father Christmas, pralines Panettone and Pandoro, Christmas parties)
  • Special Valentine
    (Chocolate hearts, lollipops, small subjects of love, chocolates lovers)
  • Easter Special
    (Realization of Easter eggs, chickens, bunnies, etc.).
  • The Easter trendy
    (Chocolate eggs decorated, traditional and alternative, new proposals)

Other topics may be agreed with the teacher to develop any special needs.
The cost of the course is variable-depending on the type of argument starting from€ 180 per day.
The fee includes teaching hours, the midday meal, the materials used and the chocolate and the insurance does not cover housing

The Italian Academy Master Chocolatiers

It is one of the few if not the only schools capable of forming an exhaustive those who want to make chocolate their profession.

The prestige of the Academy lies in being able to offer students a complete overview of all stages of production of chocolate, starting directly from the cocoa bean, passing through the roasting and conching getting to and refining the product.

The professional courses are aimed at people who already have experience in the field (such as confectioners and ice cream), but our specialty is to train especially people who have never worked the chocolate in their life and they want to become professionals in the field.

Our courses

Basic Course (1 month)
Approach to the profession help chocolatier

The Basic Course is a great start for those who want to know and learn the processing of chocolate at a professional level. It lasts a month, with 20 meetings of 4 hours.
The lessons are mainly practical, aimed at training aid chocolatiers able to perform all the basic workings (tablets, pralines, etc.). There will also be lectures basic, fundamental for the proper learning of the subject.
The student will be followed constantly by qualified teachers, but at the same time he will be given the opportunity to become independent in the use of equipment and production.
at the end of the course the student will receive a diploma in 100esimi assessment, based on what it has been able to express in terms of learning, order and cleanliness, ability to work in group, the result of the final test.

For info and registration visit www.corsidicioccolato.it or write an email to info@corsidicioccolato.it
    Basic Course Program
  • basics (theory)
  • Tempering by hand and use of tempering
  • Praline
  • Decorations a croissant
  • Bars and subjects in Chocolate
  • 1 outside view
  • final
Advanced Course (1 month)
CONSOLIDATION OF PROFESSIONAL (qualification Chocolatier)

The Advanced Course is recommended for those who have already attended the Basic. It lasts a month, with 20 meetings of 4 hours.

The lessons are mainly practical and focused to hone the skills of the craftsman, both from the point of view that sensory manual. The student will acquire the knowledge necessary to cover fully the role of chocolate. Obviously, despite being a professional course, the short duration allows the student to have autonomy in working good, but partial.

The student will be followed constantly by qualified teachers, but at the same time he will be given the opportunity to become independent in the use of equipment and production.

At the end of the course the student will receive a diploma in 100esimi assessment, based on what it has been able to express in terms of learning, order and cleanliness, ability to work in groups, the result of the final test.

Note: Although not mandatory it is recommended before enrolling in the advanced course have successfully completed the Basic course.

For info and registration visit www.corsidicioccolato.it or write an email to info@corsidicioccolato.it
    Programme of the Advanced Course
  • Chemistry of Chocolate (theory)
  • Toasting Cacao
  • Tasting (theory)
  • refining and conching of chocolate
  • Praline with fresh ganaches
  • advanced Decorations and colors
  • Chocolate Art and Sculpture
  • 2 external visits
  • final
Master
MASTERY AND AUTONOMY IN CHOCOLATE (qualification Master Chocolatier)

Duration: 1 year
The Masters is a prestigious and comprehensive training proposal that the Academy offers to all those who want to become Master Chocolatiers. The students will be accompanied by basic work up to the most stylish and modern artistic techniques, being able to fully cover the role of Master Chocolatier.

To access does not require any knowledge of the subject, but there is a selection from the Academy. Has a duration of one year, with 5 weekly meetings for 5 hours. In addition, students will be involved in different extracurricular activities: visits to companies working in the field, ability to travel in the land of cacao (own expense), contests and competitions, participation in trade fairs and events.
the lessons are divided into a theoretical part and a practical part.
the theoretical part provides a complete education about the nature and processing of chocolate. The practical part is designed to train the student enhancing their own characteristics and associating it in the development of their professional skills, characterizing the nuances.
The student will be followed constantly by qualified teachers, but at the same time will be given the possibility to become autonomous in the use of equipment and production. The teachers, after an initial period of coaching, will test the candidate consistently, spronandone processing capabilities, manual dexterity and creativity.
The students of the Master are in high demand in the market, so that, thanks to an agreement between the Academy and the associations of craftsmen, at the end of the course students are placed in contact with the best companies in the industry to facilitate their entry into the world of work. The Master is also recommended to all those who want to open their own chocolate, concentrating in one year the experience necessary to conduct its business.
At the end of the course the student will receive a Diploma of Master Chocolatier with evaluation in 100esimi, according to what will have been able to express in terms of learning, order and cleanliness, ability to work in teams, autonomy, the result of the final test.

For info and registration visit www.corsidicioccolato.it or write an email to info@corsidicioccolato.it
    Master Program
  • basics (theory)
  • History of Cacao (theory)
  • Chemistry of Chocolate (theory)
  • Tasting (theory)
  • food safety regulations and health and hygiene (theory)
  • equipment and processing techniques (theory)
  • Marketing and management of a laboratory (theory)
  • Toasting Cacao
    • refining and conching of chocolate
    • Bars, creams and subjects in Chocolate
    • Praline with fresh ganaches
    • Decorations Advanced and colors
    • Chocolate Sculptures and artistic
    • 8-10 visits outside
    • final
One to One

Duration: minimum 2 days
one to one courses are made with only one participant, are based on a training program dedicated to the needs of the person, for a minimum duration of 2 days and may, in certain cases , also be organized at the premises of the participant if the latter is unable to move. The cost for this course starts from € 360 for two days inclusive of insurance, meals and all the material necessary for the course. During the course, you may face various topics from cocoa, the botany of the plant, to issues of commercial import of cocoa to the most classic topics such as the stolen chocolate, tempering, conching and preparation of pralines and Easter eggs.

Send your request to: info@corsidicioccolato.it