We offer the possibility, during the whole length of the year, to attend internships of a minimum of 3 months at our laboratory.
The intern will be given the possibility to refine his knowledge and technique in the chocolate manufacturing, working side by side with our chocolate masters for the whole length of the internship.
Meals and transportation are defrayable to the student.
The top of interns admitted are 2 at a time, and this of course is in order to keep a better track of the intern and make his internship more effective.
Chocolate internships have to be booked with at least 3 months in advance.
(We do not grant in any way the availability of places for booking received less than 3 months before).
What is and how is the internship?
During the internship various kinds of manufacturing are made, on the basis of the period of the year and the necessity of the company; the most common and constant during the whole period are the production of printed praline and cut with guitar, the production of bars, the production of chocolate cream and cocoa toasting.
Often during the year the master prepares typical products for national and international competitions; in this case he uses the help especially of interns: for competitions chocolate sculptures, contest’s praline and art works are prepared.
Another reason of interest is to invest in the working world, as the trainee after finishing the internship period, he can take advantage of the knowledge network of the teacher to enter more easily into the world of work, often even before the internship is completed the student is already in contact with a lot of companies that operate in the world of chocolate.
The intern will also contribute to the preparation of the products; the opportunity to participate directly in national competitions, at his disposal there is also an area of the laboratory devoted to designing its process by the competition.
