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Chocolate making course

Chocolate making course

Regular price 1.200 €
Regular price Sale price 1.200 €
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Promozione Early Bird

Riduzione fino a 1.000€ sui Corsi di Alta Formazione Cuoco, Pasticcere e sul Master Polispecialistico.

La promozione è valida per pagamento in un’unica soluzione della retta entro il 30/06/24 compreso ed è:
– Cumulabile con il Prestito ‘Per Merito’
di Intesa Sanpaolo
– NON cumulabile con eventuali borse di studio ed altre agevolazioni finanziarie

The chocolate making course is aimed at pastry professionals and students who wish to acquire the basics of making quality artisanal chocolate.

TYPE Specialization

from 05/6/2024 to 07/6/2024

DURATION 3 lessons
View full details

If you are a pastry professional or student with a basic knowledge of pastry making (admission requirement), Congusto's professional chocolate making course in Milan is the one for you. Here because:

  • It prepares you to work immediately in the artisanal chocolate sector
  • It trains you with expert and recognized teachers, such as master Marco Pedron, capable of teaching you the basics of making quality artisanal chocolate
  • It updates you on the latest chocolate processing techniques, from the selection of raw materials to the production and processing of artisanal chocolate, to obtain products of excellent quality and creativity
  • It guarantees you personalized attention in classes of up to 15 students
  • It offers you large and modern classrooms and laboratories, with quality equipment and technologies
  • It will issue you with a certificate of participation signed by Congusto Institute
  • It gives you access to the Congusto bookshop and the magazine “Il Panificazionere Italiano” for the entire duration of the course

The Congusto professional chocolate making course in Milan takes place in collaboration withPomati Group, Italian excellence in the design of chocolate processing machines, eValrhona, French brand of high quality chocolate, partner of the most prestigious internationally renowned pastry chefs.

The study plan of the chocolate making course includes theoretical and practical lessons to learn the fundamentals of correct processing techniques both manually and through the use of machinery and instruments: melting, tempering, shaping, but also fillings, combinations and coverings. The chocolatier course will allow full immersion in the techniques useful for acquiring the basics of the processes to be developed in artisanal pastry and chocolate workshops.