About Us
Chocolatier School in Italy

Join Us in Italy

The Master Chocolatier Program in Italy is an opportunity for hands-on training with Italian master chocolatiers in their chocolate laboratory on the shores of Lake Como. But, before getting down to work in the laboratory, we taste and compare the Italians' chocolate gift to the world, gianduja, in its home of Turin, capital of the Piedmont region. We will meet the most important gianduja makers and explore their cioccolateria and factories.
REGISTRATION IS NOW OPEN - see Registration Details below
ONLY 3 SEATS LEFT!

Program date & fee

Chocolatier School in Italy

Next program: April 12 - 18, 2015

Registration fee (does not include travel to and from Italy):

3365.00 Euro per person - single occupancy
(shared rooms may be available at a rate of 3065.00 Euro per person - see note in Important Notes section below)

Program at-a-glance

Chocolatier School in Italy

One-week (six-nights) program

The Master Chocolatier Program in Italy combines intensive hands-on training in ganache, caramels, cremini, etc. at the ICAM Choco Scuola with travel to Turin to visit important Italian cioccolatieri in their cioccolateria and laboratories.

Registration details

Chocolatier School in Italy

3365.00 Euro per person - single occupancy

(shared rooms may be available at a rate of 3065.00 Euro per person - see note in Important Notes section below)

Registration fee includes:

Hands-on training at the ICAM Choco Scuola in Lecco on Lake Como, including chocolate factory tour
Immersion in gianduja and chocolate factories in Turin
Six nights accommodation
Two Dinners
Five lunches
Breakfast daily
Ground transportation

To hold a seat in this popular program, a NON-REFUNDABLE deposit of $1,000.00 US is due no later than January 15, 2015. On January 30, 2015 we will convert the Euro registration fee to US for your final payment. Final payment of the balance minus the deposit will be due on February 20, 2015.

Registration is now open for this program.

Ecole Chocolat students and graduates should refer to the program overview in Learning Centre for registration details.

If you are not an Ecole Chocolat student or graduate but do have the equivalent qualifications or experience in professional chocolate making, please contact us at: registration@ecolechocolat.com to arrange for enrollment in this program.

IMPORTANT NOTES:

This program is delivered in English.

Note re shared rooms – Ecole Chocolat will pair students wishing to share a room in the order of receipt of their deposit. Please be prepared to pay the single room registration fee if we are unable to pair you with an appropriate roommate.

Program participants and travel companions must be 17 years of age or older. Also note that the program involves a lot of standing for long periods and walking (with bags at times) so good mobility and strength are important. Because we go into small towns, access for the handicapped is minimal.

Want to bring a traveling companion?(Student with Traveling Companion sharing a room: 5130 Euro - double occupancy)

Traveling companions must be 17 years of age or older and their registration includes:

Immersion in gianduja and chocolate in Turin
Six nights accommodation
Two Dinners
Two lunches
Breakfast daily
Ground transportation

Prerequisite: Ecole Chocolat Professional Chocolatier Certificate of Achievement or equivalent qualifications.

Are you interested in qualifying for this advanced hands-on program?

The Ecole Chocolat Professional Chocolatier Program is the only program of its kind that allows you to start learning professional gourmet chocolate making in your own home through our part-time 100%-online program.

Master Chocolatier Program certificate:

Students completing the program will receive an Ecole Chocolat Master Chocolatier Certificate of Achievement.

Itinerary details

Chocolatier School in Italy

In 1946, Silvio Agostoni, together with his wife and two brothers, set up a small company, ICAM, for the production of chocolate. Along with expanding their chocolate production with a focus on quality, ICAM, also known by the family name as Agostoni in North America, has established itself as one of the most important organic chocolate manufacturers in the world focused on sustainability.

While you may not have heard of either ICAM or Agostoni, you need to be aware of this important manufacturer of fine flavor chocolate. Think of them as the Valrhona or Felchlin of Italy. ICAM's chocolate is used by the top cioccolaterie and pastry chefs in Italy.

Our hands-on work in the laboratory at the ICAM Choco Scuola will be focused on the production of cremini, ganache, caramels, liquor filled bonbons and many other recipes. For an example, Italian cioccolatieri produce spiced ganache featuring pepper, cardamom, cinnamon, anise, etc. This is reminiscent of the favorite Italian spice mixture called droghe. We will forage, taste, compare and then work hard in the laboratory to master these wonderful cioccolato and more. Expect to be inspired and enchanted!

We'll also be visiting the ICAM chocolate factory which is a state of the art facility just a few miles away. Speaking of factories, we can't forget gianduja [pronounced gyan-DO-ya] which is an emulsification of nuts (usually hazelnut or almonds) and chocolate. Each gianduja maker brings their own vision of ingredients and nut to chocolate ratios so no two giandujotti taste exactly the same. We will concentrate on those during our visit to Turin.

Program itinerary:

**Legend for meals included in your program:
B=Breakfast, L=Lunch, D=Dinner

* Itinerary subject to change. Every effort will be made to keep the itinerary as it appears here. However, the final itinerary may vary due to schedules, availability and factors beyond our control.

Sunday:

Independent arrivals in Milan, Italy. Hotel accommodation and Monday breakfast is included.

Monday: B, L, D

We travel to Turin in the morning and explore as much cioccolaterie, cioccolato and gianduja as possible. Overnight in Turin with Welcome Dinner.

Tuesday: B, L, D

Another chocolate-saturated day in Turin and in the afternoon we travel to Lecco and check into our hotel. Lecco is a beautiful Italian town on Lake Como. Introduction to Lecco dinner.

Wednesday: B, L

After a morning tour of the ICAM Chocolate Factory, we start our program at the ICAM Choco Scuola. Free night for dinner in Lecco.

Thursday: B, L

Full day of classes with lunch at ICAM Choco Scuola. Free night for dinner in Lecco.

Friday: B, L

We complete our program at ICAM Choco Scuola with our last full day of training. Free night for dinner in Lecco.

Saturday: B

Independent departures from Lecco program hotel. Transportation to either the airport or back to Milan for those students extending their stay.

What our graduates have to say

"Yes! I spent my first day home designing the packaging for my new product [based on] what we learnt. I got so carried away that I didn't actually unpack my suitcase til the day after! I've also ordered a guitar cutter because I NEED to make Cremini as soon as possible. Thank you so much to Pam and Judy, for giving me an experience of a lifetime that I will never forget!" Jennifer, 2013 Graduate

"Overall, this was the most amazing experience of my culinary life! I really learned so much and couldn't believe how wonderful all the other students were!" Ellen, 2012 Graduate

"Not only was I inspired by what I learned in the workshop. . .I also feel like I absorbed so much throughout my trip when we visited the various shops and cafes. I am excited to experiment more with making a gianduja that is as close as possible to the italian version and I intend to make this a major component/attraction of my business." Andrea, 2011 Graduate

Cancellation policy:

Our Ecole Chocolat Master Chocolatier Programs only accommodate a limited number of students and are usually full, with a waiting list. As the programs involve a travel component, we need to contact those on the waiting list in enough time so they can make travel arrangements. If you have to cancel, we'll do everything in our power to find a replacement but can't guarantee that we'll be successful. No refunds will be given after 45 days prior to the program start date. Make sure you're totally commited to the program before paying your registration fee. We also suggest that you take out travel insurance when booking your travel to and from the program country, in case of an emergency.

Back to list of our other Master Chocolate Programs

Chocolatier School in Italy

Hand dipping the ganache truffles.

Chocolatier School in Italy

Finishing the roches chocolates.

Chocolatier School in Italy

Guido Gobino in Turin.

Chocolatier School in Italy

Some of the bonbons made in the program.



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