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 and cremini, in its home of Turin, capital of the Piedmont region. We will meet the most important makers and explore their cioccolateria and factories.
Next program: Spring 2016
Registration fee (does not include travel to and from Italy):
Cost for this program has not been confirmed but note that the registration fee in prior years has been approximately 3400 Euros, single occupancy, for your budget planning.
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 will open about 6 months before the program start date.
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
Would you like to be notified when registration opens for this program?
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?
Traveling companions must be 17 years of age or older and their registration includes:
Immersion in gianduja and chocolate in Turin
Six nights accommodation
Our minimum requirement for this program to run is 5 students and the maximum is 10 students (traveling companions are not included in minimum or maximum number). You'll want to wait to book your flight to Italy until we confirm that the minimum number of students have registered.
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.
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 work hard in the laboratory to master these 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.
**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.
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
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. Free night for dinner in Lecco at its many cafes and ristorantes.
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. We return to Milan in the evening to check into our hotel. Free night for dinner in Milan.
Independent departures from host hotel.
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
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
Hand dipping the ganache truffles.
Finishing the roches chocolates.
Guido Gobino in Turin.
Some of the bonbons made in the program.