Next program: April 2019
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 3500 Euros, single occupancy, for your budget planning.
Registration will open in the Fall 2018. Would you like to be notified when registration opens for this program?
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
One-week (six-nights) program
The 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.
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.
**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, 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.
Independent departures from Lecco program hotel. Transportation to either the airport or back to Milan for those students extending their stay.