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 where we will make cremini, gianduja, ganache, caramels, liquor filled bonbons and many other recipes. But, before we will explore the Italians' chocolate gift to the world, gianduja, in its home of Turin in the factories of the most important gianduja makers.
REGISTRATION IS NOW OPEN - see Registration Details below
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.
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Using the enrobing machine.
Finishing the roches chocolates.
Hand dipping the ganache truffles.
Coating molds with chocolate.
Piping grappa into chocolate truffle balls.
Piping ganache by holding your mouth just right.
Beautiful chocolate ganache and caramel bonbon.
Some of the bonbons made in the program.
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