Making Chocolate in Italy

Graduate reviews

"It was a pleasure to spend the week with you and Judy, such patience for so many questions, so much enthusiasm and encouragement! It was great to see your vast chocolate knowledge first hand. Thank you for the opportunity to take part in such a small numbered, informative and enjoyable course. It was an unforgettable trip!" Nadia, 2016 Program

"I think your program was very well planned and beautifully executed. Every little detail was thought through and delivered. I am glad I have done this trip, met some wonderful people. I was really impressed with the team at ICAM and Choco Scuola..this experience is very valuable in my learning path of chocolate business." Marija, 2016 Program

"I enjoyed it very much - the view, the people, the hotels, the food and the program were extraordinary. Especially the program was amazing - we visited chocolate stores and factories that I won't see in Israel, the taste of the amazing cremini and Gianduja, the tremendous ICAM chocolate factory and the high standard of the studying." Ifat, 2016 Program

10 Best Chocolate Shops in Turin.

In no particular order - try them all!

Lorenzo Zuccarello
Guido Castagna Cioccolato
Guido Gobino
Eataly
Caffe Al Bicerin
Gerla
Pasticceria Gertosio
Premier Cioccolato
Peyrano
Cioccolato A. Giordano

Check out our Pinterest Board: A Chocolate Day in Turin

The Chocolatier Program in Italy is an opportunity for hands-on training with Italian master chocolatiers in their chocolate laboratory just outside 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.

Registration fee includes:

Hands-on training at the ICAM Choco Scuola 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

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. 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 Como, 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 Como and check into our hotel. Como is a beautiful Italian town on Lake Como. Introduction to Como 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 Como.

Thursday: B, L

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

Friday: B, L

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

Saturday: B

Independent departures from Como program hotel.

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.