- Location:
- Switzerland, Zurich
- Date:
-
21 Oct 2025 - 22 Oct 2025
- Duration:
-
2 days
- Primary course language:
-
English
- Price:
-
700.00 CHF
- Segment:
-
Gelateria/Coffee Shop
- Class size:
-
10
In this immersive 2-day program, led by Juan Pablo Clubri, pastry chef and gelato specialist, you will dive deep into the art of crafting artisanal gelato and frozen gateaux, with a strong focus on formulation and balance. This course covers essential topics such as understanding ingredients and their roles, particularly focusing on sugars (PAC and POD), as well as how to balance recipes for both traditional products like fruit sorbets and cream-based gelato.
We will explore advanced topics for gelato makers, including infusion techniques, yogurt-based gelato, and how to create perfectly balanced chocolate gelato. Throughout the course, you will also master the complexity of frozen gateaux, learning to incorporate diverse textures both inside and outside, using techniques such as chocolate coatings, velvet sprays, and mold creation.
The program goes beyond basic production, delving into both traditional and inventive flavors and textures. You will also have the opportunity to use a professional-grade formulation app, allowing you to practice and refine your skills in real-time.
Course Objectives (What to expect):
The goal of this course is to equip you with a set of skills that will help you to independently balance gelato and sorbet recipes from raw ingredients, understanding their functional composition. You will also gain the knowledge to create gelato with infusions, artisanal yogurt and frozen gateaux.
Topics Covered:
- Raw materials and their functional composition
- Balancing milk-based gelato
- Balancing water-based gelato (sorbets with sugar syrups)
- Ingredient substitution techniques
- Sugar analysis (PAC and POD)
- Yogurt production: yogurt gelato
- Poached fruit & Variegato
- Moulding gelato and semifreddo
- Textures and inclusions
Target audience:
This course is designed for those with foundational knowledge of gelato making who are looking to differentiate themselves by elevating the quality of their product and expanding their range. It’s perfect for professionals who want to stand out in the competitive frozen dessert market.
Minimum Requirements: Completion of a basic gelato course or equivalent professional experience.
Course agenda
Agenda - applies to both days
8:30 am: Arrival & Welcome coffee
9:00 am: Class
12:00 pm - 1:00 pm: Lunch break in our premises*
1:00 pm - 4:00 pm: Class
* should you have any allergies or food restrictions, please let us know.
Location:
Chocolate Academy™ Center, Barry Callebaut Switzerland AG, Hardturmstrasse 181, 8005 Zurich, Switzerland
Language: English
Number of participants: As individual support is important to us, a maximum of 10 people can participate in this course.
Dresscode / What to bring:
- You should wear comfortable work clothes, long trousers and solid, closed shoes
- We also ask you to bring your own chef jacket / pastry chef jacket or a white shirt. Please note that the temperature in our kitchens is between 19-21°C.
- You will work with an app specially developed for this course. Please take your mobile, tablet and/or laptop with you (don't forget the charging cable!)
Fees include:
- Course recipe booklet
- Lunch and beverages (coffee, tea & water)
- Signed Chocolate Academy certificate / course confirmation
Hotel Recommendations:
We can provide a hotel list upon request. All hotels are within walking distance of the Chocolate Academy. Don't wait to book a hotel - they fill up quickly and rates can rise when there is high demand.
Practical information
Important:
- Accommodation & transportation are not included in the price.
- Please let us know when registering for the course if you have a food intolerance.
- By registering, you commit yourself to the course.
- The course fee must be paid no later than 14 days before the start of the course. Otherwise the place will be released.
- Insurance is the responsibility of the participants.
Terms & conditions:
Cancellation policy:
CHOCOLATE ACADEMY™ Center courses are limited to a maximum number of participants and are usually sold out fast. If you have to cancel your registration for a course, we will refund fifty percent (50%) of the price if you cancel in writing fourteen (14) days before the start of the course. No refunds can be made if you cancel less than fourteen (14) days before the start of the course.
Subject to written approval from the CHOCOLATE ACADEMY™ Center prior to the start of the event, it is possible to transfer the registration to another person from the same company or organization at no additional cost.
All registrations for our courses are binding. Course fees must be paid no later than 14 days before the course starts. Otherwise the place will be released. In the event of non-attendance, no refunds are permitted and the invoice is automatically due.
The CHOCOLATE ACADEMY™ Center reserves the right to cancel or postpone courses to a later date due to low demand and without giving further reasons up to two (2) weeks before the start of the course. In such a case, the participant has the option of taking part in another course or reclaiming payments already made.
The CHOCOLATE ACADEMY™ Center reserves the right to cancel the event or make changes to the content, schedule or chef.
The CHOCOLATE ACADEMY™ Center accepts no liability for any costs incurred by the participant in connection with the course. In the case of cancellation by the CHOCOLATE ACADEMY™ Center, we will only refund the amount for the course, but not the travel or accommodation costs.
Arrival by public transport:
The Chocolate Academy™ Center Zurich is located at Hardturmstrasse 181, 8005 Zurich/ Switzerland and it’s perfectly connected to public transport. Due to the central location, you can reach us quick and convenient. We are only a few minutes away from the tram stop "Fischerweg" (tram no. 8 and 17). Zurich main station is just a few tram stops (Tram No 17) away.
We recommend to arrive by public transport. The Chocolate Academy™ Center Zurich is located on the 4th floor.
Arrival by car:
In front of the building there are no parking spaces available. A pay parking garage is available in the "Atmos Parking" - access via Förrlibuckstrasse, see map.
Please use the visitor parking spaces.
