TIME: 09: 00h to 14: 00h. Theory.

TIME: 16: 00h to 18: 00h. Practice.

TRAINING OBJECTIVE:
Learn to create recipes for chocolate ice cream in general, such as those related to cocoa, hedges, with added flavors, etc. with quality criteria.

TARGET STUDENTS:
Caterers, pastry chefs with or without knowledge of the ice cream and ice cream makers who want to improve the quality of chocolate ice cream.

PROGRAMME:

First day:

  • Review the first day of the Introduction to the technology of artisan ice cream.
  • Analysis of manufacturing processes of ice cream.
  • Study of the functions of the various ingredients in the ice cream.
  • Study of different ingredients involved in the freezing point and the sweetness of ice cream, to develop ice cream in every situation, ice cream cabinets, catering, etc.
  • Practices analytical ice cream recipes.

Second day:

  • Learn to create recipes with a very simple system created by Carlos Arribas. Preparation and tasting of different kinds of chocolate ice cream.
  • Create, develop and taste of chocolate ice cream on a proposal from the audience.

PLACES: Limited to a maximum of 15 participants.

PRICE: 550.00 €.

DISCOUNTS: Students who have participated in courses Carlos Arribas from January 2012 will receive a 10% discount on this course.

VENUE: Heladeria CA, (Seafront corner Higer Kalea, 20800 Zarautz (Guipúzcoa)).