Ganaches, Techniques and Formulations
A ganache is not just a mixture of chocolate and...
An innovative and pioneering initiative for being the first chocolate school in Brazil to launch a Professional Program in Chocolate, covering Bean to Bar (from bean to bar), the Castelli School of Chocolate is a national reference in its field. It has been part of the history of Brazilian cocoa and chocolate since 2012, when it was launched at the Salon Du Chocolat in Paris, together with representatives of Brazilian cocoa and chocolates.
It was conceived by Castelli School of Hospitality, a Higher Education Institution accredited at the time by the Ministry of Education (2000) and founded by Professor Geraldo Castelli. Excellence, commitment and passion for education in hospitality made its name a reference.
Castelli has over 25 years of experience in the educational field.
Professional Program in Chocolate and a Program of Short Courses (online, live online and in-person courses).
Directory of brands from professionals who studied with us.
Aimed at engaging and raising awareness for conscious chocolate consumption, we bring you a series of content pieces.