Chocolate with Identity. 100% Practical.

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Chocolate with Identity. 100% Practical.

Bean to Bar Chocolate Production, Inclusions and Branding.

Open Enrollments

  • 3 days
  • 24h
From R$ 3.240,00
for only R$ 2.916,00
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General Information

General Information

Certification: Castelli School of Chocolatry Certificate

Modality: IN-PERSON

What’s Included:

  • Support Material on the Platform
  • List of suppliers for equipment, utensils, and ingredients

Duration: 3 days

Chocolate with Identity: Bean to Bar Production, Inclusions and Branding
Dates: January 23, 24, and 25, 2026. Friday afternoon, Saturday, and Sunday.
Modality: In-person | 100% practical
Workload: 24h - 3 days.
During three intense days of immersion, you will produce chocolates with different origins of Brazilian cocoa, understand the impact of sensory variables, and create combinations that reveal the true identity of the product.
Learn to produce authentic chocolates, with different origins of cocoa, and discover how to transform technique and sensitivity into products with identity and value.
A totally practical course, designed for those who want to transform their own chocolate into an irresistible brand.
The course is taught by Ana Ruzzarin, Chocolate Maker at Negro Doce and award-winning international consultant, and Alex Nascimento, expert in branding and creation of irresistible brands.
Requirements:

- High School Diploma

What You Will Learn

  • Bean to Bar: the focus is on artisanal production - from classification of cocoa beans to final chocolate modeling.
  • Inclusions: you will learn to compose layers of flavor and texture with fruits, nuts, coffees, and spices that value the cocoa profile and make each bar unique.
  • Chocolate with Identity: brings the branding perspective - strategies to position your brand, translate your history, your values, and your essence into each product.

OBSERVATIONS:
Limited Spots.
Once spots are filled, enrollment is suspended.
Minimum of 20 students.

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Instructors

Alex Nascimento

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Ana Ruzzarin

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Why choose Castelli School of Chocolate

  • Pioneering, Tradition and Innovation: Our brand carries a trajectory of over 20 years in higher education. It was conceived by Castelli School of Hospitality, a Higher Education Institution accredited by the Ministry of Education (2000–2018). Excellence, commitment and passion for hospitality education have made the name a reference and a recognized brand.
  • Approach: All content, methodologies, technologies, practices and experiences are designed to build knowledge, develop skills and shape the attitudes required of a chocolate professional. The Programs are aimed at professionals seeking improvement or career change and at enthusiasts. The Professional Program offers an innovative formative proposal, with live online classes, hands-on practical sessions in the School’s laboratories and field experiences on cocoa farms.
  • Instructors: A teaching staff made up of professionals renowned both nationally and internationally.
  • Castelli School of Chocolate Certification: As the legacy of over 20 years in higher education linked to the Ministry of Education, Castelli School of Chocolate embodies education, hospitality, professionalism, innovation, entrepreneurship and passion. Following global trends in the educational market, since 2019 the brand's positioning allows Castelli School of Chocolate Making to endorse all its programs, which are nationally recognized.
  • The dream of changing careers, starting a business or improving your chocolate skills with Castelli: Many new entrepreneurs have emerged since 2012, the year the School was founded. Proof of this are the many professionals trained by the School who today own their own chocolate brands — some already nationally and internationally awarded — or who work in the cocoa and chocolate production chain in prominent roles. Many of these stories are featured in the Brands Guide.

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