Artistic Sugar “Piece Complete” – Maestro Davide Malizia
Roma April 20–21–22–23 2026
Chocolate Carving and Modeling – Jung Uk Lee (Chocolat Vin) – Team Coach Korea
Roma May 4–5–6–7 2026
Decoration for Dessert – Maestro Davide Malizia
Roma May 14–15 2026
The Artistic Pastry Master aims to approach artistic pastry through a series of courses that allow participants to create sculptures and decorations in a rational and organized way. These are fully hands-on courses, with immediate results, enabling participants to complete their own piece using the prescribed technique by the end of the course.
The program includes: a Cake Decoration course and an Artistic Sugar course with Maestro Davide Malizia, focusing on the Full Piece, as well as a Chocolate Sculpting course with Korean Maestro Jung Uk Lee. All participants will independently create their own sculptures in both sugar and chocolate, as well as their own decorations.
Great attention will be given to chocolate working techniques, including modeling and carving, as well as sugar-pulling and sugar-satin techniques.
Designed for
The Artistic Pastry Master by Aromacademy is designed for professional pastry chefs, pastry chefs, and cake designers who wish to deepen their skills in artistic pastry, chocolate sculpture, and sugar artistry.
The program is ideal for those who want to create sculptures and decorations in a rational and organized way, acquiring practical skills that can be immediately applied in the laboratory.
Thanks to courses led by internationally renowned masters, such as Davide Malizia for sugar artistry and Jung Uk Lee for chocolate sculpture, participants will learn advanced techniques of modeling, carving, pulling, and satin finishing, creating unique works independently.
This Master represents an opportunity for professional growth in artistic pastry, allowing participants to elevate the level of their creations and stand out in the market with internationally recognized skills.
objectives
- Perfezionare le tecniche di pasticceria artistica, includendo scultura in cioccolato, zucchero artistico e decorazioni avanzate per dolci.
- Acquisire competenze pratiche immediate e riproducibili, realizzando in autonomia pezzi unici secondo tecniche professionali di modellaggio, intaglio, tiraggio e satinaggio.
- Elevare il livello creativo e professionale del laboratorio, distinguendosi nel mercato della pasticceria artistica grazie a metodi razionali e formazione guidata da maestri internazionali.
