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Modern Pralinery
12-13-14 Octobre 2026
MOF Chocolatier and Relais Desserts member Christian Camprini will create various types of pralines for a rational and well-organized production process. Creative products and interesting ideas will be presented to help refresh and innovate your chocolate line.
Maestro Camprini will then guide participants in the production of chocolate products, also suitable for the Christmas season. His expertise will be shared with students, who will learn how to balance ingredients to create pralines, cremini, ganache, as well as jams and preserves.
During the course, spreads and a variety of confectionery products will also be presented.
Learning
program
The course is structured as a workshop in which participants will work under the guidance of MOF Chocolatier Christian Camprini to create a complete line of chocolate and confectionery products, with particular attention to laboratory workflow organization and seasonal production dedicated to Christmas.
Various types of pralines will be produced, experimenting with new aromatic combinations and innovative textures, with strong focus on recipe balancing. Molded and cut ganaches, creminis, and structured fillings will be prepared, also analyzing the relationship between the fat phase and the aqueous phase.
Spreads will also be developed, which can be used both as standalone products and as inserts for pralines and modern chocolate creations.
Designed for
The course is aimed at pastry chefs, chocolatiers, and industry professionals who wish to deepen their knowledge of modern chocolate-making techniques and expand their offering with innovative, high-quality products and ideas.
It is also suitable for those who want to develop a structured praline and confectionery line, optimizing production processes and improving workshop organization.
The course is likewise appropriate for young professionals in the field who wish to specialize in artisanal chocolate-making.
objectives
- Develop technical skills in chocolate processing
- Gain a comprehensive understanding of chocolate as a subject
- Design and produce a line of chocolate and confectionery products for the Christmas season
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
