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Get ready for a mind blowing gelato experience including cocoa. Chocoa is bringing a Masterclass by one of the best gelato makers in the world, Gianfrancesco Cutelli.
Friday 9 February you can experience this exclusive Masterclass exploring cacao flavours from the bean, in gelato. Discover the different origins in taste.
Friday 9 February
Gianfrancesco Cutelli is one of the best Italian ice cream makers, Tre Coni Gambero Rosso since the year the award was established (they are like the Michelin Stars of ice cream), he has won the most important international ice cream festivals (including, with a Colombian cocoa mass, the Sherbeth Festival). Today he will receive the italian Innovation Awardfrom the CNA (National Crafts Confederation) for a mass ice cream traced in blockchain from tree to cup. He has been on plantations several times both in Colombia and in Ivory Coast.
During the masterclass he will prepare 4 ice creams:
- Zero waste mass ice cream (in which the whole cocoa pod will be used: cascarilla, pulp and cocoa mass). [water based]
- Colombian cocoa mass ice cream with a sprinkling of "Putumayo", an aromatic black pepper that exalts the characteristics of this Colombian mass which has a complex aromatic bouquet of red fruits, flowers and almonds. It's the ice cream with which he won the Sherbeth Festival. [water based]
- Couverture chocolate 75% ice cream. [milk based],
- Cocoa pulp ice cream. [water based].
All the ice creams, apart the pulp one, have been blockchain traced from cocoa tree in the last few days by Andrea and Alessandro of Trusty and already comply with all the requirements of the European Regulations Deforestation Free and Due Diligence.
To attend this Masterclass a registration for Chocoa is required and register online here.