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Mastering Plated Frozen Desserts: Carpigiani Technology & Silikomart

Explore the fusion of Carpigiani technology and Silikomart mold artistry in a 1 day workshop for professionals and dessert enthusiasts. Enhance skills, refine flavor profiles, and learn plating techniques to create visually stunning plated frozen desserts.


Mastering Plated Frozen Desserts:

What's included?

  • Half Day Hands On
  • Recipe Book 

  • Lunch 

  • Class Material

  • Frozen Dessert University Chef Jacket 

  • Special discount on Silikomart mold used in the class


  1. Carpigiani Equipment Mastery:

    • In-depth exploration of Carpigiani gelato and ice cream machines.
    • Hands-on experience with machine operation, maintenance, and troubleshooting.
    • Optimizing Carpigiani settings for various frozen dessert recipes.
  2. Advanced Gelato and Sorbet Techniques:

    • Crafting artisanal gelato with premium ingredients.
    • Utilizing Carpigiani technology for precise gelato consistency.
    • Creating vibrant fruit-based sorbets with innovative flavors.
  3. Silicon Mold Applications:

    • Introduction to the versatility of silicon molds in frozen dessert creation.
    • Hands-on molding techniques for shaping unique and intricate frozen desserts.
    • Incorporating silicon molds for creative presentations and textures.
  4. Semifreddo Innovations:

    • Mastering the art of semifreddo with Carpigiani equipment.
    • Using silicon molds to create layered and textured semifreddo desserts.
    • Developing signature semifreddo recipes with diverse flavors.
  5. Plating Techniques and Presentation:

    • Understanding the principles of plating for frozen desserts.
    • Using sauces, coulis, and garnishes to enhance presentation.
    • Balancing colors, textures, and shapes on the plate.
  6. Live Demos and Hands-on Practice:

    • Interactive sessions with live demonstrations by expert instructors.
    • Participants will have the opportunity for hands-on practice under guidance.
  7. Troubleshooting and Q&A Session:

    • Addressing common challenges in frozen dessert production.
    • Q&A session for participants to seek personalized guidance.

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