{"id":287,"date":"2023-10-27T08:25:10","date_gmt":"2023-10-27T08:25:10","guid":{"rendered":"https:\/\/calemi.com\/blog\/?p=287"},"modified":"2024-03-12T14:18:47","modified_gmt":"2024-03-12T14:18:47","slug":"curso-practico-chocolateria","status":"publish","type":"post","link":"https:\/\/www.calemi.com\/blog\/es\/curso-practico-chocolateria\/","title":{"rendered":"El \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019 finaliza con \u00e9xito de participaci\u00f3n"},"content":{"rendered":"\n

Tal y como estaba previsto, los pasados d\u00edas 24 y 25 de octubre se llev\u00f3 a cabo en Calemi Academy una nueva edici\u00f3n del \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019.\u00a0<\/p>\n\n\n\n

Durante esta formaci\u00f3n, impartida por el chef italiano Giancarlo Alosa, los asistentes pudieron disfrutar de la amplia gama de chocolates ICAM Professionals – Agostoni a trav\u00e9s de la elaboraci\u00f3n de multitud de innovadoras recetas.<\/p>\n\n\n\n

Bombones de tiramis\u00fa, mono porciones crujientes,\u00a0bizcochos y tartas de chocolate,\u00a0pistacho y avellanas, ganach\u00e9s, cremosos, merengues, mousses, confituras,\u00a0 coberturas de fruta, glaseados con efecto espejo\u2026 Maravillosas creaciones de reposter\u00eda que fueron deleite para la vista y el paladar.<\/p>\n\n\n\n

Desde Calemi queremos dar las gracias a todos los participantes por su asistencia e implicaci\u00f3n y a todo el equipo de ICAM Professionals – Agostoni por la colaboraci\u00f3n en la organizaci\u00f3n de este evento que, a buen seguro, volveremos a celebrar.<\/p>\n\n\n\n

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Tal y como estaba previsto, los pasados d\u00edas 24 y 25 de octubre se llev\u00f3 a cabo en Calemi Academy una nueva edici\u00f3n del \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019.\u00a0<\/p>\n","protected":false},"author":5,"featured_media":326,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[56,58,48,62,50,54,22,60],"class_list":["post-287","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-chocolate","tag-chocolateria","tag-formacion-reposteria","tag-icam","tag-ingredientes","tag-materia-prima","tag-pastelerias","tag-reposteria"],"yoast_head":"\nEl \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019 finaliza con \u00e9xito de participaci\u00f3n - Blog Calemi<\/title>\n<meta name=\"description\" content=\"El \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019, impartido en Calemi por Giancarlo Alosa, finaliza con \u00e9xito de participaci\u00f3n\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.calemi.com\/blog\/es\/curso-practico-chocolateria\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El \u2018Curso Pr\u00e1ctico de Chocolater\u00eda\u2019 finaliza con \u00e9xito de participaci\u00f3n - 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