It Tastes Better When You Make It Yourself
Today was gelato and confection day. We made two sorbetos, one gelato and three chocolate pralines. It was a long and sweet day, but chocolate and gelato making can be a messy business when you make it by hand.

We started the day with chocolate. The chef teaching the class was Paulo Bertelloni who owns one of the top gellateria’s in Le Marche. He epitomizes a chef passionate about great, local food. His basic message was “I will teach you the basics, but you need to go out and find those tastes and products where you live that create new and more interesting flavors.” The other key message after his girlfriend came by during lunch…the gelato and chocolate chefs get the most passionate partners. He created a whole new definition for a chocolate kiss(sorry no pictures).

making chocolate

Chef Bertelloni explaining what chocolate is.

ingredients for the day-everything is made in France…what?

tempering chocolate

filling molds with delicious ganache

making dark chocolate ganache

covering hazelnuts with cacao

forming chilled ganache into the interior of chocolate truffles

chocolate truffles

filling chocolate shells with a berry and grand marnier mixture

making ice cream

mandarin sorbetto

mandarin sorbetto in the ice cream maker

mandarin sorbetto completed “Si, molto mandarino profumo!”

mixing up the fruit for the fruiti del bosco

fruiti del bosco sorbetto finito

fiori del alpi gelato con olive oil lemon juice and mandarin zest sauce
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Location:Piazzale del Mezzogiorno,Iesi,Italy