{"id":4333,"date":"2022-04-29T17:13:14","date_gmt":"2022-04-29T15:13:14","guid":{"rendered":"https:\/\/blog.silviobessone.it\/2023\/10\/chocolaty-holiday\/"},"modified":"2023-10-26T11:47:41","modified_gmt":"2023-10-26T09:47:41","slug":"chocolaty-holiday","status":"publish","type":"post","link":"https:\/\/blog.silviobessone.it\/en\/2022\/04\/chocolaty-holiday\/","title":{"rendered":"Chocolaty Holiday"},"content":{"rendered":"\n
\"A<\/figure>\n\n

The year 2022 is a special year; it has been 36<\/strong> years since the day Mary and I decided to start on an incredible path, we got married, and at just 20 years old, she and I and 18 years old, we embarked on a beautiful adventure. We opened our pastry shop (in Loano), with a lot of enthusiasm, a little bit of recklessness but a lot of will. Now after so many years we are still together, in Vicoforte and we continue, this journey, but Simona, Syria and our son-in-law Orlando also got on the boat. Leonardo and Michelangelo have arrived, so the crew has increased and the little boat is becoming an ocean liner.<\/p>\n\n

We just met with the architects for the makeover of the Chocolate Inn, a BEAUTIFUL project!<\/p>\n\n

The building is the same, we have owned it for decades, and although we wanted to make a new location, we preferred to grow things little by little without taking too many risks at a time when enthusiasm should be measured and weighed against the possibilities of the moment.<\/p>\n\n

But nevertheless, we cannot stop waiting for who knows what better time. Now is the time, but as a good Piedmontese farmer with my feet planted on the ground, I have decided that now we must change, evolve the project and give opportunities for our customers to have a new experience, more Chocolaty yet, more fun than before and above all more rewarding.<\/p>\n\n

<\/p>\n\n

Charlie from Willy Wonka can now be you! <\/h3>\n\n

Many customers during the visit to the Cioccolocanda ask me how to do amateur chocolate work? If I did courses in Ok for those enthusiasts who wanted to go deeper? <\/p>\n\n

In 11 years of the Cioccolocanda’s operation, the customers who have taken advantage, in various ways, with stay, lunch and or even just the visit to the small Cioccomuseo are more than 20,000 and therefore a really important base to propose this NEW EXPERIENCE.<\/p>\n\n

\n
\"Students
A group of customers of the Cioccolocanda is preparing the recipe for Chocolate that they will make exclusively.<\/figcaption><\/figure>\n\n\n\n
\"\"
Inserting Cocoa into the Personal Refiner<\/figcaption><\/figure>\n\n\n\n
\"\"
Cocoa turns into Chocolate<\/figcaption><\/figure>\n
Pictures of the first Chocolatey experience<\/figcaption><\/figure>\n\n

I have structured a really engaging program, suitable for CioccoAmateur enthusiasts but also for families! Yes a first, this route is also suitable for children who can for real feel like a new Charlie<\/strong> from the well-known movie Willy Wonka and the Chocolate Factory<\/strong>.<\/p>\n\n

\"The
Willy Wonka Credits<\/figcaption><\/figure>\n\n

In order to enable all this, I have organized a magical experience: We begin with an in-depth theoretical and visual lesson that transports from the cocoa seed harvested in the Amazon rainforest through all the processes of processing fermentation and drying. <\/p>\n\n

Then, taking a space-time journey, we arrive at Silvio Bessone’s Artisan Factory, where in just a few minutes we witness the Transformation of magical cocoa beans into special Silvio Bessone Artisan Chocolate.<\/p>\n\n

Strategic tastings are planned during this journey where starting from the best cocoa beans through cocoa mass to fine dark, milk and white chocolate. Gianduiotti, chocolates, herbal teas or hot chocolate to even ice cream made with fresh cocoa pulp that represent variables that will surprise depending on the season.<\/p>\n\n

Each household will find, in the magic workshop<\/strong> set up especially for them, a Chocolate Machine, their favorite ingredients, a recipe book, bowls, spatulas and basins, with everything they need to magically transform cocoa beans into magnificent chocolate. But not just any chocolate, but just what they want! Yes milk or white fondant, with no limitation on choice.<\/p>\n\n

Once the Chocolate is put into processing, it will have to be processed for 12 to 15 hours, and in the meantime all guests will be served a Special Menu, “Cocoa Contaminations Evolution” for adults and with the Children’s format for children.<\/p>\n\n

<\/pre>\n\n
\"\"<\/a>
\n          Click above to learn more<\/a>\n        <\/figcaption><\/figure>\n\n
\n          After a Chocolate Breakfast in the museum hall with buffet<\/strong>\n        <\/p>\n\n
continuation of the Course with Recipe Verification in refining, hands-on manual Tempering for each participant, formation of personal tablets and waffles with fruit and truffles.<\/p>\n\n
12 noon End of the morning class.<\/p>\n\n
Working lunch (served inside the CioccoMuseum)<\/p>\n\n
2:30 p.m. Continuation of the course with the unmolding of the tablets and personalization of each one.<\/p>\n\n
Finishing truffles and tasting of all the bars made by participants.<\/p>\n\n
Awarding of diplomas and tablets produced during the course. (included in the price per couple)<\/p>\n\n
A unique experience between fun and relaxation among good food and good wines, in the company of Chef Bessone and his staff.<\/p>\n\n
Experience active from June 20 and in replication throughout 2022.  <\/p>\n\n
There may be limitations for some incompatible allergies or intolerances for this experience.<\/p>\n\n
For more information on cost and availability click here<\/a> <\/h3>\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
The year 2022 is a special year; it has been 36 years since the day Mary and I decided to start on an incredible path, we got married, and at just 20 years old, she and I and 18 years old, we embarked on a beautiful adventure. We opened our pastry shop (in Loano), with […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[642,788,40,814],"tags":[1011,663,616,1009,1010],"yst_prominent_words":[],"class_list":["post-4333","post","type-post","status-publish","format-standard","hentry","category-bean-to-bar-en","category-chocolocanda","category-course-pictures","category-unique-experiences","tag-chocolate-experiences","tag-handmade-chocolate","tag-silvio-bessone-en","tag-the-chocolate-factory","tag-willy-wonka-en"],"_links":{"self":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=4333"}],"version-history":[{"count":7,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4333\/revisions"}],"predecessor-version":[{"id":4730,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/posts\/4333\/revisions\/4730"}],"wp:attachment":[{"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=4333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/categories?post=4333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/tags?post=4333"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/blog.silviobessone.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=4333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}