Let Chocolate Be Your Medicine. Discover how to transform Chocolate into an ally to your Health.

"The pleasure of tasting chocolate is undisputed. For some time now, depending on its quality and the advances in its knowledge, we have discovered that it can be much more than a moment of enjoyment. It has even started to go beyond the area of a sinful treat to become a functional food in itself. However, we can multiply the bet and use it as a vehicle for other functional foods such as the wonderful adaptogens. "

The objective of this course is just different: to associate the preventive medicine of adaptogens and supplements to the moment of pleasure, which is part of our daily food, without distinction, highlighting the much used and certain Hippocratic phrase: "let food be your medicine" and why not play a little more: "let chocolate be your medicine".

PROGRAMMING

    1. To understand good chocolate, we must begin with its Origin and Production. To understand good chocolate, we must begin with its Origin and Production.

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    1. Get to know in depth the characteristics of a great chocolate. Recognize when chocolate can work as a real food.

    1. A selection of mushroom enhancers to turn chocolate into real food.

    1. In this lesson Lorena teaches us one of the ideal tempering techniques for those who are taking their first steps in chocolate making.

    1. Learn the correct technique to assemble tables and chocolates. Get inspired with the proposals of combinations with superfoods and adaptogens.

    1. Meet the result of your chocolate and superfood pieces. You have just discovered a new universe. Cocoa and adaptogens. Health and Pleasure in a single bite.

About the Course

  • Level : Intermediate - Advanced
  • Download our e-book, we recommend reading it before taking the course.
  • Obtain a Certificate of Completion.

Get unlimited access for one year to the Plant Based Chocolaterie and Functional Foods course

With a single payment you can access the course, download our E-Book and become part of the Crudo Universe.

Value in pesos only for Argentina : AR$ 35,000

Finance your registration in up to 3 installments without interest of Ars 11.600

JOIN WITH MERCADO PAGO

About the Course

Plant Based Chocolate and Functional Foods.

  • 100% ONLINE Course

    Course on your own time, from your favorite device and from the best place in the world, your home, your kitchen.

  • Unlimited access

    You will be able to watch the high definition material as many times as you want, review each recipe step by step and copy the gestures of our teachers and craftsmen.

  • Recipes and Theoretical Material

    Access to theoretical material and step-by-step recipes, which you can download, print and take notes. The high quality videos are not downloadable, but you will have access 24/7 for a year from your student profile Crudo.

  • Community of teachers and students

    By joining our On demand courses, you get access to our Communities, where you can leave all your questions, share experiences and our staff of professionals and advanced students will guide you in the learning process.

Learn with

Lorena Galasso and Máximo Cabrera

Designer, chocolatier and expert in cocoa beans, Lorena Galasso is in charge of Las Romeas, a factory-laboratory where delicate chocolate bars are made, chocolates with Inca gilding, specialized tastings and curatorship for restaurants such as Anchoita. "We care about everything," he says. "The soil, the plant, the climate, the terroir, the producer. How that producer is paid, that there is no child slave labor. We care about what happens in the whole process." This is how Las Romeas came about. No additives, no preservatives, no stabilizers. Dark chocolates of 70, 75, 80, 90, 100 percent cocoa from different origins, and 100 percent (always) of love and passion.

Lorena Galasso

Learn with

Lorena Galasso and Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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