Toppings, variegato, inclusions

Gelato expert academy Module #9: how to make your own toppings, sauces and variegato from scratch? One of the most requested courses is finally here to unveil all the secrets to enrich your gelato with toppings and more.

Live session: November 26th – 9AM to 1PM CET

Gelato expert Academy

Program Module #9

Hard and semi-hard variegato

  • Stracciatella types 
  • Chocolate toppings
  • Chocolate coatings
  • Nuts hard toppings 


  • Science of caramel
  • Caramel toppings
  • Vegan caramel toppings
  • Caramel syrups 
  • Different flavours of caramel

Cremino style toppings

  • What is cremino?
  • Nutella style toppings
  • Formulation and machines 
  • Simplified cremino

Fruit toppings and jam

  • Types of fruit preserves
  • Stabilisers for fruit toppings
  • Jam style topping
  • Coulis style topping
  • No added sugar fruit toppings

Cookies, crumbles, cereals and baked variegato

  • Introduction to bakery style inclusions
  • Formulation
  • Techniques
  • Simple inclusions with cereals and cookies 

Production and tasting for live participants

Q&A for online and live participants

Voluntary exam to achieve certification (10 minutes quick test)

Info & Subscribe

Subscribe now or for more info write us at


  • 1 module of choice: 150€
  • 3 modules of choice: 350€
  • 5 modules of choice: 500€ (includes 30 minutes one to one consulting + 3 months free access to new videos)
  • 10 modules: 800€ (includes 60 minutes one to one consulting + 6 months free access to new videos)
  • 10 modules in person: 800€ (includes one session of gelato making + 6 months free access to new videos + tasting in gelato shops)

Included in the price

  • Teaching material in PDF used during the courses
  • Recipe book of each module of the courses
  • Access to the recorded live sessions for 6 months
  • Certification after exams completion
  • For minimum 3 modules of subscription: 50€ discount on GelatoPassport+ the official formulation app used by the gelato expert academy and factories and professionals all over the world