Professional training

Thanks to the professional school guided by internationally renowned master chocolatiers, Selmi promotes and organises training and specialisation courses for the processing of chocolate aimed both at beginners and professionals.


According to the learning needs, Selmi makes available the Selmi Training Centre laboratory and the skills of director Maurizio Allodi who, with the help of Gabriele Rinaudo and Luciano Varetto, will guide, teach, help and advise each participant throughout the training course.


Via this service the company offers the chance to see its own machines in action in the tempering and processing of chocolate and allows for experimenting in person the functionality, the advanced features, the efficiency and the reliability of these machines as well as providing the possibility to create a multitude of products according to the production needs of each client.


Our training package is offered both to Italian and foreign operators as the courses are taught in Italian, French and English.


Success requires preparation

- Basic chocolate
- Chocolate and sugar dragées
- Spreadable creams, pralinated products and base pastes for ice creams
- Bean to Bar
- Balancing filled chocolate with One Shot processing
- Long life fillings
- Creation of a coffee and roasting blend
- Coffee bar course
- Business management



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As well as the established two-day practical training courses, more time will be dedicated to personalised individual courses on chocolate and coffee. According to the learning needs of each person the company will, for 1/2/3/5 days, make available the laboratory and the skills of the Selmi chefs along with our coffee technicians, who will personally guide the participants throughout the course.



Practical five-day course at the Selmi training centre. An intense and personalised course aimed at satisfying specific learning requests and/or processing techniques.



The course offers and interesting and efficient combination of technology and passion for taste. Selmi promotes and organises training and specialisation courses for the processing of chocolate.