🍫 Ramon Morató – Teaches Bonbons 2023

Transform Your Chocolate into Professional Masterpieces with Ramon Morató

World-renowned pastry chef Ramon Morató is back with a groundbreaking course that redefines what it means to create fine chocolate bonbons. In this immersive PastryClass, you’ll discover the secrets behind casted, naked, and enrobed bonbons—with fillings ranging from silky ganache to cutting-edge vegan alternatives. If you’ve ever dreamed of mastering the art of chocolate-making, this is your golden ticket. ✨

🔑 Key Skills You’ll Master

• Craft casted, naked, and enrobed bonbons with rich liquid, ganache, creamy, and vegan fillings.
• Formulate your own ganache using a scientific, molecular approach for flavor and consistency. 🧪
• Recreate show-stopping recipes like Baileys “Trifásico” and the Old Fashioned Liquor Bombon. 🥃
• Understand safety, ingredient profiles, and bacterial prevention to ensure high-quality results.
• Decorate and present bonbons with professional flair and precision. 🎨

💼 Why Choose This Masterclass?

This is not your average chocolate course. Ramon Morató – Teaches Bonbons 2023 blends theoretical depth with practical applications, perfect for culinary pros and enthusiastic beginners alike. Ramon reveals not only *how* to create, but *why* each step matters—empowering you to replicate, innovate, and refine your chocolate artistry. 🍬

📘 A Complete Approach to Chocolate-Making

Go beyond the surface of chocolate. Learn about emulsifiers, cocoa butter chemistry, ganache formulation, and how to manipulate ingredients for exact outcomes. This is an intensive deep dive into the science of sweets, led by one of the world’s greatest pastry minds.

📚 Course Curriculum Highlights

Lesson 1: Meet Ramon Morató

Begin your journey with Ramon’s personal story and insights from decades of culinary excellence. His vision and passion set the tone for the journey ahead.

Lesson 2: What Defines Bonbon Quality?

Discover the three pillars of bonbon perfection. Learn to avoid critical mistakes and apply best practices that ensure a premium product every time.

Lesson 3: Ingredients & Safety

Get to know the ingredients at a molecular level. Understand the behavior of sugars, dairy, fats, and flavorings—and how to handle them safely.

Lesson 4: Pasteurization, pH & Shelf Life

Master food safety fundamentals that impact longevity and quality. These techniques are a must for professional chocolatiers. 🔬

Lesson 5: Crafting Ganache Like a Pro

Learn how to convert measurements into percentages and fine-tune your textures. This lesson empowers you to adapt and create your own original formulas.

🎨 Take Your Bonbons from Basic to Brilliant

Whether it’s Baileys “Trifásico,” a zesty Yuzu Ganache, or soy-based fillings, this course will help you master the subtleties of combining flavor and visual artistry. You’ll even learn the nuances of chocolate spraying, molding, and layering for professional presentation.

📈 Suitable for All Levels

No matter your background, this course adapts to you. Beginners will find clear, easy-to-follow instructions while experienced chocolatiers will love the advanced strategies and scientific methods that unlock new creative possibilities.

🔥 Elevate Your Chocolate Game

With Ramon’s guidance, you’ll turn your bonbons into luxurious works of art. Clients, friends, and customers won’t just enjoy your chocolate—they’ll remember it. 💥

✅ Perfect Your Technique

Step-by-step lessons, hands-on demos, and expert tips walk you through ganache prep, chocolate spraying, mold handling, and more. No guesswork—just results.

🎯 Ready to Make Professional-Quality Bonbons?

If you’re serious about mastering the art of bonbons, this is the course for you. Learn directly from pastry legend Ramon Morató and craft chocolates that shine in flavor, texture, and elegance. Start your journey today and build a sweet empire from your kitchen. 🍫🏆