🍰 Ramon Morató – Teaches Formulations, Techniques, Ingredients 2023

Skills That Take You to a Whole Other Level 🎓

Step inside the brilliant mind of Global Innovation Leader and Creative Director of Cacao Barry, Chef Ramon Morató. In this master-level course, you’ll dive deep into the theory, science, and artistry behind extraordinary desserts. From sponge cake theory to exotic flavor pairings, this course empowers chefs at all levels to transform their craft with cutting-edge knowledge and flawless execution. 🍫✨

🌟 Signature Recipes Included

• Bourbon Barrel: Layers of flexible cocoa sponge, pecan crumble, whiskey crémeux, and glossy glaze topped with rich chocolate décor.
• Forêt Vert Cake: Griotte jam, green tea chiffon sponge, Kirsch mousse, and almond crumble, finished with delicate green tea plaquettes.
• Guava–Pink Grapefruit–Angostura® Bitters Tartelettes: A fusion of tangy compote, whipped ganache, cocoa sablé base, and guava gelée.
• Lemon Pie: Featuring lemon curd, basil gel, lime air meringue, and crisp almond sablé for refreshing zest and texture. 🍋
• Pure Perou x Two: Chocolate and chili sablé, pineapple gelée, and layers of Alto el Sol chocolate mousse and sponge.

📚 Lesson Breakdown

Explore 30 intensive lessons where Chef Ramon teaches step-by-step how to construct, layer, and decorate professional-grade desserts. Each lesson bridges science and creativity, from sponge theory and ganache mastery to assembling multi-component showpieces.

• Lessons 1–3: Meet Chef Ramon + From Cocoa Bean to Chocolate + Sponge Cake Science
• Lessons 4–7: Build the perfect Lemon Pie: Almond Sablé, Lemon Curd, Basil Gel & Lime Meringue
• Lessons 8–12: Master Guava Tartelette: Compote, Ganache, Gelée, Decoration & Croustillant
• Lessons 13–17: Forêt Vert: Marcona Crumble, Griotte Jam, Green Tea Sponge, Mousse & Decor
• Lessons 18–24: Bourbon Barrel: Sponge, Croustillant, Fruit Compote, Mousse & Glossy Glaze
• Lessons 25–30: Pure Perou: Sablé, Sponge, Gelée, Cremeux, Mousse & Final Presentation

💡 Why This Course is for You

Chef Ramon’s course is tailored for ambitious bakers, pastry chefs, and chocolate artists who seek mastery. His insight as an industry leader unlocks a deeper understanding of formulation, ingredient behavior, and creative direction. If you want to innovate instead of imitate, this is your passport. 🎟️

🍓 Unlock Bold New Flavors & Textures

Experiment confidently with unique pairings—like kumquat, passion fruit, basil gel, and whiskey mousse. Learn the proper techniques for layering contrasting textures, such as crunchy sablé, creamy mousse, and silky curd, into harmonious bites. Chef Ramon shows you how to balance complexity with precision. 🔬

🎯 Designed for All Levels

Whether you’re an aspiring pastry pro or a seasoned chocolatier, this course delivers scalable skills. Each tutorial is clear, structured, and builds your confidence through repetition and expert-backed instruction. It’s never too early—or too late—to take your craft seriously.