Description

Ramon Morató – Teaches Bonbons 2023

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Ramon Morató teaches you how to make casted, naked, and enrobed chocolates with liquid, ganache, creamy, and vegan fillings. You’ll learn how to formulate your own ganache with the molecular approach.

BAILEYS “TRIFÁSICO”: Coffee Crumble, Whiskey Cream Liqueur Ganache

OLD FASHIONED LIQUOR BOMBON: Liquid Bourbon Whiskey and Bitter Angostura™ Filling, Orange and Angostura® Bitters Ganache

SOY REDUCTION-MILK CHOCOLATE YUZU GANACHE: Soy Reduction, Yuzu Ganache

WHITE CHOCOLATE AND PASSION FRUIT GANACHE-OLIVE OIL-BASIL: Arbequina Olive Oil and Basil Interior, Zephyr White Chocolate and Passion Fruit Ganache

PEANUT-SALTED CARAMEL-RED MISO: Peanut Praliné Base 60%, Salted Caramel, Crunchy Peanut Praliné, Black Chocolate Paint

ALTO EL SOL 65% GANACHE VEGAN: Alto El Sol 65% Ganache Vegan, Dark Chocolate Paint

MATCHA GREEN TEA, MINT AND YOGURT PILL: Green Tea Matcha-Mint-Yogurt Filling, Matcha Tea and White Chocolate Paint

THEORY BONBONS, CHOCOLATES.

BROWSE LESSONS

Lesson 1: Meet Ramon Morató
Lesson 2: What is Bonbon Quality?
Lesson 3: Ingredient Characteristics and Safety
Lesson 4: Pasteurization, pH, and Water Activity
Lesson 5: Formulating The Ganache
Lesson 6: Casted Bonbons
Lesson 7: Lining The Molds
Lesson 8: Baileys “Trifasico”: Coffee Crumble
Lesson 9: Baileys “Trifasico”: Liqueur Ganache
Lesson 10: Soy Reduction – Yuzu Bonbon
Lesson 11: Yuzu Ganache with Low pH
Lesson 12: Olive – Basil – Passion Bonbon
Lesson 13: Passion Fruit Ganache, Wow!
Lesson 14: Miso – Caramel – Peanut Bonbon
Lesson 15: Salted Caramel
Lesson 16: Crunchy Peanut Praline
Lesson 17: Making Your Own Molds
Lesson 18: Liquid Bonbon
Lesson 19: Enrobed Bonbons
Lesson 20: Vegan Ganache
Lesson 21: Naked Bonbons
Lesson 22: Stamping Technique
Lesson 23: Matcha – Yogurt Pill
Lesson 24: Pre-crystallizing the Chocolate
Lesson 25: Unmolding Trial & Error
Lesson 26: Black Chocolate
Lesson 27: Decorations
Lesson 28: Storage Theory
Lesson 29: Bonbon Stories