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Ramon Morató

Teaches Bonbons

Ramon Morató

Learn all bonbons: casted, naked and enrobed.

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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.

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Program. Skills that take you to a whole other level.

This class comprises 29 lessons, lasting over 5 hours in total. The videos are presented in English.
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8:00

Lesson 1

Meet Ramon Morató

In your first lesson, Ramon shares his story and tells us how learning and teaching became the driving force in his life. This class is packed with new techniques to help you wow your customers and expand your chocolate and bonbon knowledge.

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7:00

Lesson 2

What is Bonbon Quality?

Have you ever noticed that sometimes the quality of your product could be better? Bacteria can be found in bonbons when the ganache isn't made properly, so in this class, you'll learn how to make bonbons properly—no bacteria included—and discover the three 'friends' of pastry.

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15:00

Lesson 3

Ingredient Characteristics And Safety

Learn about each ingredient and its role in this recipe. Which ingredients bring taste or texture? Which ones help you to create emulsions? Which ones provide you with the stability for the recipe? Ramon teaches you about fibers, sugars, and proteins and boosts your knowledge of ingredient contamination so your bonbons are safe and healthy to consume.

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8:00

Lesson 4

Pasteurization, pH, and Water Activity

Learn about the pillars of safety and how to increase the shelf life of your chocolates. Then, continue to unfold more information about different water and oil-based fillings. Forget about what you knew before—Ramon's theory turns your world upside down—you'll leave this lesson a 'new you.'

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17:00

Lesson 5

Formulating The Ganache

Ramon is in full-on teaching mode; the marker is in his hand, the whiteboard is ready, and he's bursting with knowledge! In this class, you'll turn your recipes from grams to percentages, learn to calculate, formulate your own ganache, and then discuss two different methods of ganache preparation: Hot vs. Cold. Which is the right one? Why? You'll find out.

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14:00

Lesson 6

Casted Bonbons

In this first practical lesson, Ramon demonstrates how to prepare, spray, store, and handle your molds.

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8:00

Lesson 7

Lining The Molds

Thin shells of chocolate will influence your creations' taste, delicacy, stability, and professionalism. Everyone dreams of those thin bonbon shells, but few can achieve them. And now, you can too.

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8:00

Lesson 8

Baileys “Trifasico”: Coffee Crumble

Turn a classic crumble into a unique crumble. Ramon explains why he uses various coffee products and how each affects the crumble's texture, flavor, and intensity. Plus, his hand-panning technique will open a new world of crumble-making methods for you.

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17:00

Lesson 9

Baileys “Trifasico”: Liqueur Ganache

In this lesson, Ramon teaches you the secret to a perfect emulsion, including the different types of fat you should use to achieve a silky emulsion instead of a grainy feel - no one wants that! Trifasico means 3 phases: milk, coffee, and Baileys. In our case, there are also 3 phases of success: theory, practice, and inspiration.

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7:00

Lesson 10

Soy Reduction - Yuzu Bonbon

Turn soya into other flavors like coffee, wine, and fruit, and learn how to track the water concentration of your reduction to achieve a longer shelf life. How do you make the reduction pipable? Or place it inside the bonbon? Find out in this lesson.

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12:00

Lesson 11

Yuzu Ganache with Low pH

Ramon teaches you how to substitute the fat components of the cream with other ingredients. Learn to work with low-pH fillings and create high-quality bonbons with a longer shelf life.

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17:00

Lesson 12

Olive - Basil - Passion Bonbon

One of the most common ways to introduce basil into your recipe is by using its powder, but there's nothing common about this class! Ramon takes a different direction and teaches you a whole new approach, and then he surprises you with another new tempering technique that doesn't require tempering at all! Intrigued? We sure are!

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20:00

Lesson 13

Passion Fruit Ganache, Wow!

A pure masterpiece with varieties of sugars and fats, all in one ganache! Learn to consistently achieve the same result, even if your cooking style isn't precise, and how to pre-crystallize fillings with different types of chocolate: white, milk, and dark.

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14:00

Lesson 14

Miso - Caramel - Peanut Bonbon

Discover a blast of skills from Ramon in this lesson, including making two variations of praline and different ways to caramelize nuts. Learn about nuts, their composition, and their role in the recipe from a molecular perspective.

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13:00

Lesson 15

Salted Caramel

By now, your emulsion is perfect. Now, learn how to make your caramel rich in protein! Then, learn how to caramelize the sugar and personalize your caramel with different flavors. Is caramel the enemy of your bonbons' shelf life? Find out in this lesson.

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7:00

Lesson 16

Crunchy Peanut Praline

Imagine a filling without ANY water component. Imagine the storage possibilities for your bonbons! Weeks? Months? You don't need to imagine anymore. Learn to make it yourself in this lesson with Ramon.

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21:00

Lesson 17

Making Your Own Molds

Old Fashioned Liquid Bonbon is the star of this class, full of surprises, techniques, and tasty visuals! Transform traditional techniques into modern approaches with Ramon, and it's a perfect "time to go finishing." Discover what that means in this lesson!

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14:00

Lesson 18

Liquid Bonbon

Learn to hide a liquid filling inside your bonbons. That's it!

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6:00

Lesson 19

Enrobed Bonbons

Take your bonbon on a bathing journey: dipping, coating, vibrating, aligning, decorating, and repeat. Learn how to maintain your chocolate temperature when working by hand, just like Ramon.

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14:00

Lesson 20

Vegan Ganache

It's not just about learning how to make vegan. It's about turning a classic ganache into vegan - a whole other level. You'll start by analyzing the elements from cream and water, proteins and fats, then replacing each with a vegan version. The cooking process will be different, too, so Ramon will show you how to switch that up. At the end of the lesson, you'll have such a creamy ganache you won't believe it's vegan!

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11:00

Lesson 21

Naked Bonbons

This class is full of different types of bonbons, like Casted (in shell), Enrobed (dipped), and Naked (no cover). Only the best for you! Ramon teaches you how to prepare and cut your ganache and ensure the ganache for your naked bonbons is the right consistency for cutting.

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9:00

Lesson 22

Stamping Technique

So much to learn! In this class, you'll work with a chocolate stamping technique and dig into the theoretical side of working with chocolate.

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16:00

Lesson 23

Matcha - Yogurt Pill

This is a very special bonbon. Imagine, the whole bonbon is a filling! Make this bonbon in a natural green color by introducing matcha, homemade peppermint powder, yogurt, popping candy, and one extra secret ingredient to bring out the freshness. Learn when to pre-crystalize your filling "like a chocolate" or "like a praline."

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13:00

Lesson 24

Pre-crystallizing the Chocolate

Chef's lesson on chocolate tempering stands out because, this time, it's not only a chocolate pre-crystallization demonstration. He also shares the science behind the tempering chocolate process.

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7:00

Lesson 25

Unmolding Trial & Error

Why are your bonbons losing their shine and gloss? Why can't all the bonbons come out of the mold at once? This lesson will resolve all the mistakes you can make with bonbons before you make them, so you can have that viral content ready for loads of likes.

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3:00

Lesson 26

Black Chocolate

With Ramon as your instructor, everything is possible. Make your dark chocolate pitch black without using food coloring.

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7:00

Lesson 27

Decorations

Learn to create neutral colorings and decorate your bonbons like a pro. Ramon teaches you how to stamp over the cocoa butter with the second stamping technique of this class—the variations are limitless.

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9:00

Lesson 28

Storage Theory

Did you know you can't pack bonbons with different flavors together? What is the difference between the shelf life of a bonbon in a 20C room and a 14-16C room? You'll chat about this and much more in this class to understand a safe storage process.

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12:00

Lesson 29

Bonbon Stories

Your final presentation is all about inspiration, stories, creativity, and, finally, textures and experiences. You've created so many products in just one class: casted, enrobed, and naked bonbons with liquid, ganache, creamy, and vegan fillings. You've learned about molecular approach, formulations, safety, storage, and quality. Now, it's time for "180mg of happiness!"

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There is only one thing you need to enjoy pastry. Curiosity. My pastry creations are all about my curiosity.
— Ramon Morató

Join thousands who have already taken a class.

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@fillmorebakeshop

I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

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@ks_candymom

I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

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@surprisesetgourmandises

I never thought I’d like an online class this much! I found Ramon’s class very informative and realized that a strong theoretical background is necessary for producing successful results! After this class I have a new sense of curiosity. I gained insight that I didn’t realize I was missing. I feel like the luckiest virtual student ever!

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
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What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

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1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.