9 minutes


On Demand


Raúl Bernal

Raúl Bernal creates the unexpected: ravioli-shaped chocolate bonbons filled with a sweet pesto ganache, Madagascar ganache snacks that look like Marshall amplifiers, white chocolate pieces shaped like a sushi-eating shark... Chocolate is the canvas for his insanely creative and perfectly crafted pieces!

Oddly enough, Chef Bernal's chocolate and pastry career began by pure chance at the age of 16 in the northern Spanish city of Huesca. Following that first hunch that led him to the world of pastry, he moved to Barcelona to begin his studies at the Escuela del Gremio de Pastelería de Barcelona (EPGB). Bright and curious, Bernal soon became the assistant of many prominent Spanish Pastry Masters such as Chef David Inglada, Carles Mampel, Oriol Balaguer and Philippe Urraca. In 2008, the apprentice began to become the master when his chocolate pieces - inspired by the architect of La sagrada familia, Antoni Gaudì - stood out during the competition for the title of Spain's best chocolatier.

From that moment on, his work has been awarded several times at the International Chocolate Figure Awards in Barcelona and the Spanish Chocolate Awards. The cycle he started in 2008 culminated in 2011, when he finally won the Lluís Santapau Prize, making him Spain's Best Chocolatier that year.

For the last five years, Bernal has found new ways to share his passion with others by teaching at the Chocolate Academy. He was also chosen by Chocovic to be their brand ambassador. His cartoonish chocolate creations, inspired by everyday events, objects and lively characters, continue to amaze and push the boundaries of chocolate.

Associated Courses

Finger Bueno Bars by Raúl Bernal

$59 (USD)

Buy together for special discount

Class: OD | American Style Candy Bars

American Style Candy Bars

EBook | Vanilla Recipes by Melissa Coppel

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* Terms and agreements

Recipe: Finger Bueno Chocolate Bar

Chocolate "turrones" are the Spanish equivalent of decadently filled chocolate bars. As such, they offer endless possibilities! Raúl Bernal brings you this phenomenal turrón, inspired by the Kinder Bueno bars of our childhood. A milk chocolate shell encloses a delicious feuilletine and hazelnut gianduja, topped with a few simple waves of dark chocolate: this sweet will never go out of style!

  • Finger Bueno Bars: Feuilletine, Hazelnut, White Chocolate
  • Dark Chocolate Spray Paint

What is included in the recipe?

  • Access to the recipe or class videos for 30 Days -after your first click-
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.
  • Tested recipes and formulations.

Recommendations and rules:

  • You will have access to the video for 30 days -after your first click.
  • Please be aware that after 30 days, the video will no longer be available.
  • All other digital files will be available for 1 year: recipe book, tools and equipment list and photos.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook along with us. We feel this is the best way to get the most out of our experience together.