March 1 2021
Pastry and Chocolate
His name is tightly linked to a profound knowledge of Chocolate and Chocolaterie d’auteur. Spain’s Best Master Pastry Chef in 1997, and currently global creative director of Cacao Barry worldwide, Ramon Morató is also the author of the acclaimed book ‘Chocolate’, and co-author of the book ‘Four in One’ alongside Josep Maria Ribé, Raúl Bernal and Miquel Guarro.
Some of his Awards:
1997 – Spain’s Best Master Pastry Chef (MMAPE’97).
1998 to 2017 – Director of Aula Chocovic, currently Chocolate Academy Spain.
2007 – Publication of the book ‘Chocolate’, World’s Best Pastry Book award (Gourmand Cookbooks Awards).
2016 – coauthor of ‘Four in one’ on the boundaries of chocolate.
$800* Terms and agreements
The Chocolate World of Ramon Morató
When we talk about Chocolate, we probably need to talk about Chef Ramón Morató, someone who’s sensibility and knowledge will change the way you see Chocolate forever, and in this Class its endless possibilities will be explored, from pastry to chocolate making and everything in between.
Chef will start the class with all the theory and science behind chocolate, while sharing his unique approach, avant-garde techniques and newest concepts.
In this Online | Live Class chef will teach a full range of products, from molded and enrobed chocolate bonbons, to spreads, entremets and travel cakes.
- 8:00 am to 1:00 pm Las Vegas (pacific time zone / USA and Canada)
What is included in the tuition fee?
A PDF book with all the recipes.
A digital Diploma that certifies you successfully completed the course.
Only registered students using the email address they provided during registration will be allow to join the Class, so we encourage students not to share their passwords.