RAMON MORATO

T E A C H E S F O R M U L AT I O N S , T E C H N I Q U E S & I N G R E D I E N T S
 RAMON MORATO
TEACHES YOU
endless theory behind the science of the desserts and
his most recent recipe innovations.

2
TABLE OF CONTENTS
meet your instructor
equipment & machinery
tools & utensils
ingredients
gelatin & gelatin mass
Gelatin Type & Strenght

Gelatin Leaves vs Gelatin Powder

Gelatin Mass Proportions

Gelatin Mass Process

Recalculating the Bloom

Replacing Gelatin Powder with Gelatin Leaves

bourbon barrel
Flexible Cocoa Sponge

Pecan Crumble

Pecan Filling

Reconstructed Pecan Croustillant

Kumquat, Orange And Passion Fruit Compote

Lactée Barry And Bourbon Whiskey Crémeux

Dark-Milk Mousse
Glossy Dark Chocolate Glaze

Chocolate Decoration

forêt vert cake

Pure Marcona Almond Paste Crumble

Griotte Jam

Green Tea Chiffon Sponge Cake

Cream And Kirsch Mousse

Zéphyr™ White Chocolate And Green Tea Plaquettes

Chocolate Decoration

guava-pink grapefruit-angostura® bitters tartelette

Cocoa Sablé

3
 TABLE OF CONTENTS
Coating For Tartelettes

Chocolate And Cookie Croustillant

Fresh Guava And Pink Grapefruit Compote

Whipped Evocao™ Chocolate Ganache

Guava Gelée

Chocolate Decoration

lemon pie
Almond Sablé

Coating For Tartlets

Lemon Curd

Basil Gel

Lime Air Meringue

Decorations

pure perou x two

Cocoa And Chili Sablé

Alto El Sol Chocolate Sponge

Pineapple Gelée

Alto El Sol Crémeux

Alto El Sol Mousse

Chocolate Glaze

Chocolate Decoration

BONUS MATERIALS
decoding chocolate mousses
part 1 the science
Decoding Chocolate Mousses

What Is A Chocolate Mousse?

The Process

4
TABLE OF CONTENTS
decoding chocolate mousses
part 2 the experiment
Six Classic Mousse Recipes For Assembling Desserts

Chocolate Bavarois

Crème Anglaise-Based Mousse

Pâte À Bombe-Based Mousse

Ganache-Based Mousse

Chocolate Chiboust
Egg White-Based Mousse

Comparison

5
6
MEET YOUR
INSTRUCTOR

While he may not have come from a background of

pastry with ample connections, Cacao Barry’s Global
Creative Innovation Leader, Ramon Morato, has
certainly left his mark on the world of chocolate,
winning the “Premi a la Millor Trajectòria Professional”
and revolutionizing the way internationally-known
pastry chefs use chocolate.

7
 There is only one thing you
need to enjoy pastry. Curiosity.
Ramon Morato

8
Pastry Chef at the Chocolate Academy™ Paris, Ramon

prides himself on combining the science of cooking,

the art of chocolate cooking, and the craftsmanship

of pastry and chocolate making to create the greatest

chocolate masterpieces and sharing it with the world

through teaching and his cookbooks.

Morató has authored and co-authored several books

that allow him to pass on and share his passion for

chocolate. His first book, the life-changing “RAMON

MORATO Chocolate”, went on to win Best Cookbook

in the World on the subject of Chocolate at the

renowned Gourmand World Cookbook Awards.

Today, he is the director of Aula Chocovic (the

Chocolate Academy of Barry Callebaut), Spain’s

only school specializing in chocolate, where he also

continues to teach. Teaching and passing on his skills

to the next generation of chocolatiers is a constant

in his life that finds him teaching across the world

and online. His years of experience and work with

designers, anthropologists, nutritionists, and trend

specialists gives him a unique chocolate perspective

and extensive knowledge of theory allowing him to

change the way we see chocolate forever.

His fall into pastry was certainly a happy accident

where his love for pastry has blossomed and can

be clearly seen in everything Ramon turns his hand

to. Flavor comes first and foremost, and the most

important thing to succeed in pastry is curiosity;

something that you will learn in this pastry class.

9
 EQUIPMENT
& MACHINERY

It’s not necessary to have all of the equipment and

machinery outlined here. Step one is always to watch
your class first and then decide what’s essential for you
to have. Below we have outlined all of the equipment and
machinery we use at PastryClass with specifications,
possible substitutions, and pictures, so you have a
good understanding of the requirements and possible
variations in pastry production. This will help you
make an educated decision about whether you need to
purchase anything extra for your collection!

10
Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through

new equipment right away; all of the tools and the suppliers in the results to find the one that suits

potential substitutions you will need are outlined your delivery area.

in each of the classes you take. We don’t want you

to waste your time and money searching for items We have students from over 140 countries, from big

from the list when you may already have a handy to small, industrial to developing; each country has

substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

All of the equipment you may need can be found at so not only can you discover even more information

supermarkets and local or online pastry shops in about equipment and machinery for this class, but

most countries. For specific items that aren’t available you can also share your findings with other students!

11
 Enrol to Class and
Get Full Access...

12
TOOLS & UTENSILS

It’s not necessary to have all of the tools and utensils

outlined here. Step one is always to watch your class first
and then decide what’s essential for you to have. Below
we have outlined all of the tools and utensils we use at
PastryClass with specifications, possible substitutions,
and pictures, so you have a good understanding of
the requirements and possible variations in pastry
production. This will help you make an educated
decision about whether you need to purchase anything
extra for your collection!

13
 Please don’t feel the need to rush out and purchase locally, google the product’s name and scroll through

new equipment right away; all of the tools and the suppliers in the results to find the one that suits

potential substitutions you will need are outlined your delivery area.

in each of the classes you take. We don’t want you

to waste your time and money searching for items We have students from over 140 countries, from big

from the list when you may already have a handy to small, industrial to developing; each country has

substitution in your very own kitchen, so make sure to everything you need to succeed in pastry.

watch the class before you go shopping!

Now you have exclusive access to PastryConnect,

All of the tools you may need can be found at so not only can you discover even more information

supermarkets and local or online pastry shops in about tools and utensils for this class, but you can

most countries. For specific items that aren’t available also share your findings with other students!

14
Enrol to Class and
Get Full Access...

15
 BOURBON BARREL
Roll up your sleeves and prepare for the most shocking combination of information, knowledge, and cake layers

you can get from master Ramon: Flexible Cocoa Sponge; Pecan Crumble; Pecan Filling; Reconstructed Pecan

Croustillant; Kumquat, Orange, And Passion Fruit Compote; Bourbon Whiskey Crémeux; Dark-Milk Mousse and

Glossy Dark Chocolate Glaze. No words needed, just taste buds.

Enrol to Class and

Get Full Access...

17
 FORÊT VERT CAKE
Foret Vert or Foret Noir? Green Forest or Black Forest? Ramon transforms “Black” to “Green” in an innovative,

creative and unusual way so we can experience the classic.

A unique aspect of Ramon’s class is that he shares the creative process of each recipe with you. How to combine

flavors and textures? How to stay curious about the world around you? How to bring each edible particle of this

world into your pastry? You’ll find these answers and more in lessons!

Enrol to Class and

Get Full Access...

19
 GUAVA-PINK GRAPEFRUIT-ANGOSTURA®
BITTER TARTELETTE
Learn how Ramon united the pastry and cocktail industries when creating his new signature Guava-Pink Grapefruit-

Angostura® bitters Tartelette. There was no better ingredient than the herbal Angostura® bitter to highlight the

combination of the plain taste of Guava fruit and the bitterness of Grapefruit. Cheers!

Enrol to Class and

Get Full Access...

21
 LEMON PIE
Lime is one of Ramon’s favorite flavours, and it soaks into this recipe piece by piece. Learn the tart assembly steps:

crunchy Almond Sable, killer Basil Gel, fresh Lemon Curd, cloudy Air Meringue. But most importantly, join Ramon to

taste this tart! What we worked for is worth thousands of bites.

Enrol to Class and

Get Full Access...

23
 PURE PEROU X TWO
Do you know what’s crazy? Making cremeux with water to reduce the fat in the recipe. Guess what’s even crazier?

Removing the eggs from the recipe. And now you’re saying I can still achieve a silky and creamy outcome with

those changes? I don’t believe it!

Well, you better believe it, as Chef Ramon shows us how.

Enrol to Class and

Get Full Access...

25
 BONUS
MATERIALS

26
Enrol to Class and
Get Full Access...

27
 My mission is to inspire and
accompany you to be a great
pastry chef.
Ramon Morato

28