Chocolate Basics
Full access to all online courses
What you will learn
Build a solid foundation in professional chocolate craft with Chef Ramon Morató, from essential techniques to signature shop-ready creations.
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Mastering Chocolate Foundations
Perfect tempering, pre-crystallization, and moulding for flawless results.
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Choosing the Right Chocolate
Learn how chocolate is made and pick the ideal type for every recipe.
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Crafting Modern Chocolate Recipes
Create must-have products like tablets, bonbons, spreads, Swiss rocks, and hollow figures.
Discover your full lesson plan
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0. Intro & Theory
- Chocolate - Our Key Ingredient
- Cocoa Butter & Crystallization
- Table Tempering Method
- Seeding Method
- Magic Temper Method
- Tempering Machine Method
- Best Practices: Moulded Products
- Storage
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1. Tablet
- Dark Chocolate Tablet
- Mendiant Milk Chocolate Tablet
- Marbled Chocolate Tablet with Buckwheat
- Lemon & Vanilla White Chocolate Tablet
- Rose & Cranberry Ruby Chocolate Tablet
- Dark Chocolate Tablet with Caramelized Nibs
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2. Swiss Rocks
- Dark Chocolate Swiss Rocks
- Pecan Granola Swiss Rocks
- Strawberries White Chocolate Swiss Rocks
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3. Salted Caramel Gluten-free Snack Bar
- Gluten-free Shortbread
- Salted Caramel
- Cutting & Baking Gluten-free Shortbread
- Assembly & Enrobing
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4. Lemon & Mint Tea Moulded Bonbon
- Decorating the Moulds & Casting the Shells
- Lemon Jelly
- Mint Tea & Milk Chocolate Ganache
- Filling the Moulds & Finishing the Bonbons
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5. Crunchy Gianduja Enrobed Bonbon
- Filling
- Cutting the Ganache
- Enrobing by Machine & by Hand
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6. Chocolate Truffles with Rum
- Rum Ganache
- Shaping the Truffles
- Cutting & Enrobing
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7. Caramlized Hazelnut Praliné & Milk Chocolate Spread
- Caramlized Hazelnut Praliné & Milk Chocolate Spread
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8. Hollow Chocolate Figures
- Casting
- Assembly & Velvet Effect
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9. Conclusion
- Wrap Up
- Final Quiz
- Your Personalized Course Certificate
Questions?
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What will I be able to make after completing this course?
After completing this course, you’ll have a deep understanding of how chocolate behaves — from the science of tempering and pre-crystallization to choosing the right chocolate for each product.
You’ll apply these skills through hands-on creations including moulded bars, inclusions, spreads, hollow figures, Swiss rocks, and more.
By the end, you’ll be able to craft professional-quality chocolates with perfect shine, snap, and flavor balance, building the technical foundation to design and refine your own signature creations.
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Do I need special equipment or ingredients?
A list of recommended ingredients and equipment is provided in the workbook preview. While it’s helpful to review in advance, you don’t need everything to get started - workarounds are often possible.
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Can I watch the lessons at my own pace?
Yes, you can watch the lessons at your own pace. The course is divided into short videos totaling around 4 hours, and you’re free to pause, resume, and revisit the content anytime during your access period.
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Can I ask questions during the course?
While the online courses don’t include a live Q&A, we’ve anticipated many common questions. The instructor addresses key tips and potential pitfalls in the videos, and the workbook includes a detailed troubleshooting section to guide you through the process.
If you experience any technical issues with your account or the website, such as problems with login or payment, feel free to contact us at digital_chocolate_academy@barry-callebaut.com.
