Salted Caramel

Indulge in the gold standard of caramel. This Salted Caramel by Chef Ramón Morató is a masterclass in balance, pairing a deep, toasted sweetness with a sophisticated salty finish.

Silky, stable, and undeniably luxurious, it’s the secret ingredient that turns a simple dessert into a signature masterpiece.

Enjoy the recipe today!

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Online-live: Enrobed Bonbons by Ramon Morató 2023

Ramon Morató

Cacao Barry's Global Creative Director

Ramon was born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery. After completing his studies, Ramon Morató began his training in a number...

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

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PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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CHEF COURSES

Online Live

2 days: Feb. 17 and 18. 9 am to 12:30 pm (Las Vegas time).

Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Online Class

BY Melissa Coppel, Ramon Morató

On Demand Recipe

30 minutes

Molded Bonbons

Rose Yogurt Turrón

BY Ramon Morató

On Demand Recipe

25 minutes

Chocolate Treats,Guest Chefs,Molded Bonbons

Guava Earl Grey Chocolate Mandala

BY Ramon Morató

On Demand Recipe

23 minutes

Guest Chefs,Molded Bonbons

Honey Rosemary and Pine Nut Bonbons

BY Ramon Morató

Hands On

6 days

Candy Bars,Chocolate Treats,Confections,Enrobed Bonbons,Guest Chefs,Molded Bonbons,Panning,Vegan

March 2025 Chocolate Bootcamp with Melissa Coppel and Ramon Morató

BY Melissa Coppel, Ramon Morató

On Demand Recipe

40 minutes

Candy Bars,Guest Chefs

Maple Jelly and Brown Butter Candy Bar

BY Ramon Morató

On Demand Recipe

21 minutes

Confections,Guest Chefs

Piedmont Hazelnut and Milk Chocolate Spread

BY Ramon Morató

Online Live

2 days

Enrobed Bonbons,Molded Bonbons,Techniques

Ganache Formulation Online Course

BY Melissa Coppel, Ramon Morató

Online Live

3 Hours

Techniques

Online-live: Creativity Class May 2024

BY Ramon Morató, Melissa Coppel

Online Live

3 hours 30 minutes

Panning

Mouthwatering Dragées June 2025

BY Melissa Coppel, Ramon Morató

Know our chefs

Melissa Coppel

CEO Founder

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Andrés Lara

Pastry Chef

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Ramon Morató

Cacao Barry's Global Creative Director

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Daisuke Yamanouchi

Bean to Bar Expert and Cacao Barry Ambassador for Japan

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Frank Haasnoot

Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.

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Daniel Álvarez

Owner of Dalúa de Elche (Alicante)

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Josep Maria Ribé

Director of Chocolate Academy Barcelona

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Enric Monzonis

Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.

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Raúl Bernal

Winner of Lluís Santapau 2011 Trophy

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Francisco Migoya

Head of Pastry at Noma, Copenhagen.

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Olivier Fernández

Founder of MXBCN Bean to Bar Chocolate

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David Gil

Owner of I+Desserts and Pastry Chef

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Benoît Cornet

Pastry Chef

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Yun Eunyoung

Owner of Garuharu Seoul and Éclair Expert

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Lauren V. Haas

Professor at the Culinary Institute of America (CIA), Greystone.

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Gilbert Peña

Executive Pastry Chef for Joel Robuchon (Las Vegas)

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Ramon Perez

Executive Pastry Chef - Puur Chocolat (Sacramento, CA)

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Karina Rivera

Pastry Chef

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Adrian Ciaurriz

Former Head Chef at Espaisucre & Pastry Chef at Noma

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Paula Navarrete

Bean-to-bar Expert at Cacao Latitudes

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Paul Occhipinti

Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert

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Andrey Dubovik

Spraying Techniques Expert

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