Ganache Formulation Online Class

The Science Behind Perfect Ganache

On Day 1, Chef Morató dives deep into the science — exploring ingredient families, sugar types, polyols, and the key principles of water activity (AW) that determine shelf life and stability. You’ll understand the technical balance between sugars, fats, and moisture, and how each affects your final product.

From Theory to Application: Two Days of Chocolate Mastery

On Day 2, Chef Melissa brings your ideas to life. Together, you’ll develop creative ganache recipes based on your own flavor suggestions, applying all the theoretical foundations from Day 1 to make recipes that are technically precise and sensorially exceptional.

What is included in this Online Live class?

• A recipe book in PDF with all the theory of ganache formulation, water activity, complete methods, and product sketches.
• A tools and equipment list with hyperlinks to the websites where we bought all our utensils.
• A digital Diploma that certifies that you completed the course.
• Digital pictures of all the products made during class.

Recommendations and rules:

• This is an Online Live class. This means you will be able to interact, watch the Chefs work in real-time, and ask all the questions you have, all of which will be answered immediately.
• Our classes are meant to be Demo style, we do not expect students to cook alongside us, we feel this is the best way to get the most out of our experience together.
• Only registered students using the email address they provided during registration will be allowed to join the Class.
• You will have 30 days to watch the course’s recording.