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Whipped Salted Caramel

This Whipped Salted Caramel by Chef Ramón Morató is a masterclass in balancing indulgence with technical precision.

By deglazing a deep golden caramel with vanilla-infused cream and finishing with a high-speed emulsion, it achieves a luxurious, airy texture that holds its form beautifully.

Discover 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...

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CHEF COURSES

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Favorite
On Demand Recipe
17 minutes
Enrobed Bonbons,Guest Chefs

Chestnut Honey Enrobed Bonbons

BY Ramon Morató
Favorite
Online Live
May 5th, 2026. 9 am to 12:30 pm (Las Vegas time).
Cookies,Guest Chefs

Biscuit Formulation Class by Ramon Morató

BY Ramon Morató
Favorite
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
Favorite
On Demand Recipe
25 minutes
Chocolate Treats,Guest Chefs,Molded Bonbons

Guava Earl Grey Chocolate Mandala

BY Ramon Morató
Favorite
On Demand Recipe
23 minutes
Guest Chefs,Molded Bonbons

Honey Rosemary and Pine Nut Bonbons

BY Ramon Morató
Favorite
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

    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.
    VIEW CHEF

    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

    Bonbon Spraying Techniques Expert and Chocolatier
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    Alberto Simionato

    Milan's Chocolate Academy Director
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    Warren Hsu

    Founder of Fu Wan Chocolate and Tree-to-bar Expert
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    Michael Recchiuti

    Founder of Recchiuti Confections
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