Ramon Morató returns with his second PastryClass that will turn your chocolate to success and a usual bonbon into a professional one. This class isn’t just about bonbons, it’s the experience of a lifetime. Discover how to make casted, naked, and enrobed chocolates with liquid, ganache, creamy, and vegan fillings. You’ll learn about the molecular approach, bonbon formulations, and various safety and storage practices that help you maintain the quality of your bonbon (no bacteria here!).