🇪🇸 西班牙甜點界最高榮譽MMAP得主
Ramon Morató 朱古力及甜點2日大師班🇭🇰
世界級朱古力大師Ramon Morató 拉蒙·莫拉托首度登陸香港！他不僅擁有媲美法國MOF的Best Master Pastry Chef 頭銜，其著作更榮膺「世界最佳朱古力食譜」大獎，並曾與哈佛大學合作，實力享譽國際
現任頂尖品牌Cacao Barry創意總監，將親授其革命性技法與創作思維。名額極其有限，立即報名，近距離跟大師學習！
Chez la Vie x Ramon Morató
🇪🇸 西班牙甜點界最高榮譽MMAP得主
Ramon Morató 朱古力及甜點2日大師班
12月2-3日(星期二、三) 0900-1800 *教完為止
Chef Ramon親自示範其代表性作品
• 創意蛋糕、法式甜點與手工朱古力等等
• 課程將逐步解析從製作到組裝的完整流程，揭秘獨家技法與創新風味搭配
• 深入講解每個步驟背後的科學原理與食材特性，兼具實用性與啓發性
• 無論業內人士或烘焙愛好者，均能通過此課程獲得珍貴的學習體驗
PASTRY CREATIONS
1. Ghana — Chocolate Individual Dessert : A refined single-serve dessert made of cocoa joconde biscuit, hazelnut crunch with biscuit pieces, a creamy Ghana chocolate interior, Ghana origin chocolate mousse, and a whipped Ghana chocolate ganache.
2. Forêt Noire — Caviar Edition : A reinterpretation of the classic Black Forest cake, presented inside a black caviar tin. Layers include dark chocolate sponge, dark chocolate mousse, a thin chocolate plaque, a light cream infused with kirsch and vanilla, and a topping of sour cherry “caviar”.
3. Flavours of the Mediterranean : An aromatic combination of basil sponge, tangy lemon compote, and white chocolate–olive oil mousse. Finished with a whipped white chocolate ganache and garnished with fresh micro-herbs.
4. Whisky Baba Dessert : A creative version of the traditional rum baba, reimagined with smoked whisky. Served in a glass, this dessert features a coffee jelly and passion fruit jelly at the base, topped with a whisky baba sphere, milk chocolate décor, and a whipped coffee ganache.
The presentation is completed with crumble and a cork-style wooden cap inspired by whisky barrels.
CHOCOLATE CREATIONS
1. Dark Rum Truffle : A square truffle coated in cocoa powder, with a smooth dark chocolate ganache infused with aged rum.
2. Muscadine : A traditional French-style truffle finished in icing sugar. Inside: milk chocolate ganache blended with hazelnut praliné, flavoured with Cointreau and orange. Covered with milk chocolate and rolled in fine white sugar.
3. Salted Caramel Miso & Hazelnut Crunch Bonbon : A half-sphere moulded bonbon filled with vanilla salted caramel, miso paste, and a hazelnut praliné with crunchy Pailleté Feuilletine™ and sea salt.
4. Pecan & Tonka Praliné Bonbon : A semi-sphere bonbon coated in dark chocolate, with an interior of pecan praliné perfumed with tonka bean, crunchy Pailleté Feuilletine™ pieces, and a touch of salt.
5. Greek Yogurt, Cherry & Pistachio Bonbon : A sharing-style chocolate bonbon shaped like a small yogurt cup, coated in white chocolate. Inside: a pistachio praliné with Pailleté Feuilletine™ and sea salt, topped with a Greek yogurt white chocolate ganache and finished with a cherry jelly.
*因應食材供應及教學時間，Chef Ramon 及Chez la Vie 一善。甜藝保留更改課程內容的權利
地點 ：Chez la Vie 一善。甜藝
銅鑼灣耀華街39號17樓
*銅鑼灣港鐵站時代廣場出口
授課語言：英文
費用 ：請聯絡 一善。甜藝查詢
• 費用已包括食譜、蛋糕盒、環保保溫袋
*報名一經確認，恕不能取消或轉換課堂
⚠️ 只接受Whatsapp 報名
不作留位，請付款以確認位置，先到先得😊
💰付款方法🉐
✅ FPS 98472739/ chezlavie.yummy@gmail.com
✅ ATM/ HSBC 戶口轉帳 582-647103-838 Verve Communications Ltd
💝 Edible Beauty 👩🏻🍳 Bake with Vie 💕
chezlavie.com.hk