Chef Ramon Morató’s genuis

Ylang-honey ganache. Drops of natural ylang essence and sakura honey.

Black tea-orange blossom ganache. Earl grey tea water infusion, milk chocolate couverture and orange blossom water.

Palet d’Or chocolate.

Kaffir lime bonbon. All bonbon shells were sprayed and cast in Spain. Kaffir lime zest and white chocolate.

Alunga-honey-rosemary bonbon.

Soy reduction-yuzu bonbon.

Crema catalana chocolate. Much like marzipan and bruleed on one side.

Passion fruit-toffee ganache.

Soft caramel with milk chocolate and salted butter.

Raspberry-chocolate pate de fruit. I’ve never seen PDF made with chocolate before Chef Ramon.

Mango-passion fruit-gianduja pate de fruit.

Toasted maize praline bonbon. Chef Ramon brought salted puffed corn snacks that are commonly paired with beers in Spain to make this filling. The corn snacks itself are ridiculously addictive.

CaraCrakine bonbon.

Hazelnut-orange-saffron bonbon. The line on the shell symbolizes one strand of saffron.

Crispy gianduja-cinnamon chocolate. Crispy from feulletine.