ICEP Pastry School

ICEP Pastry School International Pastry School

24/04/2026

A week we won’t forget - pure pastry magic with at 🤍✨

Chef, what you gave us went far beyond techniques and recipes. You brought heart, generosity, and a quiet intensity that reminded us why we chose this craft in the first place. We feel it, and we carry it forward 🙏

To our students — your openness, your curiosity, your courage to learn… that’s what made this week truly special. Watching you grow, question, and push further was something truly meaningful 🤗

A heartfelt thank you to our partners for standing with us 🙏

And to every person behind the scenes - seen or unseen - thank you for putting soul into everything!

This wasn’t just a class. It was magic. And memories like this stay with you forever. See you soon 🤗



26/03/2026

🔥🍫 Registration Open for 2 Days Chocolate MasterClass with Ramon Morato👨‍🍳 🇹🇩🇪🇸🇺🇸at 😍
🗓️ 20-21 April 2026
📍 Bucharest, Romania
🔛 Course conducted in English

The Global Innovation Leader and Creative Director of Cacao Barry is returnint to our school to share his knowledge about his greatest passion: chocolate. A 2 days practical masterclass with a step-by-step approach aimed for chefs looking to extend their knowledge about chocolate production.

Understand the role of the different raw ingredients used in chocolate production and learn to make a range of fabulous balanced chocolate products.
*All the recipes in this course have been tested with a device to measure AW (Water Activity) to guarantee an excellent stability of the products.

In this class you will learn:
1. The science/molecular approach behind bonbon formulations�2. Quality/Technology�3. Theory about Pasteurization/Sterilization, pH and AW (Water Activity)�4. General characteristics for production of chocolate fillings�5. Different families of fillings (water-based fillings and fat-based fillings)�6. Understand the ingredients used: �cocoa derivatives, sugars, fats, dairy products, etc.�7. Everything about ganache: formulation and production�8. Pralines and giandujas: formulation and production�9. Pre-crystallization or tempering of the chocolate�10. How to make moulded, naked and enrobed chocolates with different fillings (liquid, ganache, creamy, etc.)�11. How to balance your recipes �and prolong the shelf life of your products�12. Various safety and storage practices that with help you maintain the quality of your products.

👩‍🍳Course open to chefs and chocolatiers wanting to refine and extend their knowledge base of chocolate bonbon production.
📍Location: Bucharest, Romania
🚩Language: English 🇺🇸 + Romanian translation 🇹🇩

👉 Comment below to request more information about the classes 👇🏻
Or book your spot here:
📌www.icephotelschool.com/ramon-morato
☎️ +40 773 797 075.

We look forward welcoming you in our school!
With pastry love ♥️
Magic Team

🔥🍫 Registration Open for 3 Days MasterClass “Chocolate” with Ramon Morato👨‍🍳 🇹🇩🇪🇸🇺🇸at 😍The Global Innovation Leader an...
12/09/2024

🔥🍫 Registration Open for 3 Days MasterClass “Chocolate” with Ramon Morato👨‍🍳 🇹🇩🇪🇸🇺🇸at 😍

The Global Innovation Leader and Creative Director of Cacao Barry is here to generously share his knowledge about his greatest passion: chocolate. A 3 days practical masterclass with a step-by-step approach 
aimed for professionals looking to extend their knowledge about chocolate production.

Understand the role of the different raw ingredients used in chocolate production and learn to make a range of fabulous balanced chocolate products.
*All the recipes in this course have been tested with a device to measure AW (Water Activity) to guarantee an excellent stability of the products.

In this class you will learn:
1. The science/molecular approach behind bonbon formulations
2. Quality/Technology
3. Theory about Pasteurization/Sterilization, pH and AW (Water Activity)
4. General characteristics for production of chocolate fillings
5. Different families of fillings
6. Understand the ingredients used: 
cocoa derivatives, sugars, fats, dairy products, etc.
7. Everything about ganache: 
formulation and production
8. Pralines and giandujas: 
formulation and production
9. Pre-crystallization or tempering of the chocolate
10. How to make moulded, naked and enrobed chocolates 
with different fillings (liquid, ganache, creamy, etc.)
11. How to balance your recipes 
and prolong the shelf life of your products
12. Various safety and storage practices 
that with help you maintain the quality of your products.

👩‍🍳Course open to chefs and chocolatiers wanting to refine and extend their knowledge base of chocolate bonbon production.
📍Location: Bucharest, Romania
🚩Language: English 🇺🇸 + Romanian translation 🇹🇩

👉 Comment below to request more information about the classes 👇🏻
Or book your spot here:
📌www.icephotelschool.com/ramon-morato
☎️ +40 773 797 075.

We look forward welcoming you in our school!
With pastry love ♥️
Magic Team

🆕 We are excited to announce that Chef is returning to in October 2024 🤍We have designed 2 exclusive masterclasses tha...
14/06/2024

🆕 We are excited to announce that Chef is returning to in October 2024 🤍

We have designed 2 exclusive masterclasses that will ignite your creativity and empower you with the skills and techniques needed to craft stunning French desserts for any occasion👇🏻

✨ Class 1: Elegant Candy Bar & Event Cake [7-8 October ]
✨ Class 2: Signature Patisserie [9-11 October]

Whether you’re an aspiring pastry chef, a seasoned baker, or simply someone with a sweet tooth and a passion for perfection, these masterclasses are perfect for you to elevate your pastry skills.

🎓Type of class: practical/hands-on 🙌
⏳Duration: 2 + 3 days [total of 40 hours of French pastry training]
📍Location: Bucharest, Romania
🗓️ Date: 7-11 October 2024
🚩Language: English + Romanian 🇬🇧🇹🇩

👉 Comment below to request more information about the classes 👇🏻
📱+40 773 797 075
📩 [email protected]

With pastry love ❤️
Magic Team

✨🆕 We’re thrilled to reveal our new lineup of world-renowned pastry chefs at ! Ready to master the arts of pastry, vien...
10/06/2024

✨🆕 We’re thrilled to reveal our new lineup of world-renowned pastry chefs at ! Ready to master the arts of pastry, viennoiserie, and chocolate from the best in the business? Get set to ignite your passion with us!
Whether you’re a master pastry chef, an inventive restaurant chef, a dedicated baker, a creative chocolatier, a passionate pastry student or alumni, or simply adore crafting delightful pastries at home for your loved ones, elevate your pastry artistry by selecting from the specially designed themes of classes 👇🏻👇🏻👇🏻

🗓️06-08 September 2024 - Signature Eclairs with
🗓️ 10-12 September 2024 - Signature Patisserie with
🗓️16-18 September 2024 - Vegan Gluten-Free Pastry with
🗓️23-25 September 2024 - Bachour Style Pastry with .bachour
🗓️7-8 October 2024 - Candy Bar & Event Cake with
🗓️9-11 October 2024 - Signature Patisserie with
🗓️14-16 October 2024 - Artisan Baking with
🗓️21-25 October 2024 - Vegan Pastry & Viennoiserie with
🗓️4-6 November 2024 - Signature Patisserie with
🗓️3-5 December 2024 - Chocolate with 🔝🔝🔝👌🏻

Registrations are open for all classes! Spaces are limited, so make sure you book your spot in time!

With pastry love,
Magic Team 😍

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Str. Gramont Nr. 38
Bucharest
040182

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