Micro-credential | Mona I: Foundations of Chocolate Work and the Catalan Easter Cake Tradition by Escribà

Duration

40 hours: 20 in-person and 20 asynchronous online
Credits

3 ECTS
Start date

21 September 2026 | Online
Modality

Blended
Languages

Spanish

The Easter Mona and the Art of Chocolate

This microcredential introduces students to the fundamentals of working with chocolate and the tradition of the Easter Mona in Catalonia.

From the origin of cocoa and the composition of chocolate to tempering techniques, chocolate behaviour, and its applications, the programme combines technical foundations with cultural context. Students will work on traditional monas (cristina, sara, chocolate, and fruit varieties) as well as an introduction to artistic chocolate monas, applying the Escribà Method.

The training includes demonstration sessions at the Escribà Workshop and culminates in the creation of a small- or medium-sized commercial Easter Mona.

Who is this programme for?

General pastry enthusiasts who wish to acquire a solid foundation in chocolate work and gain an in-depth understanding of the Easter Mona tradition.
Pastry chefs and cooks who want to begin professional training in chocolate techniques.
Bakery and pastry workshop professionals seeking to understand the technical foundations of artistic chocolate work.
Gastronomy students looking to specialise in the Catalan pastry tradition.
Entrepreneurs who want to incorporate commercial Easter Monas into their business.
Professionals requiring upskilling or reskilling in basic chocolate techniques.

Why choose this micro-credential?

The Tradition and Value of the Easter Mona

The Easter Mona is one of the most iconic and deeply rooted traditions in Catalan pastry-making. Understanding it means more than simply learning a recipe — it means understanding a culture, an evolution, and a real commercial opportunity.
Technical Foundations of Chocolate Work

This microcredential provides the essential technical foundations of chocolate work: composition, tempering, behaviour, preservation, and applications. Without mastering these fundamentals, it is not possible to create solid pieces or professional-quality monas.
The Escribà Method: Tradition, Innovation, and Real Practice

Training within the Escribà environment means learning the Escribà Method for artistic chocolate work, combining tradition, innovation, and commercial applicability. The methodology integrates theory, demonstrations, and hands-on practice, ensuring direct transferability to the professional workshop environment.
A Solid Foundation for Professional Specialisation

This programme is essential for building a strong foundation before progressing to advanced levels (Monas II and III), providing professional differentiation and the ability to reinterpret tradition through a contemporary perspective.

Syllabus

Objectives

Understand the origin and composition of chocolate.
Master tempering techniques and chocolate behaviour.
Learn about the history and evolution of the Easter Mona in Catalonia.
Create traditional monas with professional criteria.
Gain an introduction to the Escribà Method for artistic chocolate work.

Competencies

Basic technical control of chocolate.
Correct application of tempering techniques.
Cultural and historical understanding of the Easter Mona.
Ability to create traditional monas.
Introduction to the creation of basic artistic chocolate pieces.

Program

Subjects	Contents
Fundamentals of Chocolate	Origins of cocoa Composition and types of chocolate Benefits and behaviour of chocolate Tempering: techniques and control Professional applications
History and Tradition of the Easter Mona	Origins of the Easter Mona Evolution to the present day Influential master pastry chefs Artistic chocolate monas
Traditional Monas	Cristinas • Sara cakes Chocolate monas Fruit monas
Introduction to the Escribà Method	Working with paper patterns Basic shapes Construction of simple pieces