Micro-credential | Mona II: Commercial Easter Mona Production by Escribà

Duration

40 hours: 36 in-person hours
Credits

3 ECTS
Start date

October 2026
Modality

Blended
Languages

Spanish

Beyond Tradition: Technique, Design and Professional Creativity

Discover how the Easter Mona is transformed into a contemporary creation with this microcredential by Escribà – CETT. This programme allows you to progress from technique to personal creation, designing and producing medium-complexity commercial Monas with aesthetic and professional criteria.

You will learn to work with advanced chocolate techniques, while applying principles of composition, volume, balance, and colour to create coherent and impactful pieces. Through the Escribà Method, the Mona becomes a language of expression capable of generating emotion and connecting with customers.

The programme combines demonstrations, hands-on practice, and guided work with professional tools, ensuring direct application in the workshop environment. A learning experience that integrates craftsmanship, creativity, and a contemporary perspective to take tradition one step further.

Who is this micro-credential for?

Students who have previously completed Mona I and wish to progress towards more complex and creative proposals.
Individuals with basic knowledge of chocolate work who want to deepen their expertise in advanced techniques.
Pastry and gastronomy professionals seeking to create pieces with strong visual and emotional impact.
Creative profiles interested in designing exhibition pieces and exploring artistic expression through chocolate.
This programme is designed for those who want to go beyond technique and begin transforming chocolate into a creative language capable of generating emotion and differentiation in professional environments.

Why choose this micro-credential?

The Evolution of the Easter Mona in Contemporary Pastry

The Easter Mona has evolved from a traditional pastry piece into a true creative language within contemporary pastry-making. Mastering it today is not only about reproducing shapes, but also about knowing how to design, compose, and build pieces with their own identity — creations designed to create visual impact and establish an emotional connection with customers.
From Technique to Personal Creation

This microcredential enables students to move from technique to creation, deepening their expertise in advanced chocolate work and the principles of composition: volume, balance, proportion, and colour. Students learn how to plan and execute medium-complexity commercial Monas, integrating every stage of the process with professional criteria.
The Escribà Method: A Creative Perspective

Training within the Escribà environment means embracing a perspective that goes beyond technique. The Escribà Method understands the Mona as a scenographic and emotional piece, where chocolate becomes a language capable of telling stories and creating memorable experiences.
Practical and Applied Methodology

The methodology combines demonstrations, hands-on practice, and guided work with professional tools, ensuring direct application in the workshop environment and a clear commercial focus.
A Key Step in the Learning Path

This programme is a key part of the Mones by Escribà learning pathway, providing professional differentiation and preparing students to progress to the advanced level (Mones III – Author Project), where creativity becomes a strategic tool.

Syllabus

Objectives

Consolidate knowledge of chocolate handling and the use of moulds, patterns, and structures.
Apply advanced modelling, airbrushing, colouring, and professional finishing techniques.
Understand the principles of design, volume, balance, and proportion in the creation of commercial Monas.
Develop a personal Mona project, from concept to final execution.
Incorporate safety, sustainability, and efficiency criteria into the production process.
Encourage creativity and the ability to solve technical challenges during assembly.

Competencies

Design and plan medium-complexity commercial Monas.
Apply advanced chocolate-working techniques.
Integrate creativity, design, and artistic expression.
Manage the Mona production process.

Program

Subjects	Contents
Preparation of Tools and Ingredients	Required tools: utensils, moulds, patterns, airbrush, compressor Ingredients: chocolates, chocotransfers, colourings, coconut, and other complements
Chocolate Working Techniques	Creation of personalised patterns Cornet work and mould lining techniques Application of coloured chocolate and velvet effects Airbrush and frozen marble techniques Production of chocolate tubes and cones Procedures for creating moulds
Production of All Mona Components and Pieces	Eggs and spheres made with moulds Custom-made patterns for the piece Tubes and cones for structural support Gluing, cutting, and fitting pieces during assembly
Moulds	Creation of personalised moulds for Mona production Use of different materials: plaster, resin, and silicone Introduction to thermoforming and food-grade silicone techniques
Decorations	Application of the moulds created Chocolate decorations using different techniques and colours
Final Mona Assembly	Construction of the Mona considering aesthetics, personalisation, and packaging Final painting using spray gun and compressor