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Description
Chocolate by Ramon Morató – The Ultimate Chocolate Bible
Winner of the Gourmand World Cookbook Award – Best Chocolate Book in the World.
An absolute must-have for pastry chefs, chocolatiers, and serious enthusiasts, this 416-page hardcover by Ramon Morató is the gold standard in professional chocolate knowledge. With over 200 recipes and hundreds of step-by-step photos, Chocolate explores the science, technique, and artistry behind world-class chocolate making.
Whether you’re crafting bonbons, baking rich chocolate pastries, or plating refined restaurant desserts, this book answers the toughest questions and offers foolproof techniques to perfect your creations.
What You’ll Find Inside:
18 cakes, 24 bonbons, 10 turrons, 5 snacks, 8 restaurant-style desserts, 7 petit fours, and 8 plated bonbons
Step-by-step photo tutorials of essential chocolate techniques
Deep technical studies on mousses, truffles, fillings, and raw materials
Expert tips on water activity, tempering, preserving freshness, and adjusting recipes
Includes problem-solving sections to troubleshoot common issues like crystallization, mold, or recipe balancing
Winner of the Gourmand World Cookbook Award – Best Chocolate Book in the World.
An absolute must-have for pastry chefs, chocolatiers, and serious enthusiasts, this 416-page hardcover by Ramon Morató is the gold standard in professional chocolate knowledge. With over 200 recipes and hundreds of step-by-step photos, Chocolate explores the science, technique, and artistry behind world-class chocolate making.
Whether you’re crafting bonbons, baking rich chocolate pastries, or plating refined restaurant desserts, this book answers the toughest questions and offers foolproof techniques to perfect your creations.
What You’ll Find Inside:
Over 200 recipes including bonbons, truffles, cakes, turrons, snacks, and plated desserts
18 cakes, 24 bonbons, 10 turrons, 5 snacks, 8 restaurant-style desserts, 7 petit fours, and 8 plated bonbons
Step-by-step photo tutorials of essential chocolate techniques
Deep technical studies on mousses, truffles, fillings, and raw materials
Expert tips on water activity, tempering, preserving freshness, and adjusting recipes
Includes problem-solving sections to troubleshoot common issues like crystallization, mold, or recipe balancing
Book Structure:
- Chocolate as a Product – Understanding its composition and behavior
- Confectionary – The art and science of truffles, bonbons, and fillings
- Chocolate Making – Techniques for molding, baking, and structure
- Restaurant – Advanced applications for haute cuisine and fine dining
- Author: Ramon Morató
- Publisher: Montagud Editores
- Pages: 416
- Format: Hardcover
- Size: 24.5 x 29.7 cm
- Weight: 2.7 kg