FOUR in ONE. On the boundaries of chocolate

FIO

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Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.

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Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.

Four in One. Four talented chefs in one book whose content is also distributed in four major thematic blocks: pastry, chocolate, desserts, and artistic. There is also a delicious story about the two decades of the Chocolate Academy in Barcelona (Spain), which is also part of the sector’s history, told in the first person by its protagonists.

Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro are much more than four authors. They are a unit that thrives on each of their differences and individual personality, because they all share four characteristics that make this a truly exceptional and almost unrepeatable case.

A total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits. A book which has all the ingredients to become a great reference in today’s patisserie.

“Write these names down: Josep María Ribé, Miquel Guarro, and Raúl Bernal. In addition to Ramon Morató himself, they are a real treat to pastry in our country and a reflexion of the current state that many young people are willing to show that there is light beyond Saint Marcus.

Enjoy the book, I’ve already had a slice.”

Albert Adrià

“The creations in this book become art without limits, without secrets in its creation, in the tricks and skills...Thank you very much to all four for your work and this new stone that you put into the construction of gastronomy and good taste”

Jean Michel Perruchon, Meilleur Ouvrier de France
  • Size 23 x 29,7 cm
  • Language Bilingual (English and Spanish)
  • ISBN-13 978-84-946323-0-3
  • Author/s Ramon Morató, Josep Maria Ribé, Raúl Bernal and Miquel Guarro
  • Hardcover 432 pages
  • Published in 2016
  • Weight 3 Kg
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4.8 /5

Based on 21 customer reviews

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Anastasiia H. published the 14/10/2021 following an order made on 06/10/2021

5/5

Amazing job!

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Jenalyn M. published the 11/01/2021 following an order made on 11/01/2021

5/5

Excellent

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Fabio D. published the 07/05/2020 following an order made on 07/05/2020

4/5

great book with great recipes and a lot of informations

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Dayluz A. published the 02/05/2020 following an order made on 02/05/2020

5/5

Exceeded my expectations. Great book

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Lorraine G. published the 30/04/2020 following an order made on 30/04/2020

5/5

This is a masterpiece. Some of it I will never use. But it is inspiring & I’m sure I will use it as a reference book

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Anonymous A. published the 20/03/2020 following an order made on 12/03/2020

5/5

really profesionnal book with good explanation

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Anonymous A. published the 22/09/2019 following an order made on 22/09/2019

5/5

Very good book. Very happy .

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Robert D. published the 21/09/2019 following an order made on 21/09/2019

5/5

4 n 1 for chocolate. What can go wrong.

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Massimo S. published the 12/07/2019 following an order made on 12/07/2019

5/5

Perfect book with a lot of information and tecniques

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Anonymous A. published the 03/03/2019 following an order made on 03/03/2019

5/5

Good work

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