FOUR in ONE. On the boundaries of chocolate

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