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Ramon Morató, Chocolate

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The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate

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99,00 €

5th EDITION

Technical details

Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant

Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.

Languages: spanish / english

Description: The book is divided into four extensive sections:

CHOCOLATE AS A PRODUCT, CONFECTIONERY, CHOCOLATE MAKING AND RESTAURANT 

 

Questions:

• Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.

• What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.

• Do you want to change the type of chocolate for a different one without affecting the texture of your product?

• Do you know how to control the activity of water inside a bonbon?

• Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.

  • Size 24,5 x 29,7 cm
  • Language Bilingual (English and Spanish)
  • ISBN-13 978-84-922443-6-2
  • Author/s Ramon Morató
  • Hardcover 416 pages
  • Published in 2007
  • Weight 2,7 Kg
Product Reviews
  • Number of Reviews : 11
  • Average Grade : 4.9 /5
  • Richard D.
  •  the 25/05/2019
  • 5/5
This book has great info for new products and for product improvement.
  • Patricia G.
  •  the 25/01/2019
  • 5/5
awesome as Ramon always is
  • Arthur M.
  •  the 06/12/2018
  • 5/5
Perfect
  • Mulan S.
  •  the 18/11/2018
  • 5/5
So Good
  • Kalyan Y.
  •  the 07/09/2018
  • 5/5
A must have for serious chocolate enthusiasts and love the way the book has given some much insight about the subject.
  • Lamprini B.
  •  the 28/05/2018
  • 5/5
I am really happy about my choice .. its a really value for money. Its for sure a book for professionals. The amazing thing about this book is that it has an important theory about chocolate and not just recipes. Thanks a lot Mr Morato!
  • Tihomir G.
  •  the 07/05/2018
  • 5/5
One of my idols. My hand are scratching to start testing the recipes!
  • Elena T.
  •  the 28/01/2018
  • 5/5
This book is brilliant! Theory and recipes are very good. I want to try it
  • Gary S.
  •  the 16/01/2018
  • 4/5
The layout takes a bit of getting used to and more pictures of the different stages of the recipes would be a real benefit. Additionally, cake mould sizes and approximate baking times would be good as well. Although I bought the book for the excellent chocolate sections, the first recipe I am using is a baking recipe and as a non-professional baker those extra bits of information would make life so much easier. Overall, I do like this book a lot and I am very happy with the purchase, but those little extra bits of information and some more pictures would elevate my score to 5 stars.
  • Lorenzo T.
  •  the 06/01/2018
  • 5/5
Simply the chocolat book
  • Vladyslav R.
  •  the 13/12/2017
  • 5/5
Mzy most favourite book.
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