Chocolate, 6th Edition by Ramon Morató
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
Chocolate by Ramon Morató is the reference book on working with chocolate, recognised by the Gourmand World Cookbook Awards. This sixth edition runs to 416 pages and 200 recipes with step-by-step guides.
Four sections
- Chocolate as a product
- Confectionery
- Chocolate making
- Restaurant applications
What you learn
- Tempering, coating and glazing techniques
- Balanced bonbon fillings that resist drying and crystallisation
- Studies on mousses, fillings and raw materials
- 18 cakes, 24 bonbons, 10 turrones, 5 snacks, 8 plated desserts and more
English edition.
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada.
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Chocolate, 6th Edition by Ramon Morató
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