Chocolate, 6th Edition by Ramon Morató

SKU: 978-84-922443-6-2
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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

  1. Chocolate as a product
  2. Confectionery
  3. Chocolate making
  4. 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.