Four in One: On the Boundaries of Chocolate
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.
Four chefs, one book: Four in One: On the Boundaries of Chocolate. Ramon Morató, Josep Maria Ribé, Raúl Bernal and Miquel Guarro — the team behind the Chocolate Academy in Barcelona — tell its story first-hand and push chocolate to its boundaries across pastry, bonbons, desserts and showpieces.
What's inside
- 432 pages across four distinct styles and specialities
- Forewords and praise from Albert Adrià and Jean-Michel Perruchon
- Bilingual English / Spanish
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada. Also by Ramon Morató: Chocolate and Files.
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