Ordering Information

This book contains all the "savoire faire" of a genuine number one chocolate expert. It is difficult to describe in words the artistry of Ramon Morató but his book certainly does him justice.

In his new book Ramon Morató presents a synthesis of all the knowledge in his possession that has matured over these past years. He shows the multiple ways it is possible to apply and combine the real star in this book: Chocolate!

Recipes for breakfasts and snacks, drinking chocolate, jams and creams, bonbons, turrons, snacks, individual cakes, plate desserts, petit fours, products and techniques.

Ramon Morató's Chocolate is a must for any professional in the chocolate industry.

This book is bi-lingual English/German.

Contents

Introduction

• The history of chocolate
• What is chocolate?
• From cocoa to chocolate
• How to choose the right product

AM.PM

• Breakfasts and snacks
• Chocolate in baked products
• Drinking chocolate theory
• Jams and creams theory

P—Pastries and Cakes

• A study on chocolates mousses
• Study of the truffle used for making cakes and pastries
• Cakes
• Individual cakes
• Other desserts

CH—Chocolates

• Main aspects when preparing filling
• Main filling categories
• Caramel
• Liquor bonbons
• Fondant
• Truffle or ganache
• Butter-based fillings
• Nougat
• Fruit pastes
• Pralines and giandujas
• Turrons
• Snacks
• Pre-crystallization or tempering of chocolate
• The coating and molding process
• Common faults during the coating or molding process
• Candy
• Storage of products
• Common faults encountered in bonbons

R—Restaurant

• Desserts
• Petit fours
• Study of bonbons used in restaurants

Raw Materials

• Sugars
• Fats
• Dairy products
• Egg Products
• Nuts
• Flour
• Starch
• Gelatin
• Additives

General Conditions of Hygiene

Index of Recipes

• Basic recipes
• Recipe index in alphabetical order

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