6th Ed. Chocolate - Ramon Morató

WORLD'S BEST CHOCOLATE BOOK (Gourmand World Cookbook Awards) 

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

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.

The book is divided into four extensive sections:

1. Chocolate as a producto

2. Confectionary

3. Chocolate making

4. 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.