ch - Ramon Morató

ch - Chocolate - Ramon Morató

Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.

Voted "The World's Best Chocolate Book" [Gourmand World Cookbook Award]
• over 600 pages 
• 230 recipes 
• step-by-step photographs of the most important preparation techniques 
• 15 breakfasts and snacks 
• 8 drinking chocolates 
• 4 jams 
• 18 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 six extensive sections: 
CHOCOLATE AS A PRODUCT, BREAKFASTS & SNACKS, CONFECTIONERY, CHOCOLATE MAKING, RESTAURANT AND RAW MATERIAL.