Ramon Morato Chocolate Book (4th Edition)
Over 400 pages, 200 recipes, and step-by-step photographs of the most important preparation techniques. Ramon Morato's book, Chocolate, is divided into four extensive sections: chocolate as a product, confectionery, chocolate making and restaurant. Includes recipes for cakes and individual cakes, bonbons, turrons, snacks, desserts for restaurant, petit fours and bonbons for restaurant.Studies on mousses, truffles, fillings, raw materials and all information regarding the most important techniques in chocolate making.
Language: Bilingual (English and Spanish)
Publisher: Vilbo, 2007
Pages: 416 pages