chocolate • publisher Matthaes | number of pages 616 • German|English

Author: Ramon Morató Chocolate Spain's chocolate expert No. 1, Ramon Morató, presents the basic book on working with chocolate - in theory and practice. He describes everything from chocolate making and the selection of suitable chocolate to optimal temperature control, everything the confectioner or pastry chef needs to know. In addition to detailed information on products and techniques Moratós recipes are in the foreground. Whether breakfast and snacks, creams and jams, drinking chocolate and candies, cakes and desserts, or pralines and petits fours, which are influenced by French and Spanish influences - the range of his creations is huge. Awarded the gold medal of the GAD. 616 pages German, English 1st edition 2009 Hardcover, 245 x 296mm ISBN: 978-3-87515-113-8