Chocolate (Ramon Morato)

Import from Spain.

In Spanish and English,5th Edition.

Awarded “Best Cookbook in the World” on the subject of Chocolate in 2007 at the distinguished Gourmand World Cookbook Awards.

These 600+ pages feature 230 chocolate-focused recipes and photographs. Includes chocolate-making techniques , pastries, cakes, confectionery, desserts, petit fours, mousses, truffles, fillings and raw materials.

Ramon Moratoteach courses, seminars and conferences all over the world, as well as special endeavours such as a collaboration project with Harvard University through the Alicia Foundation. Currently he isCreative Directorfor theCacao Barrybrand.