Book "Chocolate" by Ramon Morato - 6th Edition

6th EDITION

Technical details

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.

Languages: Spanish / English

Description: The book is divided into four extensive sections:

CHOCOLATE AS A PRODUCT, CONFECTIONERY, CHOCOLATE MAKING AND RESTAURANT