World's Best Chocolate Book - 6th Edition.
Chocolate by Ramin Morato is an indispensable reference for anyone who wants to learn and perfect their skills in chocolate and everything related to professional chocolate manipulation.
Chocolate by Ramon Morató contains over 200 recipes, and step-by-step photographs of the most important preparation techniques, including: - 18 cakes and individual cakes - 24 bonbons - 10 turrons - 5 snacks - 8 desserts for restaurants - 7 petit fours - 8 bonbons for restaurants.
- Studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.
- The book is divided into four extensive sections:
- Chocolate as a producto
- Confectionary
- Chocolate making
- Restaurant
- If you have any questions about chocolate making, this book has the answers. Here are some common questions that the book addresses:
- Do your bonbons have preservation problems? Do they dry or crystallize? Does mold appear after a few days? Learn how to balance your bonbon recipes in an easy and quick way. An extensive collection of recipes for balanced fillings is also included.
- What happens to a chocolate product while baked in an oven? We travel inside the dough to understand what happens within the heart of baked products.
- Do you want to change the type of chocolate for a different one without affecting the texture of your product?
- Do you know how to control the activity of water inside a bonbon?
- Get to know all the secrets about chocolate to obtain a good tempering, a perfect coating or a spectacular gloss.
- Pages: 416.
- Language: Bilingual (English and Spanish).
