Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques; includes studies on mousses, truffles, fillings, raw materials and all the information about the most important techniques in chocolate making.
A tremendous success is the best definition for Ramon Morató's "Chocolate", a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world. Its magnitude, its clear explanations, the rigor in its statements and recipes, its pedagogical value, these are some of the numerous virtues which this great treatise on chocolate has.
Get answers to questions like:
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.
Author: Ramon Morató
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