Chocolate, by Ramon Morato

Best Chocolate Book in the World

Professional Publications - Patisserie

This book is a good example not only in terms of a good aesthetic work, but also because it goes deep into the most technical aspect of our trade - something not done before -, why we do what we do, and making progress in the development of a different taste, in a more organoleptic sense.

From breakfasts and snacks to the most sophisticated recipes, he designs different proposals which undoubtedly make this book one of the few essential ones for professionals.

Awarded as the Best Chocolate Book in the World (Gourmand World Cookbook Awards).