This dramatic showcase for the talents of pastry chef Ramon Morato demonstrates technical versatility and an inquiring spirit, particularly but not exclusively in the realm of chocolate.
With recipes for the likes of bonbons, bars, plated desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, and choux, Morato displays a willingness to experiment with and refine new approaches. Whether he's presenting low-sugar versions of classic deserts such as a chocolate eclair or lemon tart, or introducing unexpected ingredients like caviar and vodka into macarons, Morato provides technically precise recipes and useful scientific perspective on his methods.
As a developer for Cacao Berry, Morato sometimes calls for their specific products, but access to these is not required for the likes of a hazelnut and aged rum canelé, a jasmine tea-pistachio-mandarin cake, or a sour-cherry and bitter-almond pâte de fruits.
Hardcover. Color photography throughout. In Spanish and in English. 530 pages; 13" x 9.5"
