Chocolate de Ramón morató

GOOD TASTE, IN THE AESTHETIC SENSE, YOU EITHER HAVE IT OR YOU DON'T. AND THIS IS PRECISELY THE VIRTUE THAT I BELIEVE CHARACTERISES RAMÓN MORATÓ AND HIS WORK. THIS BOOK IS A GOOD EXAMPLE, BUT IT IS NOT ONLY A CAREFUL PIECE OF AESTHETIC WORK; IT ALSO DELVES, WITHOUT PRECEDENT, INTO THE MORE TECHNICAL SIDE OF OUR CRAFT, ASKING WHY WE DO WHAT WE DO, AND ADVANCING THE EVOLUTION OF THE OTHER TASTE, IN THE ORGANOLEPTIC SENSE. FROM BREAKFASTS AND AFTERNOON SNACKS TO THE MOST SOPHISTICATED PREPARATION, IT SHAPES A RANGE OF PROPOSALS THAT UNDOUBTEDLY MAKE THIS BOOK ONE OF THE FEW INDISPENSABLE ONES FOR THE BOOKSHELVES OF GOOD PROFESSIONALS.

The professional sector needed a book that tackled the study of chocolate seriously and in depth, from all its angles and applications. The author wanted the results of his research and, in general, all the technological aspects to carry as much weight in this immense volume as the many recipes included in full detail. The perfect complementarity of theory and practice is this book's great contribution. And there is no one better than Ramon Morató for such a huge project, given his preparation, his capacity for work, his dedication, his orderliness, his self-demand, his talent and creativity and, very especially, his passion, because he is in love with his profession.

The work is divided into four large blocks: CHOCOLATE AS A PRODUCT, PATISSERIE, CHOCOLATE-MAKING and RESTAURANT.

The recipes are grouped into: LIQUID CHOCOLATES, CHOCOLATES, ICED CHOCOLATES, RESTAURANT CHOCOLATES, CHOCOLATE CRÈME CARAMELS, TRUFFLES, PRALINES, SWEETS, MARZIPANS, NOUGATS, DESSERTS, PETIT FOURS, AND OF COURSE TARTS AND CAKES.

CONTENTS:

1. FOREWORDS

• QUIM CAPDEVILA, 6
• RAFAEL VILÀ, 8
• ALBERTO RUIZ, 9
• RAMON MORATÓ, 10

2. INTRODUCTION

• HISTORY OF CHOCOLATE, 17
• WHAT IS CHOCOLATE?, 18
• FROM CACAO TO CHOCOLATE, 21
• Origin, 21
• Main producing countries, 25
• Transformation of cacao, 26
• HOW TO CHOOSE THE RIGHT PRODUCT, 32
• Description of the cacao products used in the book, 38
• Calculation for substituting the type of couverture to use, 42
• Buying, receiving and storing chocolate, 43
• How to use chocolate, 45

3. P (PATISSERIE)

INTRODUCTION, 48

• STUDY ON CHOCOLATE MOUSSES, 51
• STUDY ON THE BASE TRUFFLE FOR PATISSERIE, 68
• TARTS
• Adhara, 72
• Coconut-choco-passion fruit, 78
• Stollen, 84
• Cereal-yoghurt-choco, 90
• CHM4, 95
• Mango-milk-hazelnut, 100
• White choco-juniper lemon, 104
• Black Forest, 108
• Pinus, 114
• Oooocumare, 118
• Bergamot tea-peach, 124

INDIVIDUALS

• Apricot Sacher-lemon thyme, 132
• Mint-liquorice-orange blossom, 136
• Walnut milk-milk couverture, 140
• Cacao savarin-strawberries-vinegar-mascarpone, 144
• Chestnuts-milk-rancio wine, 148
• Chocolate tigretón-whisky-nougat, 152

MISCELLANEOUS

• Iced chocolates, 158
• Chocolate crème caramel, 162
• Wholemeal sponge-chocolate mousse-goat's yoghurt-orange, 166
• Glass of carrot cream-choco orange-bay leaf breton, 170

4. CH (CHOCOLATE-MAKING)

• GENERAL CHARACTERISTICS FOR MAKING FILLINGS, 176
• MAIN FAMILIES OF FILLINGS, 183
• SOFT CARAMEL, 186
• Caramel mou with milk couverture and salted butter, 190
• LIQUEUR CHOCOLATES, 192
• FONDANT, 198
• After eucalyptus, 202
• TRUFFLES OR GANACHES, 204
• Black truffle oval with liquid bergamot, 216
• Balsamic chocolate, 218
• Lime truffle, 220
• Roses and mandarin, 222
• Milk truffle with Papantla vanilla, 224
• Praline and armagnac emulsion, 226
• Vinegar and mango reduction, 228
• Passion caramel, 230
• BUTTER, 232
• Malt butter, 234
• MARZIPAN, 236
• Crema catalana, 240
• Walnuts, cardamom and lemon, 242
• Pistachio marzipan candi with milk gianduja and ginger, 244
• NOUGAT, 246
• Honey-pistachio, salted-peanut nougat, 248
• FRUIT JELLIES, 250
• Passion fruit and liquorice, 254
• PRALINES AND GIANDUJAS, 256
• Caramelised almond praline with vanilla, 260
• Hazelnut, orange and saffron praline, 262
• Pine nut, cinnamon and salt praline, 264
• Liquid speculoos and caramel praline, 266
• Coffee gianduja with green anise crocant, 268
• Almond, coffee and orange crunch, 270

NOUGATS (TURRÓN)

• Three Origins, 274
• Pine nut caramel-crunchy coffee biscuit, 276
• Milk truffle-peppermint, 278
• Hazelnut praline-dry sponge, 280
• Gianduja-fried almond-salt, 282
• Almond praline-caramelised nibs, 284
• Chestnut with chestnuts-aged rum, 286
• Nut mosaic, 290
• Smoked whisky round, 292

SNACKS

• Puffed rice, lemon and gin bar, 296
• Hazelnut and tonka bean bar, 298
• Honey-lemon caramel bar, 299
• Dragées, 300
• Hazelnut-gianduja-biscuit dragée, 302
• Freeze-dried raspberry-choco-coconut dragée, 304
• PRE-CRYSTALLISATION OR TEMPERING OF CHOCOLATE, 306
• COATING/MOULDING, 316
• MAIN DEFECTS IN COATING / MOULDING, 322
• CANDI, 324
• STORING CHOCOLATES, 327
• MAIN DEFECTS OF THE FINISHED CHOCOLATE, 328

5. R (RESTAURANT)

DESSERTS

• Truffled black rice, 332
• Foie block with chocolate, fried corn and apricot, 338
• Baked apple-crumble-milk couverture-malt, 342
• Pinus, 346
• Cereal energy bar, 350
• Xocolatl, 354
• Red berries-mascarpone and dark couverture, 360
• Lychees-elderflower-cacaooo pulp, 364

PETIT FOURS

• Effervescent fruit-salts tablet, 370
• Lime and liquorice cloud, 372
• Hazelnut horchata lolly with hazelnut praline, 374
• Frozen banana-passion fruit-chocolate lollipop, 376
• Flaky honey-peanut and curry caramel, 378
• Cream ice cream sandwich with cacao-fibre biscuit, 380
• Chocolate hamburger, 382
• STUDY ON RESTAURANT CHOCOLATES, 384
• In & Out, 382

6. RECIPE INDEX

• Base recipes, 392
• Alphabetical recipe list, 396

7. BIOGRAPHY

8. ABOUT THE AUTHOR

9. MAKING OF