FOUR in ONE En los límites del chocolate

FOUR in ONE. On the limits of chocolate. Four authors for an exceptional work.

Four in One, four in one, four talents in a single book whose content is also split into four major thematic blocks: patisserie, chocolate work, desserts and artistic. Plus a delightful account of the two decades of the Chocolate Academy in Barcelona, which is also the history of the sector, told first-hand by its protagonists.

Its authors, Ramon Morató, Josep Maria Ribé, Raúl Bernal and Miquel Guarro, are much more than the sum of four authors. They form a single, compact whole that draws on the differences and the individual personality of each of them. Because the four in turn share four characteristics that make this a truly exceptional and almost unrepeatable case.

A total of 432 pages of talent, creativity, modernity and good taste, with chocolate as the central axis but pushing beyond its own limits. A work that has every ingredient to become the great reference of today's patisserie.