The second and eagerly awaited book by Ramon Morató (his first being the highly regarded Chocolate, first published in 2007) will surprise anyone who gets their hands on it. Ramon Morató goes over 15 innovative projects in which he analyzes current pastry and chocolate making through the prism of science, anthropology, nutrition, sociology, design, and craftsmanship.
Through 15 chapters or projects, Morató presents, for example, the definitive study on a peculiar Japanese cake; a deep multidisciplinary analysis on the so-called healthy pastry or a scientifically-based study on ganache, with vegan versions, one shot, water-based, for long-term conservation, and the revolutionary praline ganache, among many other topics.
But the reader will also find almost a hundred creations such as bonbons, bars, cotton cheesecakes, plate desserts, macarons, cakes, entremets, tartlets, snacks, ice cream, choux, tarts …
A must have for any serious pastry chef & chocolatier.