Chocolate by Ramon Morato

[adey73]

I really want this book but those Masters of the Global economy have so weakened the £, that unfortunately out of my price range until we restart using seashells as currency.

[sote23]

I went to a presentation over the summer by Ramon Morato. He did a few chocolates, but mainly pastries. If anyone wants me to post some pics, let me know.

Luis

Edited November 19, 2008 by sote23 (log)

[sote23]

Here are the pictures from Ramon Morato's Pastry Experience.

Ramon Morato

Foie block with chocolate toasted corn and apricot

Mango, milk chocolate, hazelnut

chocolate, toffee, orange, 4 spices

coconut, chocolate, and passion fruit

black rice, with truffle and chocolate

hazelnut, orange, and saffron praline

[alanamoana]

Thanks for posting those pics Luis! I'm eagerly waiting for my book and wondering why it is taking over two weeks to arrive from Canada!!!!! The damn Mounties are holding it at the border

edited to add: not that it matters, but did he seem like a nice guy?

Edited November 21, 2008 by alanamoana (log)

[pattyc]

Where was his presentation and how did you hear about it?

[David Israel]

So after all the discussion about anhydrous butter, Kerry...have you actually tried any recipes from the book and how do you like it so far?  I'm thinking of buying it and would love any critique you might have to offer.

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Not quite there yet. We are up north right now and Anna is working her way through the book.

I have been making some of my ganaches using his technique of 40º C chocolate and cooler cream, they seem to set up quickly, and have excellent texture. I'm sold on his proportions of ingredients for shelf life (as shown in to the Excel spread sheet linked to by Schneich) after giving a moldy, not very old chocolate to a fellow chocolatier a couple of days ago. When we plugged the recipe into the spreadsheet it failed badly!

I did make a recipe using the clarified butter that was modeled on his recipes - it was a chai latte - used some of the chai powder that I bought at the spice house, white chocolate, clarified butter, cream, lipton powdered tea (not sweetened or flavoured) and an alcoholic infusion of chai tea that I had in the cupboard. It was quite lovely - quite a bit of booze though, I was feeling a little woozy after licking the spatula (I'm a cheap drunk).

I'd report back after I've had more time to go through the book and try a couple more recipes.

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Kerry - you cited an Excel spreadsheet, but I didn't see a link to it; where can I access this spreadsheet?

[sote23]

Thanks for posting those pics Luis!  I'm eagerly waiting for my book and wondering why it is taking over two weeks to arrive from Canada!!!!!  The damn Mounties are holding it at the border 

edited to add:  not that it matters, but did he seem like a nice guy?

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Hi Alana,

Glad to see your getting the book. what is it with those mounties? lol

yes, he is super nice. Hopefully I can take one of his classes in barcelona. Of course at the end of the demonstration he let us eat everything he made. I can honestly say his cakes were some of the best I've ever tried.

Luis

Edited November 21, 2008 by sote23 (log)

[sote23]

Where was his presentation and how did you hear about it?

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This presentation was held in South San Francisco. I know he made a number of stops, another being in Los Angeles, I can't remember where the other ones were. I think it was his first trip to the US.

I found out about it from the distributor that brought him over. www.in2food.com

Luis

[Kerry Beal]

Kerry - you cited an Excel spreadsheet, but I didn't see a link to it; where can I access this spreadsheet?

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Link here for Schneich's excel spreadsheet. You just plug in your amounts of ingredients and it tells you if they meet the minimum and maximum requirements. It's not hard to add other ingredients if you know the percentages.

[formula400]

does anyone know where the best place would be to order this from, i am not having much luck in finding it.

cheeers

[Kerry Beal]

does anyone know where the best place would be to order this from, i am not having much luck in finding it.

cheeers

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Where are you located?

[formula400]

london england

[adey73]

Books for Cooks in Notting Hill quoted me £150 as the weakness of the pound to the €.

So it's still cheaper buying through here

http://www.derecoquinaria.com/fichagrande_eng.asp?ID=7652

[formula400]

bargin. ok i am going to be difficult here, i`d like the french-english version.

failing that ill go with adey73 one.

cheers

[Kerry Beal]

bargin. ok i am going to be difficult here, i`d like the french-english version.

failing that ill go with adey73 one.

cheers

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Is there a french- english one?

[formula400]

bargin. ok i am going to be difficult here, i`d like the french-english version.

failing that ill go with adey73 one.

cheers

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Is there a french- english one?

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after searching around i am going to say no there is not, but i was just hoping, oh well guess ill have to order it like that