Have an extra copy of Ramon Morato's chocolate book

[Sugarnspice]

Hi!

I know how expensive these gorgeous books are through the usual channels. I happen to have an extra copy thanks to a good friend and want to offer it to anyone interested.

I listed it on ebay, here is a link (please edit it, if there is a way to get referral fees for egullet, I only found this feature for Amazon):

Ramon Morato's Chocolate book on ebay

As far as I can tell the content is identical, same number of pages, same content on the pages I checked (used random numbers). It has German language where my other one has Spanish.

[chocoera]

i'm having a hard time signing on to ebay....but i would love to put in a bid for $50

[chocoera]

got it figured out.....i bid on ebay

[eglies]

Looking for this book too in case anyone has a copy, thks

[Avachocolate]

Awesome book, I highly recommend it for anybody interested in chocolate and desserts on a professional level...go grab it !

[Jim D.]

I am familiar with the Morato book but have not actually seen it. Is it primarily technique or recipes, or a mixture?

[pastrygirl]

3 hours ago, Jim D. said:

I am familiar with the Morato book but have not actually seen it. Is it primarily technique or recipes, or a mixture?

 

Its everything chocolate, not just bonbons. There is the usual prologue on how chocolate and tempering work then sections on: 

breakfast & snacks

drinking chocolate

jams & creams

Cakes 

individual cakes

other desserts 

chocolates (bonbons, truffles, etc)

restaurant desserts & petit fours. 

 

I have the english/Spanish version, 2nd edition in excellent condition except for a small gouge on the spine. I’d have to look up what I paid for it, but would entertain offers. 

 

 

[Jim D.]

43 minutes ago, pastrygirl said:

 

Its everything chocolate, not just bonbons. There is the usual prologue on how chocolate and tempering work then sections on: 

breakfast & snacks

drinking chocolate

jams & creams

Cakes 

individual cakes

other desserts 

chocolates (bonbons, truffles, etc)

restaurant desserts & petit fours. 

 

I have the english/Spanish version, 2nd edition in excellent condition except for a small gouge on the spine. I’d have to look up what I paid for it, but would entertain offers. 

 

 

Thanks for the helpful list. Just a rough guess: about how many recipes for chocolates does it contain? For someone who doesn't make the other things listed, how useful is it beyond Greweling et al.?

[Rajala]

I would say it's about 150 pages pf chocolate - bonbons, truffels etc as pastrygirl noted down.

 

Here's a picture of the index.

 

Not sure how useful it would be if you already have Greweling, but I like it a lot. The chapter about mousses is amazing. Reading about technics etc, for bonbons - I think that Coppel have Morató as one of her main inspirations.

 

 

LOL. This thread is 10 years old.

Edited February 10, 2019 by Rajala (log)

[eglies]

His book is great as it explains the balance of recipes a bit mote in detail and in percentages to follow than Grewling does