His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.
Ramon Morató Recipes
Ramon Morató Articles
Ramon Morató’s interesting tips for making jellies from natural apples.
What should you keep in mind to create perfect macarons in terms of texture, color and filling? We try to answer this question thanks to the book Four in One by Morató, Ribé, Guarro, and Bernal
Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book "Chocolate", which is in its fourth edition.
Ramon Morató, Jerome Landrieu, Melissa Coppel, Nicolas Dutertre, and Christophe Morel are the ‘narrators’ of these chocolate stories or, in other words, the authors of five bonbons inspired by five legendary boroughs of New York City.
21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.
Four professional authors, Ramon Morató, Josep Maria Ribé, Raul Bernal, and Miquel Guarro, members of the team of the Chocolate Academy in Barcelona, demonstrate their talent and technical knowledge on pastry, chocolate making, sweet cuisine, and artistic chocolate.
The Catalan chef will offer a preview in Cucina.gr of his great book with chocolate as the focal point which tells the story of the two decades of the Chocolate Academy in Spain.
Morató, Ribé, Bernal, and Guarro offered a small taste of their grand book, published by Grupo Vilbo and which will be released on November 28, at the Fòrum Gastronòmic.
Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.
The World Chocolate Masters defies professionals from around the world by asking them to imagine the future of patisserie.
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.
The newest edition of one of the great professional books on chocolate is now available. This singular work received much recognition and prestige in recent years and this updated version maintains all the quality of the earlier editions but with fewer pages and an even more competitive price.
The Salon du Chocolat in Paris 2013 (30/10 to 3/11) includes the fourth edition of its biennial edition for the professional sector (28 to 30/10). As if the figures precede it do not speak for themselves, 19 editions of the legendary Parisian salon for the general public and 23 celebrations spread across French and international geography and international, the new proposal in Paris ensures the expansion of the total surface area of 12,500 m2 (2012) to the current 20,000, occupying the entire pavilion 5 of the Paris Porte de Versailles exhibition space.
L'Art du Chocolatier Challenge 2012 is a new annual competition promoted by Cacao Barry and the Chocolate Academy in Chicago with director Jerome Landrieu as its head. The aim is to appoint the best chocolatier of the year and encourage creativity and artistic design in patisserie and chocolate.
The Chocolate Academy of Chicago and Cacao Barry® are searching for the Chocolatier of the Year in 2012 in its annual L’Art du Chocolatier Challenge, a competition that encourages creativity and expertise in designing and executing original creations.
The third edition of the international contest ‘The Best Dessert of Restaurant’ is underway. Its organizers, EspaiSucre school and Nespresso, have made the rules public and are now in the midst of the process of candidates’ registration, which will be extended until next July 31st.
A tremendous success is the best definition for Ramon Morató’s ‘Chocolate’, a book published by Grupo Vilbo. Not only due to the thousands of copies sold so far, but also thanks to the countless praises and honors which both the author and the publishing house have received from professionals all over the world.