Four in One. Four talented chefs in one book whose content is also distributed in four major thematic blocks: pastry, chocolate, desserts, and artistic. There is also a delicious story about the two decades of the Chocolate Academy in Barcelona (Spain), which is also part of the sector’s history, told in the first person by its protagonists.
This is the title and plot of Grupo Vilbo’s upcoming launch on November 28. Its authors, Ramon Morató, Josep Maria Ribé (so good #5, so good #7, so good #13), Raúl Bernal (so good #7, so good #13, so good #16), and Miquel Guarro, have offered a fantastic taste of the book at the Fòrum Gastronòmic in Barcelona before an audience of around 400 people. A coconut caviar, a cloves nougat, a dessert in the shape of a lightbulb, and a beaten-up boxer in chocolate, delighted the audience and demonstrated that this a very promising book.
A total of 432 pages of talent, creativity, modernity, and good taste, with chocolate at its center, but pushing its own limits. A book which has all the ingredients to become a great reference in today’s patisserie.
Four in One
On the boundaries of chocolate
Authors: Ramon Morató, Josep Maria Ribé, Raúl Bernal, and Miquel Guarro
432 Pages
72 unedited creations and over 300 recipes
Theory, technique, step-by-step processes
Publisher: Grupo Vilbo
- The authors of Four in One at the stand of grupoVilbo
- Miquel Guarro preparing a dessert of book Four in One (photo: Pere Duran)
- Maximum expectation among attendees (photo: Pere Duran)
- Ramon Morató explaining his caviar coconut, included in the book (photo: Pere Duran)
- The auditorium was full at the time of presentation (photo: Pere Duran)
- Raúl Bernal with dress boxer to present one of his creations
- The timing of the video teaser of the book was closely followed
- It had only been a few minutes of the presentation, but the urn reservation book already beginning to fill up. On November 28 official launch
Also, you don’t miss the spectacular entrance of Raúl Bernal in the auditorium in this video: