Not only looses its validity, but over time, wins in prestige and international impact. The book Chocolate, by Ramon Morató, reaches its fourth edition. It is undoubtedly the great and most exclusive monograph work on cocoa and chocolate that has been never edited in the professional sector, a large treatise that studies in depth each and every one of the theoretical and practical aspects of this product, its possibilities, their applications, their problems, and very specifically, the reason for the different reactions in processing and handling. On this occasion, the fourth edition appears with less pages in order to offer a retail price more affordable for the public.
More information: https://tienda.vilbo.com/eng/moratoch