Ramon Morató
His name means chocolate. His professional book devoted to chocolate is a major reference book worldwide.
Ramon Morató Recipes
Ramon Morató Articles
Six trend-setting books with the Books For Chefs brand
Xavi Donnay, Antonio Bachour, Yohan Ferrant, Ramón Morató, Eric Ortuño, and Paco Torreblanca need no introduction. Do you know the latest releases from our online bookstore signed by these authors?
The Cacao Alphabet, a comprehensive guide to cacao powder | Review
After 450 tests, Cacao Barry presents a new book, available in English at Books For Chefs.
Ten essential books on pastry, chocolate, and bakery that remain as relevant as ever
Reading is necessary to broaden knowledge and be inspired by any trade, especially that of pastry chef. Here are titles that cannot be missing in a workshop.
The Liste X Cacao Barry selects the best pastry shops in the world
Although at the moment this list focuses more on Europe, there are also countries from North America, Latin America, England, and Asia.
The most viewed content in 2022 on the So Good.. website
The publishing releases of Books For Chefs continue to arouse great expectations, as well as the recipe section that is consolidated as the most visited.
How to temper chocolate according to Ramon Morató
In his book Chocolate, the Catalan chef details the process, temperatures, and other aspects of tempering or pre-crystallization.
The keys to the award-winning design of Files by Ramon Morató
Zoo Studio reveals the details of this design, recently awarded a Bronze Laus.
The book Files by Ramon Morató wins a 2022 Laus award for its publishing design
Just one year after its release, the chef's second book has achieved Bronze for the design developed by Zoo Studio.
Ooi Hooi Shing: ‘The dominance of the French influence on pâtisserie the world over continues to be a strong force’
The founder of Le Petit Four, hand crafted French pastry in George Town, Pennang, has been one of the Golden Ticket winners of the book, Files, by Ramon Morató.
Ramon Morató’s healthy pastry, in Regular, Slim, and Skinny versions
In his book Files, the global creative director of the firm Cacao Barry presents, among many other projects, a multidisciplinary study on the reduction of fats and sugars in pastry.
Márcio Baltasar: ‘Portugal could export more than the popular pastéis de nata’
The pastry chef of the restaurant Ocean has been one of the winners of the Golden Ticket for the book by Ramon Morató.
Files, by Ramon Morató. Everything you can ask for in a book.
The Catalan chef unveils the folders of his best recent projects into a great book on pastry and chocolate, approached from technique and recipes but also from science, anthropology, nutrition, sociology, design, and craftsmanship.
Melissa Coppel’s school promotes Online Live training in 2021
Ramon Morató, Frank Haasnoot, and Wei Loon Taan are some of the chefs who will teach classes this year.
Five best-selling pastry books to start or expand your knowledge
It is always a good time to learn and be inspired by books by great chefs. Enjoy reading!
Five pastry books to enjoy at home during Book Week
Confinement is a good time to expand knowledge and acquire new techniques through these five books. Happy reading!
The Pastry Alphabet, the DNA of pastry creativity
In this book, the chefs of Cacao Barry offer practical recipes to master the art of French pastry, enhance creativity, and exceed the limits of flavor.
The Melissa Coppel School prepares 23 exclusive courses for 2020
Chocolate will be the star of the class calendar of the center located in Las Vegas.
We like it – So Good 22 is here
What makes us feel such intense emotions every new So Good? It is the names and surnames of each collaborator, it is the talent that shines on each page of the magazine
Chocolate, viennoiserie, dragees, and éclairs at Atelier Melissa Coppel
Cédric Grolet, Joakim Prat, Johan Martin, and Ramon Morató are some of the international chefs invited to teach at Melissa Coppel's school in 2019.
Ten years of so good, issue 21 is now here
Yann Couvreur, Ramon Morató, and Davide Comaschi share their latest works and research alongside other chefs who celebrate the tenth anniversary of the magazine with their creativity
Ramon Morató proposes a new look at the ganache
The Catalan master presents an extensive study in which he proposes new and very interesting possibilities for artisanal chocolate at the Relais Desserts seminar.
How to prepare for a high-level competition without faltering
The World Chocolate Masters organized a training camp (boot camp) in Berlin with the 21 candidates six months prior to the great finale in Paris. The objective, to transmit knowledge and confidence to be able to face this great challenge. And all this with the help of figures such as Frank Haasnoot, Vincent Vallé, or Yann Couvreur.
Mastering the making of chocolate spreads
Drawing inspiration from the rich Italian culture of spreadable creams, Four in One delves into this family of products, providing its keys, and offers three interesting suggestions
The content with most views on the website of So good .. 2017
The recipe section leads a year of increased visits on our website in which practical information on news, schools, and books has imposed itself over day-to-day news.
General characteristics for making Ramon Morató’s bonbon fillings
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.
Five New York stories
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.
Patisserie gains ground at Omnivore Paris 2017
21 pastry chefs reserve some of their experiments and new creations for the 12th edition of this French gastronomic salon.
Four by four
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.
Ramon Morató presents his latest creations in Athens
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.
Four in One. Four talented chefs in one exceptional book
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 and EZtemper at Chocolate Academy in Tokyo
Ramon Morató offered a one day demonstration of innovative chocolate techniques in Japan an the EZtemper played a major role.
WCM 17/18: Chocolate and pastry at Futropolis
The World Chocolate Masters defies professionals from around the world by asking them to imagine the future of patisserie.
It matters not where in so good #16
Different backgrounds, complementary disciplines, creativity, and suppliers are things which the protagonists of the latest issue of SG have in common.
From Barcelona with chocolate
In So Good #13 we pay tribute to Barcelona through the nine masters directly linked to this city and chocolate.
Fourth Edition of Chocolate by Ramon Morató, updated and more affordable
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.
A very ambitious goal for Paris’s Salon du Chocolat Professionnel 2013
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.
Seeking Chocolatier of the Year 2012
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.
Chocolatier of the Year 2012
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 Best Dessert of Restaurant’ is back
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.
Second Edition of ‘Chocolate’, Ramon Morató’s masterpiece
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.Ramon Morató Videos
Kirsten Tibballs tête-à-tête with Ramon Morató
The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industry
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