It arrived a day early from its place of origin, Barcelona:"Ramon Morato Chocolate". judged the best Chocolate Book in the World, by the Gourmand Cookbook Awards, in London last year. A wonderful birthday present. Thank you Jose!I feel very guilty considering for your birthday, I only send you a card.
The writer is in charge of the AULA CHOCOVIC School of Chocolate. On the cover, with his rimless glasses, he looks rather like the kind of heart surgeon you might prefer to be tinkering with yours. But reality his career is enhanced with a list of accolades One that rings really great is:Artisan Confectioner, "Master of Spain".
The book is of 600 pages with 230 step-by-step recipes. Ramon Morato though top at his profession is very much academically inclined. He has a tremendous interest in research and technology. Occasionally lectures at the University of Girona.
He works closely with the Research and Development Laboratory of Chocovic. Which incidentally is headed by graduates in Chemistry, Agriculture and Biology and more relevant second degrees.
Chocovic,also has in its archives a collection chocolates recipies dating back to the eighteenth century. Many of these belonged to the noble families of Spain and are recipes that call for preparations of their own particular preferences. Ramon Morato, given his studious background, must have been inspired by them.
I am delighted to own this book. I am sure I am the only one on this archipelago.
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