Bilingual English-Spanish version. A must have book for professional chocolatiers. From crystallization to common faults over molding process, from techniques to recipes for fillings, caramel, fondant, ganache, nougat, pralines, bars, candy, fruit paste, and more, Ramon Morato shares his expertise and savoir faire.
Professional polycarbonate mold included as bonus with purchase.
613 pages, full color photographs, hardcover.