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Ramon Morató

Pastry Chef Book Author Creative Director Cacao Barry

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HARVARD_3 Hem trobat gent fantàstica aquests dies i es per això que el millor d'aquesta experiència ha estat la part humana. A @enrovira ja el coneixia des de fa molts anys, però mai abans havíem pogut compartir tantes hores junts i m'ha servit per constatar el que ja sabia, Enric és un puto geni. El seu coneixement de tantes diferents disciplines com el disseny, l'art, la música, a part és clar de la xocolata, el fan un professional total. Les noves generacions que a dia d'avui només s'informen a través d'instagram, haurien de buscar tots els treballs d'aquest pioner que ha inspirat a tanta gent. I espero que algun dia no molt llunyà, el nostre sector sigui capaç de retre-li l'homenatge que mereix 📸 photo credit @hahatango ----------------------------------------------------------------------------------- We've found fantastic people these days and that's why the best part of this experience has been the human part I had already known Enric Rovira for many years, but we had never been able to share so many hours together before and it has helped me to see what I already knew, Enric is a fucking genius. His knowledge of so many different disciplines such as design, art, music, apart of course chocolate, make him a total professional. The new generations that today are only informed through instagram, should look for all the works of this pioneer that has inspired so many people. And I hope that one day not too far away, our sector will be able to pay the tribute it deserves ----------------------------------------------------------------------------------Hemos encontrado gente fantástica estos días y es por eso que lo mejor de esta experiencia ha sido la parte humana. A @enrovira ya lo conocía desde hace muchos años, pero nunca antes habíamos podido compartir tantas horas juntos y me ha servido para constatar lo que ya sabía, Enric es un puto genio. Su conocimiento de diferentes disciplinas como el diseño, el arte, la música, aparte por supuesto del chocolate, lo hacen un profesional total. Las nuevas generaciones que a menudo sólo se informan a través de instagram, deberían buscar todos los trabajos de este pionero que ha inspirado a tanta gente. at Harvard Science Center

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HARVARD_2 And of course, we tested the two ganaches to demonstrate the differences in texture and flavor without changing the recipe, just the technique. Finally and it could not be otherwise we present my new experiment "the ganache of praline". The demonstration that through the formulation and knowledge of raw materials there are many things to do. From a classic dark chocolate ganache, we have rebalanced the recipe by replacing the chocolate with dried fruit praline and we have adjusted the recipe with cocoa butter until we get the same texture to be cutted in a guitar but no chocolate flavor since the recipe does not contain cocoa solids @scicookharvard @harvard @cacaobarryofficial 📸 photo credit @hahatango @ivan_raga_photographer at Harvard Science Center

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HARVARD_1 The ganache was one of the topics we addressed in our presentation at @scicookharvard @harvard last Monday. We show some of our latest research done in the #cacaobarrylab and that we already presented at the @relaisdesserts_officiel association in 2018 and that we did together with the Crystallography department of the University of Barcelona and @scinnov As the theme of the conference was about cocoa butter, one of the themes revolved around the crystallization or not of the ganache and to show the differences we show some images in Electron microscope sweep observation under Cryo conditions (Cryo Microscopy Scanning, Cryo SEM) to get an image of the structure of the two ganaches. at Harvard University, Boston, Massachusetts

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HARVARD_0 Ja ho tenim això, la primera conferencia amb el gran @enrovira i a @harvard @scicookharvard que mes es pot demanar? I si, ho tornarem a fer ----------------------------------------------------------------------------- What is happiness? Happiness is this for me. Be at Harvard again and be able to make the first conference together with @enrovira to celebrate the 10 years of the conference @scicookharvard 📸 photo credit @hahatango at Harvard Science Center

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Un honor de tornar a Harvard junt amb el gran @enrovira per celebrar els 10 anys de SCIENCE & COOKING LECTURE SERIES. Crec que parlarem de xocolata @scicookharvard @harvard @harvardseas @pere_castells ---------------------------------------------------------------------------- An honor to return to Harvard together with the great @enrovira to celebrate the 10 years of SCIENCE & COOKING LECTURE SERIES. I think we'll talk about chocolate @scicookharvard @harvard @harvardseas @pere_castells

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Some images of last week's course in #milano Thank you all for coming and congratulations to the @chocolateacademymilano for the organization and for making us feel at home ✌

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After hundreds of tests, endless discussions and photo sessions, we finally have The Pastry Alphabet here: a guide to the foundations of pastry A selection of the essential basic recipes for day to day in your business A project that we have developed with the help of @cacaobarryofficial chefs from all over the world, among them; @chefjlandrieu @mathieudierinck @manuelbouillet @marta813 @chefdutertre @andresflara and the Global MK Cacao Barry team and that will be released in the coming weeks in different languages I hope you like it

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The 8th edition of the World Chocolate Masters is ready for take-off. Today, we just reveal the new competition theme #TMRW_TASTES_LOOKS_FEELS_LIKE #worldchocolatemasters @cacaobarryofficial

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THE CHOCOLATE MOUSSE Water based chocolate mousse, with Saint Domingue 70% origin chocolate and whipped whites without added sugar. A chocolate mousse without other fat than that contained in chocolate, without added sugar and without any flavor that distorts the pure taste of chocolate #pure #testing #cacaobarrylab #simplicity #Proud #CacaoCollective #Pastry #Patisserie #repensezvoslimites #pastrychef #chef #proud #chocolate #cacaobarry #cheflife #classics #chefstalk #taste #pastry_inspiration #desserts #cakes #chocolatelovers #donecperficiam #chocolatier #barcelona #inspiration

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