Tag Archive: Ramon Morató

Discover a new chocolate with the wonderful soul of Haiti

  Looking for a chocolate with intense flavours? Cacao Barry has created  a new one for you. The full long lasting taste will seduce your palate thanks to its yellow fruit, citrus fruits and notes of mango, carried by a… Continue reading

Ramon Morató’s exclusive recipe for Cacao Collective at the Langham

Are you interested to meet one of the greatest and most respected names in the world of chocolate, taste a new origin of chocolate and discover an exclusive recipe which we simply can’t reveal to you yet? Then… Continue reading

Chocolate inspiration afternoon by Cacao Barry at the Langham hotel

Are you interested in attending a chocolate inspiration afternoon organised by Cacao Barry? The wonderful possibilities opened up by the new world of cocoa flavours will be presented by Cacao Barry chefs: Ramon Morato and Julie Sharp with guest… Continue reading

The Chocolate Weekly 36 – 2015

Welcome in the new week with the second group of great chefs revealing what does chocolate mean to them: Atsushi Tanaka, restaurant AT (Paris, France): I always loved the complexity of the chocolate flavours.… Continue reading

Antonino Maresca, pastry consultant

Antonino Maresca was born in Sorrento, on the beautiful Italian coast where he fell in love with pastry and started his career. Extremely humble and reserved, he never put himself into the limelight,… Continue reading

Chocolate Weekly 16 – 2015

We have this week great news for all chocolovers. A new research has revealed that chocolate can aid weight loss when combined with a low-carb diet. Chocolate is a rich source of bioactive compounds,… Continue reading

Lapsang Souchong Black Tea and Whisky Bonbon by Ramon Morató

We owe you two of Ramon’s recipes from UK & Ireland preselections for World Chocolate Masters. Here is one of them. Ingredients for approximately 8 “Berlingot” moulds 230 g Water infusion of Lapsang… Continue reading

Chocolate truffle with Tuber Melanosporum black truffle by Ramon Morató

We are happy to share with you another delightful recipe by Ramon Morató which was presented at the UK & Ireland preselections for World Chocolate Masters, organised by Cacao Barry. CHOCOLATE TRUFFLE WITH TUBER MELANOSPORUM BLACK… Continue reading

Soya-yuzu praline by Ramon Morató (presented at UK& Ireland WCM)

For all who have enjoyed it at UK & Ireland preselections for World Chocolate Masters organised by Cacao Barry as a sweet record and for all others (just) a sweet inspiration – the sublime praline… Continue reading


  CHOCOLATE COCONUT q.s.Fleur de Cao™ 70% cocoa dark couverture q.s.Cocoa powder Plein Arôme Temper the dark couverture to 30º or 31ºC approximately. Line silicone hemisphere molds with a very thin layer. Keep… Continue reading

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