{"product_id":"pastryrevolution-34-chocolate","title":"PastryRevolution #34 #Chocolate","description":"\u003cdiv\u003e\n\n \u003cstrong\u003e32 authors\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e40 creations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e116 preparations\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \n\u003cstrong\u003e20 step-by-step processes\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e423 photographs\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e31,622 words\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n \u003cstrong\u003e180 pages\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv\u003e \u003cstrong\u003e21 x 24 cm\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv\u003e\u003c\/div\u003e\n\n\u003cdiv\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cstrong\u003eSPECIAL CHOCOLATE\u003cbr\u003e\u003c\/strong\u003e \u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eTHEORETICAL PART\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - History\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cacao tree\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - From cocoa tree to chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Products made from cocoa beans\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tempering the chocolate\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate preservation\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate tasting\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate preparations\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRESTAURANT DESSERTS WITH CHOCOLATE\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Gustavo Sáez (99 Restaurant)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jason Brown (Maxwell-made)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Maurits van der Vooren\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jordi Roca (El Celler de Can Roca)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Mario Sandoval (Coque)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Begoña Rodrigo (La Salita)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pepe Solla (Casa Solla)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Fina Puigdevall (Les Cols)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roberto Ruiz (Punto MX)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eChocolate Pastry Shop\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Paco Llopis (Utopick)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Alejandro Montes (Mamá Framboise)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Josep Maria Rodríguez (La Pastisseria)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ricardo Vélez (Moulin Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Luis Robledo (Tout Chocolat)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eBAKERY WITH CHOCOLATE\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Antonio Cepas (Benipan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Ramón Maciá (Better Pan)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- José Roldán (Don Roldán Oven)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xavi, Jordi and Toni Plana (Can Plana)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Charquero Carlos Sesplugues (Julia's Oven)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Florindo Fierro Lola Hortelano (Forn Beltran)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - María Cañizares (Rustic) Mario Tortosa (Forn Europa)\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Xavier and Tomás Pàmies (Forn Sistaré)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - José Antonio Gª (José Antonio García's Oven)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Juan Antonio Pérez (La Moderna)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Marc Padró (Forn de Pa Padró)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Javi Moreno (Pan Moreno)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Miguel Chale (Picnic Artisan Breads)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Tony Valls ((EPGPB)\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Francesc ALtarriba (Bonblat\/Gluten 0%)\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210560807244,"sku":"RPR34","price":36.5,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY34.png?v=1778001411","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-34-chocolate","provider":"Montagud","version":"1.0","type":"link"}