Chocolate expert, professor, pioneer... It’s not easy to define Ramon Morató. For him, boundaries are made for crossing. He does both savoury and sweet, and is always on the look-out for ways to innovate and improve. The Catalan chocolatier gets inspiration from his colleagues in the worlds of gastronomy, patisserie and even industry. As a chocolatier for Cacao Barry, he travels the world to gather new insights and infect his colleagues with his passion.
Three tips from the master chocolatier
When we meet Ramon Morató in our innovation centre in Wageningen, he is excited about the possibilities we have at our fingertips. The urge to innovate and respect for the product are two things that Ramon and Debic have in common. These are the three tips he wanted to share with us:
There is a wide range of chocolate available.Look beyond the kinds of couverture and cocoa you know and are familiar with. These days, there’s a lot more out there than you think, all with their own 'terroir', flavour and characteristics.Experiment with various 'Plantation' or 'Origin' chocolates (Peru, Madagascar) that you can grate over appetisers, even with shellfish like langoustines.
Emulsions for water-based ganaches:experiment with them. If you have a chocolate of exceptional quality and want to completely preserve the 'spirit' of that chocolate, replace the egg yolks, sugar and pastry cream in the recipe with water – it’s ‘clean’ and neutral.You still need to use cream for the texture, stability and flavour.
You can finish off high-quality dessert bases such as Debic Parfait, Debic Panna Cotta, Debic Crème Anglaise and Debic Crème Brûlée in a creative way with all kinds of fresh fruits, genoise biscuit, crumble and/or glaze with specific flavours, herbs or spices.
Ramon Morató’s pearl technique
As we mentioned earlier, Ramon Morató isn’t afraid to innovate. He draws his inspiration from many and all kinds of different people, techniques and professions, as long as it offers a fresh perspective on a classic ingredient or dish.
His mantra has led him to develop several ground-breaking dishes and techniques, the most impressive of which is his pearl technique. Using this technique he can create a surprising and refreshing twist on familiar ingredients. This, in combination with other textures, led to one of his most surprising creations: chocolate and passion fruit caviar.
Chocolate and passion fruit caviar
Ingredients for approx. 20 tins of caviar (8.8cm)
Hazelnut praliné emulsion
- 400 g Debic Stand & Overrun
- 500 g hazelnut praliné (50%)
- 1 vanilla pod
- Bring the Debic Stand & Overrun to the boil with the split vanilla pod and let it infuse for 30 minutes.
- Pour over the hazelnut praliné.
- Mix thoroughly and leave to cool.
- 600 g Cara Crakine™
- 400 g hazelnut paste 100%
- 12 g Maldon salt (smoked salt)
- Melt the Cara Crakine™ together with the hazelnut paste and smoked salt.
- Immediately add the mixture to the caviar tins.
Alto el Sol cocoa mousse
- 225 g water
- 12 g milk proteins
- 1.5 g xanthan gum
- 350g ‘Alto El Sol’ 65% dark chocolate
- 150 g meringue (*)
- 300 g Debic Stand & Overrun, lightly whipped
- Heat the water to approx. 40°C and mix with the milk proteins and xanthan gum.
- Mix with a hand blender until smooth.
- Pour over the melted chocolate and emulsify.
- Let the mixture cool to approx. 40°C.
- Fold in the lightly whipped Debic Stand & Overrun and meringue.
- Immediately add the mixture to the tins.
- 100 g sugar
- 50 g pasteurised egg whites
- Mix the ingredients.
- Beat until the mixture becomes the consistency of a yoghurt.
Passion fruit chocolate
- 1000 g ‘Satin’ white chocolate 29%
- 70 g freeze-dried passion fruit powder
- Mix the passion fruit powder with the melted white chocolate.
- Crystallise and spread onto cling film.
- Cut out 8-cm circles.
Passion fruit caviar
- 380 g passion fruit purée
- 50 g sugar
- 4 g agar-agar
- 6 g gelatine
- 4 l sunflower oil
- Store the sunflower oil at approx. 10°C.
- Boil the passion fruit purée with the sugar and agar-agar.
- Add the soaked gelatine sheets and stir.
- Add the mixture to a piping bag.
- Drizzle a thin line of the mixture into the cold oil.
- After a few minutes, sift the pearls out.
- Keep refrigerated for the finishing touch.
- Fill the bottom of the tins with 30 g of hazelnut praliné.
- Divide 20 g Cara Crakine™ over the tins and leave to set in the refrigerator.
- Now add 30 g cocoa mousse and cover with a shard of passion fruit chocolate.
- Garnish with the passion fruit caviar.
|Ramon Morató also likes to experiment with chocolate in savoury dishes. Find more inspiration in this blog post.|