Over the years, I’ve had the incredible privilege of inviting many chefs from Spain to our School.
Some of them are Enric Monzonis, Josep Maria Ribé, Daniel Álvarez, Raúl Bernal, and, of course, Ramon Morató. (That’s quite a list of talented individuals, don’t you think?)
The reason I gravitate towards their creations is that their recipes are exceptionally well executed, of course.
But I’m also convinced that their work is on another level because of how kind, generous, and passionate they are.
They all share this unique capacity to stay playful and curious, in spite of, or because of, their technical excellence.
What they discover is never the final word for them.
They keep their knowledge open and their outcomes fun!
If you ever take a class with Ramon Morató, for example, your first impression is that this chef (who’s a chocolate legend) is also one of the most genuine people you can talk to.
He’s passionate about his work and its technicalities; that’s true. But he’s even more passionate about sharing them with others.
What other chefs have changed your perception of pastry through their kindness?
Recipe Time
Olive Chocolate and Orange Gel
SHELF LIFE: Olive Chocolate (more than 365 days at 16ºC) | Orange Gel (60 days at 16°C or below)
OLIVE CHOCOLATE INGREDIENTS
- Castelvetrano Olives | 100 g
- VALRHONA Ivoire 35% White Chocolate | As Needed
METHOD
- Pit the green olives and place them in a dehydrator overnight (I use Excalibur’s).
- The next day, grind the dried olives using a coffee grinder.
- Mix them with the pre-crystallized white chocolate.
- Use immediately.
ORANGE GEL INGREDIENTS
- CHEF RUBBER Glucose Syrup DE 42 | 140 g
- Orange Zest | From 1 orange
METHOD
- In a bowl, mix the glucose syrup with the zest.
- Pour into a piping bag and reserve.
- Pipe directly into the chocolate shells.