NEW !!
Power Point presentation
Cocoa: The Complete Guide,From Bean to Chocolate
PowerPoint Edition
A complete chocolate course, ready to project.
This PowerPoint presents the content of the book Cocoa: The Complete Guide as 248 slides in 16:9 high definition, built for the big screen, TV display or video projector.
Eight chapters cover the full subject: the history of cacao, the cocoa belt and origins, from pod to processed materials, chocolate as a raw material, sensory analysis and tasting, chocolate in pastry, chocolate confectionery, and a reference and troubleshooting chapter. Several hours of teaching material, with no preparation required on your side.
Who is it for?
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Chocolate distributors: conferences and client presentations
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Pastry and culinary schools
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Universities and training centers
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Team meetings, seminars and company events
Included: the Question Bank (PDF)
A companion PDF brings together 160 questions across the 8 chapters: 20 per chapter, made up of 10 multiple-choice, 6 short-answer and 4 reflection questions. Each chapter is followed by a teacher answer key, so you can close the session with a review, an assessment or a discussion.
Format: PowerPoint 16:9 (248 slides) + PDF question bank with answer key.
License: This PowerPoint and its question bank PDF are licensed for use by a single trainer or presenter. Copying, redistribution and resale are prohibited. For use by several trainers, please contact us. © Emmanuel Hamon – The Pastry School.
Free Pastry Applycation
Your professional pastry reference, always at hand.
Created by Emmanuel Hamon, Maître Artisan Pâtissier, The Pastry School app brings together professional pastry knowledge, practical tools and your own recipes in one place.
Available in English, French and Spanish.
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Calculate nutritional values for a recipe and adapt them according to the number of portions. -
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Save recipes, notes and reference material in a structured way so you can find what you need quickly during production, teaching or recipe development.
Designed by a pastry professional, for pastry professionals, students and serious enthusiasts.
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