SECURE INTERNATIONAL PAYMENTVisa & Mastercard · Apple Pay & Google Pay · Instant digital download · No shippingPayment issue? Contact us — we’ll help you complete your order.
Emmanuel Hamon — French Pastry ChefInternational experience in 50+ countries
290 PAGES · PDF · ENGLISH · INSTANT DOWNLOAD
PROFESSIONAL REFERENCE GUIDE
From cacao origins and fermentation to chocolate science, tempering, pastry applications, confectionery, sensory analysis and troubleshooting.
WHAT'S INSIDEHistory · Cocoa Belt & Origins · From Pod to Processed Materials · Chocolate: The Raw Material · Sensory Analysis & Tasting · Chocolate in Pastry · Chocolate Confectionery · Reference & Troubleshooting
Cacao — The Complete Guide From bean to chocolate
the book follows the complete journey of chocolate — from cacao grown across the cocoa belt of Africa, Latin America, and Asia to the finished ingredient we work with every day in pastry and chocolate making.
This is not a recipe book. It is a comprehensive reference designed to help you understand where chocolate comes from, how it is transformed, why it behaves differently depending on its origin, composition, and processing — and, ultimately, how to master it.
290 pages, organized into 8 parts:
History— From ancient cacao beverages to modern chocolate: the people, discoveries, events, and countries that shaped its evolution.
The Cocoa Belt— A journey through the world's cacao-producing regions and countries, exploring climate, culture, origin, and terroir.
From Bean to Chocolate Materials— From harvesting and fermentation to drying, roasting, grinding, and processing: understanding how cacao becomes cocoa mass, cocoa butter, cocoa powder, and chocolate.
Chocolate as a Raw Material— Composition, cocoa butter, crystallization, tempering, sugar, milk components, and the physical properties that determine how chocolate behaves.
Sensory Analysis & Tasting— How to observe, taste, analyze, and describe chocolate with a professional approach.
Chocolate in Pastry— Understanding how chocolate behaves in mousses, ganaches, creams, glazes, biscuits, sauces, and other pastry applications.
Chocolate Making — Chocolaterie— The principles and techniques behind bonbons, molded and coated products, fillings, crystallization, finishing, and professional chocolate work.
Reference & Troubleshooting— A practical technical reference including a complete glossary and solutions to the most common problems encountered when working with chocolate.
A book for professionals, students, and anyone who wants to go beyond the recipe — to understand chocolate as an ingredient, a material, and a craft.
290 Pages, English language
HOW WILL I RECEIVE MY EBOOK?
Choose your ebook and complete the secure payment.
You will receive an order confirmation by email.
A second email will contain your download link.
If you do not see it, please check your spam or junk folder.
Download your ebook on your phone, tablet or computer.