The Cacao Decoded
A complete reference on chocolate — from bean to finished product. This 250-page book traces the story of cocoa from beverage to solid chocolate through the people and countries who shaped it, covers every producing region across the cocoa belt, and breaks down the transformation from bean to liquor, to cocoa butter and powder, to finished chocolate. It goes deep into raw material science — cocoa butter by origin, why tempering curves vary by brand, sugar and milk components. before moving into sensory analysis, chBcolate in pastry, and chocolaterie technique, closing with a full troubleshooting and reference section.
Built for anyone who wants to actually understand chocolate as a material, not just work with it.
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SKU: 0020
US$40.00Price