The Cacao Alphabet by Cacao Barry
Professional pastry and chocolate books — curated for working chefs.
Made in Spain 🇪🇸
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About this book
Technique you can take straight to the bench.
The Cacao Alphabet is the follow-up to The Pastry Alphabet: a reference on cocoa powder written by Cacao Barry chefs and Chocolate Academy experts, among them Ciro Fraddanno, Philippe Marand and Ramon Morató.
What's inside
- How a cocoa powder's fat content changes a recipe, from more than 450 tests
- How to choose the right powder for each result — and perfect French chocolate macaron shells
- 50 recipes and a review of Cacao Barry's cocoa powder range
- 168 pages
Published by Vilbo — Books for Chefs, Barcelona. Zucchero Canada stocks Books for Chefs titles in Calgary and ships across Canada. Read it with its companion, The Pastry Alphabet, and see our cocoa powders.
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