The Cocoa Manual: A Guide To De Zaan's Cocoa Products
Food & Drink Reference Chocolate & Confectionery Culinary Arts Professional Cooking Technical Manual
The Cocoa Manual: A Guide To De Zaan’s Cocoa Products is the 1993 industry bible that professional pastry chefs, artisan chocolatiers, and serious home bakers still hunt for today. Issued by the legendary Dutch millers at De Zaan, this 160-page, fully illustrated paperback distills a century of cocoa expertise into one compact reference. Out of print for decades, copies in very-good, smoke-free condition are scarce, making each well-preserved example a sought-after addition to any culinary library.
Inside, readers find detailed technical data on fat content, pH levels, viscosity charts, and color grading for every cocoa De Zaan produced, plus step-by-step guidance on tempering, alkalization, and flavor pairing. Full-color photographs show how each powder behaves in ganache, ice cream, and baked goods, eliminating guesswork and recipe failures. Whether you need to choose the right 10/12 or 20/22 fat cocoa for a glossy glacé or troubleshoot a grainy chocolate mousse, the answers are tabbed and cross-referenced for instant look-up.
Collectors value the title for its historical snapshot of 1990s European chocolate technology, while working pros appreciate the still-accurate benchmark formulas and flavor notes that modern bean-to-bar handbooks rarely cover. Because De Zaan merged with larger conglomerates, this original 1993 printing is the last to carry their standalone specifications; later reprints, if they appear, are often heavily edited. Owning a clean, unmarked copy means holding a piece of chocolate history that continues to earn counter space in professional kitchens around the world.
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