The Cocoa Manual

Education & Reference Food & Drink

The Cocoa Manual by De Zaan is a 160-page, fully illustrated reference guide that chocolate lovers and pastry chefs reach for when they need dependable cocoa know-how. Published in 1993 by De Zaan Publications, this compact paperback distills decades of Dutch cocoa expertise into clear, professional-level instruction for adult readers.

Inside, concise charts, color photos, and step-by-step visuals explain bean selection, processing, and baking applications without overwhelming newcomers. Whether you’re tempering chocolate at home or fine-tuning a commercial recipe, the book’s quick-lookup format keeps techniques and flavor notes at your fingertips.

This gently used copy arrives from a smoke-free environment and remains in very good condition, with clean pages and vibrant illustrations ready for kitchen duty. A practical, shelf-ready edition of the classic De Zaan cocoa guide.