Pastry and Dessert Books
The Cacao Alphabet by Cacao Barry - 2023 - English Edition

Pastry and Dessert Books

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

$53.75

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

|
0 review
| Add your review!

$53.75

ALPHABETC

New product

Manufacturer: Give a Name

LIMITED EDITION

The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling

More details

Certificates:

The Cacao Alphabet is the new cacao powder reference for chefs, made by chefs & cocoa experts

In this inspiring follow-up to the success The Pastry Alphabet, our Cacao Barry chefs and Chocolate AcademyTM experts (Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez and Mark Tilling) share powerful tips and inspirations for all your cacao-powder based recipes: How does the fat content of your cacao powder impact your recipe? How to make perfect French Chocolate Macaron shells?

The first part of the book contains the knowledge of this still unexplored product made from pure cacao and will help you understand the impact of the characteristics of cacao powder on your final recipes. Giving you the technical understanding you require to choose the best cacao powder for the results you are looking for. The second part of this book gives you all the recipes you need to master your art. You will learn to choose the right cacao powder for the results you want through the clear and easy recipes in which cacao powder is the essential ingredient. 

Recipes are divided into six main blocks: biscuits, drinks, crèmes & Mousses, glaces & Sorbets, pâtes and others. In each block you will find different recipes illustrated with photographs and a description of: recipe characteristics, the most suitable powder to use, uses, tips, scientific recommendations, storage recommendations, allergens, dietary needs.

BOOK DETAILS

  • A complete guide based on over 450 tests to help chefs select the perfect cacao powder for any desired result
  • Over 50 recipes 
  • Comprehensive tips & inspirations from our chefs and technical experts to master cacao powders
  • A full review of Cacao Barry's new collection of cacao powders

English Language
Hardcover 168 pages

CONTENTS

Biscuits

  • Whisked sponge cakes
  • Dacquoise
  • Flourless sponge cake
  • Genoise cake
  • Joconde
  • Macaron
  • Pain de Gênes
  • Sacher torte
  • Sheet cake
  • Sponge finger
  • Sponge roll cake
  • Butter cakes
  • Brownie
  • Cake
  • Cannelé
  • Financier
  • Madeleine
  • Microwave sponge
  • Moelleux
  • Muffin
  • Soufflé

Drinks

  • Hot chocolate
  • Smoothie 
  • Thick hot chocolate

Crèmes & Mousses

  • “Pâte à bombe” mousse
  • Buttercream 
  • Cacao Chantilly 
  • Pastry cream 
  • Siphon whipped cream

Glaces & Sorbets

  • Chocolate custard gelato (with eggs)
  • Chocolate gelato 
  • Sicilian chocolate granita 
  • Chocolate soft serve ice cream 
  • Chocolate sorbet

Pâtes

  • Baba
  • Brioche 
  • Choux Pastry 
  • Craquelin 
  • Croissant 
  • Yeast raised donut 
  • Pâte feuilletée 
  • Brioche feuilletée 
  • Pâte brisée 
  • Sablé breton 
  • Pâte sablée diamond 
  • Pâte sablée

Others

  • Cacao spray
  • Shiny mirror glaze 
  • Hazelnut and cacao powder spread 
  • Cacao powder sprinkle

Write a review

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

LIMITED EDITION

The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling

The Cacao Alphabet is the new cacao powder reference for chefs, made by chefs & cocoa experts

In this inspiring follow-up to the success The Pastry Alphabet, our Cacao Barry chefs and Chocolate AcademyTM experts (Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez and Mark Tilling) share powerful tips and inspirations for all your cacao-powder based recipes: How does the fat content of your cacao powder impact your recipe? How to make perfect French Chocolate Macaron shells?

The first part of the book contains the knowledge of this still unexplored product made from pure cacao and will help you understand the impact of the characteristics of cacao powder on your final recipes. Giving you the technical understanding you require to choose the best cacao powder for the results you are looking for. The second part of this book gives you all the recipes you need to master your art. You will learn to choose the right cacao powder for the results you want through the clear and easy recipes in which cacao powder is the essential ingredient. 

Recipes are divided into six main blocks: biscuits, drinks, crèmes & Mousses, glaces & Sorbets, pâtes and others. In each block you will find different recipes illustrated with photographs and a description of: recipe characteristics, the most suitable powder to use, uses, tips, scientific recommendations, storage recommendations, allergens, dietary needs.

BOOK DETAILS

  • A complete guide based on over 450 tests to help chefs select the perfect cacao powder for any desired result
  • Over 50 recipes 
  • Comprehensive tips & inspirations from our chefs and technical experts to master cacao powders
  • A full review of Cacao Barry's new collection of cacao powders

English Language
Hardcover 168 pages

CONTENTS

Biscuits

  • Whisked sponge cakes
  • Dacquoise
  • Flourless sponge cake
  • Genoise cake
  • Joconde
  • Macaron
  • Pain de Gênes
  • Sacher torte
  • Sheet cake
  • Sponge finger
  • Sponge roll cake
  • Butter cakes
  • Brownie
  • Cake
  • Cannelé
  • Financier
  • Madeleine
  • Microwave sponge
  • Moelleux
  • Muffin
  • Soufflé

Drinks

  • Hot chocolate
  • Smoothie 
  • Thick hot chocolate

Crèmes & Mousses

  • “Pâte à bombe” mousse
  • Buttercream 
  • Cacao Chantilly 
  • Pastry cream 
  • Siphon whipped cream

Glaces & Sorbets

  • Chocolate custard gelato (with eggs)
  • Chocolate gelato 
  • Sicilian chocolate granita 
  • Chocolate soft serve ice cream 
  • Chocolate sorbet

Pâtes

  • Baba
  • Brioche 
  • Choux Pastry 
  • Craquelin 
  • Croissant 
  • Yeast raised donut 
  • Pâte feuilletée 
  • Brioche feuilletée 
  • Pâte brisée 
  • Sablé breton 
  • Pâte sablée diamond 
  • Pâte sablée

Others

  • Cacao spray
  • Shiny mirror glaze 
  • Hazelnut and cacao powder spread 
  • Cacao powder sprinkle

Write a review

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

The Cacao Alphabet by Cacao Barry - 2023 - English Edition

LIMITED EDITION

The Cacao Alphabet book is the new cacao powder reference for chefs, made by chefs & cocoa experts: Ciro Fraddanno, Philippe Marand, Ramon Morato, Lauren Van Haas, Julie Sharp, Dimitri Fayard, Martin Diez, Mark Tilling

FAST SHIPPING

30 DAYS RETURN POLICY

EXPERT ADVICE

Do not hesitate to contact us

SECURE PAYMENT

Norton Secure Payment

OUR ENGAGEMENTS

At Vero Accusams Etiusto Odio.

sign up for Newsletter!

exclusive offer for new member!

Product successfully added to your shopping cart
Quantity:
There are 0 items in your cart. There is 1 item in your cart.
Total products
Total shipping   To be determined
Total
Continue shopping Proceed to checkout