Description
The Manufacture of Chocolate and Other Cacao Preparations by Paul Zipperer is a comprehensive exploration into the intricate world of chocolate production. Published in a time when chocolate was transitioning from a luxury item to a common treat, Zipperer's work delves into the history, science, and technology behind cacao processing. The book meticulously outlines the journey of cacao from bean to bar, detailing methods of cultivation, fermentation, and roasting that influence flavor profiles. Zipperer also discusses the different types of chocolate and their diverse culinary applications, providing readers with a well-rounded understanding of this beloved product. Rich with illustrations and technical insights, the book serves not only as a practical guide for chocolatiers but also as a historical document reflecting the evolving perceptions of chocolate. For both enthusiasts and professionals, Zipperer’s work remains a critical resource in appreciating the artistry and craftsmanship inherent in chocolate making.
Details
Publisher - Lettel
Language - English
Perfect Bound
Contributors
By author
Paul Paul Zipperer
Published Date - 2025-10-22
ISBN - 9609441250916
Dimensions - 22.9 x 15.2 x 1.4 cm
Page Count - 242
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
