Description
In english only
+ bonus silicone piping bag
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
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
