The Cocoa Manual
Education & Reference Food & Drink
The Cocoa Manual by De Zaan is a richly illustrated 1993 paperback that distills decades of Dutch chocolate expertise into 160 pages of practical guidance for chocolatiers and keen bakers alike.
Inside, concise step-by-step photos demystify bean selection, roasting curves, conching times and tempering temperatures, making professional-quality results feel achievable in a home or small-batch kitchen.
Food historians and pastry students value this compact reference for its clear charts, troubleshooting tips and flavor-pairing notes that still hold true three decades after publication.
This clean, smoke-free copy shows minimal shelf wear, with all color plates intact and no markings—an affordable entry point to the craft-chocolate shelf or a thoughtful gift for the cocoa-obsessed.
Refer to our eBay listing for a full condition report and many more high-quality pictures of this item.
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