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The Chocolate Compendium. The Chocolate Compendium
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- FormatePub
- ISBN8232566197
- EAN9798232566197
- Date de parution09/09/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurHamza elmir
Résumé
The Chocolate Compendium offers a comprehensive exploration of chocolate, tracing its rich history from ancient civilizations to contemporary practices. This book delves into the evolution of chocolate-making, highlighting significant milestones such as its introduction to Europe and the transformative impact of the Industrial Revolution. It also examines the Modern Craft Movement, which emphasizes artisanal techniques and quality sourcing.
At the heart of this compendium is the detailed 'bean to bar' process, where readers will gain insights into each stage-from harvesting cacao beans and fermentation to drying, roasting, grinding, and conching. The intricacies of tempering and molding are explained alongside various labeling systems that categorize chocolates by type and quality. The book clarifies distinctions between dark, milk, and white chocolates while providing an understanding of percentage labeling that indicates cocoa content.
Walter Potenza's illustrious career is marked by an unwavering commitment to elevating Italian culinary culture in the United States. Renowned for his culinary prowess and sharp business acumen, Chef Walter is a dedicated educator, dispelling stereotypes with passion and Knowledge. His life, career, and values are models for chefs in Italian gastronomy outside of Italy. Hailing from Abruzzo, Italy, Chef Walter is celebrated as a leading advocate for traditional and historical Italian cooking on a national and International scale.
At the heart of this compendium is the detailed 'bean to bar' process, where readers will gain insights into each stage-from harvesting cacao beans and fermentation to drying, roasting, grinding, and conching. The intricacies of tempering and molding are explained alongside various labeling systems that categorize chocolates by type and quality. The book clarifies distinctions between dark, milk, and white chocolates while providing an understanding of percentage labeling that indicates cocoa content.
Walter Potenza's illustrious career is marked by an unwavering commitment to elevating Italian culinary culture in the United States. Renowned for his culinary prowess and sharp business acumen, Chef Walter is a dedicated educator, dispelling stereotypes with passion and Knowledge. His life, career, and values are models for chefs in Italian gastronomy outside of Italy. Hailing from Abruzzo, Italy, Chef Walter is celebrated as a leading advocate for traditional and historical Italian cooking on a national and International scale.
The Chocolate Compendium offers a comprehensive exploration of chocolate, tracing its rich history from ancient civilizations to contemporary practices. This book delves into the evolution of chocolate-making, highlighting significant milestones such as its introduction to Europe and the transformative impact of the Industrial Revolution. It also examines the Modern Craft Movement, which emphasizes artisanal techniques and quality sourcing.
At the heart of this compendium is the detailed 'bean to bar' process, where readers will gain insights into each stage-from harvesting cacao beans and fermentation to drying, roasting, grinding, and conching. The intricacies of tempering and molding are explained alongside various labeling systems that categorize chocolates by type and quality. The book clarifies distinctions between dark, milk, and white chocolates while providing an understanding of percentage labeling that indicates cocoa content.
Walter Potenza's illustrious career is marked by an unwavering commitment to elevating Italian culinary culture in the United States. Renowned for his culinary prowess and sharp business acumen, Chef Walter is a dedicated educator, dispelling stereotypes with passion and Knowledge. His life, career, and values are models for chefs in Italian gastronomy outside of Italy. Hailing from Abruzzo, Italy, Chef Walter is celebrated as a leading advocate for traditional and historical Italian cooking on a national and International scale.
At the heart of this compendium is the detailed 'bean to bar' process, where readers will gain insights into each stage-from harvesting cacao beans and fermentation to drying, roasting, grinding, and conching. The intricacies of tempering and molding are explained alongside various labeling systems that categorize chocolates by type and quality. The book clarifies distinctions between dark, milk, and white chocolates while providing an understanding of percentage labeling that indicates cocoa content.
Walter Potenza's illustrious career is marked by an unwavering commitment to elevating Italian culinary culture in the United States. Renowned for his culinary prowess and sharp business acumen, Chef Walter is a dedicated educator, dispelling stereotypes with passion and Knowledge. His life, career, and values are models for chefs in Italian gastronomy outside of Italy. Hailing from Abruzzo, Italy, Chef Walter is celebrated as a leading advocate for traditional and historical Italian cooking on a national and International scale.
A propos de Master Chef Walter M.E. Potenz
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