Reseña del libro "Cocoa and its derivatives (en Inglés)"
Cocoa and its derivatives, is a document designed for all those professionals in the kitchen and pastry, and lovers and enthusiasts of these exquisite and extraordinary products, to meet their training and information needs. In it they will find historical information, definitions and characterization of cocoa and its derivative products, processing and treatment of cocoa and chocolate, information on nutrition, health, organoleptic qualities and tasting process of chocolates, myths, beliefs and curiosities. Of course, without forgetting the primordial that is its culinary treatment, in the kitchen, but especially in the world of pastry and confectionery, indicating the characteristics of the workplace, machinery and tools necessary for the work of cocoa, chocolates and coatings, hygiene and food safety in their handling, and of course, elaborations in which cocoa and its derivatives are the main protagonists. Finally, rules for a correct storage and conservation of cocoa and its derivatives are exposed.
