FROM BEAN TO BAR: How to Ferment Cacao and Make Chocolate from Scratch: A photo essay manual

By Slava Sol

Have you ever wanted to make your very own chocolate, from bean to bar? I had this amazing opportunity while doing Workaway in Hawaii back in 2016. This book is designed as a beautiful photo essay that shows & tells everything about the process: from harvesting the ripe cacao pods and extracting the beans, through fermenting and drying them using the traditional heap method, to grinding them with a corn mill and making chocolate! May it inspire you and promote further appreciation of the abundance of nature and the fascinating, laborsome and complex the process of making chocolate!

• Format: Paperback
• Language: English
• ISBN: B0CS3R4VNP
• ISBN13: 9798875751721
• Release Date: January 2024
• Publisher: Independently published
• Length: 24 Pages
• Weight: 0.18 lbs.
• Dimensions: 8.5" x 0.1" x 5.5"