FOR UK PURCHASE ONLY. IF YOU WISH TO PURCHASE OUTSIDE THE UK, PLEASE READ BELOW FOR THE LINK. REFUNDS WILL NOT BE GIVEN FOR YOUR LACK OF UNDERSTANDING.

‘My most accomplished, mature & thought out work to date. I cannot wait to share it all with you and showcase the power, versatility & creativity that can be achieved by using Cocoa powder as the main focal point.’

- Damien Wager

Released July 2023 latest, this book has sold worldwide just like Damien’s first two books.

This book centers around the idea and premise of using Cocoa as a core ingredient & capable substitute when used correctly for chocolate, showcasing the versatility & applications that can be achieved by using a high quality cocoa powder produced by a company such as deZaan, in which Damien works very closely with.

The idea of replacing chocolate with a high quality cocoa allows you to manipulate & adjust the intensity, fluidity & fat content of your creation in a way that truly gets you thinking about the science behind the food you produce.

Printed in English, this hardcover focuses on Petit Gateaux, Macarons, Tarts, Snacks, Macarons, Vegan creations, Travel-Cakes, Comprising of 40+ creations, and over 150 sub-recipes - this book is a must-have and a really solid addition to any Pastry library.

The price includes the cost of shipping to UK MAINLAND. If you wish to purchase a copy outside the UK, please follow the link below & contact ‘Books for Chefs’ who we are proud to have as our international distributors:

https://www.booksforchefs.com/en/chocolate/719-cocoa-damien-wager.html

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note - tracking information is monitored internally by the distributor themselves. Therefore, individual tracking numbers will NOT be sent to each individual who purchases their copy. ALL sales and purchases on the book are final, and no refunds will be given. This is to prevent select copying of the recipes and returning once information has been obtained. rare circumstances for a refund can be considered and will be dealt with in house at our discretion.