The Science of Chocolate | 
| Author: Stephen T. Beckett
Publisher: Royal Society of Chemistry
Category: Book
List Price: $49.95
Buy New: $40.00
You Save: $9.95 (20%)
New (10) Used (1) from $40.00
Avg. Customer Rating:  2 reviews
Sales Rank: 39575
Media: Hardcover
Edition: 2nd ed.
Number Of Items: 1
Pages: 234
Shipping Weight (lbs): 1.2
Dimensions (in): 8.9 x 6.1 x 0.8
ISBN: 0854049703
Dewey Decimal Number: 664.5
EAN: 9780854049707
ASIN: 0854049703
Publication Date: March 6, 2008
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Satisfaction Guranteed
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Product Description
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
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| Customer Reviews:
 The "Bible" of chocolate production! February 6, 2008
4 out of 4 found this review helpful
This book is the reference document for anyone truly interested in producing chocolate from cacao beans. Beckett is clearly detailing the chemical process at play, the methods currently used and the tools required. A serious professional work, this book is worth every penny. Following these explanations, putting hard work and some money in equipment you'll be able to start your chocolate production business. Unless this book makes you realize that the path from beans to truffle is arduous, technical and serious and ... therefore extremely rewarding if you persevere and have success.
 An Excellent Primer December 19, 2003
20 out of 23 found this review helpful
If you were ever interested where chocolate came from, this is the book to answer your questions. With a reasonably thorough explanation, Beckett explains the engineering and scale aspects of the industrial production of chocolate. He makes is abundently clear that you do not want to produce chocolate from the raw bean. He also covers the techniques used to determine the quality and character of the confection. Good for the scientist or intelligent chocolatier alike.
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