The Science of Chocolate (Rsc Paperbacks) [Paperback]

S. Beckett (Author)

Book Description

ISBN-10: 0854046003 | ISBN-13: 978-0854046003 | Publication Date: September 14, 2000 | Edition: 1

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

Editorial Reviews

Review

"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."

--This text refers to the Hardcover edition.

Book 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 products, and the importance of the packaging. A series of experiments, which can be easily 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!

--This text refers to the Hardcover edition.

See all Editorial Reviews

Product Details

• Paperback: 200 pages
• Publisher: Royal Society of Chemistry; 1 edition (September 14, 2000)
• Language: English
• ISBN-10: 0854046003
• ISBN-13: 978-0854046003
• Product Dimensions: 9.7 x 6.8 x 0.4 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,780,673 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

23 of 26 people found the following review helpful:

4.0 out of 5 stars An Excellent Primer, December 19, 2003

By 

JTG "dr_jtg" (USA) - See all my reviews

This review is from: The Science of Chocolate (Rsc Paperbacks) (Paperback)

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.

7 of 8 people found the following review helpful:

5.0 out of 5 stars The "Bible" of chocolate production!, February 6, 2008

By 

Alain D'ABOVILLE "Alek d'Abo" (VA) - See all my reviews
(REAL NAME)   

This review is from: The Science of Chocolate (Rsc Paperbacks) (Paperback)

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.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Science made accessible, March 15, 2009

By 

Adrenalin Streams (UK) - See all my reviews

This review is from: The Science of Chocolate (Hardcover)

This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of "The Science of Chocolate". For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.