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 Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
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"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."
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!
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23 of 26 people found the following review helpful:
4.0 out of 5 stars
An Excellent Primer,
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!,
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,
By
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.
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Inside This Book
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Key Phrases - Statistically Improbable Phrases (SIPs):
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ball fall viscometer, chocolate viscosity, liquor roasting, combined milling, cocoa liquor, normal chocolate, cocoa particles, cocoa flavour, chocolate flow, cocoa butter replacers, tempering machine, amorphous sugar, chocolate manufacture, sugar particles, tempered chocolate, liquid chocolate, fat bloom, biggest particles, plastic viscosity, chocolate products, chocolate flavour, flavour precursors, bean processing, solid fat content, cocoa nib Key Phrases - Capitalized Phrases (CAPs): (learn more)
Manufacturing Chocolate Products, Crystallising the Fat, Liquid Chocolate Making, Analytical Techniques, Cocoa Bean Processing, Loders Croklaan, Different Chocolate Products, Daniel Peter, West Africa, The History, Chocolate Ingredients, Solid Fat Index, Moulded Products Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
ball fall viscometer, chocolate viscosity, liquor roasting, combined milling, cocoa liquor, normal chocolate, cocoa particles, cocoa flavour, chocolate flow, cocoa butter replacers, tempering machine, amorphous sugar, chocolate manufacture, sugar particles, tempered chocolate, liquid chocolate, fat bloom, biggest particles, plastic viscosity, chocolate products, chocolate flavour, flavour precursors, bean processing, solid fat content, cocoa nib Key Phrases - Capitalized Phrases (CAPs): (learn more)
Manufacturing Chocolate Products, Crystallising the Fat, Liquid Chocolate Making, Analytical Techniques, Cocoa Bean Processing, Loders Croklaan, Different Chocolate Products, Daniel Peter, West Africa, The History, Chocolate Ingredients, Solid Fat Index, Moulded Products Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Surprise Me!
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