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The Science of Chocolate (RSC Paperbacks) [Paperback]

by S. Beckett
4.6 out of 5 stars  See all reviews (10 customer reviews)

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The Science of Chocolate The Science of Chocolate 4.6 out of 5 stars (10)
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Book Description

September 14, 2000 0854046003 978-0854046003 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


"""Anyone dealing with chocolate or chocolate products should have a copy of this book ...""" ("Food Australia, 54, (1, 2), January/February 2001, p 44")

"""... there is a lot of interesting chemistry in its pages. This is a book that I will recommend to students to show them how the basic science they are learning is used to manufacture and improve one of their favorite foods.""" ("Journal of Chemical Education, 2002, 79, 167")

"""... an excellent book. It is neither trivial nor overly technical in style.""" ("Chemistry in Britain, December 2000, p 50")

"""... an appealing and fun read ... recommended for academic and school libraries.""" ("E-Streams, Vol 4, No 2, February 2001")

"""... especially suitable for students of the science, technology, and chemistry of food.""" ("Angewandte Chemie International Edition, Vol 40, No 15, August 3, 2001")

"""... it's a well-written book by an expert in the industry ...""" ("Chem@Cam, Autumn 2002, p 19")

"""... especially useful for someone studying food science at university or who is about to join the confectionery industry.""" ("Food Trade Review, Volume 70, September 2000, p 591")

"""... newcomers to this field will obtain a complete overview in a very short time.""" ("Nahrung Food, Vol 45, 2001, No 4, 8")

"""... covers every aspect of chocolate production in detail with a practical and industrial emphasis ... particularly valuable for those studying food science or working in the confectionery industry.""" ("Education in Chemistry, No 5, September 2001, p 139")

"""... the Science of Chocolate is the ultimate resource for explanations.""" ("Chocolate News, May 2001")

"""It is an excellent read and is strongly recommended to anyone with an interest in chocolate.""" ("Chemistry and Industry, January 2001, No 2, p 48-49")

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.

Product Details

  • Series: RSC Paperbacks
  • Paperback: 190 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: 4.6 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #823,739 in Books (See Top 100 in Books)

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Customer Reviews

4.6 out of 5 stars
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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
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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10 of 11 people found the following review helpful
5.0 out of 5 stars The "Bible" of chocolate production! February 6, 2008
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.
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6 of 6 people found the following review helpful
5.0 out of 5 stars Science made accessible March 15, 2009
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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2 of 2 people found the following review helpful
4.0 out of 5 stars The Science of Chocolate Review' October 18, 2013
Stephen T. Beckett's The Science of Chocolate is an excellent overview of the scientific and engineering principles that go into chocolate production. It begins with a brief look at the history of chocolate and then moves forward to address how chocolate progresses from the cocoa bean to the chocolate bar in a store. The book follows the diagram presented early on about the major steps of chocolate making (cocoa bean preparation, cocoa liquor manufacture, mixing, grinding, etc.), and thus is well organized. Because of the book's format, a non-technical reader can still appreciate the extensive journey of cocoa as it becomes the prototypical chocolate bar, coating, or filling. Also included in the book are glimpses into industry standards, packaging, and nutrition myths and truths about chocolate and its production.
As a reader, the strength of this book is its repetition of key chocolate-making variables. For example, The Science of Chocolate continually mentions the topic of chocolate flow and points to it as a parameter of interest in the first half of the book. By the time chocolate flow is addressed in detail in Chapter 5, the reader is already aware of the importance of the topic. Chocolate flow/viscosity, fat content and structure, and crystallization are emphasized so heavily that when their respective chapters come about, the reader is clued in to their significance.
From a food science/engineering perspective, this book is very thorough on several topics. The extensive discussion of sugars and milk (Chapter 2), fats (throughout the book, but especially Chapter 6), and other additives such as emulsifiers and chemicals to prevent fat bloom has an authentic basis in organic chemistry but are stated simply, for the most part.
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5.0 out of 5 stars Just what I needed January 5, 2014
By fish
Format:Hardcover|Verified Purchase
This is just what I needed to help me understand the whole process of chocolate and it is all in one book.
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