Science of Chocolate

: Stephen T Beckett (Author)
ISBN: 978-0-85404-970-7
Copyright: 2008
Format: Hardback
Extent: 250
Edition Number: 2
Price: £24.95

View Contents

Synopsis

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.

Reviews

"....I found this to be an interesting read, and I think the book would be useful to graduates thinking of a career in the food industry (and not just the chocolate industry specifically), to schoolteachers looking for some interesting experiments, and to lecturers (Chemistry, Biochemistry, Botany, Food science) looking for interesting facts to enliven their lectures."
Source : Bioscience Education

"...very well written and complete book for everyone who wants to learn more about chocolate and its production process." "A recommended buy."
Source : Crystallography Reviews, 1467 - 3508 online, Henk Schenk

"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."
Source : Chemistry World, for the Christmas Books