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The Science of Chocolate (Hardcover)

by S.T. Beckett (Author)
5.0 out of 5 stars  See all reviews (2 customer reviews)
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Product Description

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 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.


About the Author

BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestle. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestle, and currently a director of Sporomex, an encapsulation research company.
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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18 of 18 people found the following review helpful:
5.0 out of 5 stars Although introductory discusses underlying science in detail, 23 Jan 2002
By A Customer
This review is from: The Science of Chocolate (RSC Paperbacks) (Paperback)
This is an excellent book about the production of chocolate. It's main objective is not only to provide an introduction to the chocolate making process, but also to tackle the underlying science. The introductory character of this book, however, does not imply that the book lacks detailed discussion of more advanced topics, such as fat polymorphism and interactions of emulsifiers.
This book is essentially a summary of 'Industrial chocolate manufacture and use', by the same author. It can be very useful to people who are interested, or even working in the confectionery industry, as a cheaper but nonetheless useful and complete alternative to 'industrial chocolate manufacture and use'. This book manages to compromise only on the processing technology details, and not on the underlying science. It also includes a list of references for each topic, should the reader want more detail on a specific aspect.
The book also includes a series of experiments that can be run on a simple school lab, which can be useful for science teachers. The experiments evolve around physical chemistry, mostly crystallization.
I strongly recommend this book because it combines introductory and advanced knowledge. People specializing in a specific area of chocolate production will also find it useful, as it summarizes the whole process while important aspects are discussed in relative detail.
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5.0 out of 5 stars Science made accessible, 15 Mar 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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