The Science of Chocolate
Stephen T. Beckett
Stephen T. Beckett’s The Science of Chocolate is a staple on the shelves of chocolate makers everywhere. This volume takes a deep look at the mechanics and chemistry behind the chocolate making process, and integrates everything from the history of chocolate to practical issues like packaging and nutrition.
For anyone interested in food science, the book caps off with a series of experiments that demonstrate the physical, chemical, and mathematical principles involved in the process of making chocolate from the bean. A dense but accessible resource, the volume is useful for home chocolate makers and industry professionals alike.