Science of Chocolate
Product ID: 261301824
🍫Complete chocolate process
📚20 hands-on experiments
🔬Updated scientific research
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🍫 Unlock the sweet science behind every bite – be the chocolate insider everyone envies!
The Science of Chocolate is a fully revised, internationally acclaimed guide that demystifies the entire chocolate production process. Featuring 20 practical experiments, updated health research, and industry-relevant insights, it’s the definitive resource for food science professionals, educators, and chocolate enthusiasts eager to deepen their expertise.
| Best Sellers Rank | 731,354 in Books ( See Top 100 in Books ) 195 in Research & Development 281 in Food Science (Books) 348 in Industrial Chemistry & Manufacturing Technologies |
| Customer Reviews | 4.7 out of 5 stars 45 Reviews |
T**S
Great book
Super interesting and really unique. Super happy with my purchase.
A**I
Helpful for chocolate manufacturering industry
I just started working in chocolate industry and this book is really helpful for understanding the science behind chocolate manufacturering.
B**B
Disappointing and dubious
I was a little disappointed in this book. I really bought it specifically to understand the chemistry of chocolate tempering (i.e. the different formation and melting points of cocoa butter's crystalline forms). The book's information on this subject is both vague (using inconsistent names for the crystals) and contradictory. This, plus some other dubious claims (e.g. "your sweet taste receptors are on the tip of your tongue") make me reluctant to use this as an authoritative resource. It's more oriented towards crafts and recipes, but I actually found "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" by Peter P. Greweling to be a much more reliable source of information about chocolate chemistry. Plus it has gorgeous pictures.
V**Z
Excelente libro acerca de la ciencia del chocolate.
Información concreta sobre lo que debemos aprender acerca del cacao y chocolate. Sin embargo, considera principalmente la fabricación del chocolate en climas óptimos.
G**L
GOOD READ BAD CONDITION
I LIKED THE FACT THAT IT WAS A GOOD BOOK. I DISLIKED THE FACT THAT THE BOOK WAS IN USED CONDITION. MAJOR CREASE IN COVER. I LIKE THE FACT THAT AMAZON LET ME WRITE A REVISION. I DISLIKED THE THE CARE PLACED BY THE SHIPPER TO NOT SEND ME A QUALITY BOOK SINCE I PAID GOOD MONEY FOR NEW CONDITION.
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