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Title: The Science of Chocolate by Stephen T. Beckett ISBN: 0-85404-600-3 Publisher: Royal Society of Chemistry Pub. Date: October, 2000 Format: Paperback Volumes: 1 List Price(USD): $39.95

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Average Customer Rating: 4 (1 review)

Rating: 4
Summary: An Excellent Primer
Comment: 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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