The Science of Chocolate

by Stephen T. Beckett, Jennifer Harding (Creator), Barry Freedman (Creator)

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 reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of products, and the importance of the packaging. A series of experiments, which can be easily adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences working in the confectionery industry or just with a general interest in chocolate!

Genres: Food, Nonfiction, Science, Chemistry

240 pages, Hardcover

First published September 14, 2000

Reviews

[Karla · Rating 3 out of 5]

This is not a book for the casual chocophile. It is much more technical/scientific and at least 60% of it revolves around the industrial processes in making chocolate for the masses. If you are a craft chocolate maker it may provide some insights, into problems encounter in small batches. It was interesting to read about how countlines are filled, how bubbles get in Aeros and many other inside info from the chocolate manufacturing industry. It also included some experiments at the end, great for a classroom.

[Popup-ch · Rating 4 out of 5]

A very scientific overview of the chocolate industry, focusing on industrial procedures and processes. There are sections describing the impact of various additives and manipulations as well as the differences between different kinds of chocolate. (Chocolate from Malaysia has higher melting point than the one from Brazil, and 'Nacional' is only made in Ecuador.)
There's a whole chapter on tempering, and I hope that the insights gleaned from it will help me in chocolate making in the future.

[Efox · Rating 4 out of 5]

I have a totally new appreciation for chocolate after reading this book. It is an amazing food and this book delves into everything from how it's grown and processed before its sent off to the chocolate factory, to how chocolate is processed so that it melts in your mouth correctly, how that process has changed over time and how they manufacture chocolate to work in everything from ice cream to tropical climates. Additionally, everything is broken down into fairly easy to understand from chemistry to physics.

I really enjoyed the 11th chapter, which talked about some of the research that has been done on the health effects of chocolate and the first chapter, on how it's grown and how much that affects the final product. I think it's fascinating how much goes into the processing and how things that you take for granted, like the fact that the chocolate has a smooth texture and melts in your mouth, depends on ensuring the correct chemical properties. I will never look at a piece of chocolate the same way again.

For my science teacher friends, chapter 12 is full of experiments to do with chocolate.

[Angela · Rating 4 out of 5]

Clear, informative, and interesting.

I'm also currently reading Industrial Chocolate Manufacture and Use, edited by the same author, and while this one is a lot shorter and contains less information, it's also a lot easier to understand.

Written for senior level high-school or undergraduate students it gives the basics of the science and processes involved in industrial chocolate manufacturing, reveals some interesting tidbits about very well-known products, and includes a list of fairly simple experiments that demonstrate the main principles discussed and actually sound fun to do. (And in many cases you can still eat the experimental materials when you're done!)

[Andy · Rating 3 out of 5]

Mainly a reference book for those who want to understand how chocolate operates in an industrial environment. In such large scale operations lots of science is needed to induce chocolates form, stability, and duration. You'll learn and quite possibly be a little scared by what lengths large brands go to in keeping their products fresh and uniform from creation to your stomach.

For the hobbyist or small-batch creator you'll learn some new terms and notions that will help you troubleshoot your own production.

[Ann · Rating 4 out of 5]

While the book begins with a brief history of chocolate, this book is a review of the processes involved in making chocolate, emphasizing the chemistry, physics, and industrial aspects. The science is detailed but presented in a basic manner, so not daunting if you have some organic chemistry and basic physics. How the industry deals with the science is quite interesting. The book ends with a chapter devoted to several experiments that high school and university level students may do -- which is the point of the book.

[Elizabeth]

As reviewed in Chemical and Engineering News .

[Luka · Rating 4 out of 5]

This book is for serious chocoholics who want to know very tiny details about chocolate.

[Ben Rasmussen · Rating 5 out of 5]

Great look into the science of chocolate-making. It gave me a much deeper understanding of the process. The parts on conching and tempering were particularly eye-opening.

[Rui Ma · Rating 4 out of 5]

good introduction to chocolate

[Paul Picton · Rating 4 out of 5]

A nice intro to chocolate but mostly chemistry. Would have liked more on the production process.