Science of Chocolate 3rd Edition

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.

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.

Información concreta sobre lo que debemos aprender acerca del cacao y chocolate. Sin embargo, considera principalmente la fabricación del chocolate en climas óptimos.

The media could not be loaded. I just started working in chocolate industry and this book is really helpful for understanding the science behind chocolate manufacturering.