Name: Science of Chocolate
SKU: 261301824
Price: 127.46 NZD
Availability: InStock
Rating: 4 (5 reviews)

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Fully operational. Shipping worldwide, on schedule.Customs & duties included in the price

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Description

🍫 Unlock the sweet science behind every bite – be the chocolate insider everyone envies!

HANDS ON LEARNING - Engage with 20 simple, adaptable experiments that bring chocolate science to life.
CUTTING EDGE UPDATES - Benefit from the latest research on chocolate’s health effects and innovative flavor design.
HEALTH CONSCIOUS SCIENCE - Discover fat, calorie, and sugar reduction techniques backed by patent reviews.
MASTER THE CHOCOLATE CRAFT - Explore the full chocolate making process from bean to bar with expert scientific insights.
INDUSTRY ACADEMIA APPROVED - Trusted by professionals and educators worldwide for its comprehensive, clear approach.

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.

Reviews

T**S

Great book

Super interesting and really unique. Super happy with my purchase.

30.06.2020

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.

3.07.2020

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.

12.03.2024

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.

27.06.2022

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.

13.07.2021

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NZ$127

Duties & taxes included

In stock

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TrustScore 4.5 | 7,300+ reviews

Anjali K.

The product quality is outstanding. Exactly what I needed for my work.

1 month ago

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The delivery time was excellent, and the packaging was secure.

2 months ago

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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

Science of Chocolate

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