The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of th

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the sci

Now in its third edition, The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.