| 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 book has been written specifically for students or those in the industry who are training or want to increase their understanding of the science involved in the manufacturing process. The second edition contains new chapters, covering topics which include nutrition, chocolate for hotter climates and methods for producing aerated chocolate. A series of experiments, which can be adapted to suit students, are also included to demonstrate the physical, chemical and mathematical principles involved. |
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