This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.

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

Covers the history, ingredients, and processing techniques used in the manufacture of chocolate.