THE SCIENCE OF CHOCHOLATE

Dythia Mustika111320

27

by: STEPHEN T BECKETT

Title : THE SCIENCE OF

CHOCOLATE

Author : Stephen T Beckett

Published : 2nd Edition on February

14,2008

Publisher : The Royal Society of

Chemistry, UK

Language : English

Pages : 250 pages

Price : $ 32.95

Durham University in physics

The D.Phil (Doctor of Philosophy) from University of York, UK.

Rowntrees, Nestle, Sporomex

German Confectionery School in Solingen’s Chocolate Technology

Committee

Chapter 1 The History of Chocolate

Chocolate as a Drink Eating Chocolate

(1847)1st Chocolate Marketing in UK (1930)

Chapter 2

Chocolate

Ingredients

Cocoa Plantation 600 A.D

Chapter 3 Cocoa Bean Processing

Chapter 4, 5, 6 Liquid Chocolate

Liquid chocolate making of milling and conchingControlling the chocolate viscosity and mixingFat crystallizing in chocolateFat of cocoa butterTypes of Non-cocoa vegetable fat

Chapter 7, 8 Chocolate Manufacture

Chapter 9 Chocolate Products

Chapter 10The Chocolate

Legislation, Shelf Life & Packaging

Chapter 11 Nutrition & Health

Fat, Carbohydrates and Protein

ObesityTooth DecayMigraine & HeadacheAcneAllergies

Antioxidant Physiologically(+)

Chapter 12

The 18 Experiments with Chocolate& Chocolate Products

Step by step explanation of

procedure + aim of experiments

STRENGTHS

Good Contain(complete, clear, deep explanation of chocolate especially about its science)

Page:55

STRENGTHS

Interesting Cover

Useful Glossary

Trustful References

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STRENGTHS

Well organized diagrams & Flow Charts

Page:30

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STRENGTHS

Full-color Pictures

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STRENGTHS

18 Experiment Projects Chapter to Do with Chocolate

Page:209

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Unstructured Explanation

Unfamiliar Vocabularies

W E A K N E S S E S

Page:90Page:104

Page:69

“This really is an excellent book. I am no scientist and yet, with a few exceptions relating to formulae, I found this book easy to comprehend, and fascinating. Scientists are often criticised for writing above the ordinary person's head but this is not true at all of The Science of Chocolate. For readers with a serious interest in chocolate this book is a MUST-BUY. It covers everything the most keen chocolate lover needs to know about how chocolate is made, from the original cacao bean to the final chocolate bar. The new edition also includes a chapter on Nutrition and Health, as recent scientific research has shown pretty convincingly that high cocoa-solids chocolate may have health benefits owing to the high polyphenol content.”

OPINION

By: Adrenalin S

Chemically speaking,

chocolate really is the world’s perfect food.By: Michael

Levine

(Page: 208)