Now in its third edition, this bestselling book describes the complete chocolate making process from growing the beans to the sale in the shops. It has been ten years since the last edition was published and Stephen Beckett has improved and expanded the text to bring it up to date. Revisions include a new chapter 'How do they make that?' which details, for example, how air is incorporated into Aero, how chocolate shapes are filled and other distinctive products. This popular title will appeal to anyone with a fascination for chocolate including food scientists and those working in the confectionery industry.

Author: Stephen T. Beckett
Binding Type: Paperback
Publisher: Royal Society of Chemistry
Published: 11/15/2018
Pages: 304
Weight: 0.9lbs
Size: 8.90h x 6.30w x 0.60d
ISBN: 9781788012355
3rd Edition

About the Author
Beckett, Stephen T.: - BSc (Durham) D.Phil (York) in physics. 8 years research into asbestosis, followed by over 27 years working in the chocolate industry, with Rowntree then Nestlé. Chairman of Solingen Confectionery School, Chocolate Technology Conference Committee (Germany). Now retired from Nestlé, and currently a director of Sporomex, an encapsulation research company.