Science of chocolate

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 science of chocolate' takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role.

The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar.

This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry.

A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

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Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.

Subject(s)Science
Author(s)Stephen T Beckett
Age14-16, 16-19
Published2008
Published by

Shelf reference641.3374 BEC
ISN/ISBN9780854049707
Direct URLhttps://www.stem.org.uk/xag4k

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