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| #551742 in Books | imusti | 2008-02-14 | Original language:English | PDF # 1 | 8.98 x.80 x5.98l,1.15 | File type: PDF | 240 pages | Royal Society of Chemistry||2 of 2 people found the following review helpful.| All the chocolate knowledge you will ever need|By Michael Condo|Great book if you are trying to learn how to work with chocolate. there are a lot of expensive courses out there that dont cover nearly as much as this book.|1 of 1 people found the following review helpful.| Five Stars|By stuart dorey|I appreciate the depth and d||"The easy reading style of the book makes it valuable not only to school and university students, but also to those who are new to working with chocolate or those needing a good summary of chocolate science."|From the Back Cover
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 - h...
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