Chocolate Science and Technology

This book provides an overview of the science and technology of chocolate manufacture<br>from cocoa production, through the manufacturing processes, to the sensory, nutrition<br>and health aspects of chocolate consumption.<br>It covers cocoa cultivation and production with special attention paid to cocoa bean composition,<br>genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes,<br>and the biochemical basis of these operations.<br>The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations<br>of the various stages of chocolate manufacturing including mixing, refining, conching<br>and tempering. Other topics covered include the chemistry of flavour formation<br>and development during cocoa processing and chocolate manufacture.<br>The nutritional and health benefits of cocoa and chocolate consumption are also addressed..