From the Publisher: 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 reader is shown how, apart from chemistry, other scientific disciplines such as physics, biology and engineering can be significant in the production of the chocolate. We learn how the flow properties of liquid chocolate are very important from a taste, quality and commercial point of view, and the author dedicates special emphasis to how best this can be controlled. 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 bubbles inside a chocolate bar. The 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.