Chocolate

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The Science Of Chocolate

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Author : S. T. Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008

The Science Of Chocolate written by S. T. Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Business & Economics categories.

This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.

Chocolate

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Author : Jennifer Donovan
language : en
Publisher: Duncan Baird Publishers
Release Date : 2013-11-07

Chocolate written by Jennifer Donovan and has been published by Duncan Baird Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-07 with Cooking categories.

Chocolate is made from the seeds of the tree Theobroma cacao, 'Theobroma' being the Greek word for 'food of the gods'. Delectably sweet, luxuriously soft and divinely smooth - if any ingredient could launch a thousand ships, it would be chocolate. From sauces and desserts to tarts, biscuits, cakes and drinks, chocolate's versatility is stunning. Whether you want to whip up the most incredibly simple mousse or indulge in a sinful sticky chocolate cake, this book covers it all. From rich chocolate truffles to warm fruit drizzled with chocolate sauce, from comforting thick and creamy hot chocolate to sophisticated shiny chocolate icing, the flavours, textures and aromas are always utterly intoxicating. Chocolate gives you a superb collection of delicious, luxurious recipes, all of which are easy to follow and simple to make. Whether you're looking for the perfect way to end a dinner for your family and friends, or just an indulgent treat for yourself, you'll find a delicious array of options, from simple and traditional recipes to exquisite and innovative ones. For beginners and more experienced cooks alike, this is the one-stop bible for chocolate lovers.

Professional Baking

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Author : Wayne Gisslen
language : en
Publisher: John Wiley & Sons
Release Date : 2008-03-03

Professional Baking written by Wayne Gisslen and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-03-03 with Cooking categories.

Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

The Little Book Of Chocolate

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Author : Orange Hippo!
language : en
Publisher: Hachette UK
Release Date : 2022-09-29

The Little Book Of Chocolate written by Orange Hippo! and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-29 with Cooking categories.

The popularity of chocolate is never in doubt, but what are the true origins of this most delicious of treats? Who are the greatest chocolatiers? Which countries eat more than others? Is dark chocolate really good for you? Answers to all these questions and many more are included in The Little Book of Chocolate, a fun- and fact-packed book that explores all aspects of this global indulgence. From the purest chocolates to the most bizarre flavours you can find and from the everyday to the decadent, this book is a light-hearted celebration of the history, taste and culture of chocolate. There are facts and statistics, amusing sayings, proverbs and puns, as well as quotations from the great and the good all about chocolate, why it's so nice and how best to consume it. Dip in to a few pages of this and you'll soon be reaching out for a slab of brown (or white) heaven in your hand! SAMPLE QUOTE: 'All you need is love. But a little chocolate now and then doesn't hurt.' - Charles M. Schultz SAMPLE FACT: The scientific name for the tree that chocolate comes from is theobroma cacao, meaning 'food of the gods'.

The Chocolate Plant

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Author : Walter Baker & Company
language : en
Publisher:
Release Date : 1890

The Chocolate Plant written by Walter Baker & Company and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1890 with Cacao categories.

Cocoa And Chocolate Their History From Plantation To Consumer

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Author : Arthur W. Knapp
language : en
Publisher: Read Books Ltd
Release Date : 2013-01-11

Cocoa And Chocolate Their History From Plantation To Consumer written by Arthur W. Knapp and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-11 with Science categories.

This early work on chocolate manufacturing is both expensive and hard to find in its first edition. It details the many stages of chocolate production from the cocoa bean to the shelf. This is a fascinating work and is thoroughly recommended for anyone interested in the chocolate industry. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.

How Is Chocolate Made

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Author : Angela Royston
language : en
Publisher: Heinemann/Raintree
Release Date : 2005

How Is Chocolate Made written by Angela Royston and has been published by Heinemann/Raintree this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Juvenile Nonfiction categories.

Simple introductions to how some of the most familiar manufactured goods are produced. Each title explores all aspects of how the product is made - from its design and the materials used, through to how it is shipped and distributed.

Beckett S Industrial Chocolate Manufacture And Use

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Author : Steve T. Beckett
language : en
Publisher: John Wiley & Sons
Release Date : 2017-05-08

Beckett S Industrial Chocolate Manufacture And Use written by Steve T. Beckett and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-08 with Technology & Engineering categories.

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

The Science Of Chocolate

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Author : Stephen T Beckett
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008-02-14

The Science Of Chocolate written by Stephen T Beckett and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-14 with Technology & Engineering categories.

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.

Official Catalogue

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Author : United States Centennial Commission
language : en
Publisher:
Release Date : 1876

Official Catalogue written by United States Centennial Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1876 with Centennial Exhibition categories.