Superbly written by Stephen Beckett, The Science of Chocolate is for the curious chocophile who wants to understand the entire process of manufacturing chocolate without having to go out and buy a textbook. If you can’t find a copy of Cocoa and Confectionery by Minifie (or for that matter, Beckett’s other book on the subject), then this is a very good alternative that stays focused on chocolate (Minifie covers the entire range of confectionery manufacture).

Order Me Now From Amazon.com.