Chocolate Science and Technology

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. Table of Contents: Chocolate production and consumption patterns Cocoa cultivation, bean composition and chocolate flavor precursor formation and character Industrial chocolate manufacture processes and factors influencing quality The chemistry of flavor development during cocoa processing and chocolate manufacture Sensory character and flavor perception of chocolates Nutritional and health benefits of cocoa and chocolate consumption Structure properties (rheology, texture and melting) relationships in chocolate manufacture Tempering behavior during chocolate manufacture: effects of varying product matrices Tempering and fat crystallization effects on chocolate quality Fat bloom formation and development in chocolates Matrix effects on flavor volatiles character and release in chocolates Conclusions and industrial applications