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A full spectrum of chocolate work, from the fundamentals of chocolate making to advanced showpiece design and assembly. 407 pgs. By Ewald Notter -
Más de 100 recetas originales de chocolate se describen en forma detallada e ilustrada con fotografías magníficas.(in Spanish) 228 pgs. By Jean-Pierre Wybauw -
A description of the centuries-long quest to uncover chocolate's potential health benefits. 213 pgs. By Philip K Wilson & Howard-Yana Shapiro -
A review of chocolate and confectionery production and processing operations. Technical and scientific aspects of manufacturing procedures are emphasized. Formulations and recipes advance understanding of processes. 904 pgs. (third edition) By Bernard W. Minifie -
Chocolate manufacturing and controls are covered in detail, focusing on origins, geographic roots of the cocoa bean, and fermentation and curing. Includes a review of agriculture, marketing and growth of the industry. 492 pgs. By L. Russell Cook, revised by Dr. Eppo Meursing. -
The science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. 275 pgs. By Emmanuel Afoakwa -
Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. 388 pgs. By Peter P. Greweling -
A complete chocolate and confectionery formulas book giving two batch sizes, one for hand work and one for machine work. Includes a glossary of candy terms. 544 pgs. By Walter Richmond. -
An overview of up-to-date technologies and approaches to modern cocoa production practices. 374 pgs. By Emmanuel Ohene Afoakwa -
Offers a scientific, theoretical account of unit operations used in confectionery manufacturing. 688 pgs. By Ferenc Mohos -
Confectionery Fundamentals. Produced by PMCA, this book is a compilation of basic technical papers covering sugar crystallization, fats and oils, caramel, panning, chocolate moulding, and aerated confections. 326 pgs. -
This book examines both the primary ingredients and the processing technology for making confectionery. 536 pgs. By Richard Hartel, Joachim von Elbe & Randy Hofberger. -
Un libro de texto de ambos artículos de confitería y la producción de chocolate, incluidas las fórmulas y métodos. (in Spanish) 362 pgs. By E.B. Jackson -
A comprehensive book incorporating Fine Chocolates 1, 2, 3 and 4 books, plus 30% new content, 385 recipes and professional tips. 542 pgs. By Jean-Pierre Wybauw -
A practical guide to hard candy formulation, cooking, depositing and conditioning including striping methods, cut rock and letter rock. Reprinted from American Association of Candy Technologists Technical Seminars papers. 40 pgs., soft bound. -
The fifth edition provides up-to-date coverage of all major aspects of chocolate manufacture and use. 744 pgs. Edited by Stephen Beckett, Mark Fowler, and Gregory Ziegler -
This third edition includes significant revisions to the cocoa market that have occurred since the previous edition. Methods of trading futures, contract rules, accusations of child and slave labor, restrictions on chemical inputs, consumer awareness of food sources and other changes have all affected the trade. 647 pgs. By Robin Dand -
Leroux presents several basic recipes for pralinés. He then offers a variety of recipes using praliné in tarts and cakes, desserts, chocolate and confectionery. 319 pgs. By Stéphane Leroux -
A thorough textbook on both sugar confectionery and chocolate production including formulas and methods. 379 pgs. By R. Lees and E.B. Jackson -
A review of sugar confectionery manufacturing, covering production and technical details of the manufacturing processes. Includes advances from the past 5 years. 400 pgs. Edited by E.B. Jackson
