《巧克力 - 不能不說的秘密》為讀者詳細的講述了巧克力的營養(yǎng)價值、歷史與發(fā)展。在這本書里，你將了解到，可可豆的種植與采摘，巧克力的制作與加工全過程。

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 reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
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