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| The History of Chocolate | |
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| Chocolate as a Drink | |
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| Eating Chocolate | |
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| Chocolate Crumb | |
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| White Chocolate | |
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| Chocolate Marketing in the UK | |
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| Chocolate is Good for You | |
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| References | |
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| Chocolate Ingredients | |
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| Cocoa Beans | |
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| Cocoa Trees | |
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| Commercial Cocoa-Producing Countries | |
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| Cocoa Pods | |
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| Fermentation | |
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| Fermentation Procedure | |
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| Microbial and Chemical Changes | |
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| Drying | |
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| Storage and Transport | |
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| Sugar and Sugar Substitutes | |
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| Sugar and its Production | |
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| Crystalline and Amorphous Sugar | |
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| Lactose | |
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| Glucose and Fructose | |
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| Sugar Alcohols | |
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| Polydextrose | |
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| Milk and Other Dairy Components | |
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| Milk Fat | |
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| Milk Proteins | |
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| Milk Powders | |
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| Whey and Lactose Powders | |
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| Chocolate Crumb | |
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| References | |
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| Additional Reading | |
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| Cocoa Bean Processing | |
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| Bean Cleaning | |
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| Roasting and Winnowing | |
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| The Problem of Bean Size Variation | |
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| Winnowing | |
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| Bean Roasting | |
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| Nib and Liquor Roasting | |
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| Roasters | |
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| Chemical Changes during Roasting | |
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| Maillard Reaction | |
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| Grinding Cocoa Nib | |
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| Cocoa Mills | |
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| Impact Mills | |
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| Disc Mills | |
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| Ball Mills | |
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| Cocoa Butter and Cocoa Powder Production | |
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| Alkalising (Dutching) | |
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| Cocoa Butter | |
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| Cocoa Powder | |
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| References | |
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| Liquid Chocolate Making | |
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| Chocolate Milling | |
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| Separate Ingredient Grinding Mills | |
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| Combined Milling | |
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| Chocolate Conching | |
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| Chemical Changes | |
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| Physical Changes | |
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| Viscosity Reduction | |
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| Conching Machines | |
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| The Long Conche | |
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| Rotary Conches | |
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| Continuous Low Volume Machines | |
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| The Three Stages of Conching | |
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| References | |
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| Controlling the Flow Properties of Liquid Chocolate | |
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| Viscosity | |
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| Particle Size | |
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| Particle Size Distribution Data | |
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| Effect of Particle Size on Viscosity | |
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| Effect of Fat Additions on Viscosity | |
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| Moisture and Chocolate Flow | |
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| Emulsifiers and Chocolate Viscosity | |
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| Lecithin | |
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| Polyglycerol Polyricinoleate | |
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| Other Emulsifiers | |
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| Degree of Mixing | |
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| References | |
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| Crystallising the Fat in Chocolate | |
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| Structure of Cocoa Butter | |
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| Different Crystalline Forms | |
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| Pre-Crystallisation or Tempering | |
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| Mixing Different Fats (Fat Eutectics) | |
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| Chocolate Fat Bloom | |
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| Some Types of Non-Cocoa Vegetable Fat | |
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| Cocoa Butter Equivalents | |
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| Enzyme Interesterification | |
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| Lauric Fat Cocoa Butter Replacers | |
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| Non-Lauric Fat Cocoa Butter Replacers | |
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| Low Calorie Fats | |
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| References | |
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| Manufacturing Chocolate Products | |
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| Tempering | |
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| Liquid Chocolate Storage | |
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| Tempering Machines | |
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| Hand Tempering | |
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| Temper Measurement | |
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| Moulding | |
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| Solid Tablets | |
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| Chocolate Shells | |
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| Enrobers | |
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| Maintaining Tempered Chocolate | |
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| Solidifying the Chocolate | |
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| Coolers | |
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| Panning | |
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| Chocolate Coating | |
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| Sugar Panning | |
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| References | |
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| Analytical Techniques | |
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| Particle Size Measurement | |
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| Moisture Determination | |
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| Fat Content Measurement | |
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| Viscosity Determination | |
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| Simple Factory Techniques | |
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| The Standard Method | |
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| Flavour | |
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| Texture Monitoring | |
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| Crystallisation Amount and Type | |
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| Nuclear Magnetic Resonance | |
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| Differential Scanning Calorimetry | |
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| References | |
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| Different Chocolate Products | |
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| Special Recipes | |
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| Ice-cream coatings | |
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| Shape-Retaining Chocolate | |
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| Modifying the Fat Phase | |
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| Transparent Coatings | |
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| Water | |
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| Building a Framework of Solid Particles | |
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| Air Bubbles in Chocolate | |
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| Factors Affecting Bubble Size | |
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| Water Evaporation Bubbles | |
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| Cream Eggs and Other Filled Chocolate Shapes | |
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| Multiple Chocolates and Centres | |
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| Legislation, Shelf Life and Packaging | |
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| Legislation | |
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| Shelf Life | |
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| Packaging | |
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| Foil and Paper Wrap | |
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| Flow Wrap | |
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| Biopolymers | |
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| Robotic Packing | |
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| References | |
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| Nutrition and Health | |
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| Nutrition | |
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| Fats | |
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| Carbohydrates | |
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| Proteins | |
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| Obesity | |
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| Tooth Decay | |
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| Anti-Caries Factor in Cocoa | |
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| Tooth-Friendly Milk Proteins | |
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| Oxalic Acid | |
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| Oral Clearance | |
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| Other Alleged Negative Reactions | |
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| Migraine and Headaches | |
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| Acne | |
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| Allergies | |
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| Positive Health Effects | |
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| Psychoactive Compounds | |
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| References | |
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| Experiments with Chocolate and Chocolate Products | |
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| Amorphous and Crystalline Sugar | |
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| Particle Separation | |
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| Fat Migration | |
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| Cocoa Butter Separation | |
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| Chocolate Viscosity | |
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| Particle Size of Chocolate | |
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| Effect of Lecithin | |
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| Changing the Continuous Phase | |
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| Chocolate Temper | |
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| Hardness Measurement | |
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| Chocolate Composition and Product Weight Control | |
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| Distributions and Probabilities | |
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| Chromatography of Colours | |
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| Effectiveness of Different Packaging Materials | |
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| Viscosity and Flavour | |
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| Heat-Resistance Testing | |
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| Coefficient of Expansion | |
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| The Maillard Reaction | |
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| Glossary | |
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| Subject Index | |