Traditional Chocolate Making

Industrial Chocolate Manufacture and Use: Fourth Edition

Volumn , Issue , 2009, Pages 1-9

  Beckett, S T ^a  

^a NONE

Author keywords

Chocolate two major characteristics flavour and texture; Conching flavour and texture development; Cracking of beans and removal of shell to give cocoa nib; Grinding to produce cocoa mass; Melangeur pan; Preparation of cocoa nib flavour development; Traditional chocolate making and 'fine' or 'flavour' cocoas; Traditional chocolate making process

Indexed keywords

EID: 84889324125     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444301588.ch1     Document Type: Chapter

References (4)

1. Cook, L.R. (revised by E.H. Meursing) (1984) Chocolate Production and Use. Harcourt Brace Jovanovitch, New York.
2. Minifie, B.W. (1980) Chocolate, Cocoa and Confectionery, 2nd edn. Avi Publishing Co. Inc., Westport, Connecticut.
3. Niediek, E.A. (1994) Particle size reduction. In: Industrial Chocolate Manufacture and Use (ed. S.T. Beckett), 2nd edn. Blackie Academic and Professional, Glasgow.
4. Whymper, R. (1912) Cocoa and Chocolate, Their Chemistry and Manufacture. Churchill, London.