The Science of Chocolate

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Although introductory discusses underlying science in detail - Rated
This is an excellent book about the production of chocolate. It's main objective is not only to provide an introduction to the chocolate making process, but also to tackle the underlying science. The introductory character of this book, however, does not imply that the book lacks detailed discussion of more advanced topics, such as fat polymorphism and interactions of emulsifiers.
This book is essentially a summary of 'Industrial chocolate manufacture and use', by the same author. It can be very useful to people who are interested, or even working in the confectionery industry, as a cheaper but nonetheless useful and complete alternative to 'industrial chocolate manufacture and use'. This book manages to compromise only on the processing technology details, and not on the underlying science. It also includes a list of references for each topic, should the reader want more detail on a specific aspect.
The book also includes a series of experiments that can be run on a simple school lab, which can be useful for science teachers. The experiments evolve around physical chemistry, mostly crystallization.
I strongly recommend this book because it combines introductory and advanced knowledge. People specializing in a specific area of chocolate production will also find it useful, as it summarizes the whole process while important aspects are discussed in relative detail.