Bernard W. Minifie

This is not a casual "coffee table book" about chocolate (for one thing, the pictures are line art or black and white.) It is 800+ pages of professional detail - industrial production and machinery, bean inspection, pest control, chemistry... This book, plus some of the references, plus some hands on work (internships at Mars or Nestle, not home kitchen hacking) could easily be the basis for a degree in chocolate. It has a great deal of information that doesn't exist anywhere else in my chocolate collection - mostly because it's information that most people don't actually want to have :-)… (more)