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Chocolate bars or chocolate treats at the store and do not mull over it. Yet, have made custom made chocolate for many years. A few people feel that hand crafted chocolate tastes much superior to business chocolate. What’s more, what does it mean?


Chocolates on the Pillow Aren't Enough. Reinventing The Customer Experience Chocolates on the Pillow Aren't Enough. Reinventing The Customer Experience

Автор: Karl Weber

Год издания: 

Praise for Chocolates on the Pillow Aren't Enough «Jonathan recognizes that in today's Internet-fed, savvy-consumer world, it is the people-to-people connections, regardless of price point, that differentiate a customer's experience. Gimmicks come and go, but without sincere and caring people delivering the overall experience, from start to finish, well, it's true–chocolates on the pillow are not enough. A great read!» —David Neeleman, founder and CEO, JetBlue Airways Corporation «If you don't work for your customer, you're not doing your job. Who better to turn to for lessons in great customer experiences than Jonathan Tisch? He has long been one of the most respected leaders in travel and hospitality, and when it comes to treating all customers like guests, to put it simply, he gets it. And then some.» —Millard S. Drexler, Chairman and CEO, J. Crew Group «What brings customers back to my restaurants? Why do viewers watch my TV show? It's more than Bam! It's delivering a kicked-up customer experience. Tisch is the guy who knows how to do this best. His book gives the inside scoop on how to excite your customers and bring 'em back for more.» —Emeril Lagasse «Attention to detail, passion, and dedication are a few of the things that made me successful as an athlete. Jonathan knows that by doing the same in business, you maximize the customer's experience and outscore the competition.» —Tiki Barber


Chocolate Science and Technology Chocolate Science and Technology

Автор: Emmanuel Afoakwa Ohene

Год издания: 

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.


Chocolate. History, Culture, and Heritage Chocolate. History, Culture, and Heritage

Автор: Grivetti Louis E.

Год издания: 

International Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really know about it? In addition to pleasing palates since ancient times, chocolate has played an integral role in culture, society, religion, medicine, and economic development across the Americas, Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by the University of California, Davis, and Mars, Incorporated to document the fascinating story and history of chocolate. This book features fifty-seven essays representing research activities and contributions from more than 100 members of the group. These contributors draw from their backgrounds in such diverse fields as anthropology, archaeology, biochemistry, culinary arts, gender studies, engineering, history, linguistics, nutrition, and paleography. The result is an unparalleled, scholarly examination of chocolate, beginning with ancient pre-Columbian civilizations and ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics explored inside the book: Ancient gods and Christian celebrations: chocolate and religion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American east coast trade Blood, conflict, and faith: chocolate in the southeast and southwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate research portal Not only does this book offer careful documentation, it also features new and previously unpublished information and interpretations of chocolate history. Moreover, it offers a wealth of unusual and interesting facts and folklore about one of the world's favorite foods.


Chocolate Wars: From Cadbury to Kraft: 200 years of Sweet Success and Bitter Rivalry Chocolate Wars: From Cadbury to Kraft: 200 years of Sweet Success and Bitter Rivalry

Автор: Deborah Cadbury

Год издания: 

The delicious true story of the early chocolate pioneers by the award-winning writer, and direct descendant of the famous chocolate dynasty, Deborah CadburyIn 'Chocolate Wars' bestselling historian and award-winning documentary maker Deborah Cadbury takes a journey into her own family history to uncover the rivalries that have driven 250 years of chocolate empire-building.Beginning with an account of John Cadbury, who founded the first Cadbury's coffee and chocolate shop in Birmingham in 1824, 'Chocolate Wars' goes on to chart the astonishing transformation of the company's fortunes under his grandson George. But while the Cadbury dynasty is the fulcrum of the narrative, this is also the story of their Quaker rivals, the Frys and Rowntrees, and their European competitors, the Nestles, Suchards and Lindts. These rivalries drove the formation of the huge chocolate conglomorates that still straddle the corporate world today, and have first call on our collective sweet tooth.This is narrative history at its most absorbing, peopled by wonderfully colourful characters – the true story of the chocolate pioneers, the visions and ideals that inspired them and the mouth-watering concoctions they created.


Sex, Drugs and Chocolate: The Science of Pleasure Sex, Drugs and Chocolate: The Science of Pleasure

Автор: Paul Martin

Год издания: 

Is pleasure selfish and are we selfish to pursue it, scientifically speaking?'I know the ways of pleasure, the sweet strains,The lullings and relishes of it' George HerbertThis is a book about the lengths people will go to nuzzle out some pleasure – and the scientific reasons that lie behind those impulses, written in an accessible and entertaining way.Paul Martin looks at changing attitudes to pleasure over the centuries, including religious and philosophical lawgiving on the subject, before moving on to the scientific hardwiring that supports all this human frenzy. He looks too at chemical pleasures, at our attempts to bottle the pleasure-giving principle for easy access and regular self-medication – from caffeine to heroin, from tobacco to glue. Which brings us to addiction, and the darker side of pleasure's many moons – before coming back full circle to the therapeutic bliss of pleasure, its key role in an individual's health, and that least-promoted, most-undervalued but most satisfying daily pleasure of all – sweet sleep.