The Science Of Chocolate by Stephen T. Beckett is a gem of a book. There are not many textbooks on the cacao and chocolate manufacturing. Although this book is more technical, isn’t not a difficult read, and offers a great deal of insight into cacao harvesting, fermentation, chocolate manufacturing, tempering, fat bloom, and much more. A great read for any chocolate geek. It’s out of publication now, so here it is available for free. Read and share this with other chocolate geeks.