Chocolate — The Science of Flavour and the Art of Tasting

Inside the book

• Chapter 1: From pod to bar — cacao history, fermentation, drying, roasting and manufacture.
• Chapter 2: Chocolate types — dark, milk, white, couverture, ruby, compound coatings and label reading.
• Chapter 3: Perceiving flavour — taste, aroma, texture, descriptive vocabulary and sensory memory.
• Chapter 4: A well-run tasting — sample preparation, observation and within-category comparison.
• Chapter 5: Melting and tempering — thermal stages, curves and tables linked to specified products.
• Chapter 6: Buying, storage and defects — a licensed real-photo atlas and quick diagnostic table.
• Chapter 7: Kitchen and table — weighed ganache, hot chocolate, mousse and coating applications, theoretical yields and ingredient pairings.
• Chapter 8: Comparison and decisions — test design, data, replication and a complete teaching case with 108 synthetic values.
• Chapter 9: The taster’s notebook — description sheets, an experiment plan and observation records.
• A 72-term English–French–Arabic glossary with definitions, examples and common confusions, plus a linked alphabetical subject index.
• Pages including covers: Arabic 102, English 113, French 118.
• Recipes use published formulas with arithmetic checks and have not been kitchen-tested locally; case-study data are hypothetical teaching examples.
• Written and introduced by Ahmad Issam Maadarani; IUOAMC · ICGA, with a separate WCIP record for each language. · WCIP-BOOK-2026-0008