Useful Books
The Bean To Bar World was founded on the idea of informed decisions.
Make choices based on what you know, instead of by what you're told.
4 Foundational Books
These first four books are a must for anyone who wants to have a well rounded grasp on fine chocolate. Whether you’re making it, tasting it, and especially teaching it, these books will be a valuable resource. They encompass the history of chocolate & cacao, botany of cacao, science of chocolate making, as well as the science of how flavour works.
Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. London: Thames & Hudson Ltd, 2013.
This book offers insight into the history of chocolate as it was handed down from culture to culture. It goes into great detail surrounding Mesoamerican history with chocolate, as well as conflicting historical facts that make the history of chocolate all that more exciting.
Young, Allen M. The Chocolate Tree, A Natural History of Cacao. The Smithsonian Institution, 1994.
A well detailed book of the botany of cacao, including growth, pollination, as well as history of its origins and how it spread throughout the world. The book is based on research from the author himself as well as those connected to the ideas of the book.
Shepherd, Gordon M. Neurogastronomy: How the brain creates flavor and why it matters. New York: Columbia University Press, 2012.
An excellent read for the beginner who would like to begin their journey to understanding flavour. Shepherd describes how flavour is a perception of our mind, and what factors contribute to our experience.
Beckett, S. T. The Science Of Chocolate. RSC Publishing, 2013.
This looks into the manufacturing and processing aspect of chocolate, more from an industrial and scientific standpoint.
Other incredible resources
The following books delve into specific areas of interest. Some are easy reads, and some are quite technical.
Coe, Michael D., and Rex Koontz. Mexico: From the Olmecs to the Aztecs. London: Thames & Hudson Ltd., 2002.
A detailed history of Mesoamerican culture.
Dotty, Richard L. Handbook of Olfaction and Gustation. New Jersey: John Wiley & Sons Inc., 2015.
A detailed and technical look into the science behind the perception of flavour. Describes the anatomy and physiology of olfaction referencing a great deal of current research in the field. An excellent read to obtain a solid overview of the ideas surrounding olfaction and gustation, and many references to lead you to more specific research.
Dreiss, Meredith L., and Sharon Edgar Greenhill. Chocolate Pathway to the Gods. Tucson: The University of Arizona Press, 2008.
History of chocolate aligned with Mesoamerican culture
Moss, Sarah and Alexander Badenoch. Chocolate, A Global History. London: Reaktion Books Ltd, 2009.
A fun-fact, brief overview of the history of chocolate.
Rosenblum, Mort. Chocolate, A Bittersweet Saga of Dark and Light. New York: North Point Press, 2005.
A narrative told by the author that journeys through concepts and ideas surrounding chocolate.
Smith, Michael E. The Peoples of America, The Aztecs. Oxford & Cambridge: Blackwell, 1996.
In depth history of the Aztecs and some of the cultures preceeding them, as well as the Spanish invasion.
Tamang, Jyoti Prakash, & Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Boca Raton: Taylor and Francis Group: 2010. Pages 326-370.
A detailed analysis of the major players of cacao fermentation, and the direct effects they have on the molecular changes of the cocoa seed.
Wood, G. A. R. Cocoa. London: Longman, 1975.
A scientific look into the process of chocolate, from growing cacao to making chocolate bars, and everything in between.
Primary Research Is Important!
Be sure to check my research blog, where I summarize valuable research articles on topics connected to chocolate making and tasting.
Research articles may be intimidating to most people, but they are a valuable source of information, and should be accessible to anyone willing to read them.