Useful Books

Chocolate with Geoseph is founded on the idea of informed decisions.  Make choices based on what you know, instead of by what you're told.  Enjoy!


The books here will offer you a comprehensive base of knowledge from which to grow.


Beckett, S. T. Industrial Chocolate Manufacture And Use. Blackwell Publishing, 2009.

Download book here for free by clicking on the title.  This looks into the manufacturing and processing aspect of chocolate, more from an industrial and scientific standpoint.  

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. 

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. 

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. 

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.

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. 

This list is by no means exhaustive.  Check back often for updates and additions.