Antwerp master-chocolatier René Goossens has written an interesting book on chocolate. In “De Chocolade Codex”, the honorary member of the Confrérie des Chocolatiers de France reveals all his secrets. The multifaceted book is intended for both chocolate-lovers as well as experienced chocolatiers. The first part deals extensively with the culture of chocolate, with chapters such as: the cradle of chocolate, the classification of the beans, production, chocolate in cosmetics and pharmaceuticals, and chocolate and your health. The second part deals with the product itself, where René Goossens covers topics such as cocoa butter and imitation chocolate, cocoa powder and lecithin, kosher and organic chocolate, and techniques such as icing and creating bonbons, amongst other things. He also provides basic recipes for chocolate confectionary. The last part of the 400-page book is devoted to the technology, covering topics such as viscosity, tempering, candying, etc.