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Afoakwa, Emmanuel Ohene (2016년 4월 8일). 《Chocolate Science and Technology》. Wiley (publisher). ISBN 978-1-118-91378-9.
Alberts, Heike C; Cidell, Julie (2016). 〈Chocolate Consumption, Manufacturing, and Quality in Europe and North America〉.   Squicciarini, Mara P; Swinnen, Johan. 《The Economics of Chocolate》. Oxford University Press. ISBN 978-0-19-179326-4.
Bau, Frédéric (2008). 《Chocolate Fusion: Chocolate in Cuisine》 2 English판. Montagud Editores. ISBN 978-84-7212-117-1.
Beckett, Stephen T (2019). 《The Science of Chocolate》 3판. Croydon, United Kingdom: Royal Society of Chemistry. ISBN 978-1-78801-235-5.
Beckett, Stephen T; Paggios, Konstantinos; Roberts, Ian (2017). 〈Conching〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Coe, Sophie D.; Coe, Michael D. (2013). 《The True History of Chocolate》 3판. London: Thames & Hudson. ISBN 978-0-500-77093-1. OCLC 1085907808.
Collins, Ross F. (2022). 《Chocolate: A Cultural Encyclopedia》. Santa Barbara, California: ABC-Clio. ISBN 978-1-4408-7607-3.
Fowler, Mark S; Coutel, Fabien (2017). 〈Cocoa beans: from tree to factory〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Gordon, Bertram M. (2008). 〈Commerce, Colonies, and Cacao〉.   Grivetti, Louis Evan; Shapiro, Howard-Yana. 《Chocolate: History, Culture, and Heritage》. New Jersey: John Wiley & Sons, Inc. ISBN 978-0-470-41131-5.
Hackenesch, Silke (2017). 《Chocolate and Blackness: A Cultural History》. University of Chicago Press. ISBN 978-3-593-50776-7.
Hartel, Richard W; von Elbe, Joachim H; Hofberger, Randy (2018). 《Confectionery Science and Technology》. Cham, Switzerland: Springer Publishing. doi:10.1007/978-3-319-61742-8. ISBN 9783319617428.
Kamphuis, Henri J; Fowler, Mark S (2017). 〈Production of cocoa mass, cocoa butter and cocoa powder〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Leissle, Kristy (2018). 《Cocoa》. Polity. ISBN 978-1-5095-1320-8. OCLC 988580966.
Marsh, Shona; Rummel, Florian (2024). 〈Rheometry and Rheological Characterisation〉.   Rosenthal, Andrew J; Chen, Jianshe. 《Food Texturology: Measurement and Perception of Food Textural Properties》 2판. Cham, Switzerland: Springer Publishing. ISBN 9783031419003.
Nestle, Marion (2018). 《Unsavory Truth: How Food Companies Skew the Science of What We Eat》. New York: Basic Books. ISBN 978-1-5416-1731-5.
Presilla, Maricel E. (2001). 《The New Taste of Chocolate, Revised: A Cultural and Natural History of Cacao with Recipes》. New York: Ten Speed Press. ISBN 978-1-58008-950-0.
Robertson, Emma (2009). 《Chocolate, Women and Empire: A Social and Cultural History》. Studies in Imperialism. Manchester University Press. ISBN 978-0-7190-9005-9.
Skytte, Ulla P; Kaylegian, Kerry E (2017). 〈Ingredients from milk〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Stauffer, Marlene B (2017). 〈Quality control and shelf life〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Telly, Charles S (1997). 〈Chocolate—Its Quality and Flavor (Which Is the World's Best Chocolate?)〉. 《Chocolate: Food of the Gods》. Westport, Connecticut: Greenwood Publishing Group. ISBN 978-0-313-30506-1.
Terrio, Susan J (2000). 《Crafting the Culture and History of French Chocolate》. University of California Press. ISBN 0-520-22125-7.
Terrio, Susan (2016). 〈Visions of Excess: Crafting and Consuming Good Chocolate in France and the United States〉.   Wilkinson-Weber, Clare M; DeNicola, Alicia Ory. 《Critical Craft: Technology, Globalization, and Capitalism》. London and New York: Routledge. ISBN 978-1-4725-9485-3.
Terrio, Susan (2014년 8월 28일). 〈French Chocolate as Intangible Cultural Heritage〉.   Brulotte, Ronda L; Di Giovine, Michael A. 《Edible Identities: Food As Cultural Heritage》. New York: Routledge. ISBN 978-1-4094-4263-9.
Sampeck, Kathryn E; Thayn, Jonathan (2017). 〈Translating Tastes: A Cartography of Chocolate Colonialism〉.   Schwartzkopf, Stacey; Sampeck, Kathryn E. 《Substance and Seduction: Ingested Commodities in Early Modern Mesoamerica》. University of Texas Press. doi:10.7560/313862-006. ISBN 978-1-4773-1388-6.
Snyder; Olsen, Bradley Foliart; Brindle, Laura Pallas (2008). 〈From Stone Metates to Steel Mills: The Evolution of Chocolate Manufacturing〉.   Grivetti, Louis Evan; Shapiro, Howard-Yana. 《Chocolate: History, Culture, and Heritage》. New Jersey: John Wiley & Sons, Inc. ISBN 978-0-470-41131-5.
Thomas, Jonathan (2017). 〈The global chocolate confectionery market〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Wilson, Philip K; Hurst, W Jeffrey (2012). 《Chocolate as Medicine: A Quest over the Centuries》. Cambridge: Royal Society of Chemistry. ISBN 978-1-84973-411-0.
Wohlmuth, Edward G (2017). 〈Recipes〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Ziegler, Gottfried (2017). 〈Flavour development in cocoa and chocolate〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.
Ziegler, Gottfried; Hogg, Richard (2017). 〈Particle size reduction〉.   Beckett, Stephen T; Fowler, Mark S; Ziegler, Gregory R. 《Beckett's Industrial Chocolate Manufacture and Use》 5판. West Sussex, UK: Wiley. ISBN 978-1-118-78014-5.