I finished the book "The Science of Chocolate" yesterday night:
In my opinion, the book is ok for people with a certain scientific overview, but a little heavy on the industrial side to be very relevant to everyday molecular gastronomers (see future postings for definition). The experiments part in the last chapter is fascinating, but should have been elaborated further (experiments are described, but the expected outcome is up to the experimenter himself to find out). "Ideal for those studying food science" (from the synopsis) is probably correct, rather than for the science school teacher who wants to play around with food in the classroom (although some of the experiments probably are relevant and usable).
Post comment march 2009: The book has now come in a second, revised edition.