Fine Chocolates Great Experience: Jean-Pierre Wybaux
I don't think this one needs any further description. THE book for many chocolatiers although it does assume some previous knowledge.
Belgian Chocolates: Roger Geerts
Another chocolate book I love. Lots of recipes, lots of photos on finishing techniques. Can be a little hard to follow in places as it has some assumed knowledge. As an aside, Geerts has now done a DVD to accompany this book.
The Chocolate Bible: Christian Teubner
This was a great find for me. I picked it up fairly cheaply at a bookstore and it has a wealth of information. Once again, lots of pictures of finished products. On the downside, the book is not dedicated to chocolate alone - there are also cakes and biscuits etc.
Candymaking: Kendrick & Atkinson
This was my introductory book to candy and chocolate making and still serves as a great reference for me - I still use the Creamy Fondant and Soft Caramel recipes. A little cheaper than some of the books above if you are looking for an introduction to the topic.
Truffles, Candies & Confections: Carole Bloom
Not many pictures, but choc full of recipes and tips. Covers a wide variety of chocolate and confectionary recipes.
The Complete Home Confectioner: Hilary Walden
A great introductory book more for confectionary than chocolate. Simple recipes but on a wide range of recipes and recipes different to those covered in the books above.
Otherwise I'm waiting for Making Artisan Chocolates (Shotts) and Chocolates and Confections (Greweling) which seem to have been well received by the eG community judging by the posts.
So what does everyone else read/use . . . ?
(edited for typos)
Edited by gap, 07 March 2007 - 02:08 AM.