My favorite(recommended for
people who have experience):
Ramon Morato



The Art of the Chocolatier:
From Classic Confections to Sensational Showpieces
by Ewald Notter




SWISS CONFECTIONERY (The Swiss Confiseur, Pralines, Chocolate specialities,Ices, Buffet articles,Totten decoration)
Author: The Richemont School in Switzerland

Sweet Gold no 2  Also available from  JBPRINCE 
by master chef Bernd Siefert
Bilingual version: Deutsch/English
400 pages, color illustrations.




Wybauw's books:


 

limited view of book available online at:
http://books.google.com/books?id=P-hFBMEBLBAC&printsec=frontcover&dq=Fine+Chocolates:+Great+Experience#v=onepage&q=&f=false


                                                                                                                                 
                                                                                                                                                  

Pierre Herme:

egullet forum link on this book:
http://forums.egullet.org/index.php?showtopic=55848&hl=Pierre+Herme

 Peter Greweling's books:

(excellent for beginners and experienced chocolatiers,contains information and recipes)
egullet forum on this book: http://forums.egullet.org/index.php?showtopic=99874



(excellent for beginners and the home bonbon producer)



Chocolate Designs
by Philippe Bertrand


Clay Gordon (recommended)




Roger Geerts:
 
His recipes include buttercreams, marzipan, and fondant- a bit sweet but interesting for ideas)


 Andrew Garrison Shotts:

egullet forum on this book:
http://forums.egullet.org/index.php?showtopic=97476&hl=Andrew+Shotts

 





Ecole Lenotre:
      



Michael Recchiuti:



Stephane Leroux:


YouTube video showing almost all pages
in this set of two books:
www.youtube.com/watch 



 sweet and savory recipes



Very Recommended for the science behind chocolate:






 


by Chantal Coady









History of Chocolate

excellent book






online preview: http://books.google.com/books?id=P4kD4Rf5C6wC&printsec=frontcover&dq=inauthor:%22Howard-Yana+Shapiro%22&hl=en&ei=A9K1TMPWI43OswaclI2YCA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q&f=false






History of chocolate, which also contains information on the Jewish connection to chocolate
by Susan J. Terrio







Books about chocolate for children and teens:

For children ages 9-12



A Carmen Sandiego Mystery
for middle to older children



recommended for 12-16 year olds
I like it for adults as well!




The sequel:




Charlie Set:




Ages: young children

Novels for adults or teens:



Chocolat

The sequel to Chocolat
Recommended books on desserts, petit fours, cakes, cupcakes, creams and related




 

 

 

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