Recipes and instructions

• Tasting notes and recommendations
• How to make transcendent hot chocolate
• Chewy chocolate chip cookie recipe

Some productions

• Christmas 2008 photos
• Christmas 2004 info and production photos
• Christmas 2003 info and production photos

Older stuff

• Pictures of making molded and dipped chocolates
• Some other chocolate-related pictures
• Christmas 2002 production list

Recommended reading

Chocolate Obsession, Michael Recchiuti and Fran Gage

The only English-language book I’ve found that includes a detailed, complete description of ganache, dipping, and molding.

The Art of Chocolate, Elaine González

A good introduction for the beginner. Don’t follow her chocolate recommendations (Peter’s? Blech).

La Maison du Chocolat, Robert Linxe

Hard-core chocolate cakes, etc. You might also see the La Maison du Chocolat web page for inspiration and some very expensive chocolates or read about Robert Linxe’s technique on chocophile.com.

The Professional Pastry Chef, Bo Friberg

Lots of professional-quality recipes for about everything. The 4th edition has been split into two volumes: The Professional Pastry Chef: Fundamentals of Baking and Pastry, and The Advanced Professional Pastry Chef.

Professional Baking, Wayne Gisslen

More textbook-like than Friberg, focusing more on theory. It has lots of color pictures, but fewer recipes.