Brett Wilson
Brett's Chocolate

Recipes and instructions

Some productions

Older stuff

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
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.