Chocolate in 2012

Belgian Chocolates: The Best Chocolate in the World by McAllister, Anastasia

The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! by Labau, Elizabeth

Chocolate as Medicine: A Quest Over the Centuries by Hurst, W. Jeffrey, Wilson, Philip K.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Greweling, Peter P., The Culinary Institute of America (Cia)