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 Wilson, Philip K., Hurst, W. Jeffrey

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