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CartChocolate in 2012
Le Bon Usage Du Thé, Du Caffé Et Du Chocolat Pour La Préservation (Éd.1687)
by
Blegny, Nicolas De
Chocolate Truffles: a beginners guide by Chef James Shipley
by
Shipley, James
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
The Culinary Institute of America (Cia), Greweling, Peter P.
Chocogasms
by
Myhre, Benjamin J.
Just Chocolate: Everything You Need to Know About Chocolate
by
Alison, Stephen S.