The following are the best chocolate books that we have in our library, with the more recent publication dates toward the top. However, don't overlook great books that are not "new." Some are professional references, while others are a source of inspirational stories, recipes for the home cook and trends. Disclosure: for books bought through Amazon link, EC recieves a small commission.
Raising the Bar: The Future of Fine Chocolate
by Pam Williams and Jim Eber
Cocoa
by Kristy Leissle
Encyclopedia of Chocolate: Essential Recipes and Techniques
by Ecole Grand Chocolat Valrhona
Making Chocolate: From Bean to Bar to S'more
by Dandelion Chocolate
Chocolat: From the Cocoa Bean to the Chocolate Bar
by Pierre Marcolini
Bean-to-Bar Chocolate: America's Craft Chocolate Revolution
by Megan Giller and Michael Laiskonis
Bread, Wine, Chocolate: The Slow Loss of Foods We Love
by Simran Sethi
Cocolat: Extraordinary Chocolate Desserts`
by Alice Medrich
Fine Chocolates 4: Creating and Discovering Flavours
by Jean-Pierre Wybauw and Serdar Tanyeli
Chocopologie
by Fritz Knipschildt
Chocolate Master Class: Essential Recipes and Techniques
by Ecole Grand Chocolat Valrhona
Guittard Chocolate Cookbook
by Amy Guittard
Chocolate and Health
by Philip K. Wilson and W Jeffrey Hurst
Chocolate: Discovering, Exploring, Enjoying
by Sara Jayne-Stanes
Chocolate at Home
by Will Torrent
Mast Brothers Chocolate: A Family Cookbook
by Rick and Michael Mast
Couture Chocolate
by William Curley
The Art of the Chocolatier
by Ewald Notter
Absolutely Chocolate
by Fine Cooking Magazine
Totally Godiva
by Juliette Nothomb
Fry's Chocolate Dream
by John Bradley
The True History of Chocolate
by Sophie Coe and Michael Coe
Adventures with Chocolate
by Paul A. Young
Cooking with Chocolate
by Frederic Bau
Fine Chocolates 2—Great Ganache Experience
by Jean-Pierre Wybauw
Chocolate, Chocolate, Chocolate
by Jean-Pierre Wybauw
La Maison du Chocolat: Timeless Classics with a Twist
by Gilles Marchal
Choclatique: 150 Simply Elegant Desserts
by Ed Engoron
Chocolate At Leisure
by Derrick Tu Tan Pho
Chocolates and Confections at Home
with The Culinary Institute of America
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
by The Culinary Institute of America
Essence of Chocolate
by Robert Steinberg and John Scharffenberger
Chocolate
by Dominique & Cindy Duby
Making Artisan Chocolates
by Andrew Garrison Shotts
Chocolate Without Borders
by Jean-Pierre Wybauw
Sweet Dreams: The Story of Green & Blacks
by Craig Sams and Jo Fairley
Fine Chocolates Great Experience
by Jean-Pierre Wybauw and Tony Le Duc
Chocolate Wars
by Deborah Cadbury
Chocolate: History, Culture, and Heritage
by Louis E. Grivetti and Howard-Yana Shapiro
Chocolate: A Bittersweet Saga of Dark and Light
by Mort Rosenblum
Cocoa and Chocolate: Their History from Plantation to Consumer
by Arthur W. Knapp 1920
Chocolate Obsession: Confections and Treats to Create and Savor
by Michael Recchiuti
The New Taste of Chocolate: A Cultural and Natural History of Cacao with Recipes
by Maricel E. Presilla
Pure Chocolate
by Fran Bigelow
The Chocolate Companion
by Chantal Coady
Maison Du Chocolat: Transcendent Desserts
by Robert Linxe
The Chocolate Connoisseur
by Chloe Doutre-Roussel
The Great Book of Chocolate
by David Lebovitz
The Chocolate Bible: The Definitive Sourcebook
by Christian Teubner
The Art of Chocolate: Techniques & Recipes for Simply Spectacular Desserts & Confections
by Elaine Gonzolez
Chocolate: From Simple Cookies to Extravagant Showstoppers
by Nick Malgieri
All About Chocolate
by Carole Bloom
The Book of Chocolate
by Jeanne Bourin
Celebrate with Chocolate
by Marcel Desaulniers
Chocolate Passion
by Tish Boyle
Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
by Clay Gordon
Collector's Guide to Antique Chocolate Molds With Values
by Wendy Mullen
Chocolate Moulds: A History & Encyclopedia
by Judene Divone
Chococo Chocolate Cookbook: Cakes, Cookies, Brownies, Desserts, Truffles & Other Treats
by Claire Burnet
The Cook's Encyclopedia of Chocolate
by Christine McFadden, Christine France
The Chocolate Carousel: A Fun Family Guide to Molding, Modeling & Creating Magical Gifts from Chocolate
by Violet Haufsk
Chocolate: The Nature of Indulgence
by Ruth Lopez
Real Chocolate
by Chantal Coady
The Haigh's Book of Chocolate
by Cath Kerry
The Chocolate Tree
by Allen M. Young
Chocolate: Riches from the Rain Forest
by Robert Burleigh
Chocolate Desserts
by Pierre Hermé
Au Coeur des Saveurs
by Chef Frederic Bau
Bittersweet: Recipes and Tales from a Life in Chocolate
by Alice Medrich
Chocolate
by Ramon Morató
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Photography by Jessica Washburn, Bliss Chocolatier and Ecole Chocolat
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1-604-484-1872
Ecole Chocolat is a woman-owned and operated chocolate education organization. Founded by chocolatier, Pam Williams, we are the professional school of chocolate arts for both chocolatiers and chocolate makers. We also donate our time, leadership, expertise and funds to preserve the fine chocolate industry and save fine cacao.
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