For those of us who are non-professionals but take our chocolate making
very seriously (admitting my obsession), we are always thirsting for
information on the "right" way to do things, from tempering to
adjusting the water content (Aw) of our centers. Short of enrolling in
a school for pastry chefs or perhaps Ewald Notter's school, where do we
go for information?

One place I've found that has a great selection is www.chipsbooks.com.
They sell essentially professional-level textbooks, vids, and DVDs
related to the food industry. They carry several video/dvd's on
chocolate-making technique as well as chocolate-related textbooks.
(One note, they carry the CIA line of books/tapes, but technically you
can get those slightly cheaper at the CIA web site).

The videos/dvd's from the CIA and from Ewald Notter are very good if
you are just starting out. They may be a bit basic for others, but my
view is: "I can always learn something." And I gotta say -- just
watching an expert like Notter interact with chocolate is a lesson in
itself of how to keep oneself clean!

Prices are a high. Like any textbook in any field, the market is so
small that the price is in the atmosphere. But you're either obsessed
with this or your not, I guess. I am a bit obsessed, so my library
grows.

So, after you've checked out amazon.com and barnes-noble, I recommend
checking out chipsbooks.com

-Bruce in New Mexico