Not all of the books listed here are “about” chocolate, but I’ve used and continue to use each one. You may know of others; I’m only listing the books I’ve found to be helpful, or insightful.
Books on chocolate
One Cacao Tree, Raven Hanna (written by a slow batch community member and NB guest instructor; backyard cocoa, tiny fermentations, chocolate making in the tropics) published 2022
The Science of Chocolate, Stephen Beckett (aimed at industrial processes but lots of useful insight into the nature of “chocolate.” Recommended to me by Colin Gasko of Rogue when I first started making chocolate after I dared to ask him a question, lol) published 2000
Bean to Bar Chocolate, America’s Craft Chocolate Revolution, Megan Giller (an early look at the craft movement, and yes, my company Map was included :) so I’m definitely biased. Published 2017
Chocolat, From the Cocoa bean to the Chocolate Bar, Pierre Marcolini (recipes and inspiration). Published 2017
Chocolates & Confections: formula, Theory, and Technique for the Artisan Confectioner, Peter Greweling. Published 2007 (not bean to bar, but indispensable for making confections).
The True History of Chocolate, Sophie Coe and Michael Coe, published 2013
Helpful for cacao roasting
The Coffee Roaster’s Companion, Scott Rao (very helpful read on roasting, especially for makers considering scaling to a larger (i.e, coffee) roaster) published 2014
Modulating the Flavor Profile of Coffee, One Roaster’s Manifesto by Rob Hoos (aimed at coffee roasters but useful for insights into profile roasting.) published 2015
The B Side (business insights)
Company of One, Paul Jarvis (about staying small in business) published 2019
Meaningful Work: A Quest to Do Great Business, Find Your Calling, and Feed Your Soul, Shawn Askinosie (helpful insights on direct trade and scaling business from the perspective of the founder of Askinosie Chocolate) published 2017
Dream First Details Later, How to Quit Overthinking & Make it Happen, Ellen Marie Bennett. (Ellen is the founder of the wildly popular Hedley & Bennett (H&B) apron company). Published 2021
Understanding flavor
The Flavor Matrix, The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes, James Briscione (wonderful guide to understanding the role of aromatic volatiles). Published 2018
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, Samin Nosrat. Published 2017
Inspiration and recipes
Hot Chocolate, Michael Turback (flavor ideas from chocolate folks and chefs). Published 2005. Bonus points if you spot the Next Batch community member who has a recipe in the book.
Momofuko Milk Bar, Christina Tosi (inspiration for the “crumb” and “crunch” recipes I adapted for inclusioncraft, a useful book for snackcrafting inclusions). Published 2011