It's a tough question. I've found no one book that covers everything,
and there is so much "technique" to learn, that it is difficult unless
you actually watch an expert work with chocolate. So my first
recommendation is to look for a class in your area on chocolate
tempering, dipping, and molding. Depending on where you live, they may
or may not be available.

Food Network had a great series, Chocolate with Jacques Torres, but it
no longer runs. Fortunately, you can buy videos/DVDs instructing in
the basic of working with chocolate and making chocolate confections.
I recommend the "Captivating Confections" series. These three
videos/DVDs cover tempering, hand dipping, using polycarbonate molds,
and working with sugar. If you want to save money, just get the two
related to chocolate. They are produced by the Culinary Institute of
America's Food and Beverage Institute. You can buy them directly from
the CIA at www.prochef.com/fbi/videos_confections.html or you can buy
them from www.Chipsbooks.com.

For a book -- as I said, IMHO none of them cover all the bases, and
it's very hard to learn about molds from the books I've seen. But the
one I guess I'd recommend when starting out is The Art of Chocolate by
Elaine Gonzales because unlike most books that only give a little space
to confections, this book is about 80% devoted to confections.

There are several others I have not read and cannot comment on. The
"higher end" books like Wybauw and Geerts are great, but not
appropriate for beginners because they presume knowledge and are very
expensive.

Good luck!

Bruce