NM-Bruce wrote:
> 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).

Wow--thanks, Bruce. This site does have an amazing array of stuff.