I'm one step up from a beginner.
I make truffles on the most basic, not very polished level (no tempering, for example).
I also use chocolate in biscotti and in some cakes.
I'd like three or four books that will help take me up a notch or two.
I like good illustrated directions.
I have very little interest in the whole history of chocolate.
I have no plans to make a wide variety of candies, just better truffles, more baking choices, and more alternative chocolate deserts (such as mousse)
I also have very little interest in sculptured designs, etc.
More info on choosing chocolates and some basic chocolate making tools would also be helpful.
So please take a shot with some of your favorites, going right up ands through 2011.