It's not dedicated to chocolate work, but our class textbook is this textbook. It's got a lot of useful information in it, if you're willing to spend the money, about chocolate work and more. A lot of the books I have are dedicated to breads and pastries since this class has been my first extensive introduction to chocolate, so I don't have many resources regarding books for that yet.
In classic French pastry, the higher fat doughs are the next ones taught: brioche, danish, croissant, panettone, milk breads, pain de mie. Then petit fours: madeleines, langue de chats, nougats, tuiles, macarons. Then chocolate work, pastillage, etc.
Get yourself a copy of The Professional Pastry Chef by Bo Friberg and work your way thru it.
Explore pastry traditions from other cultures: traditional Japanese wagashi, Indian gulab jamun and modak, Chinese sweet bao.
And my personal favourite, kolache.
The first time I tried to make this a few years ago it was a dismal failure and there is still coffee all over my cookbook. This time was much more successful, I tried the "traditional presentation" from the book this time instead of the built version and was more patient and I think it turned out pretty well. I did have a hard time with the egg whites and ended up ruining two batches before I got the ladyfingers right, but I am pretty happy with the end result. I used the "traditional presentation" recipe from this book.
When I first bought this book there was a picture of this presentation of Cookie Crusted Profiteroles and I have wanted to make it ever since and this theme gave me the perfect excuse! There were a lot of parts, the profiteroles, the cookies on top of the profiteroles, the bavarian cream inside the profiteroles, the piping chocolate on the plate and the nougat sauce. In all it took me about seven hours. I was so happy with the result!
This strudel is another family recipe. I used the pastry dough recipe in the Professional Pastry Chef Book. For the strudel you just roll out a sheet of pastry dough (I used half of my pastry dough to make two strudels and the rest to make palmiers) and place apples and raisins with cinnamon sugar in the middle, brush with an egg wash, roll up jelly roll style and brush with an egg wash. Bake in oven on 350 for 35-40 minutes.
I've added a picture of the page from the book to the imgur album. This recipe is from The Professional Pastry Chef which, while expensive is definitely completely worth the money. Huge book with hundreds of recipes. I totally recommend it for anyone serious about home baking.
This is my first attempt at braided loaves. I think they turned out pretty well. I used the Challah recipe from The Professional Pastry Chef book, which I bought because I wanted to try some more advanced home baking techniques and it has been really great.
Professional Pastry Chef, Bo Friberg
Plating for Gold has a lot of good stuff, too.
This Cinnamon Raisin Bread is another recipe from this book, which I use all the time because it is huge and I am just trying to make my way through it.