There appear to be two canonical books on the chocolate building process. Both are about 500 pages long, and both are about $215! (Low production runs for these, I guess.) One focuses on the genetics and cultivation of cacao, and the other is a complete manual on the production from bean to bar, with sections on candy production. Eventually I just need to bite the bullet, buy them, then lock myself in a room somewhere for a while and actually read through them.
The manufacture book is by Beckett, who wrote the shorter “Science of Chocolate”, which was a decent read. It’s mainly about the high volume production techniques, and he actively discourages attempting to manufacture chocolate.