The only definition for chocolate is divinity. From being a snack through its bar form to being an exotic delicacy laced with wine, chocolate consumes everyone.

I've created this page to celebrate the taste to which everyone often succumb to...... The Taste of CHOCOLATE

                    THREE RULES OF  CHOCOLATE                   

FIRST RULE: Circumstances-a spiritual state

According to the Aztec culture, cocoa - or Theobroma - is the drink of the gods. Like
many of the most refined foods, cocoa tasting requires a clean palate. Tasting should
be a moment of meditation, an opportunity to escape the stresses of daily life and renew
our sense of true values. "It is important, above all, to take one's time and to make
each moment of tasting a moment of eternity. Serene, surrounded by loved ones, with a
calm spirit - allow yourself to become absorbed in the taste of the chocolate."

SECOND RULE: The moment-heightening one's awareness of tastes and aromas

The ideal moment for tasting a dark chocolate bonbon is between meals. In effect,
hunger sharpens the perception of cold aromas while the beginning of the digestive
process awakens the perception of hot aromas. It is also possible to approach
tasting in this way: before meals, taste "hot aromas" - in this case, ganaches - and
after meals, taste only "cold aromas"- or pralinés. "The palate appreciates all
best when its tasting ability isn't muddled by a pressing hunger or the saturation
of the tastebuds following a large meal."

THIRD RULE: Methods-perception and enjoyment of the details

Place a chocolate in the middle of your tongue. Chew slowly, several times.
Let the chocolate linger for several seconds, during which time you may notice a warm
sensation from the outer coating of cocoa as it melts on the tongue. The bonbon - still
restingon the palate - then begins to withdraw into a blend of subtle aromas until finally
it overwhelms the palate with all of the richness of its flavors.

                    TYPES OF CHOCOLATES                   

CARAMEL - A mixture of Milk, Sugar and Butter

GANACHE - Mixture of Cocoa with Cream, with Butter or Milk

GIANDUJA - An Italian Specialty, a ground mixture of roasted hazelnuts and chocolate

NOUGATINE / CROQUANT - Roasted Almond grains cooked in Caramelized sugar

NOUGAT - Poached egg whites mixed with honey, sugar, almonds and pistachios

PATE D' AMANDES - Almond Paste, trimmed almond ground together with sugar

PRALINE - Roasted almonds and hazelnuts cooked in caramelized sugar and ground to various degrees (from very coarse to very fine)

                    WHEN HANDLING CHOCOLATES                   

Make Sure

Consume within 2 weeks of receipt

Keep it in Cool Dry Place

Ideal Temperature range : 17 -18ºC (60-62ºF)

Do not subject chocolates to sudden temperature variance or humidity

Do not Refrigerate or Freeze