Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials.
Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world’s finest chocolate is an authentic Aztec-influenced, ‘cold-worked’ mix from Modica. Most of all, hold your own against the most sneering of chocolate experts by quoting the definitive words of Leonardo Sciascia. Who? Exactly.
About the Author
Neil Davey is a freelance writer and blogger specialising in things you can do sitting down, such as eating, drinking, travelling, watching films, savouring chocolate, interviewing famous people and playing games. He writes (or has written) for The Guardian, The Daily Telegraph, Square Mile, Square Meal, delicious. magazine, Sainsbury's Magazine, Saga Magazine, MSN, Yahoo and Hello!. He is also the author of food blogspot `The Lambshank Redemption' and can be found tweeting at @DineHard.