Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olme with your Azte, your xocoatl with your cacao, or your conching with your blooming. More importantly know the names of which 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 a cold-worked authentic Aztec-influenced mix from Modica.