Take an evening tour of the world's high-end dark chocolate! Chocolate impresario David Siegel tells the tale of the beans and the best - a surprising story of genes, topsoil, craftmanship, and love in making the world's most exclusive dark chocolate. We'll be tasting bars from small, specialty companies, including a new twist on the Peruvian bean and the first ever bar from the Democratic Republic of Congo. Bring a friend or a date to this entertaining, educational, delicious 2-hour class on Sunday, February 22nd, at the 92nd Street Y. Impress your friends with your deep knowledge of chocolate and how it is made.

Tasting as you go, you'll learn:

• How to taste chocolate (yes, there's a technique).
• How to tell good chocolate from bad chocolate.
• How to tell the best estate-grown beans from lesser, commodity beans
• Why the beans matter, and what are the genetic influences.
• How the best chocolate in the world is made.
• Where to get the world's best chocolate, store it, and serve it.
• What Jacques Torres, Kee's, and Vosges chocolates have in common with Hershey's.

WARNING - this class will turn you into a chocolate snob! You may never set foot in Godiva again! But come anyway and indulge yourself in the world of chocolate connoisseurship.

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