Let me break it down for you.
1. Buy chocolate
2. Break chocolate
3. Eat chocolate
4. Swish and woosh
5. Taste

So well It is typically sweet and brown made from Theobroma Cacao Seeds. The use of the seed traces back to 1900 BC whereby Mexicans,Maya and Aztechs would make Chocolate Beverages. The seed itself is very bitter and should be fermented to develop a pungent flavour. After fermentation, the seeds are then dried, cleaned and roasted. The shell is removed and is heated for it to be liquefied to produce cocoa. The cocoa is then used to make the popular types of foods that we know today. Although cocoa originated from America, African nations are now producing 2/3 of the world's cocoa.

There are currently many types of chocolate that are in the market so here is how you distinguish them.

-Milk
Contains milk power or condensed milk with a minimum of 20% dry cocoa solids

-White
Similar texture to Milk and Dark chocolate but does not contain cocoa solids

-Dark
Produced by adding fats and sugar to the cocoa mixture with a minimum of 35% of cocoa solids and 15% chocolate liquor.

-Unsweetened
Pure holy chocolate liquor which imparts strong and deep chocolate flavours. Minimum of 75% cocoa solids.

There are currently 3 types of cocoa beans used in the chocolate production today.
-Criollo the noble
Extremely vulnerable to environmental threats with a delicate yet complex taste and rich in secondary notes of long duration. Used only in the finest chocolates.

-Forastero the common
More resistant to the environment. Thus mass produced.

-Trinitario the hybrid
A variety made by combining the Criollo and Forastero for its predominant fine chocolate flavour.

Of course not everyone can taste god and those with weak willpower will face negative effects from the consumption of pure holy energy.

~Affects Oesophagael Sphincter Muscles.
~Weight Gain and Possibly Obesity
~May Cause Kidney Stones
~Allergic Reactions

1. Storage

Chocolate is best kept in dry places without any pungent scent with proper ventilations. Temperature should be 18-20 degrees with humidity as low as 50%.

2. Pre-taste

Before eating chocolate it is best to condition your body and senses to allow yourself to taste the best of it. Consumption of chocolate is best one the person is neither hungry or full without any strong flavours lingering in the mouth. It is preferable to drink a glass of water to cleanse the palate.

3. Breaking

Break the chocolate to enable yourself to check if it is not too brittle but also not too soft. A quick snapping noise is produced when the chocolate is in its optimal condition for consumption. After breaking the chocolate, proceed to take a whiff of the freshly broken piece to detect any unusual aromas to determine the quality of the chocolate.

4. Size

The size in which the chocolate enters your mouth should not be too small for it to enable the flavours to fill up your entire mouth. In general, the higher the percentage of cocoa the smaller the piece.

5. Taste

Allow it to dissolve before chewing to permeate the flavours to the entire mouth. Check for the initial taste,bitterness or sweetness, texture, rate of dissolve and aftertaste.

Thank you.