The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes
by Maricel Presilla

The True History of Chocolate
by Sophie D. Coe and Michael D. Coe

by G.A.R. Wood and R. A. Lass

Cocoa Production and Processing Technology
by Emmanuel Ohene Afoakwa


Chocolate Country

Nothing Like Chocolate


Taste lots of cacao! Several authors have written about the practice of tasting. See our book list for texts that offer tips on how to explore.


Visit a local cacao producer, research center, or university and learn from them. Many offer tours or classes; some are even available for consulting or apprenticeship opportunities. See our list of links to locate one near you.


Shop online or at a local chocolate shop. See our map for ideas.

The Academy of Chocolate, Good Food Awards, and International Chocolate Awards all provide starting points for exploring fine chocolate. Each awards program has different criteria and judging protocols if you want to get geeky and explore the variety. Judge the products for yourself by tasting through a sampling of the finalists or winners. Beyond this, the Heirloom Cacao Preservation Fund certifies growers of high quality, flavor cacao, and companies working with this cacao produce bars that can be located for purchasing here.




Chocolate Alchemy, The Chocolate Life, and the Well Tempered Facebook group all provide online forums for discussion and are frequented by cacao producers.


Consider attending FCCI’s 3-day Cacao Grader Intensive course.