A New Understanding of what makes a delicious fine chocolate. - The tour guide, Boris, gave us insight into the different growing areas for cocoa beans, the factors in each location that influence flavor, and the variables that are used in manufacturing chocolate (roasting, % cocoa fat, etc). We tasted 12 bars from three different French producers. We learned to differentiate subtle flavors and textures. It was a very enjoyable 2 hours.

so I was looking for something... - <p>so I was looking for something different and special. I have done wine tastings for years but my fiance doesn't drink. This private 2 hour dark chocolate tasting was truly one of a kind. Serbian Native Boris Petrovic arrived at the meeting point, whisked us into an empty cafe and proceeded to pull out 10 different dark chocolates organized by different regions of the world as well as different producers.Not only did we learn and experience dark chocolate in a way never before imagined but got a nice dose of local Paris flavor and culture thrown in. Reasonbly priced for what we got to experience!!</p>

I will never look at chocolate the... - <p>I will never look at chocolate the same way after spending two wonderful hours in Paris yesterday with Boris a chocolate historian whose wealth of knowledge on the subject was amazing.</p>

I'm now obsessed as must know more - Today I met with Boris Petrovic at Metro 8 École Militaire and within 15 minutes I was totally absorbed into the world of the cocoa bean. Boris has a wealth of knowledge on the subject and explained the process from 'bean to bar' and the complexities of flavours in the final chocolate given the location where the cocoa bean is grown. I will never ever look at chocolate the same way again and can now blame Boris for yet another obsession. xxx CaroleL Australia