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" It seems that chocolate tasting parties are a trend now. Any suggestions for hosting one?   Get plain chocolate bars from different makers and origins, such as South American, Central American and African. Smell each chocolate, taking a moment to consider the aroma. Take a bite and chew; hold it in your mouth and in doing so, examine the various flavors that rise as the chocolate melts. When it&amp;#039;s melted, note the aftertaste that lingers. A warm light tea between each taste is best to cleanse the palate. Have a sip of tea and enjoy the rest of your chocolates!   Some chocolates have different percentages of cocoa. Which one&amp;#039;s best for baking?   The higher the percentage of cocoa, the less sugar in the chocolate. You will most likely be adding sugar to the recipe, so it&amp;#039;s best to use a bittersweet with a high percentage, or an unsweetened baking chocolate with 100% cocoa. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/cooking-tips/tips/a3279/q-a-jacques-torres-26601/>