What many consumers don't know about chocolate – real chocolate, that is – is that it's very much like fine wine. It can be cultivated, developed and processed to deliver a wide range of flavors and nuances. In fact, the cacao bean, where chocolate comes from, is credited with over 1500 compound flavors (compared with only about 500 in wine).
What this means is that, depending on where beans are grown, the weather and finally, the manufacturing process, it's possible to develop a chocolate bar like no other.
In fact, and the possibilities are actually endless. Good chocolatiers are regarded as highly as the prestigious winemakers.