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Learning Objective: To be informed on the interest in raw cocoa beans

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A discussion on "raw" chocolate
A few years ago, I got the following questions from one of my students concerning "raw" chocolate products. I thought the questions were indicative of the confusion that exists so I added them to this existing lecture. I've put my personal opinions in Red. The student's name has been omitted to protect the confused :o)

Learning Objective: Develop an understanding of how chocolate is processed

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Processing overview
We used the Program Glossary to start you thinking about the process of chocolate making from tree to couverture. This lecture will build on that general knowledge. For the moment, we will not include a discussion of the chemistry of the cacao species that leads to differences in flavor and properties. We'll leave that instead to the next Program Module where we concentrate on taste.

Learning Objective: To introduce you to a way of looking at chocolate

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Developing your expertise and reverence for chocolate
Ecole Chocolat Note: The following is a report that was generously sent to me by one of our students. It takes us inside the world of chocolate from the perspective of Andrea Bianchini, chocolatier in Florence.
I included this report in the program because I, too, believe that chocolate is not just a "product." It is an art, a science, a moment in time, a passion and a pleasure. As you become a chocolatier, you need to look at chocolate from a different perspective – one of respect and admiration for the beauty of chocolate — for both your palate and eye. That respect translates down to both your employees and customers. 
I am lucky to count Jacques Pepin as a friend and I clearly remember the first time I met him when I was a student in one of his classes. I had just opened my chocolate business and had taken the class to see how a professional culinary teacher conducts his classes. I had been asked to teach chocolate making and wanted to make sure I would deliver in a professional manner. I wanted to learn from the "master." 
What struck me most was Jacques' expertise, reverence and careful handling of the ingredients for a recipe. How he picked up the ingredients and talked about their provenance told how important the act of preparing food – using the best ingredients – was to him. It was more than only his words could have conveyed. 
I came away knowing that I had to treat chocolate with that same reverence and passion if I was going to be successful as a chocolatier. Enjoy the following report and I hope you, too, begin to develop a reverence for the product that is poised to become a very big part of your life.

Learning Objective: Understand the Ecole Chocolat perspective on the chocolate industry

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The Ecole Chocolat perspective
In our ongoing research of both historical and current data, we firmly believe that the fine-chocolate industry continues in its renaissance. There is a continued interest (supported by sales, even in hard economic times) of high quality chocolate products and small artisanal chocolatiers and craft chocolate makers.

Learning Objective: Understand the history of chocolate over time

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Timelines in chocolate history
Chocolate timeline from Chocologie publication

Learning Objective: Study the chocolate industry from a historical perspective

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A brief history of chocolate
I had always associated the Aztecs (AD 1376 - 1520) with chocolate cultivation, but archaeological evidence indicates that the Olmec (1150 - 300 BC) and then the Maya (200 BC - AD 1550) grew cacao as a domesticated crop in the rainforests of Central America before the Aztecs.