Instructions: Chocolate mavens, like wine connoisseurs, gather in private homes for chocolate tastings, discussing aspects of fruitiness, mouth-filling richness and whether a particular sample has a smooth finish. Want to sound choc-savvy? Here are some terms to use:

Temper - A slow cooling whereby chocolate becomes glossy and malleable.

Snap - Well-tempered chocolate should snap cleanly and rather suddenly when broken.

Mouth feel - You want a chocolate that when it melts, it seems it will melt forever, bathing your tongue forever and ever, said John Scharffenberger, co-founder of Scharffen Berger Chocolate Maker.

Bloom - Gray streaks or blotches on surface that occur when chocolate is stored at too high a temperature.

Finish - The balance of acids and tannins is said to give chocolate a soft, hard or short finish.

Seize - When melted chocolate clumps and hardens due to the introduction of moisture.

Dutching - Addition of alkaline to remove harshness often coming from over-roasted beans.

Xocolatl - Aztec word for chocolate that means bitter water. Aztecs drank an unsweetened beverage made from cocoa beans that was thought to be an aphrodisiac. Kings often drank 50 goblets a day.

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