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Tasting Fine Chocolate Is Like Tasting Fine Wine
 The Olmec, Mayans and Aztecs all felt very strongly about their "food of the gods." It was a treat reserved for their royalty, served in golden goblets by servants. Chocolate was also prominently featured in their writings. But for those of us who don't have time to develop complex systems of hieroglyphics, or the money for solid gold cups, there are simpler ways to appreciate this tantalizing treat.
When presented with a box of chocolates, you want to look at them first. Take them in, feed your eyes, so-to-speak. A chocolate's surface should be even and glossy with no gray streaks and dots - known to fans as "bloom." This bloom is a sign that your chocolates have been mishandled. Bloom is caused either by rapid temperature changes or when moisture draws sugar to the surface. So, if the chocolate's surface doesn't, "shine like the top of the Chrysler building," you might find that the texture and flavor has changed.
Next, take a whiff. Go on, don't be shy, stick your nose into the box. The smell should be rich and flavorful. It shouldn't smell burned, smoky, or like chemicals. Also, the fillings should not overwhelm the chocolates - it's chocolate, not a fruit basket.
Okay, eat - but pay attention. The texture should be smooth and creamy - not dry, gritty, or waxy. The flavor should be a moderate one. That is, not too bitter or too sweet. As with smell, the fillings should complement not overwhelm the chocolate. Afterwards, you should be left with a kind, sweet taste.
Repeat process.
"Care and Feeding:" Tips for Storing and Enjoying Dan's Chocolates 
All of our chocolates are made with only the freshest, most natural ingredients available. To enjoy our chocolates to the fullest, we recommend the following:
- Do not store chocolate near foods with strong flavors or odors.
- Store your chocolates in a cool, dark area away from humidity.
- Chocolates should be served at room temperature.
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