If I were to tell you that in a span of less than two hours' time, you would be able to describe the taste and feel of any chocolate in your mouth with the same weighty words as sommeliers use for wine, would you believe me? Nary a person in the room seemed surprised that different chocolates yielded different flavor and texture profiles but they did seem pleasantly awed by how distinctive the varying tastes were. We would have to chalk that up to the excellent guidance given by Amy Jo Valenza Pedone of Valenza Chocolatier during her inaugural "Chocolate Tasting 101" workshop. Held on a weeknight in June at the Hood Kitchen space, this introduction to the wonders of chocolate and what it means to really taste chocolate was engaging, interactive, and very educational. It was merely the first in her budding series of tasting workshops (and eventually chocolate-making workshops) and a strong promise of how astounding her upcoming events will also be. Now that the first Valenza Chocolatier workshop is over, my advice to you would be to get your tickets right now for the next one you can make before the seats sell out.