Chocolate, available for hundreds of years in many countries, is a derivative of the cocoa bean. I love chocolate, and I try to eat it when possible. How big of a chocolate lover are you? Fact: When we eat a piece of chocolate, our brains release chemicals that resemble the feelings we experience when falling in love. Isn't that crazy? Go back with me on this time machine—If I were Shakespeare and ate a piece of chocolate, I would write more romances and comedies and fewer tragedies, but hey, that's just me.
I went to a History of Chocolate exhibit with my mother at The Museum of Natural Science in Houston long ago. We had the best time enjoying and learning about chocolate. We watched the cinematically beautiful masterpiece, Chocolat, and became inspired by all things chocolate. In my experience, I enjoy cooking with chocolate instead of baking with it. I have learned much about this curious bean. I've considered becoming a chocolatier since making chocolate alone or with friends is so much fun. Are you dating someone special? Take your partner to a class that provides chocolate making, then enjoy all the tasty, dipped strawberries or yummy truffles.
I love chocolate and have studied it in depth. I decided to take what I could and move on to the next subject. I may circle back around to it someday. The best time experience was taking colored cocoa butter, making cocoa prints, and placing luster dust on my painted molds while listening to 30's Jazz and drinking a glass of Malbec. 
In the following segment, I'll discuss the differences in percentages of chocolate, when to add them to a recipe, a bit of chocolate's history, and the luck of the brownie. So, enjoy them with a chocolate bar while reading.