I recently attended a seminar hosted by French chocolate company Valrhona, where I was educated on the hows and whats of chocolate tasting. I was keen on one of the estate-grown chocolates I tried. Palmira is a single-estate Venezuelan chocolate that’s made from rare Porcelana cacao beans. Named for their pearly, porcelainlike color, the delicate beans make a chocolate that’s low in tannin and high in honey and floral flavors. This bar is a great break from the oft-aggressive dark chocolates on the market these days. Don’t be ashamed to eat it all in one sitting.