Reading about the chocolate coated exploits of Burke and Wells on the International Board jogged my memory a bit. If anyone's interested in trying chocolates made from single estate cocoa beans, I've seen them at the Bread and Circus on Memorial Drive in Cambridge. I'd love to hear more about them if anyone has tried them.
I would taste them myself (I think there are 2 or 3 single estate varieties), but currently I have blocks of callebaut (sp?), valrhona and scharffenberger at home, so I'm not rushing out to buy any more that soon. :)