In the world of chocolate there are objective variables that anyone can know and recognize. The taste, the differences between the origins or the preparation used to "build" the chocolate are objective, almost geometric, which allows anyone to be able to become a chocolate expert. This is the street that the organization of the International Chocolate Awards with Maricel Presilla and Christy Martin has decided to follow making a format of courses to learn about chocolate. In Italy these courses will be organized in our School EliteFbm with Cookery Lab. For the first year the classes will start next May, 16.