A: Good chocolate starts with good beans, which must be properly dried (by the sun, not by fire), free of dust and mold, and not overly or under-ripe. Beans should also be assessed on the basis of taste and smell, to ensure consistency. Once the beans have been selected, chocolate quality depends on the other ingredients added and in what proportions. Europeans are serious about chocolate, which contains at least 70% cocoa liqueur. The manufacturing process is also critical to quality control; blending, conching and tempering are terms used to describe various stages of the process. Aside from all the science and technique, quality chocolate is most apparent in your mouth. The chocolate will have a smooth, glossy sheen and will be silky. Good chocolate will break off with a clean snap, unlike chocolates that can actually bend when you try to bite them. Chocolate will begin to melt as soon as it hits your tongue, spreading its richness. The character of high quality chocolate will be immediately apparent, with depth and complexity of flavor revealing itself as you savor the chocolate.