Print out this sampling guide to hand out at your chocolate tasting party, to accompany the ideas presented in Tasting Club, by Dina Cheney (DK, $22, www.amazon.com).

A Chocoholic’s Glossary

Cocoa Content (or Cocoa Solids): Percentage of the bar containing cocoa butter and chocolate liquor from ground nibs. The higher the number, the less diluted (and generally more intense) the chocolate.

Cuvee: Chocolates composed of a blend of beans. Unless the package says otherwise, assume that a chocolate is a cuvee.

Dark Chocolate: Chocolate whose cocoa (solids) content ranges from 35-100%; encompasses unsweetened/bitter/baking, bittersweet, and semisweet chocolate. All dark chocolates are less sweet and more bitter than milk or white chocolate.

Estate-Grown: Chocolates whose beans hail from only one plantation or estate.

Fair Trade: The practice whereby exporters share more of their profits with farmers.

Milk Chocolate: Sweet and mild, milk chocolate contains at least 10% chocolate liquor, as well as sugar, vanilla (or vanillin), lecithin, and at least 12% milk solids.

Single Origin: Chocolates whose beans hail from only one region or country.

Single Variety: Chocolates made from one type of bean (e.g., Porcelana, a type of Criollo).

White Chocolate: Although good quality brands contain cocoa butter, white chocolate is not real chocolate because it does not include cocoa. As with milk chocolate, white chocolate contains dairy by-products.