
Ruth Konkwski, of south Fort Myers, and her neighbor Sally Cooper taste chocolate and drink Assam tea during a chocolate and tea pairing session at Lakes Regional Library.

Ginny Lai, of south Fort Myers, discusses chocolate with Marlene King, 62, of Cape Coral, during a lecture on chocolate at Lakes Regional Library in south Fort Myers.
Chocolate and tea lovers at Lakes Regional Library recently spent the afternoon savoring and learning about the elixir of the gods.
The program, which was sponsored by the Friends of Lakes Regional Library, brought out a crowd of more than 30 looking for a sweet treat.
“Chocolate is a taste embedded in the brain but what American’s eat every day is not chocolate, it’s candy,” said Laurie Nienhaus, a local speaker and author of a few books on tea. “The chocolate being tasted today is intense, dark but doesn’t have much sugar.”
And that was the first line that surprised the audience who sat eagerly in their chairs as Nienhaus took them through the history, flavors and regions related to chocolate.
“It was very informative and I didn’t know all of these things about chocolate ... I had never thought about it,” said Kathy Drier, 66, of south Fort Myers.
She came out to the program with a few friends and wasn’t sure what to expect.
“I’ll be reading more about it and seeing what kind of cocoa beans are in there,” Drier said adding that she is changing the way she shops for chocolate.
Giving people that extra knowledge about chocolate was the speakers goal. Keeping their attention was easy as she spoke poetically and narratively throughout the presentation.
“The presenter was spellbinding,” said Sally Cooper, 71, of south Fort Myers, adding that the chocolate facts were fascinating. “It was so informative and really added a lot of reasons as to why dark (chocolate) is best.”
The program also gave tasters a chance to experience pure Assam tea, which is often blended in English morning teas.
“We aren’t having a traditional chocolate tasting because we won’t taste things in between each piece,” said Nienhaus, who gave participants six pieces of different chocolates with higher and higher percentage levels of cocoa beans. “Chocolate tasting has a lot of the same word play that wine and tea have.”
The word play was used throughout the lecture as people tasted and talked about it’s aroma, texture, and balance. Others used words like buttery, fruity, and reminiscent of soil or mushrooms.
“I didn’t know what to expect but it was so very interesting,” said Fox Valery, 40, of south Fort Myers. “She really knows her chocolates.”