The aroma of chocolate perfumes the air of the Rue dAssas in Paris. Entering Christian Con

stants state-of-the-art boutique, you find yourself in the kingdom of Pariss king of chocolate, where the humble cocoa bean is turned into mouth-watering chocolate Easter eggs. Constant, who is a chef, admits that chocolate is his passion and main interest in life. He first developed a fascination with chocolate when he was working for Gaston Lentre, a famous French pastry chef. Every year he has a theme for decorating Easter eggs:this year his decorations are inspired by "Art Nouveau" . Tonight he has a dinner for 130 to organize and he has to prepare a three-foot-high Art Nouveau-style. Easter egg by noon tomorrow. This, for Constant, is a normal schedule. Constant believes that his chocolate creations are as much of a work of art as other sculptures. It is, therefore, understandable that the restaurant, which he opened last month, is situated in the National Monuments Museum in Paris. During the day the restaurant is a tearoom and offers chocolate in every imaginable form. Customers can choose from a selection of sweet chocolate desserts or try the more exotic spicy chocolates. Constant is also a professional "nose", working closely with the French Institute of Taste. He is capable of identifying 450 different tastes and flavors. Constant explains that the mouth, which can only taste four things—salt, sweet, acid and bitter—is "stupid" in comparison to the nose. He believes that the nose is everything. In his book The Taste of Chocolate, he explains how in 1502 Christopher Columbus came across an island and went ashore. He was greeted by an Indian chief bearing gifts, among which were huge sacks of beans which Columbus thought was local currency. To his surprise, they prepared a drink for him. But Columbus, who disliked the odd bitter taste, continued on his travels, ignorant of the fact that he had just tasted cocoa. Like Columbus, Constant travels the cocoa countries where he checks quality and works with local experts. Quality can vary depending on the region, year, and method of preparation. According to Constant, Venezuela and Trinidad have the best cocoa beans, which they export all over the world either as beans or as cocoa. Constant, who is a hard worker, only sleeps three hours a night. He talks long into the night with mem bers of a club he has formed. The club is called "The Chocolate Munchers". Their main official activity is to get together for monthly dinners where they eat a very tiny dinner and tons of chocolate desserts. "I am an addict," Constant admits, "and I dont want to be cured! "

Which of the following is the most inclusive title for the passage？

A．Chocolate—The Passion of a Lifetime

B．The Chocolate Munchers Club

C．Chocolate—A New Art Form

D．The Last Word in Good Taste