Megan Giller’s new book, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution, features a colorful world map that highlights the dominant flavors of each country’s cocoa beans. She calls it a cheat sheet to help explain the concept of terroir. Megan’s publisher has generously offered to send a hard copy of the map and/or a PDF of it to anyone in the industry for professional use, FOR FREE. (Note: International chocolate folks will receive a PDF copy.) Please email her at firstname.lastname@example.org BY DECEMBER 22.