Here's more info about the Huntington-made Chiammaya Chocolates and where you can buy it:

WHAT: Chiammaya Chocolates is custom-crafted chocolate made by Huntington resident Walt Lewis. Lewis has taken a centuries-old Mayan tradition and has been making his own chocolate since 2006.

ABOUT THE PROCESS: Chiammaya takes whole Cacao beans, hand grinds them and adds almonds and sugar. A second hand-grinding ensures a smooth, consistent texture. The result is custom-crafted chocolate in the centuries old Mayan tradition.

CHOCOLATE HISTORY: According to the National Confectioners Association, the story of chocolate goes back more than 2,000 years ago in equatorial Central America where Mayan Indians referred to cacao as "food of the gods." It was the Mayans who first created a beverage from crushed cocoa beans enjoyed by royalty and shared at ceremonies. Like the earlier Mayans, the Aztecs also drank the unsweetened beverage during ceremonies. In the 1500s that Europeans were introduced to the wonders of chocolate and more than 300 years beyond that before the first solid eating chocolate was introduced.

WHERE: Old Village Roaster, 919 4th Ave., Huntington (304-697-1944) sells Lewis' chocolates in three blends: Sweet Chocolate Dreams (32 percent cacao); Total Chocolate Indulgence (71 percent cacao) a bittersweet concoction for real chocolate lovers and Chocolate Lovers Blend, (41 percent cacao) slightly less sweet chocolate.

HOW MUCH: Four ounce bars are $4, and the popular sampler packs are $12 with one each of Lewis' three varieties.

HAVE IT YOUR WAY: You can custom order batches of Lewis' chocolate as well with a three pound minimum.

ON THE WEB: www.chiammaya.com.

REGIONAL CHOCOLATE TOURS: In Ohio, Anthony-Thomas (www.anthony-thomas.com in Columbus, Coblentz Chocolate Company in Walnut Creek (www.coblentzchocolates.com and Harry London, in Canton, (www.harrylondon.com/factorytours offer factory tours where visitors can see chocolate being made.

In West Virginia, Vienna's Holl's Chocolates (www.holls.com offers tours.

In Kentucky, take a tour and get samples at Rebecca-Ruth Candy Inc., 112 Second St., in Frankfort, Ky., home to the original and world famous bourbon balls. (www.rebeccaruth.stores.yahoo.net.

RECIPES TO TRY: Here's Walt Lewis' recipe for fudge and chocolate expert Elaine Gonzalez's recipe for Real Mexican Hot Chocolate

Chiammaya Total Chocolate Indulgence Chocolate Fudge

11/2 tablespoons butter (he uses the butter wrapper to grease the pan)

1 cup half-and-half

5 tablespoon corn syrup

2 cups sugar

3/4 cups brown sugar

4 ounces Chiammaya Total Chocolate Indulgence

11/2 tablespoons butter

1 tablespoon vanilla extract

1 cup chopped, roasted walnuts optional

Directions: Grease an 8-by-8-inch pan with the butter wrapper. In a heavy-bottomed saucepan, put 11/2 tablespoons of the butter, half-and-half, and corn syrup the sugar, brown sugar and chocolate. Stir over medium heat with a wooden spoon until the sugar is dissolved and chocolate is melted. Turn up the heat and bring to a boil. Now lower the heat to medium-low and cover for 3 minutes. Remove the lid and insert a candy thermometer into the mix. NOW you just get to watch and do nothing. Don't stir, just let it boil until the thermometer reads 234 degrees F. Now remove the pan from the heat and add the remaining butter. Do not stir. Let the mixture cool for about 10 minutes or until it drops to 130 degrees. Add vanilla, and the nuts if you like them, and mix until well-blended and the shiny texture becomes dull. Pour into the buttered pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Mexican Hot Chocolate with water (Chocolate de Agua)

Yield: 8 to 10 servings

Ingredients: 1/2 gallon water

1 pound Chiammaya Mexican blend Chocolate in medium-size chunks

Directions: In a large 4-quart saucepan, bring half the water to a boil. Add all of the chocolate and cook, stirring continuously, until the chocolate melts and the liquid returns to the boil. Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the rest of the water and bring to the boil again. Lower the heat and simmer gently 2 or 3 minutes, stirring frequently.

2. Pour the hot liquid into a traditional chocolate pot, a blender, or a tall, heat-proof pitcher. (You may have to divide the liquid.) If using a chocolate pot, position a wooden molinillo or wire whisk in the center of the pot. Rub the handle back and forth between your palms very vigorously for 2 or 3 minutes or until the surface is covered with foam. If using a blender, leave the lid loosely covered to prevent a pressure build-up and blend until foamy, 20 to 30 seconds. Alternately, use an immersion blender in a pitcher, blending until foamy.

3. Pour into cups and serve at once.