A book is much like one of Lady Arianna’s delectable chocolate confections—it requires the perfect ingredients, much chopping and stirring, followed by carefully calibrated heat to emerge from the oven with just the right crunch and texture.

Several “chefs” have added their expertise to my own efforts and I wish to raise a cooking spoon in salute!

Gail Fortune, my agent extraordinaire, deserves much credit for helping me concoct the mixture of chocolate and mystery. I’m incredibly “fortunate” to be working with such an amazing talent. . . .

John R. Ettinger, a dear friend and brilliant intellect (honestly, who else would admit to having a “favorite” mathematician!), was kind enough to spend hours giving me a crash course in basic economic theory. Any errors in logic are the fault of the chardonnay and my own feeble brain. . . .

Sandy Harding, my wonderful editor, offered much sage advice in polishing the final manuscript, and patiently helped me untangle myself from various plot twists.

To all of you, I am profoundly grateful.

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From the chocolate notebooks of Dona Maria Castellano

How fascinating! I recently discovered an old Spanish missionary’s journal in a Madrid bookstore and found a number of references to chocolate among his writings. According to him, ancient Aztec legend has it that the cacao tree was brought to Earth by their god Quetzalcoatl, who descended from heaven on the beam of a morning star after stealing the precious plant from paradise. No wonder that the spicy beverage made from its beans was called the Drink of the Emperor. It is said that this xocoatl or chocolatl was so revered that it was served in golden goblets that were thrown away after one use. . . .