One of the perks of my job is that sometimes I wind up in delicious places.

We do have some chocolates if you guys are interested in tasting them.

Oh, no, thanks. I'll pass.

All right. Well, let's get out of here.

Have you not seen my mouth watering over here?

I'm visiting a company called California Cultured.

They make chocolate and coffee. I'm at their headquarters

in Sacramento, California. In a small kitchen, Steve Stearns, a former chef at high-end restaurants,

has three different chocolates lined up for me to try, little thumbprint-sized morsels laid out on a platter.

I'll try to spare you the chewing sounds, but the first

two samples taste a little sour. It's not my favorite. I'm going to be honest.

Steve says I'm picking up on the fruity, more acidic notes, a flavor profile that is apparently

trendy, but not my thing. The third one is a nice, toasty, dark chocolate.

I think that's my favorite of the three.

It's got a little bit more bitterness to it, but it still has those fruity notes.

For the record, my producer, Haley, prefers the more fruity chocolate.

Oh, yeah, it is kind of sour, but it's nice. I like that.

She's a hipster.

Yeah.

So how do you guys feel like now having, for the first time, tasted chocolate from cells?

You know, I didn't even think about the fact that it came from cells.

Right. This is not like other chocolate.

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