Ay, there's the rub. I have been thinking about what I want to learn, and I believe the greatest challenge in a chocolate class is improving on the ingredient. After time and effort I want a product sufficiently superior to brick chocolate. Premim non nocere.
I have a similar problem with Italian cooking. I sample the tomatoes and cheese and conclude that they don't need my help and just toss them in walnuts and olive oil. Why gild the lily?