Chocolate as a herb?

I went to my herb society meeting and the topic was chocolate, after "thoroughly studying" it we decided it could be in the herb family! It was a fun evening, the displays were so nice. This planter is full of chocolate mint, if you've never smelled it, it smells and tastes just like chocolate mint.
This was a wonderful antique hot chocolate pot and antique chocolate Easter mold. The speaker had a lot of wonderful old chocolate molds and chocolate samples from all over the world.
Here we are dipping fruit and sweets in the chocolate fountain. We also dipped in fresh mint leaves.
Here's a cute bit of chocolate trivia. Why is it called Devil's Food? By the end of the seventeenth century, chocolate houses had spread from France and England to the Netherlands. By coincidence, the group of Pilgrims that would later sail to Plymouth Rock took up residence next door to one of Amsterdam's biggest chocolate houses in 1690. The Pilgrims, who stoned people for adultery and basically repudiated anything that looked enjoyable, watched as the chocolate-house patrons cavorted next door. A few nights was all it took to convince the Pilgrims that chocolate was the devil's work. They promptly christened chocolate "Devils food," and outlawed chocolate in Plymouth Colony. Years later, when a cake made of chocolate gained popularity in Amsterdam, the bakers took one look at the dark, obviously sinful cake, and named it Devil's Food.
I just bought some autumn pansy's from the farmers market, the name is "Scaredy Cat". They are orange and black. The orange type have wonderful purple black lines running through the face that look like ink lines. My pumpkin in the background is a Cinderella variety. This is a picture of the black pansy (I forgot to rotate the picture). They last long into the cold weather.