A Quote by Thomas Jefferson
The superiority of chocolate (hot chocolate), both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.
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Give me a hot drink, and I'm happy. Hot cider, hot chocolate, coffee... I like all winter beverages!
You need chocolate with enough cocoa butter. If your chocolate is high-quality, with a good content of cocoa butter, the chocolate will melt inside and create layering. That's very important. Those chocolate morsels don't melt. So, for the best chocolate chip cookies, I use the chocolate we sell, which is a 60 percent cocoa.
If it's not messy and it doesn't drip over the sides, it's not a holiday hot chocolate -it's just an average hot chocolate.
I don't drink tea or coffee. I'm like a child: I like fruit juices and sodas and creamy hot chocolate.
Much serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
The world won’t get more or less terrible if we’re indoors somewhere with a mug of hot chocolate,’ Kim said. ‘Though it’s possible it will seem slightly less terrible if there are marshmallows in the hot chocolate.
Ontologically, chocolate raises profoundly disturbing questions: Does not chocolate offer natural revelation of the goodness of the Creator just as chilies disclose a divine sense of humor? Is the human born with an innate longing for chocolate? Does the notion of chocolate preclude the concept of free will?
What I love is Mexican hot chocolate, like a spicy hot chocolate - adding cayenne pepper to the Hershey's cocoa and making a spicy-sweet treat.
Theologically, the creation of chocolate demonstrates both the unity and the diversity of humanity. Wherever you taste it, in every country of the world, it is immediately recognizable. Other things, in every cuisine, are just food, but chocolate is chocolate.
I love cheeseburgers and chocolate - milk, not dark, and hot chocolate with marshmallows in the winter!
Chocolate is really a problem. I'm trying to be healthy right now, so I'll eat carob chips, which are kind of like chocolate. But sometimes I'll have a midnight snack, and I'll wake up, and I'll find chocolate in my bed.
In 2004, we opened our first store in Manhattan. I installed a big window so people could see me making the chocolates. That store cost $1.8 million. It has a 45-foot-long chocolate counter and a hot chocolate bar made in Louis XVI style because that's when chocolate arrived in Europe.
Belgian chocolate is my weakness. I like over 72 percent cacao, which shows you how much of a dark chocolate snob I am.
I never do any television without chocolate. That's my motto and I live by it. Quite often I write the scripts and I make sure there are chocolate scenes. Actually I'm a bit of a chocolate tart and will eat anything. It's amazing I'm so slim.
It's quite amazing to me, as I walk around a supermarket or a health food shop, to observe the number of Fairtrade choices: not just staples such as coffee, tea, fresh fruits and rice, but cocoa and chocolate, herbs and spices, honey, ice cream, and jams.
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