A Quote by Adriano Zumbo

I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day. — © Adriano Zumbo
I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day.
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.
Chocolate's good for ya - high cocoa content chocolate is.
Let's say I am a chocoholic and I eat tons of chocolate a day. A hundred thousands of tons a day. I have this craving, but I can't afford it, so I get a printing press, and I start printing money, and I print billions and billions to buy chocolate. So I create this boom in the chocolate industry, so stores are running out of chocolate. So they have demand, so chocolate makers expand. Cocoa growers expand. You create this great boom. But now the feds arrest me and shut me down. And now there is a depression in the chocolate industry. That's what happens with the monetary policy.
No day would be complete without chocolate. My favorite: Vosges Creole bar - it's dark chocolate with cocoa nibs. Holy Toledo, that thing is good.
If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.
When I was growing up, chocolate milk was a treat, and the chocolate milk that ended up in a bowl of Cocoa Puffs when I had those for breakfast was the biggest treat of all.
The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'
The calories in chocolate don't count because chocolate comes from the cocoa bean, and everyone knows that beans are good for you.
Every day after lunch when I was writing my first book, I'd nibble a square of fine chocolate and meditate on all that had gone into its creation: the sun and rain that spilled on the cocoa plant, the soil that nourished it, the hands that picked the beans, and so on. My taste of chocolate became a lesson on the interconnectedness of things, and the infinite blessings for which I am grateful.
Cocoa boosts brain serotonin. Almost every single antidepressant aims at either enhancing serotonin or keeping it in the brain longer. Chocolate or cocoa does that very well.
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.
I don't eat out much. I eat mostly home food and no carbs after 5 P.M. You are what you eat, and Sunday used to be my cheat day, when I could eat chocolate; but there are no cheats to a good body. Now, I don't give in.
I eat eight times a day. But it's what my intake is. I eat all the time, but it's good stuff. You want to eat that chocolate? You want to eat that dessert? Have that apple or vegetable instead.
The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it several times each day, they even have it served to them in church.
I don't like candy bars. I eat the big rectangular bars. You know - anything between 85 and 50 percent cocoa.
Men shake hands after they beat each other up; we eat chocolate.
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