A Quote by Adriano Zumbo
Chocolate's good for ya - high cocoa content chocolate is.
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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.
The calories in chocolate don't count because chocolate comes from the cocoa bean, and everyone knows that beans are good for you.
If you buy chocolate with too high of a cocoa content, you might not like it because it doesn't have enough sugar.
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.
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.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
I eat around 6 handfuls of 65 percent and up cocoa mass content chocolate each day.
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?
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.
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.
Wherever chocolate is made, chocolate is chocolate. And any month that contains the letter a, e, i, o, or u is the proper time to share it with others.
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?
My mother worked in a chocolate factory, so when I came home from school, I had a piece of baguette with dark chocolate in it. I remember her smelling like chocolate.
Every study on chocolate is pointing to the same conclusion: there is something in chocolate that is really good for us. That something is the raw cacao bean, the nut that all chocolate is made from. The cacao bean has always been and will always be Nature's #1 weight loss and high-energy food. Cacao beans are probably the best kept secret in the entire history of food.
I like all sorts of chocolate. Milk chocolate, dark chocolate, anything.
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.
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