A Quote by David Wolfe
You cannot have chocolate without cacao. The cacao bean is chocolate. All chocolate contains at least some ground up cacao beans.
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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.
Belgian chocolate is my weakness. I like over 72 percent cacao, which shows you how much of a dark chocolate snob I am.
You can easily compare chocolate to wine. What makes a good wine is usually a good terroir, a good grape, and the weather has something to do with it. Chocolate is the same, from where the cacao bean grows to what type of tree it grows on.
If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.
The calories in chocolate don't count because chocolate comes from the cocoa bean, and everyone knows that beans are good for you.
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.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
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 confection made of Cacao called Chocolate or Chocoletto which may be had in diverse places in London, at reasonable rates, is of wonderful efficacy for the procreation of children: for it not only vehemently incites to Venus, but causes conception in women . . . and besides that it preserves health, for it makes such as take it often to become fat and corpulent, fair and amiable.
I love chocolate. Black chocolate with marshmallow inside, caramel inside. If I could only have two foods, I'd take some fantastic chocolate. And some terrible chocolate. I love the Clark Bar.
As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for 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?
My biggest tip is this... treat bread like chocolate. You wouldn't have a chocolate bar in the morning and then a double chocolate bar at lunch and then some chocolate before dinner. I was essentially eating a loaf of bread a day. And that doesn't work for me.
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.
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.
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?
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