A Quote by Mitch Hedberg

The Kit Kat candy bar has the name Kit Kat imprinted into the chocolate. That robs you of chocolate! That's a clever chocolate-saving technique. — © Mitch Hedberg
The Kit Kat candy bar has the name Kit Kat imprinted into the chocolate. That robs you of chocolate! That's a clever chocolate-saving technique.
My father is the harbinger of death and destruction. My grandmother the Great Destroyer. My mother is the goddess of the hunt. I think I’ll be okay. (Kat) Yeah, you do have the history of absolute terror and cruelty in your veins. (Sin) Remember that if you ever come between me and my chocolate bar. (Kat)
We might have, with Hockey Canada, an Aero Bar, a chocolate bar. 'Okay we're going to play for this chocolate bar.' Here you have guys who made millions of dollars, they're professional athletes, and they will fight tooth and nail to win. It's not necessarily for the chocolate bar. It's the competitive spirit.
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.
There are four basic food groups: plain chocolate, milk chocolate, dark chocolate, and white chocolate.
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.
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.
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?
I love chocolate. I love chocolate ice cream. I love chocolate candy. The darker the better.
I'm not a chocolate man. I'm Skittles, anything made by Wonka. You know, I like candy, not chocolate.
If you come into my house, it looks like I went to Costco and Dylan's Candy and every candy store and I just have glass jars filled with chocolate. I just love chocolate.
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.
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?
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.
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.
I like all sorts of chocolate. Milk chocolate, dark chocolate, anything.
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