It’s a chocolate, chocolate, chocolate world. And what a palace it was! It had one hundred rooms, and everything was made of either dark or light chocolate! The bricks were chocolate, and the cement holding them together was chocolate, and the walls and ceiling were made of chocolate, so were the carpets and the pictures and the furniture and the beds; and where you turned on the taps in the bathroom, hot chocolate came pouring out.—Charlie and the Chocolate Factory, By Roald Dahl
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 mouth whose name contains the letter A, E, I or U is the proper time for chocolate.—Sandra Boynton
All I really need is Love, but a little chocolate now and then doesn’t hurt.—Lucy Van Pelt, In Peanuts, By Charles Schultz
After eating chocolate, you feel godlike, as though you can conquer enemies, lead armies, entice lovers.—Emily Luchetti
Levels in the brain have been found to increase when we experience the state we refer to as “falling in love,” which is no doubt why we experience that heady feeling when we eat good chocolate.—The Cook’s Encyclopedia of Chocolate
Chocolate was enjoyed from the early 1500’s to the mid-1600’s almost exclusively by the nobility of Spain. Small amounts had found their way to Italy and the South of France, but not to any of the royal French palaces.
When a marriage was arranged between Maria Theresa of Spain and Louis XIV, the French expected the usual payment of political advantages: gold, art and precious gems. They never imagined the treasure they were about to receive. Maria Theresa, having a passion for chocolate, ordered that a vast amount (of chocolate) accompany her. When she introduced her rich Spanish drink at the court of Versailles, she quickly became the most popular member of royal society.—The Everything Chocolate Cookbook, By Laura Tyler Samuels
Chocolate and the king (King Louis XIV~ ”The Sun King”) are my only passions.”—Marie Theresa, Louis XIV’s queen.
In the 17th century, queens and courtiers had the right idea. Mornings began with “levees,” or breakfast in bed, which was a leisurely ritual featuring a bowl of hot liquid chocolate.— The Everything Chocolate Cookbook, By Laura Tyler Samuels
Pleasure is a distinct neurochemical process with its own pathway through the nervous system…Pleasure is good for us even if it means we indulge in “forbidden fruits” such as chocolate. The secret is to indulge in our “naughty” cravings without feeling guilty or nervous…The secret is to eat better chocolate, not more chocolate—ARISE (Associates for Research Into the Science of Enjoyment)
Women’s Craving and Chocolate:—Why Women Need Chocolate, By Debra Waterhouse
– 97% reported cravings,
– 68% of which are for chocolate.
– 50% would choose chocolate over sex.
– 22% were more likely than men to choose chocolate as a mood elevator.
Chocolate is heavenly, mellow, sensual, deep, dark, sumptuous, gratifying, potent, dense, creamy, seductive, suggestive, rich, excessive, silky, smooth, luxurious, celestial. Chocolate is downfall, happiness, pleasure, love, ecstasy, fantasy…chocolate makes us wicked, guilty, sinful, healthy, chic, happy.—Elaine Sherman, an American writer
In the ceremonies held by the Confrererie des Chocolatiers in France, a guild of chocolate makers, the head of the organization wears robes and a headdress with the effigy of Quetzalcoatl, described as the Aztec God of Chocolate, recognizing that no matter how greatly Europeans may have changed chocolate, it remains true to its origins.—Chocolate-The Nature of Indulgence, By Ruth Lopez
The superiority of chocolate, both for health and nourishment, will soon give it the same preference over tea and coffee in America which it has in Spain.—Thomas Jefferson
There are four basic food groups: milk chocolate, dark chocolate, white chocolate, and chocolate truffles.—Anon
BEWARE of the Chocolate of Chiapa…And of taking chocolate away from women!
In the early 1600’s, Spanish colonists had become so addicted to chocolate that their servants would bring fresh cups to them throughout the long Catholic masses. The bishop enjoyed chocolate on a regular basis, but not during mass, and was angered by the distractions. He ordered those in attendance (who, at the time, were primarily women) to abstain. The bishop’s command was ignored, obliging him to threaten excommunication and, ultimately, to use military force. Shortly thereafter the bishop died…after drinking a cup of chocolate.—The Everything Chocolate Cookbook, By Laura Tyler Samuels
The Marquis de Sade had mixed with the dessert a profusion of chocolate, flavored with vanilla, which was found delicious, and of which everybody freely partook. All at once the guests, both men and women, were seized by a burning sensation of lustful ardour; the cavaliers attacked the ladies without concealment. The essence of cantharides circulating in their veins left them neither modesty nor reserve in the imperious pleasures.—Chocolate-The Nature of Indulgence, By Ruth Lopez
Agreements should be clearly expressed, and chocolate should be served thick.—Mexican proverb
Strength is the capacity to break a chocolate bar into four pieces with your bare hands–and then eat just one of the pieces.—Judith Viorst
‘Twill make Old Women Young and Fresh; Create New Motions of the Flesh. And cause them long for you know what, If they but taste of chocolate.— A History of the Nature of Quality of Chocolate, By James Wadsworth (1768-1844)
Casanova thought chocolate (drink) was “the elixir of love,” and drank it more than champagne.
What use are cartridges in battle? I always carry chocolate instead.“Arms and the Man”, George Bernard Shaw (1894)
Theobrama Cacao—The cocoa bean tree received its scientific name in 1753 when a Swiss naturalist named Carl von Linne created a coding system for plants. He embraced the Aztec’s feelings toward chocolate, and chose a translation that means, “food of the gods.”
The branches do not grow low, so that in looking from the ground the vista is like a miniature forest hung with thousands of golden lamps–anything more lovely cannot be imagined.—Richard Cadbury, Cocoa: All About It
Although Columbus was the first to bring chocolate to Spain in the 1500’s, the bitter, exotic drink delicacy did not capture the favor of the King Ferdinand and Queen Isabella and therefore ignored. Twenty years later, after witnessing the fervor Montezuma felt toward chocolate, even in its bitter form, Cortez returned to Spain determined to reintroduce this treasure. Aware of King Charles V’s passion for sweets, Cortez ordered sugar and vanilla be added to the chocolate. In addition, when presenting the new drink, Cortez recounted stories of Montezuma’s amazing sexual stamina after consuming the magic elixir.—Chocolate-The Nature of Indulgence, By Ruth Lopez
The divine drink which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.—Hernan Cortez
In 1824, Englishman John Cadbury opened a coffee, tea and chocolate shop in Birmingham, England, and was among the first to pioneer affordable chocolate for the commoner, by offering bars of Cadbury’s French Eating Chocolate for 2 shillings. Together with his sons, Cadbury built a “company village,” where employees lived as well as worked, and were provided with health care, education, and housing. (Milton Hershey followed this model when designing what would become Hershey, Pennsylvania.)—The Everything Chocolate Cookbook, By Laura Tyler Samuels
Chocolate is a perfect food…It agrees with dry temperaments and convalescents, with mothers who nurse their children; with those whose occupations oblige them to undergo severe mental strains; with public speakers; and with all those who give to work a portion of the time needed for sleep. It soothes both stomach and brain, and for this reason, as well as for others, it is the best friend of those engaged in literary pursuits.—Baron von Liebig, quoted by American Walter Baker & Company
Queen Victoria symbolically sent 5,000 pounds of chocolate to her loyal troops at Christmas.—The Cook’s Encyclopedia of Chocolate
Hot fudge fills deep needs.—Susan Isaacs
Chocolate is cheaper than therapy, and you don’t need an appointment.—Anon
Chemically speaking, chocolate really is the world’s perfect food.—Michael Levine
Time and experience, those two great teachers, have conclusively proved that chocolate, when carefully prepared, is a wholesome and agreeable form of food; that it is nourishing and easily digestible…that it is very suitable for persons faced with great mental exertion, preachers, lawyers, and above all travelers…—The Physiology of Taste, By Jean-Anthelme Brillat-Savarin
Chocolate causes certain endocrin glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of chocolate!—Elaine Sherman
Perugina, a chocolate company in Italy, designed a bite-size dome of dark chocolate and hazelnuts. They called their treat a “baci”, which means “kiss” in Italian. The creator, sent Baci to his lady, with a love note hidden in the wrapping. So, to this day, each Baci carries with it a secret message.—The Everything Chocolate Cookbook, Laura Tyler Samuels
Chocolate doesn’t make you stupid and clumsy. It doesn’t render you incapable of operating heavy machinery…You don’t have to smuggle chocolate across the border…Possession, even possession with the intent to sell, is perfectly legal.Linda Henly, a contemporary American writer
My favorite thing in the world is a box of fine European chocolates which is for sure, better than sex.—Alicia Silverstone
My tongue is smiling.—Abigail Trillin
Theobroma cacao, the chocolate tree, is grown within twenty degrees of the equator, between the Tropic of Cancer and the Tropic of Capricorn in Mexico, the Caribbean, Central and South America, Africa and the South Pacific.—The Everything Chocolate Cookbook, By Laura Tyler Samuels
“Within this pucaminios husk or large fruit, the Cacahuatl of (as the Spaniards corruptly call them) the Cacao nuts, being about the bigness of almonds, each of them enveloped in a slimy substance, and film of a Phlegmatique complexion, but of a most refreshing taste: which women love to suck of from the Cacao, finding it cool, and in the mouth dissolving into water.—The Indian Nectar, By Henry Stubbe (1662)
You would think the Catholic Church would have objected the chocolate bean on its reputation for inspiring passion or because of the many incidences of church officials, being poisoned with the help of chocolate. But when controversy erupted it was a matter of commerce, the debate taking the form of whether chocolate was a food or a drink. The Jesuits, traders of chocolate at the time, claimed it was a mere beverage, therefore clearing the way clergy and parishioners to continue buying and drinking it during the ecclesiastical fast. The Dominicans, however, argued that chocolate was far more substantial and should be excluded during this holy period. This debate raged for two centuries before the Jesuits prevailed.–-The Everything Chocolate Cookbook, By Laura Tyler Samuels
When an ordinary amount is drink, it gladdens one, Thus it is said: ‘ I take cacao. I wet my lips. I refresh myself.’—Florentine Codex, By Bernardino de Sahagun, Spanish priest (1529)