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Quote by Martine Bailey

“Come and sit by the fire, pet. Want a Little Devil? Devilinos, the Italians call 'em." She pushed a dish of exquisite little brown globes, studded with comfits, towards her. Mary was as hungry as a hawk; when she put one in her mouth it was sweet yet bitter, melting but nutty; by far the most marvelous thing she had eaten in her life.”

Quote by Martine Bailey

Book:A Taste for Nightshade
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A Taste for Nightshade

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Martine Bailey

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“Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box. Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.”

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“In honor of the beginning of summer, Celina had cut out large shapes of palm trees and sailboats from cardboard and painted them in vivid hues of pink, yellow, and blue to showcase her ornately embellished chocolate eggs fashioned after Richard Cadbury's original Victorian chocolate egg designs in England. Coral rosebuds, trailing green vines, tiny bluebirds, palm trees, starfish, and sailboats. Similar eggs had been popular at Easter, but these had themes of summer in San Francisco. She had even created a large, molded chocolate Golden Gate Bridge for one party.”

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“Celina surveyed her inventory. Candied lemon and orange slices dipped in chocolate, roasted coffee beans enrobed in dark chocolate, and coconut confections enveloped in milk chocolate. Petite Coeurs with a crème fraîche and raspberry liqueur filling, rum-spiked caramels covered in milk chocolate, bittersweet espresso truffles studded with crushed Sicilian pistachios. For her seaside fantasy collection, the antique cast iron molds had yielded whimsical chocolate shells and seahorses. Within clam shells formed from chocolate were nestled pearls of white chocolate. Among the delicacies were her trademark stars: creamy milk chocolate, dark chocolate filled with peppermint-flavored crème fraîche, and white chocolate iced with candied lemon peel.”

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“My mom hates to cook," Rosie said. "But every time she's had to go to a potluck, she brings one thing. A trifle she makes, with brownies and pudding and candy and whipped cream." Rosie had plated her dessert into two glasses- she was pretty sure they were champagne coupes- and the two chefs poised their spoons at the rim of the glasses. "This is my version of my mom's trifle. Made with moelleux au chocolat, chocolate mousse, vanilla whipped cream, and chocolate feuilletine between each layer." Rosie loved moelleux au chocolat. The internet seemed to translate it as molten chocolate cake, but every moelleux au chocolat Rosie had had in Paris wasn't like a molten chocolate cake at all, but like the richest, fudgiest brownie on the planet. Which made it the perfect base for her trifle. And then the feuilletine, Rosie thought, would give the same crunch as a Kit Kat.”

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“Did you take part in the chocolate production directly?" she asks, without quite knowing why. Maybe because she can't imagine his bulky fists tinkering with soft caramel and finely ground licorice powder. "Oh, yes. Every step in the process. White chocolate, milk chocolate, dark chocolate." A much younger man smiles through the wrinkles surrounding his brown eyes. "There isn't a sweet temptation that doesn't lure me in." Ingrid has to smile back, feels the optimism like a gust breezing through her. No, like a taste on her tongue! Wildrid can feel the saliva pooling behind her teeth: soft mint spreading out on the back of her tongue, salty caramel sticking to her molars. Chili chocolate burning the inside of her cheeks, rum cream with ginger melting down her throat. "Pineapple truffle!" she says. "Mango nougat! Marzipan-covered kiwi!" Johnny looks at her and chuckles. "I thought you said you wanted to start slowly and carefully?" The others grow quiet and Ingrid stops, embarrassed by her outburst. An erotic poem wrapped in cellophane.”

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“Lifting her nose to the air, she detected the aroma of licorice. "Anisette, isn't it?" With the edges of Lauro's lips twitching upward, he nodded. "You have a good nose." "Have you tried Amaretto?" With her imagination piqued, the scent of bitter almonds, sweetened in liqueur, swirled in her mind. "Yes, of course." "Perhaps in a creamy caramel center." Lauro met her faraway gaze and held it, two minds whirring with creativity. "Dark or milk chocolate?" he asked. "Dark... this time. With zest of orange as a finishing touch." "A little apricot?" "Oh, yes..." She could taste it on her lips.”

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