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Chocolates Quotes

Browse 77 quotes about Chocolates.

Chocolates Quotes

“To say out loud, the love we have in us for the one we have it for does not hurt, any of us. But, to not say out loud, it hurts two of us. It hurts like a thrust to the chest. A thrust so pushing, that it becomes enervating to breathe.”

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Book:LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!
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“Love will always be like love in every clock of time. The measure of love will never differ with time… love has, and always will make the heart flutter and soul fly. Love is the conduit to happiness and life, and shall always be.”

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Book:LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!
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“Food is over-rated when it comes to love. It is not the way to live in someone’s heart. Your oxytocin hormones are not the answer to it either. These are vital elements, but you dwell in someone’s heart with communication. Love thrives on the gospel truth of communication. Everything else shall wane and wither away with time. But, if true communication, is held all through by lovers, it shall make the two, walk hand in hand, together till the end!”

LoveWisdomPassionRelationshipsLove QuotesForeverLove StorySteamy RomanceChocolatesModernist
Book:LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!
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“All I really, really want to do is find a very, very fine chocolate store that I can walk into and then figure out how in the world one manages to pick out just a few chocolates out of all those very many chocolates! If I am one day able to walk into a fine chocolate store and know for certain which chocolates I want, when that happens, I will believe myself to be accomplished!”

LifeHumorHumourWisdom QuotesLife And LivingChocolatesProfound RealizationsChocolate Store
Author:C. JoyBell C.
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“I hand round the chocolates, and we all pick out our favorite. Nadia takes the Spicy Ginger one, infused with fresh grated ginger. A great chocolate for winter mornings with a strong cup of coffee. Autumn's next and she takes her time as she chooses the English Rose: a delicate classic flavor which Clive makes to perfection, filled with a ganache infused with distilled rose petals---bliss. Chantal selects the Earl Grey Tea with its distinctive bergamot flavor which releases in delicious waves, leaving a long, slow aftertaste, making it feel like two chocolates for the price of one. Now it's my turn. What shall I go for? As always, I'm spoiled for choice. My hand hovers over them---every single one loved and desired. Lemon and Thyme? Szechuan Pepper? I settle on one of the specialties of the house---Sea-Salted Caramel. Snuggling back down into Clive's cushions, I pause for a moment and enjoy the buzz of anticipation. Then I pop the chocolate into my mouth, savoring the soft, chewy texture of the caramel and the creaminess of the milk chocolate, until Clive's perfect twist kicks in and the taste of the unrefined sea salt from Brittany cuts through. The caramel melts deliciously in my mouth. Now, I truly am in Chocolate Heaven and I sigh with pleasure. Forget diamonds. Chocolate, I think you'll find, is a girl's best friend.”

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Book:The Chocolate Lovers' Club
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“We were always eating expired things. Milk, bread, biscuits, cake. We forgot about them as they sat around the house and just as they had gone bad, we put them in our mouths. Chocolates I brought back with me from Australia, cheeses in last year's Christmas hamper, juice from the last time someone decided to go grocery shopping. We didn't always realize they tasted funny – not everything curdles and a two-month-old orange can be just as sweet. When we did, it was usually too late. Sometimes it wasn't. We finished what we had started anyway.”

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Book:We Were Always Eating Expired Things
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“WEEK ONE: Summer Abundance Almond-Infused Hot White Chocolate over Iced Berries Cold English Summer Pudding Fresh and Easy Strawberry Crème Brûlée Peach Cobbler D'Ours with Ginger Ice Cream Limoncello Sorbet and Wild Maine Blueberries WEEK TWO: Simple Comforts Classic Tarte Tatin Warm Cherry Crisp with Vermont Maple Cream Almond Biscotti Tiramisu Old-Fashioned Gingerbread and Lemon Sauce Spiced Pear and Roquefort Flan WEEK THREE: A Multiple Chocolate Orgasm Grand Marnière Chocolate Mousse Torta Caprese Chocolate-Dipped Strawberries Profiteroles with Dark Chocolate Kahlúa Sauce Quick Chocolate Soufflé”

Ice CreamComfortingBakingCurriculumSummertimePastriesDessertsChocolatesThemes
Book:Sweet Love
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“We have seventy of Chicago's most passionate foodies descending on us in an hour, the maximum our space can handle. Lois and Eloise and Benji have been cooking from the book all week in preparation, making everything from homemade marshmallows and chewy pâtés de fruit, to homemade Oreos and Better than Nutter Butters. Caramels, macarons, miniparfaits filled with apple compote and vanilla custard and olive oil cake. Insane little chocolate tarts. Shortbreads and chocolates and my personal favorite, the Chocolate Bouchon, essentially a cork-shaped brownie that is one of the most delicious things I have ever tasted.”

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Book:Out to Lunch
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“Beatriz breathed in the sweet aromas that lately appealed to her. Those at the forefront were of various honeys in the wooden honey pots anchoring the tablecloth: lavender, orange blossom, and eucalyptus. But the room was a cornucopia of visual and olfactory treats. Marcona almonds were roasting in Reuben's old wood oven, and from the kitchen downstairs wafted scents of all the spices they would be offering their customers fresh over the counter in cloth bags: cinnamon stalks, cloves, anise, ground ginger, juniper berries, finely grated nutmeg. Nora and Beatriz packaged all the spices themselves. They would also offer ribbon-tied bags of Phillip's tea creations served in the café: loose leaves of lemon verbena, dried pennyroyal, black tea with vanilla. All around the room, on the floor, shelves, and counters, were baskets and baskets and baskets of irresistible delights: jars of marmalades and honeys and pure, dark, sugarless chocolate pieces ready to melt with milk at home for the richest hot chocolate. Customers could even buy jars of chocolate shavings, to sprinkle over warmed pears and whipped cream, or over the whipped cream on their hot chocolates. They sold truffles white and dark, with or without rum, biscuits with every variation of nuts and spices, bars small or large of their own chocolate, and dried fruits dipped in chocolate.”

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Book:The Summer Kitchen
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“The next pair is inspired by my hometown of San Francisco, where I often searched for rare spices and teas in Chinatown. My Chinese tea collection begins with a dark chocolate truffle infused with Lapsang Souchong tea. Cultivated in the Wuyi mountain region in China, the tea leaves are dried over pinewood fires, which give the leaves a smoky, aromatic flavor." Finding Lauro in the crowd, Celina echoed his description. With a smile tugging at her lips, she added, "You might find it reminiscent of the rich earth around Vesuvius, moist with morning dew." Bringing his hand to his lips, Lauro sent her a happy kiss across the crowd. "Also from the Wuyi Mountains of northern Fujian comes oolong tea, which can be fruity, green, or sweet. This oolong is a sweet, roasted woody version.”

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Book:The Chocolatier
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“After completing her work for Monsieur, she made some of the specialties she'd developed at her shop in Amalfi, including her gianduiotto, raspberry truffles, and lemon-shaped sfusato amalfitano truffles dusted with sea salt. She tucked these into gold paper-covered boxes, along with her delicately flavored violet truffles, the blood orange and roasted pistachio truffles, and the basil, mint, and limoncello in dark chocolate. On the top layer, she nestled her chocolate stars.”

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Book:The Chocolatier
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“Celina loved experimenting with new flavors and expanding Stella di Cioccolato. She'd created a spicy chocolate truffle with mild chili peppers and white truffles made from cocoa butter and lemon. But the secret of the gran blanco- the rare white beans- would remain a secret of the Andean people until they wished to share it with the world again.”

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Book:The Chocolatier
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“Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.”

ManhattanChocolatesJacques
Book:Paris, My Sweet: A Year in the City of Light
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“Frankly, I'm a recent convert to the delights of pure plantation chocolate. I adore chocolate in all its many forms, but my current passion is couture chocolates made with the selected beans from single plantations all around the world-- Trinidad, Tobago, Ecuador, Venezuela, New Guinea. Exotic locations, all of them. They are--out and out--the best type of chocolate. In my humble opinion. The Jimmy Choos of the chocolate world. Though truffles are a fierce competitor. (Strictly speaking, truffles are confectionary as opposed to chocolates, but I feel that's making me sound like a chocolate anorak.) Another obsession of mine is Green & Black's chocolate bars. Absolute heaven. I've turned Autumn on to the rich, creamy bars, which she can eat without any guilt, because they're made from organic chocolate and the company practices fair trade with the bean growers. Can't say I'm not a caring, sharing human being, right? When my friend eats the Maya Gold bar, she doesn't have to toss and turn all night thinking about the fate of the poor cocoa bean farmers. I care about Mayan bean pickers, too, but frankly I care more about the blend of dark chocolate with the refreshing twist of orange, perfectly balanced by the warmth of cinnamon, nutmeg and vanilla. Those Mayan blokes certainly know what they're doing. Divine. I hope they have happy lives knowing that so many women depend on them. So as not to appear a chocolate snob, I also shove in Mars Bars, Snickers and Double Deckers as if they're going out of fashion. Like the best, I was brought up on a diet of Cadbury and Nestlé, with Milky Bars and Curly Wurlys being particular favorites---and both of which I'm sure have grown considerably smaller with the passing of the years. Walnut Whips are a bit of a disappointment these days too. They're not like they used to be. Doesn't stop me from eating them, of course---call it product research.”

BrandsCoutureChocolatesMayanCocoa Beans
Book:The Chocolate Lovers' Club
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“They took the elevator up to the eighth floor. Charbonnel et Walker Chocolate Café was tucked between Ladies' Shoes and the Home and Gifts Department. Bathed in pale pink paint and lit by crystal chandeliers, the enchanted corner was dominated by a counter featuring a conveyor belt that transported plates of croissants, brownies, scones, muffins, and every imaginable truffle under glass domes. Dark and milk chocolate, strawberry, lemon, pink champagne, mint, cappuccino, and buzz fizz with its distinctive orange center. Sparkling glass cabinets temptingly displayed hundreds of the treats lined up in precise rows. They could be consumed on the premises or purchased to take away. A gold seal on the candy boxes signaled that the Queen of England was a fan.”

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Book:To Have and to Kill
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“As per your request, all the chocolate we have on offer." There were pandan cheesecake brownies, red bean brownies, ube chocolate chip cookies, ube Oreo mochi Rice Krispie treats, brown butter chai chocolate chip cookies, Mexican hot chocolate cookies, and a champorado parfait, the last of which was still in the experimental phase. I didn't usually make so many chocolate offerings in one day, but I guess subconsciously I felt the need for chocolaty comfort as much as Marcus did.”

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Book:Murder and Mamon
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“There was a bustle of people in the street as I made my way to La Bonbonnière, which is, quite simply, the most beautiful candy store in the world. The best thing about La Bonbonnière is that it's all windows. Before I even walk through the door I am greeted by a fuzzy three-foot-high statue of a polar bear trying to dip his paws into a copper cauldron filled with marrons glacés--- whole candied chestnuts. Each one was meticulously wrapped in gold foil, a miniature gift in and of itself. If nothing else, Christmas in Provence reminds you of a time when sugar was a luxury as fine and rare as silk. Back to my assignment: I needed two kinds of nougat: white soft nougat made with honey, almonds, and fluffy egg whites (the angel's part) and hard dark nougat--- more like honey almond brittle--- for the devil. Where are the calissons d'Aix? There they are, hiding behind the cash register, small ovals of almond paste covered with fondant icing. Traditional calissons are flavored with essence of bitter almond, but I couldn't resist some of the more exotic variations: rose, lemon verbena, and génépi, an astringent mountain herb. Though I love the tender chew of nougat and the pliant sweetness of marzipan, my favorite of the Provençal Christmas treats is the mendiant--- a small disk of dark or milk chocolate topped with dried fruit and nuts representing four religious orders: raisins for the Dominicans, hazelnuts for the Augustinians, dried figs for the Franciscans, and almonds for the Carmelites. When Alexandre is a bit older, I think we'll make these together. They seem like an ideal family project--- essentially puddles of melted chocolate with fruit and nut toppings. See, as soon as you say "puddles of melted chocolate," everyone's on board. Though fruits confits--- candied fruit--- are not, strictly speaking, part of les trieze desserts, I can't resist. I think of them as the crown jewels of French confiserie, and Apt is the world capital of production. Dipped in sugar syrup, the fruits become almost translucent; whole pears, apricots, and strawberries glow from within like the gems in a pirate's treasure chest. Slices of kiwi, melon, and angelica catch the light like the panes of a stained-glass window. All the dazzling tastes of a Provençal summer, frozen in time.”

SugarFrenchFruitsSweetsChocolatesAlmondsConfectionsCandiedCandy StoreProvencal
Book:Picnic in Provence: A Memoir with Recipes
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“But when I reached Xocolatl, my heart beating ferociously, I found the display window brightly lit, with fairy lights on the window-ledge and along the shelves of chocolates. Cellophane-wrapped and gleaming like a pirate's buried treasure, they seemed to glow with a precious light, those gilded piles of mendiants, and truffles, rose creams and santons de Margot, while above them rose the centerpiece; a statuette of the Bonne Mère, much larger than the ones in the shop, one hand raised in benediction, the other holding the infant Christ, and robed in darkest chocolate. And all around the dishes and jars were origami animals; little angular butterflies and cranes and fish and rabbits in multicolored paper. I detected the hand of Grandmother Li: imagined those clever old hands at work, folding the pretty papers.”

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Book:Vianne
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“What's your favorite?' I must have looked confused. That's my trick; no one ever asks me which chocolate I prefer. 'Let me guess,' said the man in black, and, looking over the display, seemed to consider the chocolates, the candied fruits, the nougatines. Lingered for a moment over the green tea truffles; the salted pralines. Then he looked up, and his sea-blue eyes were filled with crazed reflections. 'You didn't like chocolate at first,' he said. 'You never used to eat it. But now, you're starting to understand. Its power to awaken the past; its dark and troubled history. The stories it tells about itself. It's many re-inventions. Ah. Here we are.' He paused at a tray of chocolate-dipped cherries, still with the stalks attached, and said. 'These, I think, Vianne Rocher. Dark chocolate, not always your favorite, but here, with cherries, it evokes something almost magical. Bite through the bitter chocolate shell to the brandied fruit inside. Hold the little stone on the tongue. Roll it gently around your mouth, like a long-kept secret.' He smiled, and I found myself liking him in spite of the coldness in my heart: the Man in Black has a kind of charm that I would never have suspected. I said: 'You may be right, monsieur. Yours is---' A gilded thread in the air. A little bastide on the Garonne. Not Vianne, but somewhere close; light, like the bloom on an apricot, a sky like the edge of forever---- I said, in a slightly trembling voice: 'Apricot hearts. They're your favorite.”

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Book:Vianne
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“I'm going to need chocolate. Lots and lots of chocolate. Since tomorrow is my free night, I figure I will swing by Teresa's and visit, and as I recall, she always loved chocolate too. So tonight? I'm going to do a final test of my triple-chocolate chewies, dark chocolate cookies with white and milk chocolate chips, one of the recipes I'm thinking of including in the proposal, and I just want to make them one more time to be sure they are perfect.”

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Book:How to Change a Life
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“We made close to forty boxes today. Fifteen truffles (still selling well), but also a batch of coconut squares, some sour cherry gobstoppers, some bitter-coated orange peel, some violet creams, and a hundred or so lunes de miel, those little discs of chocolate made to look like the waxing moon, with her profile etched in white against the dark face. It's such a delight to choose a box, to linger over the shape- will it be heart shaped, round, or square? To select the chocolates with care; to see them nestled between the folds of crunchy mulberry-colored paper; to smell the mingled perfumes of cream, caramel, vanilla, and dark rum; to choose a ribbon; to pick out a wrapping; to add flowers or paper hearts; to hear the silky whisssh of rice paper against the lid-”

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Book:The Girl with No Shadow
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“I look into the chocolaterie. It looks warm in there, almost intimate. Candles are burning on the tables; the Advent window is lit with a rose glow. It smells of orange and clove from the pomander hanging above the door; of pine from the tree; of the mulled wine that we are serving alongside our spiced hot chocolate; and of fresh gingerbread straight out of the oven. It draws them in- three or four at a time- regulars and strangers and tourists alike. They stop at the window, catch the scent, and in they come, looking a little dazed, perhaps, at the many scents and colors and all their favorites in their little glass boxes- bitter orange cracknel; mendiants du roi; hot chili squares; peach brandy truffle; white chocolate angel; lavender brittle- all whispering inaudibly- Try me. Taste me. Test me.”

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Book:The Girl with No Shadow
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“Who is Zozie? I ask myself. Those eyes see much farther than dishes to be washed, or a banknote folded under the rim of a plate. Blue eyes are easier to read, and yet the trick of the trade that has served me so often- if not so well- along the years, for some reason fails to work at all with her. Some people are like that, I tell myself. But dark or light, soft-centered or brittle, bitterest orange or rose cream or manon blanc or vanilla truffle, I have no idea whether she even likes chocolate at all, still less her favorite. So- why is it I think that she knows mine?”

ChocolatesWho Is She
Book:The Girl with No Shadow
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“But Zozie was already making plans- seemingly unaware of the impact of that casual word- plans for a line of handmade truffles, the simplest of all chocolates to make; and then, perhaps some mendiants- my own favorites- sprinkled with almonds, sour cherries, and fat yellow sultanas. I could do it with my eyes closed. Even a child can make mendiants, and Anouk had often helped me in the days of Lansquenet, selecting the plumpest raisins, the sweetest cranberries (always keeping a generous portion aside for herself), and arranging them on the discs of melted chocolate, dark or light, in careful designs.”

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Book:The Girl with No Shadow
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“She buys only the best couverture, from a fair trade supplier down near Marseille, and pays for it all in cash. A dozen blocks of each kind, to begin with, she says; but I already know from her eager response that a dozen blocks will not be enough. She used to make all her own stock, so she tells me, and though I'll admit I didn't quite believe it at first, the way she has thrown herself back into the business tells me that she was not exaggerating. The process is deft and peculiarly therapeutic to watch. First comes the melting and tempering of the raw couverture: the process that enables it to leave its crystalline state and take on the glossy, malleable form necessary to make the chocolate truffles. She does it all on a granite slab, spreading out the melted chocolate like silk and gathering it back toward her using a spatula. Then it goes back into the warm copper, the process to be repeated until she declares it done. She rarely uses the sugar thermometer. She has been making chocolates for so long, she tells me, that she can simply sense when the correct temperature has been reached. I believe her; certainly over the past three days I have been watching her, she has never produced a less than flawless batch. During that time I have learned to observe with a critical eye: to check for streaks in the finished product; for the unappealing pale bloom that denotes incorrectly tempered chocolate; for the high gloss and sharp snap that are the indicators of good-quality work.”

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Book:The Girl with No Shadow
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“Zozie was still watching me with that patient half-smile, as if she expected me to say something more. When I didn't, she simply shrugged and held out a dish of mendiants. She makes them as I do myself: the chocolate thin enough to snap but thick enough to satisfy; a generous sprinkle of fat raisins; a walnut, an almond; a violet; a crystallized rose. "Try one," she said. "What do you think?" The gunpowder scent of chocolate arose from the little dish of mendiants, smelling of summer and lost time. He had tasted of chocolate when I first kissed him; and the scent of damp grass had come from the ground where we had lain side by side; and his touch had been unexpectedly soft, and his hair like summer marigolds in the dying light- Zozie was still holding out the dish of mendiants. It's made of blue Murano glass, with a little gold flower on the side. It's only a bauble, and yet I'm fond of it. Roux gave it to me in Lansquenet, and I have carried it with me ever since, in my luggage, in my pockets, like a touchstone. I looked up and saw Zozie looking at me. Her eyes were a distant, fairytale blue, like something you might see in dreams. "You won't tell anyone?" I said. "Of course not." She picked up a chocolate between delicate fingers and held it out for me to take. Rich, dark chocolate, rum-soaked raisins, vanilla, rose, and cinnamon... "Try one, Vianne," she said with a smile. "I happen to know they're your favorites.”

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Book:The Girl with No Shadow
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“Besides, we have more chocolates to deliver in Les Marauds; coconut truffles for Omi; rose and cardamom for Fatima and her daughters; chili for old Mahjoubi, that warms the heart and brings courage. And one more package, for Inès; tied with a red silk ribbon. The gift that crosses all cultures; that brings a smile to the sourest face; that pulls back the years and takes us to a simpler, sweeter time.”

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Book:Peaches for Father Francis
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“I go back into the kitchen. There are mendiants cooling on a sheet of greaseproof paper; little discs of chocolate, scattered with pieces of crystallized fruit; chopped almonds and pistachios; dried rose petals and gold leaf. Mendiants were always my favorites; so simple to make that even a child- even Anouk at five years old- was able to make them unsupervised. A sour cherry for the nose; a lemon slice for the mouth. Even her mendiants were smiling.”

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Book:The Strawberry Thief
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“This morning it was sunny and bright, and Maman was making Easter things. There were eggs, and hens, and rabbits, and ducks, all in different sizes and varieties of chocolate, and Maman was decorating them with gold leaf, and hundreds and thousands, and sugar roses and candied fruit. Later she'll wrap them in cellophane, like fabulous bunches of flowers, each tied with a long curly ribbon of a different color, and put them all on shelves at the back, as part of her annual Easter display.”

EasterChocolatesVianne Rocher
Book:The Strawberry Thief
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