Chocolates Quotes

“When you walk into a chocolate store, suddenly the most difficult decision you will ever have to make in your life, is which chocolates to pick! It is pure torture! Especially when you are in Belgium surrounded by Belgian chocolates!”
― C. JoyBell C.

“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!”
― C. JoyBell C.

“They drive back home to grab his backpack and as he bends and kisses his grandma Agnes, she scrunches a one-hundred-dollar bill in his hand. “Buy yourself some chocolates, Tom.”
It’s what she’d say to him as a kid with a twenty cent coin.”
― Melina Marchetta, The Piper's Son

“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.”
― Jan Moran, The Chocolatier

“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.”
― Karen Weinreb, The Summer Kitchen

“Shoot them if they didn't bring the chocolates.”
― Zoe Forward, Under a Wicked Moon

“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.”
― Jan Moran, The Chocolatier

“Inspired by the traditions of Piedmont comes a handcrafted, milk chocolate gianduiotto truffle speckled with roasted hazelnuts. This is to honor my late husband's family, the Savoias."
When Sara and Carmine sampled the truffles and nodded their approval, Celina breathed a sigh of relief.
"Next, we'll sample the sweet lemon flavor of sfusato amalfitano, formed in the shape of lemons and dusted with sea salt to enhance the flavor." After explaining her inspiration for this local favorite and receiving approval, she gestured to Karin and moved on to the next one.
"This one is a twist on basil, mint, and limoncello. These flavors are enrobed in rich, dark Venezuelan chocolate. I import the cacao beans and roast them downstairs in my kitchen."
Surprise crossed a few faces, followed with growing delight.
Celina continued. "Next, you'll sample a truffle infused with blood orange and topped with roasted pistachios from Sicily, and sweetened with Madagascar vanilla.”
― Jan Moran, The Chocolatier

“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.”
― Jan Moran, The Chocolatier

“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.”
― Jan Moran, The Chocolatier

“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.”
― Jan Moran, The Chocolatier

“There was Le Petits Mitrons, a cute little pink pâtisserie in Montmartre that specialized in tarts: chocolate-walnut, chocolate-pear, apple-pear, straight-up chocolate, straight-up apple, apricot, peach, rhubarb, fig, fruits-rouges, strawberry-cream, mixed fruit, and on and on.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“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.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“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.”
― Carole Matthews, The Chocolate Lovers' Club

“The waiter talks us through the selection of confectionery. There's a white chocolate mousse cake infused with fresh mint and topped with raspberry purée, organic truffles made with my favorite Madagascar beans flavored with jasmine tea, passion fruit and limes sundried on trees in Iran.”
― Carole Matthews, The Chocolate Lovers' Club

“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.”
― Carole Matthews, The Chocolate Lovers' Club

“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.”
― Mary Jane Clark, To Have and to Kill

“If I were to give a name to
people's lives, I'd first give to mine and call it-- Blessing.”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“The feeling of love is astounding. Never, can it ever be
forgotten—to be loved and to love! One marvel of a feeling,
which, if touches you, consider yourself bestowed.”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“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.”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“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.”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“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!”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“Will you always talk to me? Will you always tell me
what your heart desires? Will you always tell me what it does not?
Will you always share your thoughts with me? Will you always
love me?”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“The
summit of love is the two lovers being together, for life, through a
marriage where they engage in a shared path of life with all their
will and heart.”
― Vidhu Kapur, LOVE TOUCHES ONCE & NEVER LEAVES ...A Blooming & Moving Love Saga!

“And it's so natural that a man shouldn't have taken so many chocolates as a woman.”
― Anthony Berkeley, The Poisoned Chocolates Case

“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.”
― Mia P. Manansala, Murder and Mamon

“Flowers? Fuck those.

Chocolates? Pathetic.

But daring me to kill you? Damn. That's fucking hot.”
― Ashlyn Hades, Broken Phoenix

“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.”
― Elizabeth Bard, Picnic in Provence: A Memoir with Recipes

“Saturdays meant a hodgepodge of chocolate treats--- chocolate peppermint cocoa, chocolate flavored coffees, éclairs, tarts, turtles, truffles, cookies, fudge, and mini lava cakes. Chocoholics came in on Saturdays to indulge.”
― Jennifer Moorman, The Baker's Man

“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”
― Sarah Strohmeyer, Sweet Love