Cocoa Bar Quotes

A little later Anastasia was sitting before her bedroom fire writing. It has a magic of its own—the bedroom fire. Not such a one as night by night warms hothouse bedrooms of the rich, but that which burns but once or twice a year. How the coals glow between the bars, how the red light shimmers on the black-lead bricks, how the posset steams upon the hob! Milk or tea, cocoa or coffee, poor commonplace liquids, are they not transmuted in the alembic of a bedroom fire, till they become nepenthe for a heartache or a philtre for romance? Ah, the romance of it, when youth forestalls to-morrow’s conquest, when middle life forgets that yesterday is past for ever, when even querulous old age thinks it may still have its “honour and its toil”!

Back inside, his fire was crackling away. "okay." he actually rubbed his hands together. "Action." In two minutes, he'd pulled cushions and a couple throws from the two sofas and made a sort of nest in front of the fire. Then he grabbed his backpack. "Refreshments." I half expected to see a bottle of wine or someting similar. Instead, he pulled out a thermos.Followed by a bag of marshmellows, a box of graham crackers, and, absolutely, enough Hershey's chocolate bars to feed a small army. "S'mores!" I said happily. "And cocoa.Sit." He waited until I was in the middle of the nest, then disappeared through a doorway. I heard a few squeaks and rattles. When he came back,he was carrying a tray, loaded with mugs,napkins, and real, three-pointed skewers. "You're kidding," I teased when he handed me one. "You actually own s'mores implements." "Roast,then laugh.

Fine,” I answered. “Now what about a drink?” I followed him up the corridor once more, across the entrance hall, and on through a swing door at the far end. I heard the light clack-clack of ping-pong balls, and braced myself for frivolity. The room we entered was empty. The sportsmen, whoever they were, were playing in the room beyond. Here there were easy chairs, a table or two, an electric fire and a bar in the far corner, behind which my youthful companion installed himself. I noticed, with misgiving, two enormous urns. “Coffee or cocoa?” he asked. “Or do you prefer something cool? I can recommend the orange juice with a splash of soda.” “I’d like a Scotch,” I said. He looked distressed. His expression became that of an anxious host whose guest demands fresh strawberries in midwinter.

What do you call an evil leader digging a hole? Darth Spader   What do you call Obi Wan eating crunchy toast? Obi Crumb   What do call a padawan who likes to play computer games? i'Pad' me   What do you call a starship pilot who likes to drink cocoa? Han Coco   What starship is always happy to have people aboard? The Millennium Welcome   What did Yoda say to Luke while eating dinner? Use the fork Luke.   What do you call a Sith who won't fight? A Sithy.   Which Star Wars character uses meat for a weapon instead of a Lightsaber? Obi Wan Baloney.   What do call a smelly droid? R2DPOO   What do call a droid that has wet its pants? C3PEE0   What do you call a Jedi who loves pies? Luke PieWalker?   What do call captain Rex when he emailing on a phone? Captain Text   What evil leader doesn’t need help reaching? Ladder the Hutt   What kind of evil lord will always say goodbye? Darth Later   Which rebel will always win the limbo? Han LowLow   What do you call R2D2 when he’s older? R2D3   What do you call R2D2 when he’s busting to go to the toilet? R2DLoo   What do call Padme’s father? Dadme   What’s do you call the Death Star when its wet? The Death Spa   What do call R2D2 when he climbs a tree? R2Tree2   What do you say a Jedi adding ketchup to his dinner? Use the sauce Luke.   What star wars baddy is most likely to go crazy? Count KooKoo   What do call Count Dooku when he’s really sad? Count Boohoo   Which Jedi is most likely to trick someone? Luke Liewalker   Which evil lord is most likely to be a dad? Dadda the Hutt   Which rebel likes to drink through straws? Chew Sucker   Which space station can you eat from? The Death bar   What do call a moody rebel? Luke Sighwalker   What do you call an even older droid R2D4   What do call Darth Vader with lots of scrapes? Dearth Grazer   What call an evil lord on eBay? Darth Trader   What do call it when an evil lord pays his mum? Darth Paid-her   What do call an evil insect Darth Cicada   What sith always teases? General Teasers   Who's the scariest sith? Count Spooko   Which sith always uses his spoon to eat his lunch Count Spoonu   What evil lord has lots of people living next door? Darth Neighbour   What Jedi always looks well dressed? Luke TieWalker   Which evil lord works in a restaurant? Darth waiter   What do you call a smelly storm trooper? A storm pooper   What do you call Darth Vader digging a hole? Darth Spader   What do you C3PO wetting his pants? C3PEE0   What do you call Asoka’s pet frog? Acroaka   What do you call a Jedi that loves pies? Luke Piewalker   What rebel loves hot drinks? Han Coco   What did Leia say to Luke at the dinner table? Use the fork Luke.   What do call Obi Wan eating fruit? Obi plum   What do you call Obi in a band? Obi Drum   What doe Luke take out at night? A Night Sabre   What is the favourite cooking pot on Endor? The e Wok

INDULGE IN THE DARKEST CHOCOLATES. Chocolates that are at least 70 percent cocoa, preferably 85 percent or higher, easily fit into your regimen. Count net carbohydrates: the delicious Ghirardelli Intense Dark 86% Cocoa chocolate bar, for instance, contains 15 g total carbs, 5 g fiber (lots of fiber in dark chocolate) = 10 g net carbs in 4 squares (45 g) of chocolate, which is half of the entire 3-ounce bar, more than enough to satisfy even the most serious chocolate habit.

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.

I bury myself in the comfort offered by my bar of white vanilla and olive oil chocolate, enjoying every luxurious morsel. This isn't strictly pure chocolate as it's made with cocoa butter rather than cocoa solids (these things matter to the aficionado) but it's so great that Clive is allowed to keep it in his repertoire. It's like a grown-up version of a Milky Bar---but I'd never dare say that within earshot of Clive. I let its velvety texture melt slowly on my tongue and let out a long, steady exhalation of breath. Joy is returning to my life.

Brownie Bars Brownie Batter: 1 cup butter, softened 2 cups sugar  2 tsp. vanilla  4 eggs  ¾ cup cocoa  1 cup flour  ½ tsp. baking powder  ¼ tsp. salt  1 cup nuts (optional)  Preheat oven to 350 degrees. Grease 9 x 13 x 2-inch baking pan or two 8- or 9-inch square pans.  Place butter in large microwave-safe bowl. Microwave on 50% power for 90 seconds-2 minutes or until melted.  Use hand mixer and beat in sugar and vanilla.  Add eggs. Add remaining dry ingredients and incorporate until well mixed.  Stir in nuts, if desired.  Pour batter into prepared pan or pans. Bake 30-35 minutes for 13 x 9 pan or 20-22 minutes for 8- or 9-inch pans or until brownies begin to pull away from the sides of pan. Cool completely in pan on wire rack. Prepare and frost.  Frost the Brownie: 6 Tbsp. butter, softened  6 Tbsp. cocoa  2 Tbsp. light corn syrup or honey  1 tsp. vanilla  2 cups confectioners’ sugar  2-5 Tbsp. whole milk  Beat butter, cocoa, corn syrup and vanilla in a small bowl until blended.  Add powdered sugar and milk, beat to spreading consistency. Frost brownies and top with 1 cup of milk chocolate chips, if desired.  ENJOY!

Here’s the score for the day: Creepers = 1 Zombies = 1 Strings = 4 Bars of gold = 4 Arrows = 3 Cats = 0 Cocoa beans = 0 Patience = 0

CHOCOLATE OVERLOAD COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position. FOR THE CRUST: 1½ cups flour ¼ cup cocoa powder ¾ cup sugar ¾ cup softened butter (1½ sticks) Mix the dry ingredients together and then cut in the softened butter. (You can also do this in a food processor with a steel blade, using chilled butter that’s been cut into chunks.) Spread the mixture out in the bottom of a greased 9-inch by 13-inch cake pan and press it down with a spatula. Bake at 350 degrees F. for 15 minutes. (Don’t shut off the oven—you’ll need it for the second step.) FOR THE FILLING: 2 eight-ounce packages softened cream cheese (the block type, not the whipped type) 1 cup mayonnaise 1 cup sugar 4 eggs 2 cups melted chocolate chips (12-ounce bag) 2 teaspoons vanilla You can do this by hand, but it’s a lot easier with an electric mixer. Soften the cream cheese and beat it with the mayonnaise until it’s smooth. Gradually add the sugar. Add the eggs, one at a time, beating after each addition. Melt the chocolate chips in a microwave-safe bowl for 3 minutes. (Chocolate chips may retain their shape, so stir them to see if they’re melted.) Let them cool for a minute or two, and then gradually add the chocolate, mixing thoroughly. Then mix in the vanilla. Pour the finished mixture on top of the crust you just baked. Bake at 350 degrees F. for 35 minutes. Let it cool to room temperature and then chill for at least 4 hours. Cut into brownie-size bars. Garnish the bars with strawberries, whipped cream, or powdered sugar if desired. Baking Conversion Chart These conversions are approximate, but they’ll work just fine for Hannah Swensen’s recipes.

As I look at the young faces, the questions in their eyes are the measure of a vast gulf between the children who eat chocolate on their way to school in North America and those who have no school at all, who must, from childhood, work to survive. An I feel the profound irony before me: the children who struggle to produce the small delights of life in the world I come from have never known such pleasure, and most likely, they never will. It's a measure of the separation in our worlds, a distance now so staggeringly vast...the distance between the hand that picks the cocoa and the hand that reaches for the chocolate bar.

At the Bernachon table, I stared at all the amazing flavors- espresso, orange, hazelnut, rum raisin- wondering how to choose. But it was simple: I let Denise do it. (And thank goodness. When I unwrapped my pâte d'amandine pistache chocolate bar back at the hotel, it was like inhaling vats of molten cocoa in a chocolate factory. Delicious without even taking a bite. Between the richness of the 62 percent cacao and the sweet grittiness of Sicilian pistachio paste, I thought I had ascended to chocolate heaven.)

Hudson was a flaming shot of whisky in a dive bar. I was more of a hot-cocoa-and-marshmallows-on-a-West-Elm-couch type of girl.