Melt Chocolate Quotes

A Kiss is a terrible name for a piece of chocolate shaped like a water droplet, because kisses are hot and would melt chocolate—even if it is wearing an astronaut suit made out of tinfoil.

Like a church bell, a coffin, and a vat of melted chocolate, a supply closet is rarely a comfortable place to hide.

A kiss about apple pie a la mode with the vanilla creaminess melting in the pie heat. A kiss about chocolate, when you haven't eaten chocolate in a year. A kiss about palm trees speeding by, trailing pink clouds when you drive down the Strip sizzling with champagne. A kiss about spotlights fanning the sky and the swollen sea spilling like tears all over your legs.

Touched by her fingers, the two surviving chocolate people copulate desperately, losing themselves in a melting frenzy of lust, spending the last of their brief borrowed lives in a spasm of raspberry cream and fear.

Mia's smile is melting chocolate. It's a kick-ass guitar solo. It's everything good in this world.

His voice was like soothing melted chocolate. I wanted him to ooze his lovely voice all over my naked body.

He kissed her. A kiss about apple pie a la mode with the vanilla creaminess melting in the pie heat. A kiss about chocolate, when you haven't eaten chocolate in a year. A kiss about palm trees speeding by, trailing pink clouds when you drive down the Strip sizzling with champagne. A kiss about spotlights fanning the sky and the swollen sea spilling like tears all over your legs.

The name for the cocoa tree is theobroma, which means "food of the gods." I know that chocolate is meant for us, however, because the melting point for good chocolate just happens to be the temperature within your very human mouth.

Actually, it would be assumed that the young lady had no such impulses at all, but I’ll tell you something: Chocolate melts on my tongue too.

She went to the window. A fine sheen of sugary frost covered everything in sight, and white smoke rose from chimneys in the valley below the resort town. The window opened to a rush of sharp early November air that would have the town in a flurry of activity, anticipating the tourists the colder weather always brought to the high mountains of North Carolina. She stuck her head out and took a deep breath. If she could eat the cold air, she would. She thought cold snaps were like cookies, like gingersnaps. In her mind they were made with white chocolate chunks and had a cool, brittle vanilla frosting. They melted like snow in her mouth, turning creamy and warm.

Once upon a time, there was Candy and Dan. Things were very hot that year. All the wax was melting in the trees. He would climb balconies, climb everywhere, do anything for her, oh Danny boy. Thousands of birds, the tiniest birds, adorned her hair. Everything was gold. One night the bed caught fire. He was handsome and a very good criminal. We lived on sunlight and chocolate bars. It was the afternoon of extravagant delight. Danny the daredevil. Candy went missing. The days last rays of sunshine cruise like sharks. I want to try it your way this time. You came into my life really fast and I liked it. We squelched in the mud of our joy. I was wet-thighed with surrender. Then there was a gap in things and the whole earth tilted. This is the business. This, is what we're after. With you inside me comes the hatch of death. And perhaps I'll simply never sleep again. The monster in the pool. We are a proper family now with cats and chickens and runner beans. Everywhere I looked. And sometimes I hate you. Friday -- I didn't mean that, mother of the blueness. Angel of the storm. Remember me in my opaqueness. You pointed at the sky, that one called Sirius or dog star, but on here on earth. Fly away sun. Ha ha fucking ha you are so funny Dan. A vase of flowers by the bed. My bare blue knees at dawn. These ruffled sheets and you are gone and I am going to. I broke your head on the back of the bed but the baby he died in the morning. I gave him a name. His name was Thomas. Poor little god. His heart pounds like a voodoo drum.

Mr Willy Wonka can make marshmallows that taste of violets, and rich caramels that change colour every ten seconds as you suck them, and little feathery sweets that melt away deliciously the moment you put them between your lips. He can make chewing-gum that never loses its taste, and sugar balloons that you can blow up to enormous sizes before you pop them with a pin and gobble them up. And, by a most secret method, he can make lovely blue birds' eggs with black spots on them, and when you put one of these in your mouth, it gradually gets smaller and smaller until suddenly there is nothing left except a tiny little DARKRED sugary baby bird sitting on the tip of your tongue.

I loved the full heat of being drunk, like I was made of melting chocolate and spreading in all directions.

Now, let’s go back to me bein’ like chocolate that melts in your mouth.” “That isn’t exactly what I meant,” I told him, his arms went around me and he rolled to his back, taking me with him. Then his hand sifted into my hair, fisted gently and my head came up. “I would hope not, darlin’, seein’ as every time you take me in your mouth, the last thing I do is melt.

He turned to leave, then hesitated. "One more thing." He walked up to me. "I've also been thinking about your declaration of undying love or whatever." "I didn't - it wasn't -" He clamped his hands on the sides of my gooey face and kissed me. I had to wonder: was it possible to dissolve into chocolate on a molecular level and melt into a puddle on the carpet? Because that's how I felt. I'm pretty sure Valhalla had to resurrect me several times during the course of that kiss. Otherwise, I don't know how I was still in one piece when Alex finally pulled away. He studied me critically, his brown and amber eyes taking me in. He had a chocolate moustache and goatee now, and chocolate down the front of his sweater vest. I'll be honest. A small part of my brain thought, Alex is male right now. I have just been kissed by a dude. How do I feel about that? The rest of my brain answered: I have just been kissed by Alex Fierro. I am absolutely great with that. In fact, I might have done something typically embarrassing and stupid, like making the aforementioned declaration of undying love, but Alex spared me. "Eh." He shrugged. "I'll keep thinking about it. I'll get back to you. In the meantime, definitely take that shower." He left, whistling a tune that might have been a Frank Sinatra song from the elevator, "Fly Me to the Moon".

I hate it when chocolates quickly melt on my fingers. I mean am I THAT HOT?

A dark-chocolate truffle melts in my mouth, and I forget about everything else ... even the fact that I'm on a diet.

God, I love your skin.” “My skin?” She glanced uncomprehendingly at her own arm when he rose from nibbling at her. “It’s brown.” “It’s melted chocolate and coffee with cream, exotic as the fucking desert, and so damn erotic. I have wet dreams about you naked on my sheets, your skin smooth and hot from the sun’s rays.” She swallowed, chest heaving. “You make me sound edible.” He purred. “You are.

His fingers painted my skin with ruby red patterns of desire. In Keahi’s kiss I could taste the red burn of chili encrusted in the rich sweetness of melted chocolate. I breathed in his scent and it spoke to me of vanilla. The ink of my malu tattoo began to burn, searing markings of fiery joy.

Being with Josh is like being touched from the inside out. An unexpected blaze of sunshine on an otherwise bleak winter day. Wrapping your fingers around a mug of hot chocolate after walking home in that frigid lake-effect wind. A fire crackling softly beneath your outstretched hands. The perfect combination of cupcake and icing, the kind where you can’t quite identify all the secret ingredients, but you feel them melting together on your tongue, and you know that for as long you live, this will be the best thing you’ve ever tasted.

You make your whole existence dependant on another human being you’re asking for a world of trouble. Think of every tragic love story ever written. And I didn’t want to play Juliet to anybody’s Romeo, not if I could help it. Even if the only candidate available was willing to die for me and sitting right beside me holding my hand and looking deeply into my eyes with the not-so-gah-now eyes the colour of melted chocolate. Plus being practically naked under those covers and possession the body of a Hollister dude . . . but I’m not getting into all that.

I felt as though melted chocolate had oozed its way from my heart to my toes, coating me with comfort on its way down.

When Pidge wakes up, let me know, okay?” he said in a soft voice. “I got spaghetti, and pancakes, and strawberries, and that oatmeal shit with the chocolate packets, and she likes Fruity Pebbles cereal, right, Mare?” he asked, turning. When he saw me, he froze. After an awkward pause, his expression melted, and his voice was smooth and sweet.“Hey, Pigeon.” I couldn’t have been more confused if I had woken up in a foreign country. Nothing made sense. At first I thought I had been evicted, and then Travis comes home with bags full of my favorite foods. He took a few steps into the living room, nervously shoving his hands in his pockets. “You hungry, Pidge? I’ll make you some pancakes. Or there’s uh…there’s some oatmeal. And I got you some of that pink foamy shit that girl’s shave with, and a hairdryer, and a… a….just a sec, it’s in here,” he said, rushing to the bedroom. The door opened, shut, and then he rounded the corner, the color gone from his face. He took a deep breath and his eyebrows pulled in. “Your stuff’s packed.” “I know,” I said. “You’re leaving,” he said, defeated.

Her smile adds an air of enigma to her. Like a melting cup of warm dark chocolate on a November evening.

The look in his melted-chocolate eyes was now completely non-Disney.

While cooking demands your entire attention, it also rewards you with endlessly sensual pleasures... The seductive softness of chocolate beginning to melt from solid to liquid. The tug of sauce against the spoon when it thickens in teh pan, and the lovely lightness of Parmesan drifting from the grater in gossamer flakes. Time slows down in teh kitchen, offering up an entire universe of small satisfactions.

It was so dark, it was almost black and it melted on her tongue into an ancient flavor of seed pod, earth, shade, and sunlight, its bitterness casting just a shadow of sweet. It tasted ... fine, so subtle and strange it made her feel like a novitiate into some arcanum of spice.

Tears welled in his eyes. It was like watching chocolate melt.

Of Woman and Chocolate   "Chocolate shares both the bitter and the sweet. Chocolate melts away all cares, coating the heart while smothering every last ache.   Chocolate brings a smile to the lips on contact, leaving a dark kiss behind.   Chocolate is amiable, complimenting any pairing; berries, peanut butter, pretzels, mint, pastries, drinks...everything goes with chocolate.   The very thought of chocolate awakens taste buds, sparking memories of candy-coated happiness.   Chocolate will go nuts with you, no questions asked.   Chocolate craves your lips, melts at your touch, and savors the moment.   Chocolate is that dark and beautiful knight who charges in on his gallant steed ready to slay dragons when needed.   Chocolate never disappoints; it leaves its lover wanting more.   Chocolate is the ultimate satisfaction, synonymous with perfection.   Chocolate is rich, smooth pleasure.   Chocolate has finesse - the charm to seduce and indulge at any time, day or night.   Chocolate is a true friend, a trusted confidant, and faithful lover. Chocolate warms and comforts and sympathizes.   Chocolate holds power over depression, victory over disappointment.   Chocolate savvies the needs of a woman and owns her.   Simply put, chocolate is paradise.

A kiss about apple pie à la mode with the vanilla creaminess melting in the pie heat. A kiss about chocolate, when you haven’t eaten chocolate in a year. A kiss about palm trees speeding by, trailing pink clouds when you drive down the Strip sizzling with champagne. A kiss about spotlights fanning the sky and the swollen sea spilling like tears all over your legs.

There is something so comforting, so soothing about a mug of hot chocolate. No matter how old I am, I think chocolat chaud will always have the ability to take me back to special times, when all of the world's problems seemed to melt away by consuming one simple beverage.

Chocolates, miss! They are only slightly melted. Well, not melted now, per se, but melted at one time and reformed into… rather lovely… artistic shapes. You won’t even taste the difference. A little whitened, but that’s okay. It’s still chocolate. I know how chocolate calms you. It’s like catnip for Jane women, right?

How much discipline? In January 2012, I beat Nadal in the finals of the Australian Open. The match lasted five hours and fifty-three minutes—the longest match in Australian Open history, and the longest Grand Slam singles final in the Open Era. Many commentators have called that match the single greatest tennis match of all time. After I won, I sat in the locker room in Melbourne. I wanted one thing: to taste chocolate. I hadn’t tasted it since the summer of 2010. Miljan brought me a candy bar. I broke off one square—one tiny square—and popped it into my mouth, let it melt on my tongue. That was all I would allow myself. That is what it has taken to get to number one.

Love is just the chocolate-coated realization you're going to spend the rest of your life with a person and unfortunately it melts in your mouth

Nothing sets the world right like slightly melted chocolate from a fresh-baked cookie.

In her hand the rice-paper twist releases its battery of scents; bitter chocolate melted with cream and sweetened with vanilla seeds, scented with roses as red as your heart. Try me. Taste me. Test me.

I'm a little panicky when I realize he's not here. It's a lot easier to push down my doubt when he's with me. When I can see those eyes the color of melted chocolate and hear his deep voice that falls over me like a warm blanket on a cold night.

A novel is a hearty meal, but poems are the Belgian chocolates of the bookshelf. You can pick one and linger over it. Savour the aroma, the taste, the melting texture, the sweet craving it leaves behind! Or you can scoff down as many as you can eat. It’s up to you.

Some say that eating chocolate is better than kissing, and scientists have dutifully tested this hypothesis by carrying out a set of experiments. In 2007, a team led by Dr. David Lewis recruited pairs of passionate lovers, whose brain activity and heart rate were monitored first while they kissed each other and then while they ate chocolate (separately). The researchers found that although kissing set the heart pounding, the effect did not last as long as when the participants ate chocolate. The study also showed that when the chocolate started melting, all regions of the brain received a boost far more intense and longer lasting than the brain activity measured while kissing.

STRESSED is DESSERTS spelled backwards. So when you're stressed, just grab a couple of cookies. Everything in the world feels right, when the delicious smelling, buttery soft, sweet melts into each corner of your mouth...oh, and the crunch of the chocolate chips...pure heaven!!

Her hand is close to my arm. My options are limited. I can't run away. I can't handle this. I lose myself in food. The rich, wet texture of melting chocolate. The way good aged goat cheese coats your tongue. The silky feel of pasta dough when it's been pressed and rested just enough. How the scent of onions changes, over an hour, from raw to mellow, sharp to sweet, and all that even without tasting. The simplest magic: how heat transforms.

Each new relationship was ‘different’ and he ‘really meant it this time.’ But he was like a kid eating a bag of M&M’s for the first time. With each new color he tried, he got excited about getting a new flavor. But once that candy coating melted off, it was still just plain old chocolate like the one before it.

There is a kind of alchemy in the transformation of base chocolate into this wise fool's-gold, a layman's magic that even my mother might have relished. As I work, I clear my mind, breathing deeply. The windows are open, and the through-draft would be cold if it were not for the heat of the stoves, the copper pans, the rising vapor from the melting couverture. The mingled scents of chocolate, vanilla, heated copper, and cinnamon are intoxicating, powerfully suggestive; the raw and earthy tang of the Americas, the hot and resinous perfume of the rain forest. This is how I travel now, as the Aztecs did in their sacred rituals: Mexico, Venezuela, Columbia. The court of Montezuma. Cortez and Columbus. The Food of the Gods, bubbling and frothing in ceremonial goblets. The bitter elixir of life.

picked up that rage, and held on to it; I needed to remind myself why I hated Carey, because watching him lock up the bread shop was far too entrancing. The smell of pastry, the chocolate melting on my tongue, the bitter black coffee. I needed to remind myself of my anger, so I didn’t inadvertently mix up good snacks with a good man.

Friends are like chocolates when you taste it sometimes seem sweet but sometime it suddenly melts

Leo is looking down. Leo is looking down and his eyes and skin and hair like dark melted chocolate and he’s saying to me, "Hello.

As AJ stirred milk into his melted chocolate and sugar mixture, he heard Shelby’s soft voice. His chest tightened, a pang for what he didn’t have. A wife. Children. Carrying

His voice is warm and husky like dark melted chocolate fudge Caramel... or something.

He looks up. Our eyes lock,and he breaks into a slow smile. My heart beats faster and faster. Almost there.He sets down his book and stands.And then this-the moment he calls my name-is the real moment everything changes. He is no longer St. Clair, everyone's pal, everyone's friend. He is Etienne. Etienne,like the night we met. He is Etienne,he is my friend. He is so much more. Etienne.My feet trip in three syllables. E-ti-enne. E-ti-enne, E-ti-enne. His name coats my tongue like melting chocolate. He is so beautiful, so perfect. My throat catches as he opens his arms and wraps me in a hug.My heart pounds furiously,and I'm embarrassed,because I know he feels it. We break apart, and I stagger backward. He catches me before I fall down the stairs. "Whoa," he says. But I don't think he means me falling. I blush and blame it on clumsiness. "Yeesh,that could've been bad." Phew.A steady voice. He looks dazed. "Are you all right?" I realize his hands are still on my shoulders,and my entire body stiffens underneath his touch. "Yeah.Great. Super!" "Hey,Anna. How was your break?" John.I forget he was here.Etienne lets go of me carefully as I acknowledge Josh,but the whole time we're chatting, I wish he'd return to drawing and leave us alone. After a minute, he glances behind me-to where Etienne is standing-and gets a funny expression on hs face. His speech trails off,and he buries his nose in his sketchbook. I look back, but Etienne's own face has been wiped blank. We sit on the steps together. I haven't been this nervous around him since the first week of school. My mind is tangled, my tongue tied,my stomach in knots. "Well," he says, after an excruciating minute. "Did we use up all our conversation over the holiday?" The pressure inside me eases enough to speak. "Guess I'll go back to the dorm." I pretend to stand, and he laughs. "I have something for you." He pulls me back down by my sleeve. "A late Christmas present." "For me? But I didn't get you anything!" He reaches into a coat pocket and brings out his hand in a fist, closed around something very small. "It's not much,so don't get excited." "Ooo,what is it?" "I saw it when I was out with Mum, and it made me think of you-" "Etienne! Come on!" He blinks at hearing his first name. My face turns red, and I'm filled with the overwhelming sensation that he knows exactly what I'm thinking. His expression turns to amazement as he says, "Close your eyes and hold out your hand." Still blushing,I hold one out. His fingers brush against my palm, and my hand jerks back as if he were electrified. Something goes flying and lands with a faith dink behind us. I open my eyes. He's staring at me, equally stunned. "Whoops," I say. He tilts his head at me. "I think...I think it landed back here." I scramble to my feet, but I don't even know what I'm looking for. I never felt what he placed in my hands. I only felt him. "I don't see anything! Just pebbles and pigeon droppings," I add,trying to act normal. Where is it? What is it? "Here." He plucks something tiny and yellow from the steps above him. I fumble back and hold out my hand again, bracing myself for the contact. Etienne pauses and then drops it from a few inches above my hand.As if he's avoiding me,too. It's a glass bead.A banana. He clears his throat. "I know you said Bridgette was the only one who could call you "Banana," but Mum was feeling better last weekend,so I took her to her favorite bead shop. I saw that and thought of you.I hope you don't mind someone else adding to your collection. Especially since you and Bridgette...you know..." I close my hand around the bead. "Thank you." "Mum wondered why I wanted it." "What did you tell her?" "That it was for you,of course." He says this like, duh. I beam.The bead is so lightweight I hardly feel it, except for the teeny cold patch it leaves in my palm.

Isaac stared at Laurent and searched his warm eyes, which were just the color of melted chocolate. Maybe with bits of caramel. Great. He was thinking about Laurent’s eyes like candy. Was he hungry or horny? Hard to tell.

I'm heading over to visit Tess for some tea and sympathy." "I don't like tea," Ollie said. "What's sympathy taste like?" Natalie laughed and ruffled his hair, then got back in the car. "Like a melted marshmallow with chocolate sauce.

Reaching a hand up she touched her lips, “You…You kissed me,” she breathed. His chocolate brown eyes seemed to melt into amber gold as he answered, “Yes…and you kissed me back,” his slow rumble sent shivers of excitement through her.

When people thought of mothers, they smelled cookies baking and chocolate melting. But actual mothers got shit for giving their kids too much sugar. When people thought of mothers, they thought soft and warm and cuddly. But actual mothers went to great lengths to eradicate their soft warm cuddly bits. When people thought of mothers, they thought of mama bears and cheerleaders–fierce love and unconditional support–but actual mothers were accused of coddling and helicoptering.

Hey, you just 'member it's all in the butter. I keep trynna tell your cousins that, and they don't listen for the life of 'em." Butter is probably Grandma's favorite ingredient, and she puts it in nearly everything. I believe she'd put it in her raisin bran in the mornings if she could. One year, she made deep-fried sticks of butter and dipped them in chocolate sauce and melted peanut butter. I'm not gonna lie. It was pretty flame, but I'm sure at least one of my arteries clogged up.

With the edge of my spoon I shave layers off a swirling cake-batter-flavored peak, cause a chocolate-chip avalanche, and imagine the poor people at the melted base of Mount Yogurt screaming in terror at the wrath of their god. She is displeased.

The dessert is a chocolate fondue. Make it on a clear day- cloudy weather dims the gloss on the melted chocolate- with seventy percent dark chocolate, butter, a little almond oil, double cream added at the very last minute, heated gently over a burner. Skewer pieces of cake or fruit and dip into the chocolate mixture. I have all their favorites here tonight, though only the gâteau de savoie is meant for dipping. Caro claims she cannot eat another thing, but takes two slices of the dark-and-white chocolate roulade bicolore.

What exactly were you trying to do?" I asked him, as my heart rate returned to normal. He looked into my eyes with his chocolate eyes and I started to melt. "I didn't get to see you today and I just wanted to get a glimpse of you. I just thought I would see you sleep for a few minutes.

At last, after much effort, there came a prolonged belch from the mud and Larry shot to the surface and we hauled him up the bank. He stood there, covered with the black and stinking slush, looking like a chocolate statue that has come in contact with a blast furnace; he appeared to be melting as we watched.

I tried to count my moles once. The same flat ones she had and which she called chocolate chips. When I was a real small kid, I actuallly believed the moles were chocolate chips and that if she stood too close to the oven, they'd melt away, so I'd tug on her apron strings and she'd laugh as I led her from the heat.

Hey.’ Annabeth slid next to me on the bench. ‘Happy birthday.’ She was holding a huge misshapen cupcake with blue icing. I stared at her. ‘What?’ ‘It’s August eighteenth,’ she said. ‘Your birthday, right?’ I was stunned. It hadn’t even occurred to me, but she was right. I had turned sixteen this morning – the same morning I’d made the choice to give Luke the knife. The prophecy had come true right on schedule, and I hadn’t even thought about the fact that it was my birthday. ‘Make a wish,’ she said. ‘Did you bake this yourself?’ I asked. ‘Tyson helped.’ ‘That explains why it looks like a chocolate brick,’ I said. ‘With extra-blue cement.’ Annabeth laughed. I thought for a second then blew out the candle. We cut it in half and shared, eating with our fingers. Annabeth sat next to me and we watched the ocean. Crickets and monsters were making noise in the woods, but otherwise it was quiet. ‘You saved the world,’ she said. ‘We saved the world.’ ‘And Rachel is the new Oracle, which means she won’t be dating anybody.’ ‘You don’t sound disappointed,’ I noticed. Annabeth shrugged. ‘Oh, I don’t care.’ ‘Uh-huh.’ She raised an eyebrow. ‘You got something to say to me, Seaweed Brain?’ ‘You’d probably kick my butt.’ ‘You know I’d kick your butt.’ I brushed the cake off my hands. ‘When I was at the River Styx, turning invulnerable … Nico said I had to concentrate on one thing that kept me anchored to the world, that made me want to stay mortal.’ Annabeth kept her eyes on the horizon. ‘Yeah?’ ‘Then up on Olympus,’ I said, ‘when they wanted to make me a god and stuff, I kept thinking –’ ‘Oh, you so wanted to.’ ‘Well, maybe a little. But I didn’t, because I thought – I didn’t want things to stay the same for eternity, because things could always get better. And I was thinking …’ My throat felt really dry. ‘Anyone in particular?’ Annabeth asked, her voice soft. I looked over and saw that she was trying not to smile. ‘You’re laughing at me,’ I complained. ‘I am not!’ ‘You are so not making this easy.’ Then she laughed for real, and she put her hands around my neck. ‘I am never, ever going to make things easy for you, Seaweed Brain. Get used to it.’ When she kissed me, I had the feeling my brain was melting right through my body.

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.

HERE IS A LIST of foods we discovered in America: Peanut butter. Marshmallows. Barbecue sauce. (You can say, “Can I have BBQ?” to a kid’s mom at potlucks and they’ll know what you mean.) Puppy chow. (Chex cereal covered in melted chocolate and peanut butter and tossed in powdered sugar. They only give it if you win a Valentine friend.) Corn-chip pie (not a pie). (Chili on top of corn chips with cheese and sour cream (not sour).) Some mores. (They say it super fast like s’mores.) Banana puddin. (They don’t say the g. Sometimes they don’t even say the b.) Here is a list of the foods from Iran that they have never heard of here: All of it. All the food. Jared Rhodes didn’t even know what a date was.

I don't give my secrets away for free." He slid one hand around her waist, pulling her close. Zara melted against him, hands sliding up and over his shoulders. "Will you tell me for a kiss?" "Possibly." He drew his finger down, following the edge of her top where it dipped low between her breasts. Her skin was soft, her perfume so lush and sensual it clouded his senses. She leaned up, feathered kisses along his jaw. "Can it be now?" He meant to give her a soft kiss, a gentle kiss, testing the waters to see if she truly wanted to come on this ride with him. But the moment their lips met, something snapped inside him. Four days of longing and fantasies. A lifetime of loneliness. A need so fierce, he twisted his hand in her hair and claimed her mouth in a fury of passion and desire. Zara groaned and melted against him. He could feel the rapid beat of her heart, taste the sweetness of chocolate in her mouth. Never comfortable with public displays of affection, he didn't care if the entire world saw them so long as she kept kissing him and never stopped.

I looked down and stared at a chocolate cube slowly melting in my hand, gluing my forefinger and thumb together. “I think I wanted to marry Milton just so I’d have someone to catch me in case I fall. You know?” He stuck his hand in my hair and leaned down to kiss my forehead. “I do. But falling into the wrong hands is just as bad as crashing into nothing.

Oh,and the hunk wasn't hard on the eyes, either." Grinning, she gave an obvious and deliberate shudder. "The real physical type.I thought he was going to punch that idiot Tarmack right in the face. Was kinda hoping he would. Anyway,the pair of you made a great team." "I suppose." "So,what about those smoldering looks?" "What smoldering looks?" "Get out." Mo cheerfully wiggled her eyebrows. "I got singed and I was only an innocent bystander. The guy looks at you like you were the last candy bar on the shelf and he'd die without a chocolate fix." "That's a ridiculous analogy, and you're imagining things." "He was going to pound Tarmack into dust for dissing you.Man, I just wanted to melt when he hauled the guy up by the collar.Too romantic.

I longed for artificial bacon bits, melted cheese in a shade of yellow unknown to nature, and creamy chocolate fillings, sometimes all in the same product. I wanted food that squirts when you bite into it or plops onto your shirt front in such gross quantities that you have to rise very, very carefully from the table and sort of limbo over to the sink to clean yourself up.

And then this — the moment he calls my name — is the real moment everything changes. He is no longer St. Clair, everyone's pal, everyone's friend. He is Étienne. Étienne, like the night we met. He is Étienne; he is my friend. He is so much more. Étienne. My feet trip in three syllables. É-ti-enne, É-ti-enne, É-ti-enne. His name coats my tongue like melting chocolate. He is so beautiful, so perfect.

HANNAH’S KENTUCKY CHOCOLATE CHIP PIE Ingredients: 1 stick butter or margarine, melted 2 eggs, beaten 1 cup sugar 1 teaspoon vanilla 1 cup chocolate chips 1 cup nuts, chopped 1 (9 inch) unbaked pie shell Preheat oven to 325 degrees. In small kettle, melt the margarine and set aside. In bowl, beat eggs, sugar, and vanilla. Add chocolate chips and nuts and stir. Add margarine and beat well. Put in unbaked pie shell. Bake for 50 minutes or until done.

…Jake caught the briefest glimpse of a demure set of pale pink lingerie, and then Molly was airborne—jumping feet-first into the deep end. She swam underwater like a mermaid, finally coming up for air near the center of the pool. Her hair was slicked back on her skull, shining and as dark as melted chocolate and Jake was frozen to the spot by So. Much. Molly. All on display for him. God—she was really, really wet. ~"Finding a Husband" by Kristen Casey

SATURDAY AT THE STORE is a nightmare. We are besieged by do-it-yourselfers wanting to spruce up their homes. Mr. and Mrs. Clayton and John and Patrick—the two other part-timers—and I are besieged by customers. But there’s a lull around lunchtime, and Mrs. Clayton asks me to check on some orders while I’m sitting behind the counter at the register discreetly eating my bagel. I’m engrossed in the task, checking catalog numbers against the items we need and the items we’ve ordered, eyes flicking from the order book to the computer screen and back as I make sure the entries match. Then, for some reason, I glance up … and find myself locked in the bold gray gaze of Christian Grey, who’s standing at the counter, staring at me. Heart failure. “Miss Steele. What a pleasant surprise.” His gaze is unwavering and intense. Holy crap. What the hell is he doing here, looking all outdoorsy with his tousled hair and in his cream chunky-knit sweater, jeans, and walking boots? I think my mouth has popped open, and I can’t locate my brain or my voice. “Mr. Grey,” I whisper, because that’s all I can manage. There’s a ghost of a smile on his lips and his eyes are alight with humor, as if he’s enjoying some private joke. “I was in the area,” he says by way of explanation. “I need to stock up on a few things. It’s a pleasure to see you again, Miss Steele.” His voice is warm and husky like dark melted chocolate fudge caramel … or something.

rich, ripe, dark, deep, zippy, zesty, wicked, wonderful, delicious, delightful, delectable and even electable (if he could vote), vibrant, vivacious, seductive, addictive, oh-so-very-attractive, nourishing, flourishing, rather ravishing, beautiful, buttery, sometimes bittersweet but never bitter, gorgeous and worth gorging on, berry-ish, cherry-ish, meaty yet fruity, elemental yet complex, mellow yet electric, soothing yet energizing, earthy yet heavenly, melt-in-your-mouth pleasure of chocolate?

They shared a platter of meze and dips and, for dessert, summer berries dipped in four kinds of melted chocolate. Lovers' food, Lara thought, watching Phil feed Katy a strawberry. When she was married, she had made special trips to obscure ethnic supermarkets for Vietnamese rice pancakes and soba noodles. She had bought extra-virgin olive oil online from a tiny estate in Sicily. She had discovered celeriac and plantains and Jerusalem artichokes. She had sautéed and ceviched and fricasseed and brûléed.

First, the whole milk in a copper pan, heated not quite to boiling-point. Then, the spices: nutmeg and clove, with a couple of fresh bird's-eye chilies, broken in half to release the heat. Three minutes for the chilies to infuse: then add a double handful of chopped dark chocolate pieces- not powder, but the chocolate that I use for my pralines- and stir until the chocolate melts. Muscovado sugar, to taste: then bring back to simmering-point and serve straightaway in a china cup, with a langue de chat on the side.

The three thousand miles in distance he put between himself and Emma tonight is nothing compared with the enormous chasm separating them when they sit next to each other in calculus. Emma's ability to overlook his existence is a gift-but not one that Poseidon handed down. Rachel insists this gift is uniquely a female trait, regardless of the species. Since their breakup, Emma seems to be the only female utilizing this particular gift. Even Rayna could learn a few lessons from Emma in the art of torturing a smitten male. Smitten? More like fanatical. He shakes his head in disgust. Why couldn't I just sift when I turned of age? Why couldn't I find a suitable mild-tempered female to mate with? Live a peaceful life, produce offspring, grow old, and watch my own fingerlings have fingerlings someday? He searches through his mind for someone he might have missed in the past. For a face he overlooked before but could now look forward to every day. For a docile female who would be honored to mate with a Triton prince-instead of a temperamental siren who mocks his title at every opportunity. He scours his memory for a sweet-natured Syrena who would take care of him, who would do whatever he asked, who would never argue with him. Not some human-raised snippet who stomps her foot when she doesn't get her way, listens to him only when it suits some secret purpose she has, or shoves a handful of chocolate mints down his throat if he lets his guard down. Not some white-haired angelfish whose eyes melt him into a puddle, whose blush is more beautiful than sunrise, and whose lips send heat ripping through him like a mine explosion. He sighs as Emma's face eclipses hundreds of mate-worthy Syrena. That's just one more quality I'll have to add to the list: someone who won't mind being second best. His just locks as he catches a glimpse of his shadow beneath him, cast by slithers of sterling moonlight. Since it's close to three a.m. here, he's comfortable walking around without the inconvenience of clothes, but sitting on the rocky shore in the raw is less than appealing. And it doesn't matter which Jersey shore he sits on, he can't escape the moon that connects them both-and reminds him of Emma's hair. Hovering in the shallows, he stares up at it in resentment, knowing the moon reminds him of something else he can' escape-his conscience. If only he could shirk his responsibilities, his loyalty to his family, his loyalty to his people. If only he could change everything about himself, he could steal Emma away and never look back-that is, if she'll ever talk to him again.

RECIPE FOR MAKING WONKA-VITE Take a block of finest chocolate weighing one ton (or twenty sackfuls of broken chocolate, whichever is the easier). Place chocolate in very large cauldron and melt over red-hot furnace. When melted, lower the heat slightly so as not to burn the chocolate, but keep it boiling. Now add the following, in precisely the order given, stirring well all the time and allowing each item to dissolve before adding the next: THE HOOF OF A MANTICORE THE TRUNK (AND THE SUITCASE) OF AN ELEPHANT THE YOLKS OF THREE EGGS FROM A WHIFFLE-BIRD A WART FROM A WART-HOG THE HORN OF A COW (IT MUST BE A LOUD HORN) THE FRONT TAIL OF A COCKATRICE SIX OUNCES OF SPRUNGE FROM A YOUNG SLIMESCRAPER TWO HAIRS (AND ONE RABBIT) FROM THE HEAD OF A HIPPOCAMPUS THE BEAK OF A RED-BREASTED WILBATROSS A CORN FROM THE TOE OF A UNICORN THE FOUR TENTACLES OF A QUADROPUS THE HIP (AND THE PO AND THE POT) OF A HIPPOPOTAMUS THE SNOUT OF A PROGHOPPER A MOLE FROM A MOLE THE HIDE (AND THE SEEK) OF A SPOTTED WHANGDOODLE THE WHITES OF TWELVE EGGS FROM A TREE-SQUEAK THE THREE FEET OF A SNOZZ-WANGER (IF YOU CAN’T GET THREE FEET, ONE YARD WILL DO) THE SQUARE-ROOT OF A SOUTH AMERICAN ABACUS THE FANGS OF A VIPER (IT MUST BE A VINDSCREEN VIPER) THE CHEST (AND THE DRAWERS) OF A WILD GROUT When all the above are thoroughly dissolved, boil for a further twenty-seven days but do not stir. At the end of this time, all liquid will have evaporated and there will be left in the bottom of the cauldron only a hard brown lump about the size of a football. Break this open with a hammer and in the very centre of it you will find a small round pill. This pill is WONKA-VITE.

You never told me how everyone liked the sirupskake." "It was splendid!" she said, her smile returning. "Your fa- my husband asked that you bake another one soon for me to bring him." Freya was always tripping over her words like that. Anna did the same thing herself. She chalked it up to wanting to say so much in a short amount of time. She was like a pot of melting chocolate: the words bubbled over. "Did he like the candied oranges I placed on top?" "Yes! He said he'd never seen it done that way before." Anna shrugged. "I love to put my own spin on recipes. I like to be unique, if you haven't noticed." "I have." Freya smiled. "I think my husband would enjoy meeting you. You and I have a similar joyful spirit, while he"- she sighed- "carries the weight of the world on his shoulders, I'm afraid. Much like my daughter." Freya talked about her daughter a lot but unfortunately never brought her along for visits. From what Anna knew, the girl seemed whip smart and serious. Anna wished she could meet her so she could shake her up a bit. Everyone needed to let their hair down sometimes. Plus it would be nice to have a friend close to her own age.

Once they were inside the park Bay asked, “Isn’t there a store at the Rio Grande Village?” “What is it you need?” “Chocolate.” “It’s a hundred degrees in the shade,” he said. “Chocolate is going to melt.” “Well, actually, it isn’t chocolate I need. It’s something else. I didn’t want to embarrass you.” “What?” “Tampax.” He eyed her sideways. “Why didn’t you bring some from home? Or pick some up at the safeway?” She flushed. “I didn’t think of it. Not that it’s any of your business, but my periods aren’t regular.” He made a disgusted sound. “This is exactly why I didn’t want to bring you along.

We started getting hungry again, and some of the women started chanting, "MEAT, MEAT, MEAT!" We were having steak tartare. It was the only appropriate main course we could think of, for such a graceless theme, and seeing as nobody in the club was confident making it, we had to order it in. I made chips to serve with it, though. I deep-fried them in beef fat. The steak was served in little roulades, raw and minced, like horsemeat. It was topped with a raw egg yolk, chopped onions, pickled beetroot, and capers. I had wanted to use the Wisconsin version, which is served on cocktail bread and dubbed "cannibal sandwich," but Stevie insisted we go classic. Not everyone could stomach theirs with the raw egg yolk, too, and so, unusually for a Supper Club, there was quite a lot left over. We took another break to drink and move about the room. Some of us took MDMA. Emmeline had brought a box of French macarons, tiny pastel-colored things, which we threw over the table, trying to get them into one another's mouth, invariably missing. For our proper dessert, we had a crepe cake: a stack of pancakes bound together with melted chocolate. We ate it with homemade ice cream, which was becoming a real staple.

said. “I’m fine. I have a granola bar,” Ifemelu said. She had some baby carrots in a Ziploc, too, although all she had snacked on so far was her melted chocolate. “What bar?” Aisha asked. Ifemelu showed her the bar, organic, one hundred percent whole grain with real fruit. “That not food!” Halima scoffed, looking away from the television. “She here fifteen years, Halima,” Aisha said, as if the length of years in America explained Ifemelu’s eating of a granola bar. “Fifteen? Long time,” Halima said. Aisha waited until Mariama left before pulling out her cell phone from her pocket. “Sorry, I make quick call,” she said, and stepped outside. Her face had brightened when

I love the way the rain melts the colors together, like a chalk drawing on the sidewalk. There is a moment, just after sunset, when the shops turn on their lights and steam starts to fog up the windows of the cafés. In French, this twilight time implies a hint of danger. It's called entre chien et loup, between the dog and the wolf. It was just beginning to get dark as we walked through the small garden of Palais Royal. We watched as carefully dressed children in toggled peacoats and striped woolen mittens finished the same game of improvised soccer we had seen in the Place Sainte Marthe. Behind the Palais Royal the wide avenues around the Louvre gave way to narrow streets, small boutiques, and bistros. It started to drizzle. Gwendal turned a corner, and tucked in between two storefronts, barely wider than a set of double doors, I found myself staring down a corridor of fairy lights. A series of arches stretched into the distance, topped with panes of glass, like a greenhouse, that echoed the plip-plop of the rain. It was as if we'd stepped through the witch's wardrobe, the phantom tollbooth, what have you, into another era. The Passage Vivienne was nineteenth-century Paris's answer to a shopping mall, a small interior street lined with boutiques and tearooms where ladies could browse at their leisure without wetting the bustles of their long dresses or the plumes of their new hats. It was certainly a far cry from the shopping malls of my youth, with their piped-in Muzak and neon food courts. Plaster reliefs of Greek goddesses in diaphanous tunics lined the walls. Three-pronged brass lamps hung from the ceiling on long chains. About halfway down, there was an antique store selling nothing but old kitchenware- ridged ceramic bowls for hot chocolate, burnished copper molds in the shape of fish, and a pewter mold for madeleines, so worn around the edges it might have belonged to Proust himself. At the end of the gallery, underneath a clock held aloft by two busty angels, was a bookstore. There were gold stencils on the glass door. Maison fondée en 1826.

This is an art I can enjoy. There is a kind of sorcery in all cooking; in the choosing of ingredients, the process of mixing, grating, melting, infusing, and flavoring, the recipes taken from ancient books, the traditional utensils- the pestle and mortar with which my mother made her incense turned to a more homely purpose, her spices and aromatics giving up their subtleties to a baser, more sensual magic. And it is partly the transience of it delights me; so much loving preparation, so much art and experience, put into a pleasure that can last only a moment, and which only a few will ever fully appreciate. My mother always viewed my interest with indulgent contempt. To her, food was no pleasure but a tiresome necessity to be worried over, a tax on the price of our freedom. I stole menus from restaurants and looked longingly into patisserie windows. I must have been ten years old- maybe older- before I first tasted real chocolate. But still the fascination endured. I carried recipes in my head like maps. All kinds of recipes: torn from abandoned magazines in busy railway stations, wheedled from people on the road, strange marriages of my own confection. Mother with her cards, her divinations, directed our mad course across Europe. Cookery cards anchored us, placed landmarks on the bleak borders. Paris smells of baking bread and croissants; Marseille of bouillabaisse and grilled garlic. Berlin was Eisbrei with sauerkraut and Kartoffelsalat, Rome was the ice cream I ate without paying in a tiny restaurant beside the river.

Molten Chocolate Cakes Makes 4 single-serve cakes Ingredients 1 stick unsalted butter 6 ounces semisweet chocolate chips 2 egg yolks 2 eggs ¼ cup sugar 1 teaspoon vanilla extract 2 tablespoons all-purpose flour Directions 1. Preheat the oven to 450°F. 2. Spray the insides of 4 ramekins with baking spray. Put the ramekins on a baking sheet. 3. Microwave the butter and chocolate chips in a microwave-safe bowl for 1 minute. The butter should be almost all melted. The chocolate won’t be completely melted. 4. Whisk the butter and chocolate mixture until smooth. 5. Separate two egg yolks from their whites: Crack both eggs into a bowl without breaking the yolks. Then take an empty, disposable plastic water bottle, squeeze it, hold the opening to a yolk, and then release to suck the yolk into the bottle. Repeat with the second yolk. Then deposit both yolks into a clean bowl by squeezing the bottle and pouring them out. 6. Beat the egg yolks, eggs, sugar, and vanilla extract in an electric mixer on high or with a whisk until the mixture is thick. 7. Fold the butter and chocolate mixture into the egg mixture. 8. Add the flour to the mixture gradually. Don’t overmix. 9. Divide the batter into the 4 ramekins. 10. Bake the cakes for 8 to 12 minutes or until the cakes have risen over the sides of the ramekins and the tops of the cakes no longer jiggle when the baking sheet is given a little shake. The cake centers should still be soft. 11. Remove the cakes from the oven and let them cool for 1 minute. 12. Cover the cakes with upside-down dessert plates, flip the ramekins over, and remove the ramekins from the cakes. Eat immediately!

We laughed and laughed and passed the bong around each other taking turns to burn our lungs. The room was smokier than ever before and it was late in the afternoon when I realised I was stuck. I was stuck to the sofa like glue. My whole body sank deeper and deeper into the material. My blood felt like liquid lead in my limbs as if lifting my arm could not be possible without a powerful crane. My mind drifted to the big cranes you see on building sites and I imagined it attempting to lift my arm as it buckled under the weight. I closed my eyes unable to hold my eyelids open anymore. My body sank even deeper as if the sofa was melting chocolate and my body heat was melting it beneath me. It began to feel like thick treacle beneath me as if it would stick to me making it harder for me to move or get up then I felt his hand again.

I spent most of the afternoon tempering the new batch of couverture and working on the window display. A thick covering of green tissue paper for the grass. Paper flowers- daffodils and daisies, Anouk's contribution- pinned to the window frame. Green-covered tins that had once contained cocoa powder, stacked up against each other to make a craggy mountainside. Crinkly cellophane paper wraps it like a covering of ice. Running past and winding into the valley, a river of blue silk ribbon, upon which a cluster of houseboats sits quiet and unreflecting. And below, a procession of chocolate figures, cats, dogs, rabbits, some with raisin eyes, pink marzipan ears, tails made of licorice-whips, with sugar flowers between their teeth... And mice. On every available surface, mice. Running up the sides of the hill, nestling in corners, even on the riverboats. Pink and white sugar coconut mice, chocolate mice of all colors, variegated mice marbled through with truffle and maraschino cream, delicately tinted mice, sugar-dappled frosted mice. And standing above them, the Pied Piper resplendent in his red and yellow, a barley-sugar flute in one hand, his hat in the other. I have hundreds of molds in my kitchen, thin plastic ones for the eggs and the figures, ceramic ones for the cameos and liqueur chocolates. With them I can re-create any facial expression and superimpose it upon a hollow shell, adding hair and detail with a narrow-gauge pipe, building up torso and limbs in separate pieces and fixing them in place with wires and melted chocolate.... A little camouflage- a red cloak, rolled from marzipan. A tunic, a hat of the same material, a long feather brushing the ground at his booted feet. My Pied Piper looks a little like Roux, with his red hair and motley garb.

Chocolate Cola Cupcakes with Fizzy Cola Frosting Makes approx. 12 large cupcakes 200g flour, sifted 250g superfine sugar 1/2 tsp. baking powder pinch salt 1 large free-range egg 125ml buttermilk 1 tsp. vanilla extract 125g unsalted butter 2 tbsp. cocoa powder 175ml Coca-Cola For the frosting 125g unsalted butter, softened 400g confectioners’ sugar 11/2 tbsp. cola syrup (I used Soda Stream) 40ml whole milk Pop Rocks, to taste fizzy cola bottles, candied lemon slices, striped straws or candy canes to decorate Preheat the oven to 350°F. Line two 6-cup muffin pans with paper liners. In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, beat together the egg, buttermilk and vanilla. Melt the butter, cocoa and Coca-Cola in a saucepan over low heat. Pour this mixture into the dry ingredients, stir well with a wooden spoon, and then add the buttermilk mixture, beating until the batter is well blended. Pour into your prepared pans and bake for 15 minutes, or until risen and a skewer comes out clean. Set aside to cool. To make the frosting, beat together the butter and confectioners’ sugar until no lumps are left—I use a free-standing mixer with the paddle attachment, but you could use a hand-held mixer instead. Stir the cola syrup and milk together in a pitcher, then pour into the butter and sugar mixture while beating slowly. Once incorporated, increase the speed to high and beat until light and fluffy. Carefully stir in your Pop Rocks to taste. It does lose its pop after a while, so the icing is best done just a few hours before eating. Spoon your icing into a piping bag and pipe over your cooled cupcakes. Decorate with fizzy cola bottles or a slice of candied lemon, a stripy straw or candy cane and an extra sprinkling of popping candy.

Now into the small ceramic pan I grate the block of couverture. Almost at once the scent rises, the dark and loamy scent of bitter chocolate from the block. At this concentration it is slow to melt; the chocolate is very low in fat, and I will have to add butter and cream to the mixture to bring it to truffle consistency. But now it smells of history; of the mountains and forests of South America' of felled wood and spilled sap and campfire smoke. It smells of incense and patchouli; of the black gold of the Maya and the red gold of the Aztec; of stone and dust and of a young girl with flowers in her hair and a cup of pulque in her hand. It is intoxicating; as it melts, the chocolate becomes glossy; steam rises from the copper pan, and the scent grows richer, blossoming into cinnamon and allspice and nutmeg; dark undertones of anise and espresso; brighter notes of vanilla and ginger. Now it is almost melted through. A gentle vapor rises from the pan. Now we have the true Theobroma, the elixir of the gods in volatile form, and in the steam I can almost see- A young girl dancing with the moon. A rabbit follows at her heels. Behind her stands a woman with her head in shadow, so that for a moment she seems to look three ways- But now the steam is getting too thick. The chocolate must be no warmer than forty-six degrees. Too hot, and the chocolate will scorch and streak. Too cool, and it will bloom white and dull. I know by the scent and the level of steam that we are close to the danger point. Take the copper off the heat and stand the ceramic in cold water until the temperature has dropped. Cooling, it acquires a floral scent; of violet and lavender papier poudré. It smells of my grandmother, if I'd had one, and of wedding dresses kept carefully boxed in the attic, and of bouquets under glass.

Snacks at sleepovers are a must. Try this one next time your parents forget to stock the snack cupboard. Supplies: brown paper lunch bag stapler measuring cup microwave Ingredients: ¼ cup popcorn kernels 2 tbsp brown sugar 2 tbsp chocolate chips 2 tbsp butter or margarine pinch of salt Pour the popcorn kernels into a brown paper lunch bag then fold the top of the bag ¼ of an inch, twice. Secure two staples (trust me, I Googled it!) at the folded part to seal the bag shut. Lay the bag flat in the microwave and cook on HIGH for about 1:45 (one minute and forty-five seconds, people!). Each microwave is different, though, so you may need to adjust the time. Meanwhile, add the brown sugar, chocolate chips, butter/margarine and salt to a microwave-safe measuring cup. Cook on HIGH for about 15 seconds or until the gooey buttery-chocolaty mixture is melted. Mix well with a fork then pour it over the popcorn.

Then at last, when he could stand it no longer, he would peel back a tiny bit of the paper wrapping at one corner to expose a tiny bit of chocolate, and then he would take a tiny nibble – just enough to allow the lovely sweet taste to spread out slowly over his tongue. The next day, he would take another tiny nibble, and so on, and so on. And in this way, Charlie would make his sixpenny bar of birthday chocolate last him for more than a month. But I haven’t yet told you about the one awful thing that tortured little Charlie, the lover of chocolate, more than anything else. This thing, for him, was far, far worse than seeing slabs of chocolate in the shop windows or watching other children munching bars of creamy chocolate right in front of him. It was the most terrible torturing thing you could imagine, and it was this: In the town itself, actually within sight of the house in which Charlie lived, there was an ENORMOUS CHOCOLATE FACTORY! Just imagine that! And it wasn’t simply an ordinary enormous chocolate factory, either. It was the largest and most famous in the whole world! It was WONKA’S FACTORY, owned by a man called Mr Willy Wonka, the greatest inventor and maker of chocolates that there has ever been. And what a tremendous, marvellous place it was! It had huge iron gates leading into it, and a high wall surrounding it, and smoke belching from its chimneys, and strange whizzing sounds coming from deep inside it. And outside the walls, for half a mile around in every direction, the air was scented with the heavy rich smell of melting chocolate! Twice a day, on his way to and from school, little Charlie Bucket had to walk right past the gates of the factory. And every time he went by, he would begin to walk very, very slowly, and he would hold his nose high in the air and take long deep sniffs of the gorgeous chocolatey smell all around him. Oh, how he loved that smell! And oh, how he wished he could go inside the factory and see what it was like!

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

The Chocolate meditation Choose some chocolate—either a type that you’ve never tried before or one that you have not eaten recently. It might be dark and flavorsome, organic or fair-trade or whatever you choose. The important thing is to choose a type you wouldn’t normally eat or that you consume only rarely. Here goes: Open the packet. Inhale the aroma. Let it sweep over you. Break off a piece and look at it. Really let your eyes drink in what it looks like, examining every nook and cranny. Pop it in your mouth. See if it’s possible to hold it on your tongue and let it melt, noticing any tendency to suck at it. Chocolate has over three hundred different flavors. See if you can sense some of them. If you notice your mind wandering while you do this, simply notice where it went, then gently escort it back to the present moment. After the chocolate has completely melted, swallow it very slowly and deliberately. Let it trickle down your throat. Repeat this with the next piece. How do you feel? Is it different from normal? Did the chocolate taste better than if you’d just eaten it at a normal breakneck pace?

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g

CHOCOLATE CHIP CRUNCH COOKIES Preheat oven to 375° F., rack in the middle position. 1 cup butter (2 sticks, melted) 1 cup white sugar 1 cup brown sugar 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 beaten eggs (you can beat them up with a fork) 2½ cups flour (not sifted) 2 cups crushed corn flakes (just crush them with your hands) 1 to 2 cups chocolate chips Melt butter, add the sugars and stir. Add soda, salt, vanilla, and beaten eggs. Mix well. Then add flour and stir it in. Add crushed corn flakes and chocolate chips and mix it all thoroughly.   Form dough into walnut-sized balls with your fingers and place on a greased cookie sheet, 12 to a standard sheet. Press them down slightly with a floured or greased spatula. Bake at 375 degrees for 8 to 10 minutes. Cool on cookie sheet for 2 minutes, then remove to a wire rack until they’re completely cool. (The rack is important—it makes them crisp.)   Yield: 6 to 8 dozen, depending on cookie size.   (These cookies have been Andrea’s favorites since high school.)   Hannah’s Note: If these cookies spread out too much in the oven, reduce temp. to 350° F. and do not flatten before baking.

What a gentle, pleasing flavor! It's as if I've taken a bite of powdery snow! Using that special explosion oven, she baked thin sheets of piecrust at a high temperature until they were nice and crispy... layering them together to create a mille-feuille! One bite and they crumble into delicate flakes... which then meld with the elegantly smooth and sweetly rich meringue created by the blades of her chain carving knife! "Excellently done! With every bite I take... ... my mouth fills with flavorful joy. It's so good I can't help but writhe in my seat!" What?! Out of nowhere... my tongue was assaulted with an explosion of thick, full-bodied sweetness? "Ah! There are flakes of chocolate in between the mille-feuille layers?" "I call those my CLUSTER CHOCO CHIPS. I mixed almond powder and mint leaves into chocolate and then chilled it until it was good and hard." Crushing that chocolate with a sledgehammer, I deployed the fragments into the piecrust, set to explode with just enough firepower! Protected by the layers of crust, the chocolate didn't melt during baking and was instead tempered... resulting in chocolate chips that have the crunch and richness of baking chocolate! The more you eat, the more you trip, setting off a chain of explosions... ... as if triggering a cluster bomb! "These are the specs of what I have dubbed... ... my CLUSTER BOMB CAKE!

Their mouths crashed together. Tongues tangled. He kissed her as if he wanted to consume her, devour her alive. Fierce kisses, hard kisses, desperate, wanting kisses. He tasted like chocolate and smelled like sin. "Sam..." She pulled away. "I can't breathe." "Neither can I." Her wrapped his arms around her and drew her in for another hungry kiss. Hot, hard, and wet, melting her to the side of the Jeep. His tongue worked past her lips to plunge into her mouth, every stroke tugging at things low and deep in her belly. Her hands moved to his chest, sliding over his pecs and the ripple of abs beneath his shirt. Harman was perfect but Sam was real, his body hard from his fight training, muscles thick from use. He hissed out a breath when her fingers grazed the top of his belt, his infamous self-control giving way to her curious hands. "What are we doing?" he murmured as he drew her earlobe into his mouth, his five-o'clock shadow rough against her sensitive skin. "I don't know, but don't stop." "No chance of that." He shifted against her, his arousal as evident from his ragged breaths as the growing hardness pressed against her hips. When he thrust a thick thigh between her legs, she rocked against him, reckless and wanton in her need for release. She was dying, burning, her body on fire. She'd never felt anything like the toxic combination of anger and lust that pounded through her veins. It made her head spin, drove logic away.

CHOCOLATE TRUFFLES 6 tablespoons chilled butter ( ¾ stick, 3 ounces) 12-ounce package semi-sweet chocolate chips (two cups—I used Ghirardelli’s) ½ cup firmly packed powdered sugar (confectioner’s sugar) 6 egg yolks 1 Tablespoon rum, brandy, flavored brandy, or vanilla extract   Put an inch or so of water in the bottom half of a double boiler and heat it to a gentle boil. Cut the butter in chunks and place them in the top half of the double boiler. Add the chips and then the powdered sugar and set the top half over the bottom half. Put on the cover and let everything melt while you…   Beat the egg yolks in a small bowl with a whisk. Whisk until they’re thoroughly combined, but stop before they get fluffy or lighter in color.   Stir the chocolate until it’s completely melted. It will be thick, almost like fudge. Remove the top half of the double boiler and set it on a cold burner.   Stir several spoonfuls of beaten egg yolk into the chocolate mixture. When that’s incorporated, stir in several more spoonfuls. Keep adding egg yolk in small amounts, stirring constantly, until all the egg yolks have been incorporated and the chocolate mixture is smooth and glossy.   Stir in the rum, brandy, or vanilla. Put the lid back on the top of the double boiler and refrigerate the chocolate mixture for 3 hours. To Decorate Truffles: finely chopped nuts powdered (confectioner’s) sugar chocolate sprinkles shaved chocolate cocoa powder finely shredded coconut   Warning: This next step is fairly messy. If you like, wear disposable plastic food-server gloves. You can also lightly grease your hands, or spray them with Pam or other non-stick cooking spray so the chocolate won’t stick to your fingers.   Form small balls of chilled chocolate with your hands and roll them in bowls of the above ingredients.

SNAPPY TURTLE PIE   1 chocolate cookie crumb pie shell (chocolate is best, but shortbread or graham cracker will also work just fine) 1 pint vanilla ice cream 4 ounces ( of a 6-ounce jar) caramel ice cream topping (I used Smucker’s) ½ cup salted pecan pieces 4 ounces ( of a 6-ounce jar) chocolate fudge ice cream topping (I used Smucker’s) 1 small container frozen Cool Whip (original, not low-fat, or real whipped cream) Hannah’s Note: If you can’t find salted pecans, buy plain pecans. Measure out ½ cup of pieces, heat them in the microwave or the oven until they’re hot and then toss them with 2 Tablespoons of melted, salted butter. Sprinkle on ¼ teaspoon of salt, toss again, and you have salted pecan pieces. Set your cookie crumb pie shell on the counter along with your ice cream carton. Let the ice cream soften for 5 to 10 minutes. You want it approximately the consistency of soft-serve. Using a rubber spatula, spread out your ice cream in the bottom of the chocolate cookie crumb crust. Smooth the top with the spatula. Working quickly, pour the caramel topping over the ice cream. You can drizzle it, pour it, whatever. Just try to get it as evenly distributed as you can. Sprinkle the salted pecan pieces on top of the caramel layer. Pour or drizzle the chocolate fudge topping over the pecans. Cover the top of your pie with wax paper (don’t push it down—you don’t want it to stick) and put your Snappy Turtle Pie in the freezer overnight. Put your container of Cool Whip in the refrigerator overnight. Then it’ll be spreadable in the morning. In the morning, remove your pie from the freezer and spread Cool Whip over the top. Cover it with wax paper again and stick it back into the freezer for at least 6 hours. If you’re not planning to serve your pie for dinner that night, wait until the 6 hours are up and then put it into a freezer bag and return it to the freezer for storage. It will be fine for about a month. Take your Snappy Turtle Pie out of the freezer and place it on the countertop about 15 minutes before you’re ready to serve it. When it’s time for dessert, cut it into 6 pieces as you would a regular pie, put each piece on a dessert plate, and place one Snappy Turtle Cookie (recipe follows) on the center of each piece, the head of the turtle facing the tip of the pie. Yield: 6 slices of yummy ice cream pie that all of your guests will ooh and ahh over.

BUTTERSCOTCH BONANZA BARS Preheat oven to 350 degrees F., rack in the middle position.   ½ cup salted butter (1 stick, 4 ounces, ¼ pound) 2 cups light brown sugar*** (pack it down in the cup when you measure it) 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon vanilla extract 2 beaten eggs (just whip them up in a glass with a fork) 1 and ½cups flour (scoop it up and level it off with a table knife) 1 cup chopped nuts (optional) 2 cups butterscotch chips (optional) ***- If all you have in the house is dark brown sugar and the roads are icy, it’s below zero, and you really don’t feel like driving to the store, don’t despair. Measure out one cup of dark brown sugar and mix it with one cup regular white granulated sugar. Now you’ve got light brown sugar, just what’s called for in Leslie’s recipe. And remember that you can always make any type of brown sugar by mixing molasses into white granulated sugar until it’s the right color. Hannah’s Note: Leslie says the nuts are optional, but she likes these cookie bars better with nuts. So do I, especially with walnuts. Bertie Straub wants hers with a cup of chopped pecans and 2 cups of butterscotch chips. Mother prefers these bars with 2 cups of semi-sweet chocolate chips and no nuts, Carrie likes them with 2 cups of mini chocolate chips and a cup of chopped pecans, and Lisa prefers to make them with 1 cup of chopped walnuts, 1 cup of white chocolate chips, and 1 cup of butterscotch chips. All this goes to show just how versatile Leslie’s recipe is. Try it first as it’s written with just the nuts. Then try any other versions that you think would be yummy. Grease and flour a 9-inch by 13-inch cake pan, or spray it with nonstick baking spray, the kind with flour added. Set it aside while you mix up the batter. Melt the butter in a small saucepan over low heat on the stovetop, or put it in the bottom of a microwave-safe, medium-sized mixing bowl and heat it for 1 minute in the microwave on HIGH. Add the light brown sugar to the mixing bowl with the melted butter and stir it in well. Mix in the baking powder and the salt. Make sure they’re thoroughly incorporated. Stir in the vanilla extract. Mix in the beaten eggs. Add the flour by half-cup increments, stirring in each increment before adding the next. Stir in the nuts, if you decided to use them. Mix in the butterscotch chips if you decided to use them, or any other chips you’ve chosen. Spoon the batter into the prepared cake pan and smooth out the top with a rubber spatula. Bake the Butterscotch Bonanza Bars at 350 degrees F. for 20 to 25 minutes. (Mine took 25 minutes.) When the bars are done, take them out of the oven and cool them completely in the pan on a cold stove burner or a wire rack. When the bars are cool, use a sharp knife to cut them into brownie-sized pieces. Yield: Approximately 40 bars, but that all depends on how large you cut the squares. You may not believe this, but Mother suggested that I make these cookie bars with semi-sweet chocolate chips and then frost them with chocolate fudge frosting. There are times when I think she’d frost a tuna sandwich with chocolate fudge frosting and actually enjoy eating it!

TREASURE CHEST COOKIES (Lisa’s Aunt Nancy’s Babysitter’s Cookies) Preheat oven to 350 degrees F., rack in the middle position. The Cookie Dough: ½ cup (1 stick, 4 ounces, ¼ pound) salted butter, room temperature ¾ cup powdered sugar (plus 1 and ½ cups more for rolling the cookies in and making the glaze) ¼ teaspoon salt 2 tablespoons milk (that’s cup) 1 teaspoon vanilla extract 1 and ½ cups all-purpose flour (pack it down when you measure it) The “Treasure”: Well-drained Maraschino cherries, chunks of well-drained canned pineapple, small pieces of chocolate, a walnut or pecan half, ¼ teaspoon of any fruit jam, or any small soft candy or treat that will fit inside your cookie dough balls. The Topping: 1 cup powdered (confectioners) sugar To make the cookie dough: Mix the softened butter and ¾ cup powdered sugar together in a medium-sized mixing bowl. Beat them until the mixture is light and fluffy. Add the salt and mix it in. Add the milk and the vanilla extract. Beat until they’re thoroughly blended. Add the flour in half-cup increments, mixing well after each addition. Divide the dough into 4 equal quarters. (You don’t have to weigh it or measure it, or anything like that. It’s not that critical.) Roll each quarter into a log shape and then cut each log into 6 even pieces. (The easy way to do this is to cut it in half first and then cut each half into thirds.) Roll the pieces into balls about the size of a walnut with its shell on, or a little larger. Flatten each ball with your impeccably clean hands. Wrap the dough around a “treasure” of your choice. If you use jam, don’t use over a quarter-teaspoon as it will leak out if there’s too much jam inside the dough ball. Pat the resulting “package” into a ball shape and place it on an ungreased cookie sheet, 12 balls to a standard-size sheet. Push the dough balls down just slightly so they don’t roll off on their way to your oven. Hannah’s 1st Note: I use baking sheets with sides and line them with parchment paper when I bake these with jam. If part of the jam leaks out, the parchment paper contains it and I don’t have sticky jam on my baking sheets or in the bottom of my oven. Bake the Treasure Chest Cookies at 350° F. for approximately 18 minutes, or until the bottom edge is just beginning to brown when you raise it with a spatula. Remove the cookies from the oven and allow them to cool on the sheets for about 5 minutes. Place ½ cup of powdered sugar in a small bowl. Place wax paper or parchment paper under the wire racks. Roll the still-warm cookies in the powdered sugar. The sugar will stick to the warm cookies. Coat them evenly and then return them to the wire racks to cool completely. (You’ll notice that the powdered sugar will “soak” into the warm cookie balls. That’s okay. You’re going to roll them in powdered sugar again for a final coat when they’re cool.) When the cookies are completely cool, place another ½ cup powdered sugar in your bowl. Roll the cooled cookies in the powdered sugar again. Then transfer them to a cookie jar or another container and store them in a cool, dry place. Hannah’s 2nd Note: I tried putting a couple of miniature marshmallows or half of a regular-size marshmallow in the center of my cookies for the “treasure”. It didn’t work. The marshmallows in the center completely melted away. Lisa’s Note: I’m going to try my Treasure Chest Cookies with a roll of Rollo’s next time I make them. Herb just adores those chocolate covered soft caramels. He wants me to try the miniature Reese’s Pieces, too. Yield: 2 dozen delicious cookies that both kids and adults will love to eat.

MONKEY BREAD   Preheat oven to 350 degrees F., rack in the middle position. 1 and ¼ cups white (granulated) sugar 1 and ½ teaspoons ground cinnamon 4 cans (7.5 ounce tube) unbaked refrigerated biscuits (I used Pillsbury) 1 cup chopped nuts of your choice (optional) 1 cup chocolate chips (optional) (that’s a 6-ounce size bag) ½ cup salted butter (1 stick, 4 ounces, ¼ pound) Hannah’s 1st Note: If you prefer, you can use 16.3 ounce tubes of Pillsbury Grands. If you do this, buy only 2 tubes. They are larger—you will use half a tube for each layer. Tony’s Note: If you use chocolate chips and/or nuts, place them between each biscuit layer. Spray the inside of a Bundt pan with Pam or another nonstick cooking spray. Set your prepared pan on a drip pan just in case the butter overflows. Then you won’t have to clean your oven. Mix the white sugar and cinnamon together in a mixing bowl. (I used a fork to mix it up so that the cinnamon was evenly distributed.) Open 1 can of biscuits at a time and break or cut them into quarters. You want bite-size pieces. Roll the pieces in the cinnamon and sugar mixture, and place them in the bottom of the Bundt pan. Sprinkle one-third of the chopped nuts and one-third of the chocolate chips on top of the layer, if you decided to use them. Open the second can of biscuits, quarter them, roll them in the cinnamon and sugar, and place them on top of the first layer. (If you used Pillsbury Grands, you’ll do this with the remainder of the first tube.) Sprinkle on half of the remaining nuts and chocolate chips, if you decided to use them. Repeat with the third can of biscuits (or the first half of the second tube of Grands). Sprinkle on the remainder of the nuts and chocolate chips, if you decided to use them. Repeat with the fourth can of biscuits (or the rest of the Grands) to make a top layer in your Bundt pan. Melt the butter and the remaining cinnamon and sugar mixture in a microwave safe bowl on HIGH for 45 seconds. Give it a final stir and pour it over the top of your Bundt pan. Bake your Monkey Bread at 350 degrees F. for 40 to 45 minutes, or until nice and golden on top. Take the Bundt pan out of the oven and let it cool on a cold burner or a wire rack for 10 minutes while you find a plate that will fit over the top of the Bundt pan. Using potholders or oven mitts invert the plate over the top of the Bundt pan and turn it upside down to unmold your delicious Monkey Bread. To serve, you can cut this into slices like Bundt cake, but it’s more fun to just let people pull off pieces with their fingers. Hannah’s 2nd Note: If you’d like to make Caramel Monkey Bread, use only ¾ cup of white sugar. Mix it with the cinnamon the way you’d do if it was the full amount of white sugar. At the very end when you melt the butter with the leftover cinnamon and sugar mixture, add ¾ cup of brown sugar to the bowl before you put it in the microwave. Pour that hot mixture over the top of your Bundt pan before baking and it will form a luscious caramel topping when you unmold your Monkey Bread. Hannah’s 3rd Note: I don’t know why this is called “Monkey Bread”. Norman thinks it has something to do with the old story about the monkey that couldn’t get his hand out of the hole in the tree because he wouldn’t let go of the nut he was holding in his fist. Mike thinks it’s because monkeys eat with their hands and you can pull this bread apart and eat it with your hands. Mother says it’s because monkeys are social animals and you can put this bread in the center of the table and everyone can sit around it and eat. Tracey says it’s because it’s a cute name. Bethie doesn’t care. She just wants to eat it.