Silk Chocolate Quotes

Thank you,” Simon said. “It’s a joke, Isabelle. He’s the Count. He likes counting. You know. ‘What did the Count eat today, children? One chocolate chip cookie, two chocolate chip cookies, three chocolate chip cookies . . .’” There was a rush of cold air as the door of the restaurant opened, letting in another customer. Isabelle shivered and reached for her black silk scarf. “It’s not realistic.” “What would you prefer? ‘What did the Count eat today, children? One helpless villager, two helpless villagers, three helpless villagers . . .

Being the only female in what was basically a boys’ club must have been difficult for her. Miraculously, she didn’t compensate by becoming hard or quarrelsome. She was still a girl, a slight lovely girl who lay in bed and ate chocolates, a girl whose hair smelled like hyacinth and whose scarves fluttered jauntily in the breeze. But strange and marvelous as she was, a wisp of silk in a forest of black wool, she was not the fragile creature one would have her seem.

War is a bazaar where lives are traded like any other commodity: chocolate or bullets or parachute silk.

Bright flashes of memory sparked through Kaz’s mind. A cup of hot chocolate in his mittened hands, Jordie warning him to let it cool before he took a sip. Ink drying on the page as he’d signed the deed to the Crow Club. The first time he’d seen Inej at the Menagerie, in purple silk, her eyes lined with kohl. The bone-handled knife he’d given her. The sobs that had come from behind the door of her room at the Slat the night she’d made her first kill. The sobs he’d ignored. Kaz remembered her perched on the sill of his attic window, sometime during that first year after he’d brought her into the Dregs. She’d been feeding the crows that congregated on the roof. “You shouldn’t make friends with crows,” he’d told her. “Why not?” she asked. He’d looked up from his desk to answer, but whatever he’d been about to say had vanished on his tongue. The sun was out for once, and Inej had turned her face to it. Her eyes were shut, her oil-black lashes fanned over her cheeks. The harbor wind had lifted her dark hair, and for a moment Kaz was a boy again, sure that there was magic in this world. “Why not?” she’d repeated, eyes still closed. He said the first thing that popped into his head. “They don’t have any manners.” “Neither do you, Kaz.” She’d laughed, and if he could have bottled the sound and gotten drunk on it every night, he would have. It terrified him.

True love isn’t all chocolate-dipped strawberries and perfect harmony. It’s work, work you enjoy doing, but work all the same. As long as love can drive you crazy and bring you back for more at the same time, it’s a good thing.

War, Etienne thinks distantly, is a bazaar where lives are traded like any other commodity: chocolate or bullets or parachute silk.

Yubbazubbies, you are yummy, you are succulent and sweet, you are splendidly delicious, quite delectable to eat, how I smack my lips with relish when you bump against my knees, then nuzzle up beside me, chirping, "Eat us if you please!" You are juicy, Yubbazubbies, you are tender, never tough, you are appetizing morsels, I can never get enough, you have captivating flavors and a tantalizing smell, a bit like candied apple, and a bit like caramel. Yubbazubbies, you are luscious, you are soft and smooth as silk, like a dish of chicken dumplings, or a glass of chocolate milk, even when I'm hardly hungry, I am sure to taste a few, and I'm never disappointed, Yubbazubbies, I love you.

She had views on virtue, pride, downfalls, human careers, the habits of cats, fish, the clergy, diplomats, soldiers, women of easy virtue, Saint Eustachius, President Grévy, the purveyors of comestibles, custom-house officers, pharmacists, Lyons silk weavers, the keepers of boarding-houses, garotters, chocolate-manufacturers, sculptors other than M. Casimir-Bar, the lovers of married women, housemaids.… Her mind in fact was like a cupboard, stuffed, packed with the most incongruous materials, tools, vessels, and débris. Once the door was opened you never knew what would tumble out or be followed by what.

Being the only female in what was basically a boys’ club must have been difficult for her. Miraculously, she didn’t compensate by becoming hard or quarrelsome. She was still a girl, a slight lovely girl who lay in bed and ate chocolates, a girl whose hair smelled like hyacinth and whose scarves fluttered jauntily in the breeze. But strange and marvelous as she was, a wisp of silk in a forest of black wool, she was not the fragile creature one would have her seem. In many ways, she was as cruel and competent as Henry. Tough minded, solitary in her habits. She was the Queen, who finished off the suit of Dark Drax, Dark King and Joker.

The Little Ship Have your forgotten the ship love I made as a childish toy, When you were a little girl love, And I was a little boy?   Ah! never in all the fleet love Such a beautiful ship was seen, For the sides were painted blue love And the deck was yellow and green.   I carved a wonderful mast love From my Father’s Sunday stick, You cut up your one good dress love That the sail should be of silk.   And I launched it on the pond love And I called it after you, And for the want of the bottle of wine love We christened it with the dew.   And we put your doll on board love With a cargo of chocolate cream, But the little ship struck on a cork love And the doll went down with a scream!   It is forty years since then love And your hair is silver grey, And we sit in our old armchairs love And we watch our children play.   And I have a wooden leg love And the title of K. C. B. For bringing Her Majesty’s Fleet love Over the stormy sea.   But I’ve never forgotten the ship love I made as a childish toy When you were a little girl love And I was a sailor boy.

Besides, we have more chocolates to deliver in Les Marauds; coconut truffles for Omi; rose and cardamom for Fatima and her daughters; chili for old Mahjoubi, that warms the heart and brings courage. And one more package, for Inès; tied with a red silk ribbon. The gift that crosses all cultures; that brings a smile to the sourest face; that pulls back the years and takes us to a simpler, sweeter time.

I imagine a hierarchy of happiness; first purchased in the 1970s, a couple would sit here, dining on meals cooked from brand-new recipe books, eating and drinking from wedding china like proper grown-ups. They’d move to the suburbs after a couple of years; the table, too small to accommodate their growing family, passes on to a cousin newly graduated and furnishing his first flat on a budget. After a few years, he moves in with his partner and rents the place out. For a decade, tenants eat here, a whole procession of them, young people mainly, sad and happy, sometimes alone, sometimes with friends, lovers. They’d serve fast food here to fill a gap, or five stylish courses to seduce, carbohydrates before a run and chocolate pudding for broken hearts. Eventually, the cousin sells up and the house clearance people take the table away. It languishes in a warehouse, spiders spinning silk inside its unfashionable rounded corners, bluebottles laying eggs in the rough splinters. It’s given to another charity. They gave it to me, unloved, unwanted, irreparably damaged. Also the table.

Of course the post-war development of cheap luxuries has been a very fortunate thing for our rulers. It is quite likely that fish-and-chips, art-silk stockings, tinned salmon, cut-price chocolate (five two-ounce bars for sixpence), the movies, the radio, strong tea, and the Football Pools have between them averted revolution. Therefore we are some-times told that the whole thing is an astute manoeuvre by the governing class–a sort of 'bread and circuses' business–to hold the unemployed down. What I have seen of our governing class does not convince me that they have that much intelligence. The thing has happened, buy by an un-conscious process–the quite natural interaction between the manufacturer's need for a market and the need of half-starved people for cheap palliatives.

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.

You shouldn’t pull out the chair for me, or even open doors for me,” she told him. He pulled back slightly to look at her, his face only inches from hers. Even in the dim light, she could see that his eyes were brown and only brown. There were no flecks of gold or green, just one single, deep shade of chocolate. He studied her intensely then leaned toward her again, his breath warm against her neck as he spoke. “You don’t think Alice Plotkin deserves that kind of respect?” “She’s supposed to be invisible.” “She’s not invisible to me.” Again, he pulled back, and the warmth in his eyes seemed to heat her from within. His gaze flicked down to her mouth, and Alessandra knew with complete certainty that he was going to kiss her. In just a moment, he was going to pull her toward him and kiss her. She couldn’t think of anything she wanted more. Cutting his hair had been torture. He’d sat there, without a shirt on, Ace bandage around his ribs, obliviously sexy. She’d touched the hard muscles on his shoulders and back more than once, using the lame excuse of brushing cut hair off him. Sometimes—okay, more than sometimes—the hair had been imaginary. Touching Harry was like touching electricity. She hadn’t wanted to stop. His hair was so soft and thick, his skin silk over steel.

She buys only the best couverture, from a fair trade supplier down near Marseille, and pays for it all in cash. A dozen blocks of each kind, to begin with, she says; but I already know from her eager response that a dozen blocks will not be enough. She used to make all her own stock, so she tells me, and though I'll admit I didn't quite believe it at first, the way she has thrown herself back into the business tells me that she was not exaggerating. The process is deft and peculiarly therapeutic to watch. First comes the melting and tempering of the raw couverture: the process that enables it to leave its crystalline state and take on the glossy, malleable form necessary to make the chocolate truffles. She does it all on a granite slab, spreading out the melted chocolate like silk and gathering it back toward her using a spatula. Then it goes back into the warm copper, the process to be repeated until she declares it done. She rarely uses the sugar thermometer. She has been making chocolates for so long, she tells me, that she can simply sense when the correct temperature has been reached. I believe her; certainly over the past three days I have been watching her, she has never produced a less than flawless batch. During that time I have learned to observe with a critical eye: to check for streaks in the finished product; for the unappealing pale bloom that denotes incorrectly tempered chocolate; for the high gloss and sharp snap that are the indicators of good-quality work.

We begin with an onion soup as smoky and fragrant as autumn leaves, with croutons and grated Gruyère and a sprinkle of paprika over the top. She serves and watches me throughout, waiting, perhaps, for me to produce from thin air an even more perfect confection that will cast her effort into the shade. Instead I eat, and talk, and smile, and compliment the chef, and the chink of crockery goes through her head, and she feels slightly dazed, not quite herself. Well, pulque is a mysterious brew, and the punch is liberally spiked with it, courtesy of Yours Truly, of course, in honor of the joyful occasion. As comfort, perhaps, she serves more punch, and the scent of the cloves is like being buried alive, and the taste is like chilies spiced with fire, and she wonders, Will it ever end? The second course is sweet foie gras, sliced on thin toast with quinces and figs. It's the snap that gives this dish its charm, like the snap of correctly tempered chocolate, and the foie gras melts so lingeringly in the mouth, as soft as praline truffle, and it is served with a glass of ice-cold Sauternes that Anouk disdains, but which Rosette sips in a tiny glass no larger than a thimble, and she gives her rare and sunny smile, and signs impatiently for more. The third course is a salmon baked en papillote and served whole, with a béarnaise sauce. Alice complains she is nearly full, but Nico shares his plate with her, feeding her tidbits and laughing at her minuscule appetite. Then comes the pièce de résistance: the goose, long roasted in a hot oven so that the fat has melted from the skin, leaving it crisp and almost caramelized, and the flesh so tender it slips off the bones like a silk stocking from a lady's leg. Around it there are chestnuts and roast potatoes, all cooked and crackling in the golden fat.

When we reached our hall, Nee offered to share hot chocolate with me. Shaking my head, I pleaded tiredness--true enough--and retreated to my rooms. And discovered something lying on the little table in the parlor where letters and invitations were supposed to be put. Moving slowly across the room, I looked down at an exquisite porcelain sphere. It was dark blue, with silver stars all over it, and so cunningly painted that when I looked closer it gave the illusion of depth--as if I stared deeply into the sky. Lifting it with reverent care, I opened it and saw, sitting on a white silk nest, a lovely sapphire ring. Trying it on my fingers, I found to my delight it fit my longest one. Why couldn’t Bran give me this in person? There were times when I found my brother incomprehensible, but I knew he thought the same of me. Puzzled, but content, I fell asleep with my ringed hand cradled against my cheek.

Poirot and I were expecting our old friend Inspector Japp of Scotland Yard to tea. We were sitting round the tea-table awaiting his arrival. Poirot had just finished carefully straightening the cups and saucers which our landlady was in the habit of throwing, rather than placing, on the table. He had also breathed heavily on the metal teapot, and polished it with a silk handkerchief. The kettle was on the boil, and a small enamel saucepan beside it contained some thick, sweet chocolate which was more to Poirot’s palate than what he described as ‘your English poison’.

He stepped into the foyer, impeccably suited and scarved, with a silk tie knotted at his collar. Each evening he appeared in ensembles of plums, olives, and chocolate browns. He was a compact man, and though his feet were perpetually splayed, and his belly slightly wide, he nevertheless maintained an efficient posture, as if balancing in either hand two suitcases of equal weight. His ears were insulated by tufts of graying hair that seemed to block out the unpleasant traffic of life. He had thickly lashed eyes shaded with a trace of camphor, a generous mustache that turned up playfully at the ends, and a mole shaped like a flattened raisin in the very center of his left cheek. On his head he wore a black fez made from the wool of Persian lambs, secured by bobby pins, without which I was never to see him. Though my father always offered to fetch him in our car, Mr. Pirzada preferred to walk from his dormitory to our neighborhood, a distance of about twenty minutes on foot, studying trees and shrubs on his way, and when he entered our house his knuckles were pink with the effects of crisp autumn air.

Now, instead of the chocolate couches with funnel-cake pillows I deserve, I have furniture made of silk. Have you ever tried to eat silk? You even know where that stuff comes from? A worm’s cakehole, that’s where!

This is a disaster.” “Don’t clench your teeth, dearest.” Jenny’s pencil paused in its movement across the page. “What is a disaster?” Louisa stomped into Jenny’s drawing room—it really was a drawing room, not a withdrawing room—and tossed herself onto the sofa beside her sister. “I’m to be married tomorrow. What is the worst, most indelicate, inconvenient thing that could befall a woman as her wedding night approaches?” Maggie, arrived to Town for the wedding, took a pair of reading glasses off her elegant nose. “Somebody put stewed prunes on the menu for the wedding breakfast?” Louisa couldn’t help but smile at her oldest sister’s question. Since childhood, stewed prunes had had a predictable effect on Louisa’s digestion. “Eve made sure that wasn’t the case.” “We’re to have chocolate,” Eve said, “lots and lots of chocolate. I put everybody’s favorites on the menu too, and Her Grace didn’t argue with any of them.” She was on a hassock near the windows, embroidering some piece of white silk. Maggie had the rocking chair near the fireplace, where a cheery blaze was throwing out enough heat to keep the small room cozy. “It’s your monthly, isn’t it?” Sophie leaned forward from the hearth rug and lifted the teapot. “The same thing happened to me after the baby was born. Sindal looked like he wanted to cry when I told him. I was finally healed up after the birth, and the dear man had such plans for the evening.” An admission like that from prim, proper Sophie could not go unremarked. “You told him?” Louisa accepted the cup of tea and studied her sister’s slight smile. “Have the last cake.” Maggie pushed the tray closer to Louisa. “If you don’t tell him, then it becomes a matter of your lady’s maid telling his gentleman’s gentleman that you’re indisposed, and then your husband comes nosing about, making sure you’re not truly ill, and you have to tell him anyway.” Louisa looked from Maggie to Sophie. Maggie was the tallest of the five sisters, and the oldest, with flame-red hair and a dignity that suited the Countess of Hazelton well. Sophie was a curvy brunette who nonetheless carried a certain reserve with her everywhere, as befit the Baroness Sindal. They were married, and they spoke to their husbands about… things. “Why can’t a husband just understand that indisposed is one thing and ill is another?” Louisa thought her question perfectly logical. Sophie

But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles of almonds, grating snowy hills of lemon zest, the nightly sweeping of the kitchen floor and sponging of metal shelves. He didn't seem to mind: every day after school, he'd lean over the counter, watching her experiment with combinations- shifting flavors like the beads in a kaleidoscope- burnt sugar, hibiscus, rum, espresso, pear: dessert as a metaphor for something unresolvable. It was nothing like the slapdashery of cooking. Baking, to Avis, was no less precise than chemistry: an exquisite transfiguration. Every night, she lingered in the kitchen, analyzing her work, jotting notes, describing the way ingredients nestled: a slim layer of black chocolate hidden at the bottom of a praline tart, the essence of lavender stirred into a bowl of preserved wild blueberries. Stanley listened to his mother think out loud: he asked her questions and made suggestions- like mounding lemon meringue between layers of crisp pecan wafers- such a success that her corporate customers ordered it for banquets and company retreats. On the day Avis is thinking of, she sat in the den where they watched TV, letting her hand swim over the silk of her daughter's hair, imagining a dessert pistou of blackberry, creme fraiche, and nutmeg, in which floated tiny vanilla croutons. Felice was her audience, Avis's picky eater- difficult to please. Her "favorites" changed capriciously and at times, it seemed, deliberately, so that after Avis set out what once had been, in Felice's words, "the best ever"- say, a miniature roulade Pavlova with billows of cream and fresh kumquat- Felice would announce that she was now "tired" of kumquats.

Cloves sweetened the breath and stoppered up the bowel. A drop of musk or ambergris was likely to inspire passions by firing the lower regions. Rosamund was a little hesitant with these last two lest she unleash something beyond anyone's control. Filip had chuckled when she confessed her fears to him and threatened to advertise these when the place opened. The varieties of what could be added were endless, as was the transformation even a small sprinkle of something like vanilla or milk could lend the dark fluid. It changed from being a little bitter to luscious. Likewise, a few extra twists with the molinillo and the consistency altered from gritty to frothy, to smooth as silk, leaving a fine coating on the tongue and throat that could be revisited for hours after. Including a small quantity of chili made the drink hot and spicy; cinnamon made it sweet and even heady.

I love it! And I'm going to write the best handbills about it. Just you wait and see what I can do! -Silke

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

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

His voice. Dear Lord, that voice. It’s like silk and sex and that first bite of Lindor chocolate as it melts against your tongue.

You'll come with me to Vienna, of course," I said. It wasn't a question. Käthe blinked, surprised by my sudden turn in conversation. "What?" "You'll be coming with me to Vienna," I repeated. "Won't you?" "Liesl," she said, eyes shining with tears. "Are you sure?" "Of course I'm sure," I said. "It'll be just like the Ideal Imaginary." She laughed again, and the sound was as pure as a spring morning. The what-if games my little sister and I had played as girls had been ways to pass the time, a space we created untouched by the grime and grief of ordinary drudgery. A world where we were princesses and queens, a world as beautiful and as magical as any my brother and I had made together. "Just imagine, Käthe." I took her hand mine. "Bonbons and handsome swains waiting on us hand and foot." She giggled. "And all the silks and velvets and brocades to dress ourselves in!" "An invitation to a different ball every night!" "Masques and operas and parties and dancing!" "Schnitzel and Apfelstrudel and Turkish coffee!" "Don't forget the chocolate torte," Käthe added. "It's your favorite." I laughed, and for a moment, I allowed myself to pretend we were little girls again, when our wants and dreams were as closely entwined as our fingers. "What if," I said softly. "Not a what-if," my sister said fiercely. "A when." "When," I repeated. I could not stop smiling.

I’m walking on air and I’m so excited. I just came home. I have a box of chocolates next to me — I’m eating them, but I only bite into those with the creamy filling to find out if they have nuts in them — if not, I don’t like them — so I press them back together, so they will look like new — and tomorrow I’ll give them to my mother and Therese.