Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt. – Sandra Boynton
Research tells us fourteen out of any ten individuals likes chocolate. – Sandra Boynton
As with most fine things, chocolate has its season. There is a simple memory aid that you can use to determine whether it is the correct time to order chocolate dishes: any month whose name contains the letter A, E, or U is the proper time for chocolate. – Sandra Boynton
The simpler the food, the harder it is to prepare it well. You want to truly taste what it is youre eating. So that goes back to the trend of fine ingredients. Its very Japanese: Preparing good ingredients very simply, without distractions from the flavor of the ingredient itself. – Joel Robuchon