FoodReference.com
FOOD QUOTES SECTION

 

Quotations, sayings and aphorisms about food & beverages, eating & drinking and pleasures of the table

You are here > Home

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees.  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chocolate Quotes

“Strength is the capacity to break a chocolate bar into four pieces with your bare hands -- and then eat just one of the pieces.”
Judith Viorst (1931--)
 

"What you see before you, my friend, is the result of a lifetime of chocolate."
Katherine Hepburn
 

“Life is like a box of chocolates.”
Tom Hanks in 'Forrest Gump' (1994)
 

"What use are cartridges in battle? I always carry chocolate instead."
George Bernard Shaw (British playwright and critic)
 

“....the taste of chocolate is a sensual pleasure in itself, existing in the same world as sex....For myself, I can enjoy the wicked pleasure of chocolate...entirely by myself. Furtiveness makes it better.”
Dr. Ruth Westheimer


“Chocolate makes everyone smile - even bankers.”
Benneville Strohecker, Chocolatier.


“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished two bags of M&Ms and a chocolate cake. I feel better already.”
Dave Barry


“Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana. The researchers also discovered other similarities between the two but can't remember what they are.”
Matt Lauer
 

"Once in a while I say, 'Go for it' and I eat chocolate."
Claudia Schiffer
 

“The Spanish ladies of the New World are madly addicted to chocolate, to such a point that, not content to drink it several times each day, they even have it served to them in church.”
Jean-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)

 

"If you are not feeling well, if you have not slept, chocolate will revive you. But you have no chocolate! I think of that again and again! My dear, how will you ever manage?"
Marquise de Sévigné
(French writer and lady of fashion) February 11, 1677

 

“Carefully prepared chocolate is as healthful a food as it is pleasant; that it is nourishing and easily digested; that it does not cause the same harmful effects to feminine beauty which are blamed on coffee, but is on the contrary a remedy for them.”
Jean-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)
 

 

"Caramels are only a fad. Chocolate is a permanent thing."
Milton Snavely Hershey (1857-1945)
Founded Hershey Chocolate Co 1903.

 

"Ten years ago taffy cut up into various shapes, and variously flavored, was the favorite. Then gum drops couldn't be made fast enough to meet the call.  Dealers began putting brandy and cordials into them, and with that the demand fell off, and the gum drop furore was killed.  At one time New York women would scarcely eat any confectionery but cream-stuffed dates.  Then fig paste had a run of about two years.  Chocolate creams and chocolate caramels have had a long run, and promise to have an enduring demand, but new fashions may start up at any time."
anonymous, ‘The Candy Maker’ (1878)
 

"Fruit of all the kinds that the country produced were laid before him; he ate very little, but from time to time a liquor prepared from cocoa, and of an aphrodisiac nature, as we were told, was presented to him in golden cups.....I observed a number of jars, above fifty, brought in, filled with foaming chocolate. of which he took some....."
Bernal Diaz del Castillo, member of Cortez's force, describing a meal of emperor Montezuma (1519)
 

“When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine..Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.”
Jean-Antheleme Brillat-Savarin (1755-1826)
‘The Physiology of Taste’ (1825)

 

"which they use as money, and is produced on a moderately sized tree that flourishes only in very warm and shady localities.....The fruit is like almonds, lying in a shell resembling a gourd in size.  It ripens in a year, and being plucked when the season has arrived, they pick out the kernels and lay them on the mats to dry; then when thy wish for the beverage, they roast them in an earthen pan over the fire, and grind them with the stones which they use for preparing bread [metate].  Finally, they put the paste into cups . . . and mixing it gradually with water, some times adding a little of their spice, they drink it, though it seems more suited for pigs than men.       I was upwards of a year in that country without ever being induced to taste this beverage, and when I passed through a tribe, if an Indian wished occasionally to give me some, he was very much surprised to see me refuse it and went away laughing.  But subsequently, wine failing, and unwilling to drink nothing but water, I did as others did. The flavor is somewhat bitter, but it satisfies and refreshes the body without intoxicating: the Indians esteem it above everything, wherever they are accustomed to it."
Girolamo Benzoni, describing cocoa beans.
‘History of the New World’ (1565)

 

"the damnable agent of necromancers and sorcerers. It is well to abstain from chocolate in order to avoid the familiarity and company of a nation so suspected of sorcery (Spain)."
French cleric (1620)
 

"If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate....and marvels will be performed."
Jean-Anthelme Brillat-Savarin (1755-1826)
 

"We heard one evening, under the eye of the imperturbable Paul, a foreign lady ask for a milk chocolate drink to accompany a fillet of sole Cubat, the chefs specialty. Sacrilege! Just as well that Marcel Proust and Boni de Castellane were not here to see that."
Simon Arbellot de Vacqueur, French journalist (1897-1965)
 

"Look, there's no metaphysics on earth like chocolates."
Fernando Pessoa, Portuguese poet (1888-1935)
 

"Research tells us fourteen out of any ten individuals likes chocolate."
Sandra Boynton
 

"Forget love... I'd rather fall in chocolate!"
Unknown
 

"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, ‘Chocolate: The Consuming Passion’
 

"Venice is like eating an entire box of chocolate liqueurs in one go."
Truman Capote
 

"There are two kinds of people in the world. Those who love chocolate, and communists."
Leslie Moak Murray in ‘Murray's Law’ comic strip


 

Quotes about food and.....

  'Chairs' to 'Chowder'   |   Chairs   |   Challenges   |   Chameleons   |   Champagne   |   Changes   |   Charlemagne   |   Chaste in Thought   |   Chaud-Froid   |   Cheap Meals   |   Cheddar Cheese   |   Cheer   |   Cheese   |   Cheeseburger   |   Cheesecakes   |   Chefs   |   Chemistry   |   Cherries   |   Chess Tournament   |   Chestnuts   |   Chewing   |   Chewing Gum   |   Chicken   |   Chicken & Dumplings   |   Chicken Fried Stk   |   Chicken Salad   |   Chicken Soup   |   Children   |   Children's Health   |   Chili   |   Chinese Food   |   Chlorophyll   |   Chocolate   |   Choking   |   Chopsticks   |   Chowder  

 

  Home   |   About Us & Contact Us   |   Interviews   |   Food History Articles   |   Catalogs   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety, Food Science, Food Festivals, Vintage Commercials, etc.

 

FREE Magazines and other Publications
An extensive selection of free magazines and other publications