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 BoyntonMuch serious thought has been devoted to the subject of chocolate: What does chocolate mean? Is the pursuit of chocolate a right or a privilege? Does the notion of chocolate preclude the concept of free will?
Sandra BoyntonThe greatest tragedies were written by the Greeks and Shakespeare...neither knew chocolate.
Sandra BoyntonClearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.
Sandra BoyntonThere always seems to be someone looking over your shoulder - just waiting for an opportunity to lecture on The Darker Side of Chocolate
Sandra Boynton"Chocolate - The Consuming Passion" was written for the Chocolate Elite - the select millions who like chocolate in all its infinite variety, using 'like' as in 'I like to breathe.'
Sandra BoyntonCarob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can. when combined with vegetable fat and sugar, be made to approximate the colour and consistency of chocolate. Of course, the same arguments can as persuasively be made in favour of dirt.
Sandra Boynton