Carob 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.

The greatest tragedies were written by the Greeks and Shakespeare...neither knew chocolate.

Research tells us that fourteen out of any ten individuals like chocolate.

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.

The moon is high. The sea is deep. They rock and rock and rock to sleep.

Books can take you places.

"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.'