I want to be your personal penguin. Please?

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.

There always seems to be someone looking over your shoulder - just waiting for an opportunity to lecture on The Darker Side of Chocolate

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

I want to be your personal penguin. Please?

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.

"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.'