* Put “eat chocolate” at the top of your list of things to do today. That way, at least you’ll get one thing done. * Nobody knows the truffles I’ve seen!
* 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 color and consistency of chocolate. Of course, the same arguments can as persuasively be made in favor of dirt. -Sandra Boynton, author of Chocolate: the Consuming Passion
