Chocolate Flavors Quotes & Sayings

Your sort, always combining flavors! Sea urchins have to taste also like lemon, sugar also like chocolate, love also like paradise! — Giuseppe Tomasi Di Lampedusa

Eighteen luscuios scrumpitous flavors,
Chocolate,Lime and Cherry
Coffee,Pumpkin, Fudge-Banana,
Caramel Cream and boysenberry.
Rocky Road and Toasted Almond,
Butterscotch,Vanilla Dip, Butter Brinkle,
Apple Ripple,Coconut,and Mocha Chip, Brandy Peach and Lemon Custard.
Each scoop lovely.smooth and round. Tallest cream cone in town lying there on the ground. — Shel Silverstein

At the far end of the bakery, our canvas curtain heralded April's lime and coconut theme. Little bags of coconut meringue polka dots with lime buttercream filling were there for the taking. I was proud of our little cakes shaped like a cracked-open coconut- white coconut cake interior with a dark chocolate "shell," complete with a lime cookie straw inserted in the center for imaginary sipping. Lime bars with a coconut crust and lime curd filling sat on a snowy white cake stand. — Judith Fertig

Personally, I like a chocolate-covered sky. Dark, dark chocolate. People say it suits me. I do, however, try to enjoy every color I see - the whole spectrum. A billion or so flavors, none of them quite the same, and a sky to slowly suck on. It takes the edge off the stress. It helps me relax. — Markus Zusak

I didn't know until I licked the mocha buttercream from my third devil's food cupcake that this was the flavor of starting over- dark chocolate with that take-charge undercurrent of coffee.
I could actually taste it, feel it. And now I craved it. — Judith Fertig

It may also be that, quite apart from any specific references one food makes to another, it is the very allusiveness of cooked food that appeals to us, as indeed that same quality does in poetry or music or art. We gravitate towards complexity and metaphor, it seems, and putting fire to meat or fermenting fruit and grain, gives us both: more sheer sensory information and, specifically, sensory information that, like metaphor, points away from the here and now. This sensory metaphor - this stands for that - is one of the most important transformations of nature wrought by cooking. And so a piece of crisped pig skin becomes a densely allusive poem of flavors: coffee and chocolate, smoke and Scotch and overripe fruit and, too, the sweet-salty-woodsy taste of maple syrup on bacon I loved as a child. As with so many other things, we humans seem to like our food overdetermined. — Michael Pollan

At Rainbow Cake, January's special flavors would be dark chocolate and coffee, those pick-me-ups we all needed to start the day- or a new year. To me, their toasty-toasty flavors said that even if you only had a mere handful of beans and your life went up in flames, you could still create something wonderful.
A little trial by fire could do you good. After all, if it worked so well with raw cacao and coffee beans, it could work for others, including me. — Judith Fertig

Let's start with ice cream and go from there."
"You're gonna love it." Holly nodded. "All their ingredients are fresh, and they make the most delicious, wackiest flavors you've ever heard of."
Clearly she'd forgotten that Lindsey had come from D.C. "Like what?"
"Honey lavender. Sweet corn raspberry. Toasted coconut fudge. Lemon fig ... blueberry pie ... marshmallow peach ... salted caramel chocolate chunk ... — Tracy March

...the rich earth resembled crumbled flavors of chocolate. — Cate Rowan

Coffee is a lot like people. In many ways, it's deceiving. The sweetness that you smell as it brews is more often than not a fallacy. The scent of a dark roasted coffee bean promises you rich flavors with hints of chocolate and hazelnut, but if you're not used to coffee's deceptiveness, you're left with a bitter aftertaste dangling at the back of your throat. To those of us who are used to it- we've grown a fondness for that bitter taste. It's complex. It's teasing. It reminds us that most things in life are not consistently sweet with every sip. One morning, your coffee might brew mild with just a flirtation of nutty undertones, And the next morning, it might be pelting you in the face with those same nuts, leaving little stinging marks with each sip. It's moody. It's not easy to perfect. But when you get the perfect brew, it's rewarding. And that same perfection is not guaranteed tomorrow just because you managed it today. — Katana Collins

The first Monday's cupcakes had been elderflower, two days later and three tiers in honey and walnut, the day after that and toffee apple, the next cake- coffee and walnut, then banoffee, then chocolate and maple. — Anouska Knight

He smoothed his fingers along her jawline and lifted her chin, kissing her gently, testing.
Lindsey went light-headed with the rush of sensation, the touch of his lips leaving her longing for more. Clutching his shirt in her fingers - napkin and all - she pulled him closer, melting into his kiss. Carden took it from tentative to tender, then parted her lips with the velvety sweep of his tongue. She matched his languid rhythm, hypnotized. He was all chocolate and caramel, creamy cool and sweet.
'Sinfully delicious'.
No doubt he was 31 flavors of trouble, but resisting him seemed impossible. — Tracy March

People are not sophisticated. They see dark, they think "bad," "shady," "untrustworthy." They see light, they think "clean," "pure," "fresh." Jason tells me this is racist. So sue me: I'm just saying what I've observed. In the ice cream industry, you always want your chocolate-based flavors to appear creamy, not earthy or bitter. Our Devil's Food Cake, our Molten Fudge, our Cocoa-Loco. Marvelous flavors, all of them, but most of them sat in the cases for weeks, slowly crystallizing. Vanilla, meanwhile, is the number-one-selling flavor in America. You can't tell me this is simply because of the taste. Not when you have rum raisin available. Or mint chip. Yet Aryanism still carries the day, darlings, even in the ice cream freezer. I don't like this any more than you do. But there it is. — Susan Jane Gilman

I cannot keep myself away from ice cream. I have two flavors that are my favorite: chocolate chip cookie dough and vanilla swiss almond. I can eat a whole pint of ice cream in one sitting, no problem! — Brandi Chastain

The most classic French dessert around the holidays is the Christmas log, with butter cream. Two flavors. Chocolate and coconut. My first job in the kitchen when I was a boy was to make these Christmas logs. — Alain Ducasse

Bags and boxes across the hot parking lot to the van. On the way back to the mall, Willa Jean, who spotted the ice-cream store that sold fifty-two flavors, told her uncle she needed an ice-cream cone. Uncle Hobart agreed that ice-cream cones were needed by all. Inside the busy shop, customers had to take numbers and wait turns. Ramona, responsible for Willa Jean, who could not read, was faced with the embarrassing task of reading aloud the list of fifty-two flavors while all the customers listened. Strawberry, German chocolate, vanilla, ginger-peachy, red-white-and-blueberry, black walnut, Mississippi mud, green bubble gum, baseball nut. — Beverly Cleary

He opened the box and saw a tiny cake shaped like a bird's nest in three small round layers of tender, browned-butter vanilla cake with an apricot filling. A "nest" border of piped rum and mocha buttercream enclosed a clutch of pale blue marzipan eggs and a sugar-paste feather. The complicated yin and yang of rum and mocha, the "everybody loves" vanilla, Mr. Social white chocolate, tart and witty apricot, and artistic marzipan- all said "Gavin" to me. — Judith Fertig

The cold bowl felt good. She'd been huddled up and crying for so long she was almost feverish. Paige took a spoonful, turned it into her mouth with the metal spoon against its roof so her tongue could capture every single drop of rich chocolate as it melted away. Good flavors and good feelings followed. She closed her eyes. Ah, comfort food. It really did its job. Paige spooned up another bite, slow and deliberate, making it last. — Lynette Endicott

She designed the cakes and I worked out the recipes. The first year we each created a signature cake. Genie's was called the Goddess: really tall, all white on the outside, wrapped in mountains of coconut and whipped cream, with a passion-fruit heart."
"And yours was called the Shrinking Violet. Unassuming on the outside but pretty special once you worked your way in." She reached over and squeezed my wrist.
"Wish I'd thought of that. You'd understand if you knew my sister." By now I was a little drunk. "One year Genie came up with Melting Cakes. You know, like flourless chocolate, the kind that are melted in the middle? They were gorgeous neon colors, and I made the flavors intense- blood orange, blueberry, lime, hibiscus, and caramel. — Ruth Reichl

When I lived in New York and went to Chinatown, I learned that these flavors and their meanings were actually a foundation of ancient Chinese medicine.
Salty translated to fear and the frantic energy that tries to compensate for or hide it.
Sweet was the first flavor we recognized from our mother's milk, and to which we turned when we were worried and unsure or depressed.
Sour usually meant anger and frustration.
Bitter signified matters of the heart, from simply feeling unloved to the almost overwhelming loss of a great love. Most spices, along with coffee and chocolate, had some bitterness in their flavor profile. Even sugar, when it cooked too long, turned bitter. But to me, spice was for grief, because it lingered longest. — Judith Fertig

I looked up to see the sun struggling behind a gray mass of snow clouds.
I could relate.
And then a beam of sunlight found a way through. A sign? Maybe.
But what was this? I gasped. The bakery esters had refracted into visible bands of flavor.
Red raspberry, orange, and the yellow of lemon and butter.
Pistachio, lime, and mint green.
The deepest indigo of a fresh blueberry
The violet that blooms when crushed blackberries blend into buttercream.
The Roy G. Biv that a baker loves.
And then the darkness: chocolate, spice, coffee, and burnt-sugar caramel. — Judith Fertig

Love comes in many flavors. Most people start out with vanilla and chocolate and work their way up to rum raisin but that doesn't mean that's the only way to do it. — Elle Casey

He gave us taste buds, then filled the world with incredible flavors like chocolate and cinnamon and all the other spices. He gave us eyes to perceive color and then filled the world with a rainbow of shades. He gave us sensitive ears and then filled the world with rhythms and music. Your capacity for enjoyment is evidence of God's love for you. He could have made the world tasteless, colorless, and silent. The Bible says that God "richly provides us with everything for our enjoyment." He didn't have to do it, but he did, because He loves us. — Rick Warren

It seems reasonable to say that people make good choices in contexts in which they have experience, god information, and prompt feedback - say, choosing among ice cream flavors. People know whether they like chocolate, vanilla, coffee, licorice, or something else. They do less well in contexts in which they are inexperienced and poorly informed, and in which feedback is slow or infrequent - say, in choosing between fruit and ice cream (where the long-term effects are slow and feedback is poor) or in choosing among medical treatments or investment options. If you are given fifty prescription drug plans, with multiple and varying features, you might benefit from a little help. So long as people are not choosing perfectly, some changes in the choice architecture could make their lives go better (as judged by their own preferences, not those of some bureaucrat). — Cass R. Sunstein