Hello Again, In acknowledgment of your favourable POLKA DOT MUSHROOM BARS response to my previous humorous/pointless ramblings about my love of chocolate and the passion displayed by other chocolate worshippers, I have decided to give you another offering. You will see that, far from being cured of my chocolate madness, the condition is in fact worsening.
However, I am seeing someone about it and they assure me that shopping online would be the best way to keep my supplies up and so avoid suffering the effects of sudden deficiency. So far, it seems to be working. So these are my latest random chocolate thoughts (apologies in advance):-
A: That would depend on whether you allow room inside for me to …ere…do the counting…and by the way; does the room have a door?… (The largest chocolate bar ever made weighed 5,026 lbs and was exhibited by Elah-Dufour United Food Companies at Eurochocolate in Turin, Italy in March 2000.)
What’s the point of a chocolate fountain if all you can do is dip things in it?… (Pastry Chef Jean-Philippe Maury with Norwood and Antonia Oliver Design Associate Inc, created the largest chocolate fountain in the world, standing at 27 feet tall and circulating more than 2100 pounds of melted chocolate).
A chocolate bar was out in the sun pouring milk over itself. Another bar asked why. It replied, ‘I’m not well, I’ve got the shakes.’ … (Ira Freehof the owner of Comfort Diners together with Parmalat USA & American Dairy Association, set the record for the largest milk shake in the world in the form of a 6,000 gallon classic Black & White Shake (equal to 50,000 standard shakes)
Did you hear about the world’s first ‘Glow- In-the-Dark’ chocolate? When the lights were turned off, it glowed for about three seconds and then mysteriously disappeared – I was there when it happened….(Hey! don’t look at me like that!) There is only one type of chocolate. My Chocolate!
Q: Why does chocolate melt in the mouth? A: Where else would you have it melt?… (The best way to melt chocolate is to break it into small pieces and heat until partly melted then remove from the heat and stir thus using the retained heat to melt the rest. Over-heating will cause scorching which will make the chocolate distasteful and cannot be rectified).