Chocolate. It comes in many forms. Powdered as in Ovaltine - good in milk; powdered as in cocoa - used as an ingredient for hot chocolate or as a baking ingredient for brownies, chocolate cake or cookies; liquid as in Hershey's Chocolate syrup - good over ice cream; chunks - as in chocolate chips in chocolate chip cookies; melted into forms - as in candy bars; an additive for ice cream; oh the list could go on and on.
Chocolate has found itself into cereal, coffee, candy, cigarettes, lip gloss, cheese, envelope glue, soda, and fingernail polish. It comes in cheap forms and also high-end gourmet handmade candies. It goes well with pickles, fruit, wine, peanut butter, dairy products, pancakes, caffeine, nuts, and beef.
Chocolate is recognized as an aphrodisiac, an energy source, and an additive - perhaps one of the most versatile foods ever discovered. In ancient times and in more recent centuries, the cocoa bean was a highly sought after trading commodity. Chocolate is recognized by some as a separate food group, finding a need to consume various amounts daily. It's versatility allows it to be a snack, a comfort food and a desert.
A true culinary chameleon, chocolate has found its way into lunch boxes, desk drawers, pockets, purses, briefcases, band instrument cases, fishing tackle boxes, and Easter baskets.
Chocolate - it's what for dinner.
Ancora imparo
