Chocolat Quotes

“I believe that being happy is the only important thing. Happiness. Simple as a glass of chocolate or torturous as the heart. Bitter. Sweet. Alive.”
― Joanne Harris

“Like a flower she grows towards the light, without thinking or examining the process which moves her to do so. I wish I could do the same.”
― Joanne Harris, Chocolat

“We must arm ourselves with patience and wisdom and listen to the poor what they want. This is the best way to avoid the trap of ignorance, ideology and inertia on our side.”
― Abhijit V. Banerjee, Poor Economics: A Radical Rethinking of the Way to Fight Global Poverty

“Vendo sogni, piccoli comfort, tentazioni dolci e innocue.”
― Joanne Harris, Chocolat

“C'è un fascino indescrivibile nel maneggiare anonimi blocchi di copertura grezza, nel grattugiarli a mano nei grandi paioli di ceramica - non uso mai il miscelatore elettrico - e dopo nel sciogliere, mescolare, provare ogni mossa accurata con il termometro per lo zucchero fino a quando si raggiunge la giusta gradazione di calore per ottenere la trasformazione.”
― Joanne Harris, Chocolat

“Gli aromi di cioccolata, di vaniglia, del rame scaldato e della cannella che si uniscono danno alla testa, sono molto invitanti.”
― Joanne Harris, Chocolat

“Voglio dare, voglio fare felici le persone, di certo non può far male.”
― Joanne Harris, Chocolat

“Felicità. Semplice come un bicchiere di cioccolata o tortuosa come il cuore. Amara. Dolce. Viva.”
― Joanne Harris, Chocolat

“Non ci sono demoni ma una serie di archetipi comuni a ogni civiltà.”
― Joanne Harris, Chocolat

“Kai gyvenimas šūdinas – lieka tik šokoladas!”
― Arūnas Matačius, Naivus romanas apie meilę, vyrą ir šokoladą

“un'alchimista casalinga, che fa magie caserecce”
― Joanne Harris, Chocolat

“C'è un alone di stregoneria in tutta la cucina; la scelta degli ingredienti, il modo in cui vengono mescolati, grattugiati, sciolti, le infusioni e come si insaporiscono, le ricette prese da vecchi libri, gli utensili tradizionali”
― Joanne Harris, Chocolat

“People are reserved, pretending indifference though inwardly they burn with curiosity.”
― Joanne Harris, Chocolat

“Later, over his favorite grand crème in the Café des Marauds, he was listening with half an ear to Joséphine as she told him the story of the village's first chocolate festival and the resistance it had met from the church. The coffee was good, sprinkled with shavings of dark chocolate and with a cinnamon biscuit by the side of the cup. Narcisse was sitting opposite with his usual seed catalogue and a café-cassis.”
― Joanne Harris, Blackberry Wine

“When I was a child, charlottes--- French desserts made traditionally out of brioche, ladyfingers, or sponge and baked in a charlotte mold--- were everywhere. Charlotte au chocolat wasn't the only variety, though being chocolate, it had the edge on my mother's autumn-season apple charlotte braised with brioche and poached in clarified butter, and even on the magnificent charlotte Malakoff she used to serve in the summer: raspberries, slivered almonds, and Grand Marnier in valleys of vanilla custard.
But it is charlotte au chocolat, being my namesake dessert, that I remember most, for we offered it on the menu all year long. I walked into the pastry station and saw them cooling in their rusted tin molds on the counter. I saw them scooped onto lace doilies and smothered in Chantilly cream, starred with candied violets and sprigs of wet mint. I saw them lit by birthday candles. I saw them arranged, by the dozens, on silver trays for private parties. I saw them on customers' plates, destroyed, the Chantilly cream like a tumbled snowbank streaked with soot from the chocolate. And charlottes smelled delightful: they smelled richer, I thought, than any dessert in the world. The smell made me think of black velvet holiday dresses and grown-up perfumes in crystal flasks. It made me want to collapse and never eat again.”
― Charlotte Silver, Charlotte Au Chocolat: Memories of a Restaurant Girlhood