Hot Chocolate Quotes

“You made this?'
Finn looks at me. 'No, Saint Anthony brought it to me in the night. He was very put out I didn't give it to you right then.”
― Maggie Stiefvater, The Scorpio Races

“Some days you get up and you already know that things aren't going to go well. They're the type of days when you should just give in, put your pajamas back on, make some hot chocolate and read comic books in bed with the covers up until the world looks more encouraging. Of course, they never let you do that.”
― Bill Watterson, There's Treasure Everywhere

“Because the best gift in life, is just having someone to drink hot chocolate with”
― Tessa Shaffer, Heaven Has No Regrets

“You just need a little perspective. Warmed chocolate can give you that.”
― Giada De Laurentiis, Paris!

“Parisians take their work quite seriously, but they take their enjoyment of the little moments just as seriously. Sometimes sitting in a café with close friends or family and enjoying a shared plate of macarons is just as important as sitting in an office working. You know, some Parisians start their morning with a mug of hot chocolate.
Really? Emilia asked, taking a fourth and fifth sip.
The chocolate is like medicine to take away your troubles and help you see that life is sweet.”
― Giada De Laurentiis, Paris!

“Nights alone in my yellow kitchen, I made myself hot chocolate. I missed my mother. In my window, maple leaves rusted, young fall blooming.”
― Aspen Matis

“A rich steam rose and he took a sip. Sweetness flooded his tongue, followed by cream, sugar, spices, chocolate finer than anything he had ever tasted, dark and bitter and delicious.”
― Laura Madeleine, The Confectioner's Tale

“There is something so comforting, so soothing about a mug of hot chocolate. No matter how old I am, I think chocolat chaud will always have the ability to take me back to special times, when all of the world's problems seemed to melt away by consuming one simple beverage.”
― Lisa Schroeder, My Secret Guide to Paris

“But there's always time for hot chocolate, made with milk and grated nutmeg, vanilla, chili, brown sugar, cardamom, and 70 percent couverture chocolate- the only chocolate worth buying, she says- and it tastes rich and just slightly bitter on the back of the tongue, like caramel as it begins to turn. The chili gives it a touch of heat- never too much, just a taste- and the spices give it that churchy smell that reminds me of Lansquenet somehow, and of nights above the chocolate shop, just Maman and me, with Pantoufle sitting to one side and candles burning on the orange-box table.”
― Joanne Harris, The Girl with No Shadow

“Girls need love, not braids.”
― Jenny Holiday, A Princess for Christmas

“Liquid chocolate, melted onto my tongue, running into all the crevices and bursting into a rainbow of flavors. Dark chocolate beans with sweet spces, hence the sugary, orange, and creamy licorice.”
― Jennifer Kropf, A Soul as Cold as Frost

“Can liquid be considered a proper dessert? Oui, in the rare instance that it's something as exquisite as Angelina's signature chocolat "l'Africain." So obscenely thick and outrageously rich, it's even better than when, as a kid, I'd sip Swiss Miss hot cocoa and savor those mini-marshmallows after sledding on an icy winter day.
Angelina's hot chocolate is so smooth and velvety, each sip sensually coats your tongue and teeth. It's both refined and indulgent; it's a simple recipe but a sophisticated experience. It arrives on a silver tray and is served perfectly warm- not scalding hot- with a side of whipped cream sculpted into a decorative puff. It's the perfect way to warm up on a rainy spring day. A decadent way to get your day's chocolate quota. It's hot chocolate worth the price of airfare to Paris.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“Whack rules in New York. Everyone has to be wild, outrageous, excessive- anything to be different from everyone else. And that includes our hot cocoa. Every February, for example, Maury Rubin hosts the Hot Chocolate Festival at City Bakery with a special flavor featured each day, from spicy fig to bourbon to tropical. I still haven't gotten through all the flavors but can wholeheartedly vouch for City Bakery's out-of-this-world classic cocoa, served year-round. Opt for the giant homemade marshmallow floating on top to sweeten things up even more. Another fancy favorite is the white hot chocolate with lemon myrtle and lavender at Vosges Haut-chocolat in Soho.
I really do think Angelina's chocolat chaud is the creamiest and dreamiest in Paris. But I also would never say no to a pitcher at Jacques Genin in the Marais or Les Deux Magots in Saint-Germain, both sinfully thick and delicious ways to get your choco-fix. For something approaching New York's adventures in fun flavors, head to the second-level tearoom of Jean-Paul Hévin for decadent raspberry-, matcha-, or ginger-flavored cocoa.”
― Amy Thomas, Paris, My Sweet: A Year in the City of Light

“I've made some feuillantines," he tells us with a dramatic rising of his eyes heavenward, indicating bliss. "Thin slivers of wafer flavored with ginger, clove, nutmeg and cinnamon." We coo our approval. "You have to try them."
Quite frankly, who are we to argue?”
― Carole Matthews, The Chocolate Lovers' Club

“She brought the hot chocolate slowly to her lips, breathing on it to cool it down before taking a sip. She sighed dreamily as the thick chocolate slid down her throat, sweet and delicious.
"Yum," she said. "Try it again, Jack. You're going to like it."
Jack did as he was told, this time taking a much smaller sip. His mouth curled to a grin as he set the cup back down. "Well, that's pretty good," he admitted. "It's like someone took a pile of Halloween candy and melted it down, then added milk." He sniffed the cup. "Thought it'd be better if they used the expired kind. Then we might get some actual curdles." He took another sip, managing to get a blob of whipped cream stuck in his fake beard. Sally giggled, then grabbed the rag to blot his face.
"You're a mess," she teased. And he smiled back at her.
"I know," he said. "But you love me anyway, right?"
Sally felt her cheeks go red and she quickly grabbed her mug again, bringing it to her face to hide it. She knew Jack was just being silly. But the way he was smiling at her--- as if, in that very moment, she was the only other person in the world--- well, it felt far too lovely.”
― Mari Mancusi, Sally's Lament

“It was like drinking a sunset, where the sun had stained the clouds the deepest, richest rose. Molten sunshine was dripping down her throat.”
― Sarah Beth Durst, The Enchanted Greenhouse

“There's a comfort to be found in this most elementary of rituals: the heating of the whole milk in a copper saucepan; the adding of the nutmeg, cloves, cinnamon, chili powder. Guy has taught me that chili was what the Mayans used in chocolate; that cold and bitter forerunner of the drink we enjoy today. Chili has special properties; it's a powerful antioxidant with antibiotic properties, and like Theobroma cacao, it boosts the immune system, lifts the mood and makes the senses more alert. Chili and chocolate are soulmates, just as some people are soulmates, bound together for centuries. Heat the milk to a shiver, then add the grated chocolate: Guy only uses the darkest kind, but I prefer something sweeter. Brown sugar to combat the heat, and cardamom, for freshness.”
― Joanne Harris, Vianne

“Adeena Awan, my best friend and business partner, stared down at the pistachio rose white chocolate bar she'd just bitten into. The creamy white chocolate was studded with whole pistachios, dried rose petals, and flecks of cardamom, creating a feast for the eyes as well as the tongue. She glanced at Elena Torres, her girlfriend and my other partner at the Brew-ha Cafe, who was sampling the Mexican hot chocolate bar. The bittersweet chocolate was flavored with cinnamon and chiles plus cacao nibs for texture and vanilla bean for richness.”
― Mia P. Manansala, Death and Dinuguan