There always seems to be someone looking over your shoulder – just waiting for an opportunity to lecture on The Darker Side of Chocolate.

Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt...

The greatest tragedies were written by the Greeks and Shakespeare...neither knew chocolate.

The moon is high. The sea is deep. They rock and rock and rock to sleep.

Carob is a brown powder made from the pulverized fruit of a Mediterranean evergreen. Some consider carob an adequate substitute for chocolate because it has some similar nutrients (calcium, phosphorus), and because it can, when combined with vegetable fat and sugar, be made to approximate the color and consistency of chocolate. Of course, the same arguments can as persuasively be made in favor of dirt.

Research tells us that fourteen out of any ten individuals like chocolate.

Clearly it is not the lovelorn sufferer who seeks solace in chocolate, but rather the chocolate-deprived individual, who, desperate, seeks in mere love a pale approximation of bittersweet euphoria.

Carob works on the principle that, when mixed with the right combination of fats and sugar, it can duplicate chocolate in color and texture. Of course, the same can be said of dirt....

Books can take you places.

There always seems to be someone looking over your shoulder - just waiting for an opportunity to lecture on The Darker Side of Chocolate