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Table of contents
The Skinny on How Chocolate Milk Is Made ………3
A Salute to Earlier Chocolateirs……………………….4
Did You Know………………………………………………4
Chocolate Fun & Games…………………………………..5
Chocolate Inspired Movies……………………………….6
Decadent Chocolate Recipes……………………………10
Even More Chocolate!................................................18
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How to celebrate Milk Chocolate Day
By: Karen Sullen
Chocolate lovers rejoice! July 28th is YOUR day, set aside to celebrate the joys of Milk Chocolate—not
white chocolate or even dark chocolate, just rich, delicious milk chocolate. If you ask me, those other
flavors will have to get their own day! It’s a day that’s most deserving, since 65% of American chocolate
eaters prefer milk chocolate over all the others anyway.
About the only folks who don’t like chocolate are pets. (Well, maybe it’s not so much that they don’t
like it, but that it doesn’t seem to like them, causing some severe adverse reactions and even death.)
But for the rest of us…we can feel free to indulge. From chocolate milk to chocolate pizza, this is your
excuse to enjoy every chocolaty morsel.
The Skinny on How Chocolate is Made
Everyone loves the taste of rich
chocolate melting in their mouths,
but let’s back up a moment and see
how it actually gets there. Looking
nothing like it does in its natural, the
process is actually quite interesting.
According to Wikipedia, chocolate
comprises a number of raw and
processed foods produced from the
seed of the tropical Theobroma cacao
tree. Cacao has been cultivated for at
least three millennia in Mexico,
Central and South America, with its
earliest documented use around 1100
BC. The majority of the
Mesoamerican peoples made
chocolate beverages, including the
Aztecs, who made it into a beverage
known as xocolātl, a Nahuatl word
meaning "bitter water". The seeds of
the cacao tree have an intense bitter
taste, and must be fermented to
develop the flavor.
After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce
cacao nibs. The nibs are then ground into a cocoa mass, pure chocolate in rough form. Because this
cocoa mass usually is liquefied then molded with or without other ingredients, it is called chocolate
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liquor. (That sounds intoxicating, doesn’t it?) The liquor also may be processed into two components:
cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily
cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the
form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is
sweet chocolate that additionally contains milk powder or condensed milk.
A Salute to the Early Chocolateirs
Lindt, Cadbury and Nestle’. Many know the names because
of their tasty chocolate but not the men behind the
chocolate. In 1879 in Switzerland, Rodolphe Lindt (pictured
on the left) invented the conching machine, enabling the
production of the smooth, velvety chocolate we know today.
Cadbury's in England produced the first ever bar of chocolate
in 1842. Before then, it had primarily been enjoyed as a
drink. And Daniel Peter, a
invented the process of
solidifying chocolate and
made the first milk chocolate bar by substituting condensed milk for
the whole milk or cream that had been used previously, with
unsuccessful results. Condensed milk had been invented by his
neighbor, Swiss (German born) chemist Henri Nestlé (pictured on the
right) as an alternative baby formula. But, recognizing the potential
of chocolate, he quickly decided to diversify. So while the Spanish
were responsible for bringing cacao to Europe from the New World
and Englishman Joseph Fry created the very first chocolate bar, the
Swiss have full ownership of smooth, silky milk chocolate.
Now, let’s get to the good stuff!
Did you know?
Chocolate is technically a vegetable! It is derived from the bean of the Cacao tree found in
rainforests. Some argue that the cocao bean is a fruit, but by definition, fruits are
vegetables. So I guess they’re both right. Now that gives new meaning to the phrase “Eat
Around three quarters of world cacao bean production takes place in West Africa, yet they
eat the least amount of chocolate when compared to other countries.
In 1907, the iconic Milk Chocolate Hershey’s Kisses were introduced, and today Hershey
produces approximately 20-25 million per day in a variety of flavors.
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A single chocolate chip provides sufficient food energy for an adult to walk 150 feet; hence,
it would take about 35 chocolate chips to go a mile, or 875,000 for an around-the-world
hike. (Around the world with nothing but chocolate? Now, that’s my kind of trip!)
An interesting fact about chocolate is that the shelf life of a chocolate bar is approximately
one year. (But who really wants to wait that long to eat it?!)
According to the Guinness World Book of Records, the largest chocolate bar ever made
tipped the scales at 3,580 kg (7,892 lb 8 oz) and was made by Elah Dufour - Novi (Italy’s
largest chocolate producer) in Alessandria, Piemonte, Italy, on October 11, 2007.
3.3 - billion lbs. - The amount of chocolate eaten in the U.S. in the year 2000! That’s an
average of 12 pounds per person per year!
The seeds of the cacao tree grow not on the end of its branches, but directly off the
branches and the trunk. Each pod is about the size of a pineapple and holds thirty to fifty
seeds - enough to make about seven milk chocolate bars.
How many M&Ms would you have to eat to get the same amount of caffeine that’s in a cup
of decaffeinated coffee? 50. (Even though chocolate sometimes gets a bad rap, but there’s
much less caffeine in chocolate that coffee or colas.)
Contrary to popular belief, chocolate does NOT contribute to acne according to a range of
studies. (So if your face is breaking out, it might just be the milk or sugar that’s to blame.)
Chocolate Fun & Games
Everyone knows that chocolate is delicious to eat, but when you turn chocolate into a game—it’s a
whole lot more fun. If you’re looking for a sweet activity to celebrate the day, Jace Shoemaker-Galloway
has some tasty ideas. Although these online games and activities don’t require you to actually eat the
chocolate during play, who says you can’t take a bite from your own candy stash anyhow?!
Dove EPromises – Send a chocolaty e-greeting to a friend
or loved one from Dove.
ChocoRapids – Play this Chocolate Factory game online.
Fudge Frenzy – Connect the pipes to make a Willie
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Major Mayhem – This fun online game is similar to a game from back in the day. But fair
warning – it’s addictive!
Shmuffleboard – Play this online game from M&Ms.
Flip the Mix - Another online game from M&M’s.
Hangman – Play this no-frills hangman game about chocolate.
Cadbury Chocolate Machine – Welcome to the Cadbury Factory. This is your chance to be the
chocolate maker, but you’d better be quick!
Chocolate Monopoly –In this Hershey version of the classic board game, you’ll put up
warehouses and factories instead of houses and hotels. And all the players are classic Hershey
icons that pay homage to all the Hershey candies as they round the chocolate-themed board.
For another low-calorie way to celebrate the day, you could rent a movie inspired by the sweet virtues
of chocolate. (Thank goodness the bright lights of Hollywood won’t make it melt.) Putting this decadent
treat on the big screen, here’s a list of movies from the Fun Facts About Chocolate website. You’ve
gotta love their bon-bon rating system. It’s sweet.
In Search of the Heart of Chocolate (PG, 2008)
Filmmaker Sarah Feinbloom explores her chocoholic roots in this tongue-in-cheek
exploration of chocolate. Along the way we meet assorted chocoholics, learn some
chocolate history, and peruse the shelves of Chocolate Covered, a chocoholic's
paradise in San Francisco...what's not to love? Even the cover made me laugh. Best
watched with copious quantities of chocolate nearby, because it would be
embarrassing to be seen licking the screen. Available at www.chocumentary.com.
Our rating: 5 of 5 bon bons
Chocolat (PG13, 2000)
A woman in the process of trying to find herself opens a chocolate shop in a small
French village, much to the chagrin of the uptight residents. Along the way, she
changes their hearts and her own. Stars the lovely Juliette Binoche and a dashing
Johnny Depp. Finally, a movie where chocolate is the star! Based on the book by
Joanne Harris. Incidentally, I enjoyed the film far more than the book, which is rarely
the case for me.
Our rating: 5 of 5 bon bons
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Como agua para chocolate (Like Water for Chocolate) (R, 1992)
The story of a young woman and her lover, who are forbidden to marry. The lover
marries the young woman's sister just to be closer to her. A heartbreaking tale of love
and cooking, also a terrific novel.
Our rating: 5 of 5 bon bons
Willy Wonka and the Chocolate Factory (G, 1971)
This is the original 1971 chocolate movie starring Gene Wilder, in which a poor
boy wins the chance to visit the world's greatest candy factory, and we get to go
with him. If it were me, I would take my chances and jump in the chocolate
Our rating: 5 of 5 bon bons
Milton Hershey: The Chocolate King (NR, 1995)
A fascinating documentary about Milton Hershey, who was to chocolate what Ford
was to automobiles. It is slightly dated, but was an amazing tale.
Our rating: 4 of 5 bon bons
Charlie and the Chocolate Factory (PG, 2005)
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I've been avoiding this chocolate movie because the original was so good. And why
shouldn't it have been? Roald Dahl, author of the book, wrote the screenplay for
the original. Plus, I kind of have a thing against remakes in general. Although it did
have its moments, I was disturbed by the unnecessary fabrication of Willy Wonka's
childhood and the way Johnny Depp played the character - an unlikeable weirdo,
as opposed to Gene Wilder's likeable weirdo. Stick with the original, above.
Our rating: 3 of 5 bon bons
Great Chefs: Chocolate Passion (NR, 1996)
This cooking show episode follows several chefs as they make their signature
chocolate desserts, all of which looked scrumptious. This is a good gift for anyone
interested in cooking with chocolate, as you get to observe a number of techniques.
Unfortunately, only some of the recipes were given, and some were sort of half given,
so it's virtually impossible to recreate any of these.
Our rating: 3 of 5 bon bons
Yum! Why keep your love for chocolate all to yourself? This is the perfect day to share it with someone
special! Of course, chocolate is the number one romantic gift for Valentines, high on the list for
birthdays and the most popular edible party favor bar none. So it stands to reason that the perfect way
to celebrate is to send a chocolate gift for Milk Chocolate Day.
Available in all sorts of shapes and sizes and covering just about anything, people are doing some
wonderful things with chocolate these days. Here are some intriguing possibilities for the chocolate
lover on your list…
Chocolate Dipped Champagne
No, your eyes do not deceive you. This bottle of champagne
is actually dipped in decadent chocolate and swirled to
perfection with the artisan’s touch. Talk about a delicious
Sweet Traders hand dips each bottle in award-winning
gourmet chocolate for a most beautiful and unforgettable
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presentation. Simply pull the ribbon "zipper" to release the chocolate jacket from the bottle and then
savor the sensation of chocolate and champagne as they mingle in your mouth.
Gourmet Candy Apples
These are not your typical carnival variety. These plump,
chocolate-dipped apples have been chosen at the peak of
perfection and enrobed in a luscious layer of chocolaty
goodness. With only two main ingredients, it’s a simple
pleasure with a sassy style. Decorated by hand, they make a
wonderful treat for any occasion.
Step up the lady on your list!
Your favorite fashionista will love this vintage chocolate
shoe and necklace from Oliver Kita's Fashion Collection.
This five-ounce solid chocolate shoe is decorated by hand
with candied violets on the toe. Shoes and necklaces come
in a range of designs from hippie (tie-dyed pendants) to
haute, so you can find your personal style.
Brownie on a stick
Artfully amazing, these brownie favors are all the rage because
of their intricate designs and delicious center. We already love
brownies, and putting them on a stick just makes them tons
more fun. Available in dozens of designs that are drenched in
chocolate and decorated with precision, they really should be
called “heaven on a stick!”
Cookie Monster’s Favorite!
Mmmm, yummy chocolate! You’ll feel like a cookie monster
gobbling up these sweet treats! Sending a basket like this one from
Mrs. Fields filled with assorted cookies and brownies always brings
on the smiles. A classic favorite, their signature sweets will satisfy
the chocoholic on your list.
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Send a CandyGram
Nothing says Happy Milk Chocolate Day like a box of
milk chocolates! With a company like CandyGram,
you can send them to everyone, whether they’re across
the street or across the country.
Decadent Chocolate Recipes
Just in case you don’t have enough chocolate around the house, or you want to try something new in
celebration of Milk Chocolate Day, here are a few favorite recipes that are sure to widen your eyes and
get your taste buds going. Careful…even the photos are addictive!
Chocolate Griddle Cakes with Chocolate Sauce
Submitted by: Epicurious.com
We recommend serving these griddle cakes with orange
slices on the side.
Active time: 45 min Start to finish: 45 min
Yield: Makes 4 dessert or brunch servings
1 cup heavy cream
7 oz fine-quality bittersweet chocolate (not
unsweetened), finely chopped
For griddle cakes
1/2 cup Dutch-process unsweetened cocoa powder
1 1/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
2 whole large eggs
1 large egg yolk
3/4 cup well-shaken buttermilk
1/4 cup vegetable oil
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1 teaspoon vanilla
Unsalted butter for greasing griddle
Bring cream to a boil in a 1-quart saucepan, then pour hot cream over chocolate in a bowl, gently
whisking until smooth. Keep warm or at room temperature.
Make griddle cakes:
Sift together cocoa, flour, sugar, baking soda, and salt into a large bowl, then whisk in eggs, yolk,
buttermilk, oil, and vanilla until combined well.
Heat a griddle or nonstick skillet over moderately low heat and lightly coat with butter.
Working in batches of 2 or 3, pour 1/4 cup batter per cake onto hot griddle and cook until bubbles
appear on surface, 1 to 2 minutes. Flip cakes with a large spatula and cook until tops spring back when
pressed gently, about 1 minute more. Transfer to a plate and loosely cover with foil to keep warm. Add
1/2 teaspoon butter to griddle between batches.
Serve cakes in stacks, topped with chocolate sauce.
Mexican Chocolate Tart with Cinnamon-Spiced Pecans
Bon Appétit | February 2007
Yield: Makes 8 to 10 servings
Nonstick vegetable oil spray
1 large egg white
2 tablespoons sugar
1 tablespoon golden brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups pecan halves
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1 cup chocolate wafer cookie crumbs (about half of one 9-ounce package cookies, finely ground in
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, chopped
1 (3.1-ounce) disk Mexican chocolate (such as Ibarra), chopped
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream
Preheat oven to 350°F. Spray rimmed baking sheet with nonstick spray. Whisk all ingredients except
pecans in medium bowl. Stir in pecans. Spread in single layer on sheet, rounded side up. Bake until just
browned and dry, about 30 minutes. Cool on sheet. Separate nuts, removing excess coating. DO AHEAD
Can be made 2 days ahead. Store airtight at room temperature.
Preheat oven to 350°F. Blend first 4 ingredients in processor. Add melted butter; process until crumbs
are moistened. Press crumbs into 9-inch-diameter tart pan with removable bottom, to within 1/8 inch of
top. Bake until set, about 20 minutes. Cool on rack.
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolates; whisk until melted.
Add butter, 1 piece at a time; whisk until smooth. Whisk in vanilla, cinnamon, and salt. Pour filling into
crust. Chill until filling begins to set, about 15 to 20 minutes.
Arrange nuts in concentric circles atop tart. Chill until set, about 4 hours. DO AHEAD Can be made 1 day
ahead. Cover loosely with foil and keep chilled. Serve tart with whipped cream.
Bon Appétit | March 2007
by Giada De Laurentiis
For the true pizza lover: a dessert version.
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Yield: Makes 6 servings
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface
to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips.
Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white
chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over,
cut into wedges, and serve.
Double Chocolate KISSES Cookies
From Hershey’s Kitchens (www.hersheys.com)
* 1/2 cup (1 stick) butter or margarine,
* 1 cup sugar
* 1 egg
* 1-1/2 teaspoons vanilla extract
* 1-1/2 cups all-purpose flour
* 1/3 cup HERSHEY'S Cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup milk
* 36 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S HUGS Brand Candies
* 1 can (16 oz.) vanilla ready-to-spread frosting
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1. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and
salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm
enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet.
2. Heat oven to 375°F. Remove wrappers from chocolate pieces.
3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool
completely. Spread frosting onto cookies, leaving about 1/2 inch around outer edge unfrosted; place
chocolate piece in center of each cookie. About 3 dozen cookies.
From Food Network Kitchens
Prep Time: 20 min
Cook Time: 1 hr 0 min
Serves about 12 (2-inch) squares
* 6 tablespoons unsalted butter, melted
* 1 1/2 cups crushed graham cracker crumbs
* 2 tablespoons sugar
* Pinch fine salt
* 8 tablespoons (1 stick) unsalted butter
* 4 ounces unsweetened chocolate, chopped
* 1 cup packed light brown sugar
* 3/4 cup white sugar
* 1 1/2 teaspoons pure vanilla extract
* 1/2 teaspoon fine salt
* 4 large cold eggs
* 1 cup all-purpose flour
* 4 cups large marshmallows
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Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square
baking pan with foil so it hangs over the edges by about 1 inch.
For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together
with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of
the pan. Bake until golden brown, about 20 minutes.
Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in
the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted,
about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan
filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the
water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the
melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and
stir until just incorporated.
Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle
comes out mostly clean, with a few crumbs, about 40 to 45 minutes.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low.
Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go
quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum
flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.
Frozen Chocolate-Covered Cappuccino Crunch Cake
This cake is unbelievably awesome, delicious, easy to
make and versatile; you can actually use other flavors to
make it more appealing to those who are not coffee-
lovers, especially kids. Other flavors you can use to
substitute for the high-priced and hard to find coffee ice
creams are vanilla ice cream, cookies and cream or
chocolate sandwich filled cookies.
* 1 (10 3/4 oz.) frozen pound cake, thawed
* 3/4 cup heavy whipping cream
* 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk
* 4 cups (1 quart) coffee ice cream, softened
* 1 cup frozen whipped topping, thawed
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* 1 3/4 cups coarsely crushed malted milk balls
* Frozen whipped topping, thawed (optional)
* Coarsely crushed malted milk balls, (optional)
9-inch spring form pan
1. Slice pound cake into 1/8- to 1/4-inch slices. Place half of the slices on bottom of 9-inch spring form
pan; press down firmly. Set remaining slices aside.
2. Bring cream just to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels; let
stand 5 minutes. Whisk until well combined and smooth. Pour half of the chocolate mixture over pound
cake in pan, spreading evenly to within 1/4-inch of edge of pan.
3. Cover; freeze for 1 1/2 hours or until chocolate is set.
4. Combine softened ice cream and whipped topping in large bowl. Fold in 1 3/4 cups crushed malted
milk balls. Spread over chocolate layer in pan. Cover;
5. Freeze until ice cream is firm, about 2 hours.
6. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate
mixture over pound cake. Cover; freeze at least 6 hours
7. To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with
crushed malted milk balls, if desired. To cut cake easily, run a knife under hot water and dry with a paper
towel before making slices.
All of these recipes are sweet celebrations that pay homage to the King of Candy—Milk Chocolate. No
matter how you decide to celebrate, there’s probably no substitute for some good old-fashioned
chocolate chip cookies and milk!
With just one look at the smooth, rich chocolate oozing down this whisk pictured here (dare I say that
I’m having a bit of whisk envy,) there’s no surprise that people wax poetically about the virtues of
chocolate. You can do the same and share a quote on
Milk Chocolate Day!
Momma always said life is like a box of chocolates. You
never know what you're gonna get. - Forrest Gump
A chocolate in the mouth is worth two on the plate.
Put "eat chocolate" at the top of your list of things to
do today. That way, at least you'll get one thing done.
Once you consume chocolate, chocolate will consume
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Chocolate doesn't make the world go 'round, but it sure does make the trip worthwhile!
Chocolate is cheaper than therapy and you don't need an appointment.
After about 20 years of marriage, I'm finally starting to scratch the surface of that one [what women
want]. And I think the answer lies somewhere between conversation and chocolate. - Mel Gibson
Chocolate is always fun—but these jokes make it funny! Inspired by our love for chocolate, they are
sure to bring a smile to your face—just like chocolate! So, go ahead, and celebrate the day by sharing a
A man found a bottle on the beach. He opened it and out popped a genie, who gave the man three
wishes. The man wished for a million dollars, and poof! There was a million dollars. Then he wished for a
convertible, and poof! There was a convertible. And then, he wished he could be irresistible to all
women... Poof! He turned into a box of chocolates.
Q: How do you know when a complete moron has been making chocolate chip cookies?
A: You find M&M shells all over the kitchen floor.
Q: Why did the complete moron get fired from the M&M factory?
A: He threw out the Ws.
An old man and a young man worked in office next to each other. The young man noticed that the older
man always had a jar of peanuts on his desk. The young man loved peanuts. One day while the older
man was away from his desk, the young man couldn't resist and went to the old man's jar and ate over
half the peanuts. When the old man returned, the young man felt guilty and confessed to taking the
peanuts. The old man responded, "That's ok. Since I lost my teeth all I can do is lick the chocolate off
An elderly man lay dying in his bed. In death's agony, he suddenly smelled the aroma of his favorite
chocolate chip cookies wafting up the stairs. Gathering his remaining strength, he lifted himself from
the bed. He slowly made his way out of the bedroom, and, with even greater effort, forced himself
down the stairs, gripping the railing with both hands. With labored breath, he leaned against the door,
gazing into the kitchen. Were it not for death's agony, he would have thought himself already in
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heaven: there, spread out on the kitchen table, were hundreds of his favorite chocolate chip cookies.
Mustering one final effort, he threw himself toward the table. His aged and withered hand painstakingly
made its way toward a cookie when it was suddenly smacked by a spatula.
"Stay out of those," said his wife, "they're for the funeral."
Did you hear about the affair between Mr. Goodbar and Peppermint Patty? They had a baby, Ruth.
Even more chocolate!
If you’re anything like me, you’d like this celebration to go on and on, giving you a reason to indulge
every day (as if you really needed a reason.) So, just in case one day isn’t enough, you can keep the
celebration going with these other “Chocolate” holidays:
American Chocolate Week--March 14-20
National Chocolate Day--October 28
National Chocolate Day--December 28
National Chocolate Day--December 29
National Milk Chocolate Day--July 28
National Bittersweet Chocolate with Almonds Day--November 7
National Chocolate Mint Day--February 19
National Chocolate Chip Day--May 15
National Chocolate Eclair Day--June 22
National Chocolate Covered Anything Day--December 16
National Chocolate Covered Raisins Day--March 24
National Chocolate Custard Month--May 1-31
National Chocolate Pudding Day--June 26
National Chocolate Ice Cream Day--June 7
National Chocolate Milkshake Day--September 12
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Chocolate is so SWEET… you
just have to KISS it!
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