Boynton deftly blends together her signature cartoon animals (who for the most part try to look dignified in less than dignified circumstances--the key to their hilarity), actual chocolate facts (on the front of the book, it says, "Written, Illustrated, and Overresearched by Sandra Boynton"), and a heaping helping of utter silliness. Boynton tosses her own opinion in wherever possible:
"Those who favor dark chocolate have little patience with cute candy."
"Whoever said, 'The best things in life are free' was, of course, just kidding. The best things in life go for $6.50 a pound and up."
"Chocolate is not a privilege; it is a right."
"If the remotest possibility exists that you could become snowbound, take this simple precaution: Remove and discard all insulation from ski jacket. Replace with seven lbs. (approx.) of shaved chocolate. Resew seams. Warning: Never warm up in front of a fire without first removing jacket."
See especially Boynton's sections on white chocolate and carob (as you might expect, she's a dark chocolate snob, as are so many chocolate aficionados) and her hilarious explanation of the "myth of chocolate's fattingness." Boynton gives helpful information on opening up your own cacao plantation--on which you will need "4,000 or so cacao seedlings and time" and an international section on how to ask for chocolate in half a dozen languages.
There are even recipes, including one for "Chocolate Chip Cookie (Theoretical yield: 48 cookies, 2 inches each) and "Hippo Pôt de Mousse." This book has pleasures that keep on giving even after the first, second, or fourteenth reading.
Ms. Boynton notes that "this book was written for the Chocolate Elite -- the select millions who like chocolate in all its infinite variety, using `like' as in `I like to breathe.'"
Before going on, let me mention that I had the great honor of providing strategic consulting services for a chocolate business in 1973. It was heaven. I can still remember the wonderful aroma of the plant! In the process, I was thrilled to find out how chocolate is grown, processed, and turned into finished products like chocolate chips. Since that time, I had never seen a book that shared the same kind of information that I learned from working with my client . . . until Chocolate -- The Consuming Passion. So at an information level, the book is terrific.
You should know that the humor is even better than the information though. Just when you've really gotten the scoop on what semisweet chocolate is, Ms. Boynton will drop in an unexpected joke. For example, she describes in great detail what happens with chocolate when it is too hot or too cold. Then you turn the page and find that above Dow 4000 chocolate also conglomerates, and you see a list of all the companies that have acquired chocolate businesses.
Ms. Boynton's trademark hippos seem especially appropriate in the context of being a serious chocolate aficionado.
The subjects covered are truly broad. You begin with a little history of chocolate, including how it was pronounced in different languages. Later, you return to that theme . . . and find out how to ask for chocolate in many more languages. The details on the definitions and ingredients of various chocolates are thorough without being boring. The humor keeps lifting your spirits while refreshing your taste for more information. The humorous "recipes" for making items out of chocolate are pretty funny. I especially enjoyed the suggestions for what to use the results of cooking flops for instead.
Now, I was most impressed to find that Ms. Boynton took on the really big issues. Why is 55 percent of all ice cream consumed in the vanilla flavor while only 9 percent is chocolate? Why are delightful chocolate truffles given that cautionary name suggesting moldy forest floors? Is white chocolate (which lacks chocolate liquor) really chocolate at all?
I recommend that you buy a copy for yourself . . . and everyone you know who really likes chocolate!
What could be more fun than learning and laughing about something you love while you directly enjoy some? What other subjects offer this opportunity?
Develop your tastes and your interests at the same time by being prepared to experiment!
Although this book is written for children, any chocolate lover will adore it, regardless of age. Actually, one does never really grow out of picture books, at least not the good ones.
The first time I saw this book was in the window of the best chocolate store in my town, The Belgian House of Chocolate. I knew I must get it! I have not been disappointed.
From the several sorts of chocolate connoisseur-including the gourmoo, who eats only milk chocolate-to the several shapes of chocolate itself (bunny, kiss, glove compartment bar), Boynton's apologia for chocolate misses nothing. Myths are debunked: chocolate is not fattening, she argues, especially when the caloric expenditure of carrying it home from the store and hiding it from company is factored in. Directions are supplied: to remove stains, lick them. Plus, how to grow chocolate at home, a foolproof method for determining if chocolate is in season (does the name of the month contain the letter A, E, or U?), and a recipe for Hippo Pot de Mousse.
"Fourteen out of ten people like chocolate," says the artist. This is the only guide for people who like chocolate the way they like to breathe. Vanilla people, keep out. Selection of the Literary Guild.