This lined journal reproduces the delicious cover from The Zen of Chocolate: Wisdom by the Bar. The generously sized interior pages are decorated with vintage drawings that alternate in the upper and lower corners. Each two-page spread offers a beautiful place to record your thoughts and wisdom. About The Zen of Chocolate: The Zen of Chocolate combines original bittersweet wisdom with succulent photos. These delectable and meaningful sayings convey the insights found in every square of chocolate and every dusting of cocoa. Chocolate has inspired wonder and delight for millennia. Long considered a healthy drink and now proven to be a healthful food, chocolate triggers an intense experience. Imagine a chocolate fantasy like chocolate pizza, a chocolate store where everything is free, or a chocolate restaurant that makes everything with the confection. Chocolate fudge and chocolate syrup can be enhanced with other natural wonders like honey, or it can be paired with flavored coffee. While savoring the flavor, the mind expands and receives wisdom by the bar. Milk chocolate, hot chocolate, dark chocolate, semisweet chocolate, white chocolate, chocolate liquor, baking chocolate, cocoa and chocolate nibs can be folded into desserts, candy, chocolate bars, chocolate mousse, cookies, cheesecake, brownies, pastry, truffles, and even marzipan. With so many options, the inspirational sayings flow through a mind that is relaxed and energized with chocolate! Fifty inspiring photos enhance each original saying in a full-color book that makes a perfect gift. A tempting collection for every chocolate lover, foodie, and anyone seeking peace, The Zen of Chocolate satiates with wisdom that can make us happier, healthier, calmer, and more loving. Perfect for fans of The True History of Chocolate by Sophie D. Coe, Making Artisan Chocolates by Andrew Garrison Shotts, Sweet: Desserts from London¿s Ottolenghi by Yotam Ottolenghi, BraveTart by Stella Parks, The Fearless Baker by Erin Jeanne McDowell, The Food Lab by J. Kenji Lopez-Alt, The Flavor Bible by Karen Page, and How to Cook Everything by Mark Bittman.