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Hot Chocolate

January 9, 1988 | Associated Press
Patients of Anderson's Chiropractic Clinic who had been kept away from their appointments by nearly a foot of snow arrived by the wagonload Friday. Because of the snow, only two people could show up on Thursday. On Friday, the clinic arranged for a team and wagon to transport 30 to 40 patients to and from the clinic. "It was kind of chilly, but we had fun," said Patricia Bethel of Bristow, one of those who made the trip in the wagon pulled by two horses.
February 24, 1994
Cup of J coffeehouse in Pomona features different types of live music, from unplugged to alternative to jazz, most weekend nights, along with a huge selection of drinks you don't need an ID for. Don't like coffee? No sweat. You can get hot chocolate or an Italian soda, or something else. Where: Cup of J, 3560 Temple Ave., Pomona. How much: No cover charge. Drinks range from 85 cents to $3, food tops out at $3.85 for an entree croissant. $3 minimum purchase Saturday nights. When: 7 a.m. to 11 p.
April 6, 1995 | KATHIE JENKINS
No one leaves Chicago's Le Francais without sampling the silky chocolate sorbet, the rich chocolate creme brulee , the souffle that erupts molten chocolate or some other intense chocolate creation. Mary Beth Liccioni's desserts are so popular at the reknowned French restaurant that four years ago she and her husband, Roland, created Chocolats Le Francais, a retail and mail order business for the chocolates.
When winter's rains sweep through chilly Southern California, all I want to do is rush indoors, cozy up to a good book and prepare a steaming pot of chocolat chaud. Instantly, my thoughts wrap around the memory of the hot chocolate served at the chateau in Belgium. The Chateau du Pont d'Oie, literally "the castle of the goose bridge," made hot chocolate unlike any other.
June 14, 1996
Re "Saturday's Sundaes to be Parlor's Last," June 7: Reading of the closing of C.C. Brown's ice cream parlor in Hollywood was like reading of the unexpected death of a dear, dear friend. I cannot imagine my Los Angeles without the legendary birthplace of the hot fudge sundae and I am not coping with such tragic news very well. There are many memories of that wonderful place I grew up with: My first wide-eyed visit as an 8-year-old with my mother; an hour spent sequestered in one of its high-backed booths with my first date in junior high; a rowdy stop with a group of friends after my high school prom; a quick call to the place with my wife on our wedding day--she in her wedding gown, me in my tux; and my 5-year-old daughter's first wide-eyed visit there last year.
November 12, 2012 | By Jay Jones
If palm trees and sunshine don't put you in the holiday spirit, Grouse Mountain might. The year-round Canadian playground is just 15 minutes from downtown Vancouver, British Columbia. Upon arrival, visitors are whisked to the 3,700-foot summit in bright red Skyride gondolas that will be decorated with antlers and a red nose as part of the resort's Reindeer Games theme. The Peak of Christmas festival runs Nov. 24 to Dec. 24 and includes interacting with real reindeer in a natural habitat, caroling during sleigh rides through the snowy woods and ice skating on an 8,000-square-foot pond.
December 1, 1985
Chocolate, in its dusky richness, inspires passionate devotees like no other food. Chocolate lovers light up as they reminisce about a certain hand-dipped truffle, or the taste of a favorite fudge. Meet the makings of another dark, secret memory: a dark chocolate mousse in a buttery pecan crust, topped with whipped cream and served in a pool of toffee sauce. PRODUCED BY ROBIN TUCKER FOOD STYLIST: JANET MILLER TABLEWARE FROM BULLOCKS WILSHIRE R.G.'
August 3, 2012 | By Thomas H. Maugh II
Archaeologists have found residues of cacao -- or chocolate -- on 2,500-year-old plate fragments from the Northern Maya Lowlands in Yucatan, Mexico. Although cacao residue has been found in cups from other sites that are 1,000 years older, this is the oldest trace of cacao in this northern region. Perhaps more important, it is the first evidence that the Maya used cacao for anything other than as a drink. The presence of cacao on a plate suggests that it was used as a spice or sauce for food.
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