There is a lot of different type of chocolate bars you can buy. The chocolate bars bought a long time ago were; “Curly Wurly” which was a long lasting chocolate covered caramel treat. “Crunchie” which is still known today made in 1929, it’s made with honeycomb with layers of milk chocolate. “Turkish Delight” made with starch to mold to form the center prior to covering it with chocolate. “Picnic” made wit peanuts, caramel and raisons on a crispy base covered in chocolate. “Double Decker” made with a crispy cereal base covered in chocolate. “Chocolate Cream” which is still available today made with peppermint or an orange cream filling surrounded by chocolate. These are just some of the chocolate bars.
Emily lives with her grandmother Ethel on the outskirts of Lilongwe, Malawi’s capital. Because Ethel works in another family’s home — doing cleaning, cooking and child care — her extended family of nine rises before 6 . to eat breakfast together before they disperse to work and school. Here, Emily is eating cornmeal porridge called phala with soy and groundnut flour; deep-fried fritters made of cornmeal, onions, garlic and chiles, along with boiled sweet potato and pumpkin; and a dark red juice made from dried hibiscus flowers and sugar. (She is fortunate; half of the children in Malawi are chronically malnourished.) When she can, Emily likes to drink sweet black tea in the mornings, a common beverage for Malawian children.
After I had eaten the small portion which sufficed to fill my stomach halfway, Brother David casually mentioned his belief that it was an offense against God to leave food uneaten on the table. This was particularly the case when such a great restaurant had so clearly been placed in our path as a special grace. David was a slim man and a monk, so I found it hardly credible that he followed this precept generally. But he continued to eat so much that I felt good manners, if not actual spiritual guidance, required me to imitate his example. I filled my belly for the first time in a year.