The Aztecs discovered that by crushing the beans of the cacao tree into a paste and adding spices, they could make a nourishing drink. This would have been unlike the taste we know today as it would have been bitter. It was the 16th Century European explorers who added sweeter flavourings to this drink when it became very popular as an expensive luxury. During the 1800’s Dutchman Coenrad Van Houten perfected the process of turning the beans into fine powder that could be heated and poured into moulds. When subjected to high pressure the substance divided into cocoa butter and liquor and by adding extra cocoa butter during manufacture, became smoother and glossier. Cocoa butter melts at around 97 degrees Fahrenheit which is human body temperature this is why it melts in the mouth.
Health benefits?
Due to the higher amount of flavonoids, (a type of antioxidant) dark chocolate is the most beneficial to health. Some of these antioxidants are said to contain the same amount of anti-ageing antioxidants as some fruit and vegetables. Dark chocolate also has small amounts of the minerals magnesium copper and iron which are essential for strong bones and healthy muscles. Milk chocolate has many of the nutrients found in milk, like calcium and vitamins B2 and B12 that can help with energy levels.
Not only does chocolate trigger endorphins in the brain, it contains tiny amounts of phenylethylamine too, the chemical our body produces when we are in love.
Sweet tooth?
Research has shown that there is a genetic reason why some people crave sugary foods. This ability to identify foods that are sweet was an advantage to our ancestors. Humans would have sought energy-rich, nutritional food such as fruit while avoiding the bitter plants that could have been poisonous. There are various chemical elements that help to stimulate chocolate cravings. There are over 300 chemicals found in chocolate and not all of their effects are known. Women report particularly strong cravings when pre-menstrual. One of the reasons for this could be a deficiency in magnesium which can exacerbate pre-menstrual tension. Similar cravings reported during pregnancy may indicate anaemia where the iron content of chocolate may help.
Brain function
Studies have found that flavonoid-rich chocolate can improve the blood flow to the brain. This in turn can improve the cognitive function and fight conditions like Alzhiemer’s or Parkinson’s disease, which are associated with decreased blood flow to the brain.
Good for your teeth?
It is thought that cocoa butter coats the surface of your teeth, which can prevent the sugar from sticking to your teeth. So, eating chocolate is better than choosing toffee for example. Again dark chocolate was found to be the most beneficial as it contains less sugar than the milk or white versions.
Love food?
Tryptophan is a chemical that the brain uses to make a neurotransmitter called serotonin. High levels of this can produce feelings of elation, even ecstasy. The chemical phenylethylamine has earned the nickname chocolate amphetamine. It works by stimulating the brains pleasure centres and reaches peak levels during orgasm.
Some scientists are sceptical though as these chemicals are also found in other foodstuffs and are only found in chocolate in very small quantities.
Everything in moderation
Experiments suggest that if you eat chocolate three times a month that you may live a year longer than those who do not. However, those who eat too much chocolate have a shorter life expectancy. Chocolate’s high fat content means that excess indulgence may contribute to obesity and increased risk of heart disease.
It can be argued that chocolate has a place in our diets, a sensible place and, if you must indulge, stick to dark chocolate because of its higher cocoa content. So how about a large, dark chocolate heart for Valentines day?
