Chocolate comes of age as a health treat.
Chocolate. There are few foods that evoke as much passion as this decadent treat. Folklore from many cultures claimed that consuming chocolate instilled faith, health, strength. Once an indulgence of royalty, it is now a treasured and accessible – and yes, even healthy – treat. So where did our infatuation with chocolate begin?
Where does chocolate come from, anyway?
The cacao tree, whose pods contain seeds that can be processed into chocolate, was discovered 2,000 years ago in the tropical rainforests of the Americas. The first people known to have consumed cacao were the Classic Period Maya (250-900 A.D.). They mixed ground cacao (cocoa) seeds with seasonings to make a bitter, spicy drink that was believed to be a health elixir.
What was chocolate’s great allure?
To the Mayans, cocoa pods symbolized life and fertility. The pod was often represented in religious rituals, including marriage ceremonies, and was referred to as food of the gods. In central Mexico, the Aztecs believed that wisdom and power came from eating the fruit of the cocoa tree, and that it had nourishing, fortifying, and even aphrodisiac qualities.
Europeans get a taste of chocolate -- and fall in love.
Europeans got their first taste of chocolate in 1519, when Montezuma offered the spicy drink to Spanish explorer Cortés and his army. The Spanish conquistadors brought cocoa seeds back to Spain, where they introduced new spices and sugar to the liquid concoction. The fad drink spread throughout Europe, where it remained a beverage of the elite for centuries.
Chocolate becomes known for its powers of seduction.
Chocolate’s reputation as an aphrodisiac flourished in the French royal court. Erotic art and literature were inspired by the seductive substance. Casanova, the infamous womanizer, made a habit of drinking chocolate before his romantic escapades. Even today, romantic lore commonly identifies chocolate as an aphrodisiac.
Chocolate goes global.
The first machine-made chocolate was produced in Barcelona in 1780, paving the way for the mass production of chocolate. Later, mechanical inventions made it possible to produce smooth, creamy, solid chocolate for eating -- not just the liquid for drinking. The first solid chocolate bar was developed by British chocolate maker Fry & Sons in the early 1800s.
"It's believed that during the 17th century, lovers began exchanging mementos. on special occasions – sweet treats were one of them. In 1868, the first box of chocolates was introduced [by Richard Cadbury]," says Susan L. Fussell, senior director of communications for the National Confectioners Association.
Three cheers for chocolate!
In 1875, the first milk chocolate was introduced to the market by Daniel Peter of Switzerland. Chocolate became so popular around the world that even during World War II the U.S. government shipped cocoa beans to the troops. Today, the U.S. Army includes chocolate bars in their rations. Chocolate has even been taken into space as part of the diet of U.S. astronauts.
Chocolate contains small amounts of a chemical called phenylethylamine (PEA), a.k.a. the "love drug," and it's been linked to the regulation of physical energy, mood, and attention. A tiny amount of PEA is released at moments of emotional euphoria, elevating blood pressure and heart rate. There is no evidence that PEA found in foods increases PEA in the brain – although many chocolate lovers may beg to differ!
The 21st Century: Chocolate makes health headlines.
Dark chocolate (as opposed to milk or white chocolate) contains healthful flavonoids similar to those found in tea,fruits, and vegetables. Studies have shown that small portions of dark chocolate can improve blood vessel flow and may improve blood sugar and insulin sensitivity to help reduce the risk of diabetes. But beware, chocolate candy has plenty of saturated fat and sugar, so enjoy small portions of as part of a healthy diet.
Q: Are all chocolates good for you?
A: Chocolate lovers, rejoice -- but be savvy about chocolate's health perks. Chocolate really can be good for you, but not all chocolate is created equally. If you're after health benefits, forget the chewy, caramel, marshmallow or cream-covered chocolates and look for solid dark chocolate.
Q: Why is dark chocolate a better choice than white or milk chocolate?
A: The health benefits of chocolate come from flavonoids, a type of phytochemical found in the cacao bean. Dark chocolate contains a higher percentage of cocoa than white or milk chocolate. And the more cocoa a chocolate product contains, the richer its health-promoting content.
Q: What are the health benefits of dark chocolate?
A: Research has shown that when dark chocolate is part of a healthy lifestyle, it can improve heart health, blood pressure, reduce LDL "bad" cholesterol, and increase blood flow to the brain. It may also improve blood sugar and insulin sensitivity, reducing diabetes risk.
Q: How much chocolate should I eat to get the health benefits?
A: Limit the portion size because even though dark chocolate contains good-for-you flavonoids, it also has not-so-good-for-you fat, sugar, and calories. Overindulging in chocolate can undo any health benefits and lead to weight gain and related health problems.
A small portion of about an ounce should satisfy your taste buds -- especially if you eat it slowly -- and provide chocolate's health benefits without widening your waistline.
Here's an example. A standard-sized bar of Hershey's Dark Chocolate has 531 calories, compared with 150 calories from an ounce of dark chocolate or about six Hershey's Kisses.
Q: Why do some chocolates tout the percent of cocoa on the label?
A: The greater the percentage of cocoa, the higher the concentration of flavonoids. Most milk chocolate contains up to 50% cocoa, while some inexpensive chocolates contain as little as 7% cocoa. Look for dark chocolate with at least 70% cocoa for the finest dark chocolate rich in healthy flavonoids.
Q: What is the difference between cocoa powder, baking chocolate, dark, milk, and white chocolate?
A: It all boils down to how chocolate is made. Cocoa beans are roasted, graded, and ground to make a chocolate liquor, which also contains cocoa butter.
- Unsweetened baking chocolate is chocolate liquor that's been solidified and pressed.
- Cocoa powder is cocoa butter removed from chocolate liquor and dried into cocoa powder.
- Dark chocolate is a blend of sugar, cocoa butter, chocolate liquor, and sometimes vanilla.
- Milk chocolate is made by adding milk or milk powder to the dark chocolate formula.
- White chocolate contains sugar, cocoa butter, milk or milk powder, and vanilla. It has no chocolate liquor.
Emulsifying agents are usually added to chocolate candy to give it a smooth texture and mouth feel. More expensive chocolates are processed longer to enhance the mouth feel.
Here are the scientific facts. Chocolate contains the chemicals phenylethylamine and serotonin, which are thought to be mood boosters and mild romantic stimulants. Eating chocolate makes you feel good, even euphoric. But the aphrodisiac qualities of chocolate are more about the sensual pleasure of how it melts in your mouth than as a romantic stimulus.
