 Short History
Chocolate was
brought to Europe by the Spaniards, who learned its use from the Aztecs. It was
introduced into England about 1657 and first manufactured in the United States near
Dorchester, Massachusetts, in 1765. Americans consume approximately 12 pounds of
chocolate per capita per year.
The Cocoa Fruit
Photo worlwander.com
This is a photograph of the cocoa
tree fruit. Inside the thick green hull you can see the cocoa seeds or beans as
they are referred to. Click the photo to see a larger view. The hand holding the fruit
gives you an idea of the actual size of the fruit.
Book Selections
Death by Chocolate : The Last Word on a Consuming Passion
by Marcel Desaulniers, Michael Grand(Photographer)
(Hardcover - September 1992)
Death by Chocolate Cakes : An Astonishing
Array of Chocolate Enchantments
by Marcel Desaulniers, Duane Winfield (Photographer), Brett
Bailey, kel Bailey
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Chocolate, or
theobroma cacao (the scientific name) literally translates as “food of the
gods". Cocoa is made from the seed of the cacao tree flower. The seeds are frequently
referred to as cocoa beans. In its purest form cocoa is a natural food. What
happens to it once it is processed and formed into a product is another story.
Cocoa Bean Processing
"The processing of the cacao seeds is
complex. The fruit is cured or fermented in a pulpy state for three to nine days, during
which the heat kills the seeds and turns them brown. The enzymes activated by fermentation
impart the substances that will give the beans their characteristic chocolate flavor later
during roasting. The beans are then dried in the sun and cleaned in special machines
before they are roasted to bring out the chocolate flavor. They are then shelled in a
crushing machine and ground into chocolate. During the grinding, the fat melts, producing
a sticky liquid called chocolate liquor, which is used to make chocolate candy or is
filtered to remove the fat and then cooled and ground to produce cocoa powder."
"Cocoa," Microsoft® Encarta® Online Encyclopedia
2000
http://encarta.msn.com © 1997-2000 Microsoft Corporation. All rights reserved.
Another Health Food
Cocoa has a high food value, containing as
much as 20 percent protein, 40 percent carbohydrate, and 40 percent fat. It is also mildly
stimulating because of the presence of theobromine, an alkaloid that is closely related to
caffeine.
Chocolate contains more antioxidant
(cancer preventing enzymes) than does red wine. It is important to note that in
order to be significantly beneficial the chocolate must contain at least 70% cocoa
solids. Much of the American chocolate bars contain high amounts of fat and sugar
and additives. Look for chocolate made with cocoa butter rather than fats such as
palm and coconut oil, which are much worse for your heart.
Additionally you need to watch your chocolate intake due to the amount
of calories packed into one little bar. There
are roughly 85 to 150 calories per ounce, depending on the
specific brand you buy. Your best bet is to purchase a high quality dark chocolate
bar.
Addictive Maybe?
This is another case where one study says one thing and another study says something else.
In an article by Dr. Andrew Wiel, "Recently, scientists discovered that
the anandamides
in chocolate and cocoa powder activate the same receptor in the brain as marijuana.
The result is a sense of well-being or mild euphoria." However, in a subsequent
study Dr. Vincenzo Di Marzo of the Istituto per la Chimica di Molecale di Interesse
Biologico in Naples states that chocolate contains too little of the substance to produce
marijuana-like effects. Both sides agree that chocolate may contain addictive
compounds. Once again no one is certain what the compounds are and why they may
affect us as they do.
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Cravings and Alcoholism
Researchers are investigating a link between the possible addictive qualities of chocolate
to those found in alcohol. "NEW YORK (Reuters Health) - Do you love
chocolate? According to new research, chemicals in chocolate may explain why some people
crave the tasty treats. What's more, these same compounds--called
tetrahydro-beta-carbolines (THBCs)--have previously been investigated for a possible role
in alcoholism." (read
more).
On the other hand chocolate may be beneficial to fight cravings when you stop
drinking. It is normal for a formally heavy-drinker to crave sweets upon withdrawal
from alcohol. (read more)
Chocolate Recipe Links
Brownies, Cakes, Mousse,
Fondue, and More - Scharffen Berger fine chocolate recipes
Candy, Flourless Chocolate Cake, Malts
- Recipes from Chocolate Alliance
Narsai's
Original Chocolate Decadence Cake - The chocolate lovers dream!
More Cakes, Cookies,
Candy - Includes the "Chocolate Better-Than-Sex" Cake
Chocolate for cooking and baking
Scharffen Berger chocolate - Some of the
finest chocolate available for cooking.
Other Links
Here are some other links to information regarding the health benefits of chocolate.
All About Chocolate - excellent
resource for chocolate information
Melt in your mouth mystery -
WebMD article about chocolate and health and chocolate cravings
Chocolate as health
food - Chocolate a health food? UT Southwestern Medical Center at Dallas
Chocolates Health Benefits
- Chocolate as part of a healthy lifestyle by Pagewise.com
Links of Interest
Links to other interesting information about chocolate.
Hershey Chocolate
Company - An American icon. Read about the history of this famous company that
dates back to 1894.
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