Gaby
Chocolate is made from the seeds of the cacao tree, which translates from Greek to “food of the gods.” The ancient Aztecs viewed cacao as a source of strength and wealth, even using cacao beans as currency. They were the first to discover that cacao beans could be ground into a paste, mixed with spices, and transformed into a nourishing and refreshing drink. In the 19th century, European explorers brought this beverage to Europe, and by adding sweeteners, they began producing chocolate, which was considered a luxury at the time.
In the 1800s, solid chocolate gained popularity with the invention of the chocolate bar-making process. Cacao beans were ground into powder using mechanical grinders, then heated and poured into molds to set into the desired shape and size. In 1825, Danish manufacturer Conrad Van Houten developed an improved method for extracting cocoa butter from the beans: they were ground into a paste, which was then subjected to very high pressure, producing chocolate liquor and cocoa butter. This butter was later refined to remove excess odors and achieve a smoother texture. By 1880 in Switzerland, cocoa butter began to be added during chocolate production to enhance its smoothness and shine. In 1875, Swiss chocolatier Daniel Peter improved the production of milk chocolate, which was sweeter and creamier than dark chocolate. Today, milk chocolate is the most popular type of chocolate worldwide.
Chocolate has the ability to boost your mood, as it stimulates the release of natural endorphins, hormones that bring feelings of joy and happiness. It contains over 300 compounds, including magnesium (which has anti-stress properties), iron (involved in oxygen transport), caffeine (known for its stimulating effects), theobromine (a muscle relaxant), tryptophan (a chemical that the brain uses to produce the natural neurotransmitter serotonin), phenylethylamine (a neurotransmitter associated with feelings of attachment and excitement, stimulating pleasure centers in the brain), and anandamide (a neurotransmitter that influences feelings of euphoria and relaxation). But is chocolate really beneficial given this composition?
Japanese researchers claim that chocolate can help prevent tooth decay. The shell of cacao beans, which is typically discarded during chocolate production, contains an antibacterial substance that can combat plaque. However, this property is not enough to outweigh the effects of sugar also present in chocolate, so we won’t be seeing chocolate toothpaste anytime soon. California scientist Carl Keen suggested that chocolate may aid heart health. Keen found flavonoids in chocolate that can thin the blood and prevent clot formation, similar to the effects of wine. However, skeptics pointed out that Keen’s research was funded by the chocolate manufacturer Mars. Meanwhile, researchers at Harvard University discovered that consuming chocolate three times a month could extend life by a year. Yet, this study also revealed that chocolate contains a high percentage of fat, meaning excessive consumption could lead to obesity and, consequently, heart disease. So the old saying “everything in moderation” applies here more than ever. If you can’t resist chocolate, try to stick with dark chocolate. It contains more cacao than milk chocolate, and cacao helps produce HDL, a component that prevents artery blockage.
Chocolate is dangerous for animals, as they metabolize theobromine much more slowly than humans. Even small amounts of chocolate can affect your pets’ hearts, kidneys, or central nervous systems, so be cautious.
