Chocolate is made from the seeds of the cacao tree; the name has been translated as “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, 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 and 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, manufacturers began adding cocoa butter during chocolate production to enhance 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 can boost mood because it stimulates the release of natural endorphins, hormones that produce feelings of pleasure and happiness. It contains more than 300 compounds, including magnesium (which can reduce stress), iron (involved in oxygen transport), caffeine (a stimulant), theobromine (a mild muscle relaxant), tryptophan (a building block the brain uses to make the neurotransmitter serotonin), phenylethylamine (a neurotransmitter linked to attachment and excitement that stimulates 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, that property is not enough to outweigh the effects of the sugar also present in chocolate, so we probably won’t be seeing chocolate toothpaste anytime soon. A California scientist, Carl Keen, suggested that chocolate may aid heart health. Keen found flavonoids in chocolate that can thin the blood and help prevent clot formation, similar to the effects attributed to wine. Skeptics pointed out that Keen’s research was funded by the chocolate manufacturer Mars. Meanwhile, researchers at Harvard University found that consuming chocolate three times a month could extend life by about a year. That study also showed chocolate contains a high percentage of fat, so 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 raise HDL, the component that helps prevent artery blockage.
Chocolate is dangerous for animals because many species metabolize theobromine much more slowly than humans do. Even small amounts of chocolate can affect pets’ hearts, kidneys, or central nervous systems, so be cautious.
