The use of chocolate by humans dates as far back as the Pre-classical period (900 BC to AD 250). Using high-performance liquid chromatography, scientists have discovered cocoa residues in Mayan ceramic pots used in food preparation, dated around 600 BC (Hurst et al., 2002).
Numerous Mayan murals and ceramics are inscribed with hieroglyphs depicting chocolate poured for rulers and gods. Perhaps this is not surprising, considering that the Latin name for the cacao tree. The obromacacao means ‘food of the gods’.
When chocolate was introduced to Europe in the 16th century by the Spanish conquistadors, a sweetened version became a luxury item throughout the continent. In 1847, the first commercial chocolate bars were invented in England by Joseph Storrs Fry, with the Cadbury brothers following soon after.
Ever since, chocolate has been absorbed into the fabric of daily life; however, few are familiar with the ways in which it affects our body. The media’s message about chocolate remains confusing, as reports alternate between scrutinizing chocolate for health risks and praising it for hidden health benefits. So, is the mantra of ‘eating just a piece a day’ more detrimental than beneficial?
The pleasurable feelings that chocolate induces can be explained by its physical properties. Professor John Harwood and his colleagues at Cardiff University believe that the high separate content of cocoa butter, a key ingredient in chocolate, is responsible for its melting behavior and stability. Cocoa butter contains between 30% and 37% stearate in its lipid content.
As a result, it is solid at room temperature, but when consumed, its fat content absorbs heat from the mouth and melts at body temperature, producing the ‘melt in the mouth’ effect.
Chocolate has long been suspected of having aphrodisiac properties: the Aztecs thought it invigorated men and made women uninhibited. Consistent with this, the chemical tryptophan is found in chocolate. This is used in the brain to make serotonin, the neurotransmitter that can produce feelings of ecstasy. However, tryptophan is present in chocolate in only small quantities, fueling debate as to whether it causes the elevated production of serotonin.
Phenylethylalanine, which promotes feelings of attraction, excitement, giddiness and apprehension, has also been isolated in chocolate, but again, its low concentration may be insufficient to produce the effects typically associated with this compound.
Theobromine – a weak stimulant found in chocolate – in concert with other chemicals such as caffeine, may be responsible for the characteristic ‘buzz’ experienced when eating chocolate.
Scientists at the Neurosciences Institute in San Diego suggest that chocolate contains pharmacological active substances that produce a cannabis-like effect on the brain, such as anandamide: a cannabinoid neurotransmitter (Di Tomaso et al., 1996).
Chocolate also contains N-oleoylethanolamine and N-linoleoylethanolamine, which inhibit the breakdown of anandamide, and thus may prolong its effects. In addition, elevated levels of the neurotransmitter can intensify the sensory properties of chocolate (texture and smell), thought to be essential in inducing cravings.
The high fat content of most chocolate - Cadbury’s Dairy Milk alone contains 30 g of fat per 100 g - means that excesses can contribute to obesity, which carries with it a range of health risks, including heart disease and diabetes. Nevertheless, not all accusations levelled at chocolate can be justified.
The often-touted link between chocolate and acne has been intensively studied for three decades. In a 1969 study at the University Pennsylvania School of Medicine, 65 subjects with moderate acne ate either chocolate bars containing ten times the amount of chocolate found in a typical bar or identical bars containing no chocolate. Test subjects who consumed the excessive amount of chocolate for four weeks did not show signs of increased acne (Fulton et al., 1969).
Additionally, chocolate has not been proven to contribute to cavities or tooth decay. Cocoa butter may in fact coat teeth and help protect them by preventing plaque formation.
Although the sugar in chocolate contributes to cavities, it does so no more than the sugar in other sweet foods. However, by altering blood flow to the brain and releasing norepinephrine, some chemicals in chocolate can cause migraines.
Perhaps the best compromise is to snack in moderation, particularly on dark chocolate. Not only does it contain more cocoa and proportionally less sugar and fat than milk chocolate, but it is also full of antioxidants called flavonoids.
In fact, dark chocolate has been reported to contain more flavonoids than other antioxidant-rich foodstuffs, such as red wine. Flavonoids reportedly prevent cancers, protect blood vessels, promote cardiac health, and counteract mild hypertension (high blood pressure).
Milk chocolate may not offer the same benefits. In one study, patients on separate days ate 100 g of dark chocolate,100 g of dark chocolate with a small glass (200 ml) of whole milk, or 200 g of milk chocolate (Serafini et al., 2003).
One hour later, those who ate dark chocolate alone had the highest concentration of antioxidants in their blood, suggesting that the milk in milk chocolate may interfere with the absorption of antioxidants.
Science can explain a number of features that contribute to the lasting popularity of chocolate, although how some of its post-consumption effects occur is still debatable.
Although it is unlikely to ever be marketed as a health product, eating the darker varieties and snacking in moderation could prove beneficial. But one thing is certain: from both scientific and sensory perspectives, there is nothing quite likes chocolate.
Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease.
Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). Flavonoids also help relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.
Heart Health Benefits of Dark Chocolate:
Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:
Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure.
Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.
Other Benefits of Dark Chocolate:
Chocolate also holds benefits apart from protecting your heart:
it tastes good
it stimulates endorphin production, which gives a feeling of pleasure
it contains serotonin, which acts as an anti-depressant
it contains the obromine, caffeine and other substances which are stimulants
Doesn't Chocolate Have a lot of Fat?:
Here is some more good news -- some of the fats in chocolate do not impact your cholesterol. The fats in chocolate are 1/3 oleic acid, 1/3 stearic acid and 1/3 palmitic acid:
Oleic Acid is a healthy monounsaturated fat that is also found in olive oil.
Stearne Acid is a saturated fat but one which research is shows has a neutral effect on cholesterol.
Palmitic Acid is also a saturated fat, one which raises cholesterol and heart disease risk.
That means only 1/3 of the fat in dark chocolate is bad for you.
Chocolate Tip 1 - Balance the Calories:
This information doesn't mean that you should eat a pound of chocolate a day. Chocolate is still a high-calorie, high-fat food. Most of the studies done used no more than 100 grams, or about 3.5 ounces, of dark chocolate a day to get the benefits.
One bar of dark chocolate has around 400 calories. If you eat half a bar of chocolate a day, you must balance those 200 calories by eating less of something else. Cut out other sweets or snacks and replace them with chocolate to keep your total calories the same.
Chocolate Tip 2 - Taste the Chocolate:
Chocolate is a complex food with over 300 compounds and chemicals in each bite. To really enjoy and appreciate chocolate, take the time to taste it. Professional chocolate tasters have developed a system for tasting chocolate that include assessing the appearance, smell, feel and taste of each piece.
Chocolate Tip 3 - Go for Dark Chocolate:
Dark chocolate has far more antioxidants than milk or white chocolate. These other two chocolates cannot make any health claims. Dark chocolate has 65 percent or higher cocoa content.
Chocolate Tip 4 - Skip the Nougat:
You should look for pure dark chocolate or dark chocolate with nuts, orange peel or other flavorings. Avoid anything with caramel, nougat or other fillings. These fillings are just adding sugar and fat which erase many of the benefits you get from eating the chocolate.
Chocolate Tip 5 - Avoid Milk Chocolate:
Source(s): http://www.scienceinschool.org/2006/
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After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature
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Chocolate Truffles Recipe
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| Chocolate Truffles Xmas Gift |
Total Time: 3 hr 25 min
Prep Time: 50 min Easy to Make
Inactive: 2 hr 30 min
Cook Time: 5 min
Yield: 30 to 35 truffles
Level: New Cook to Intermediate-Truffles are so easy to make there is no right way or wrong way to make truffles.
Ingredients
10 ounces bitter dark chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup Crème Fraiche
1 tablespoon strong coffee
1/4 cup brandy
1 cup Dark Dutch cocoa powder,
1/2 cup finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces dark bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds; Remove and stir, and repeat this process 1 more time. Set aside.
Heat the Crème Fraiche and coffee in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium.
Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F.
If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut.
Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating.
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