Chocolate

: Food for Thought

by Joyce Chicoine, Nutrition and Education Committee Chocolate

History

Chocolate is made from the seeds of the cacao tree, which is native to what is now Venezuela. These trees have been cultivated for at least 3,000 years, first by the Olmec civilization of what is now southeastern Mexico and later by the Mayans, who then introduced it to the Aztecs. In each of these civilizations, cacao beans were made into a bitter beverage consumed only by the rich and powerful. Cacao beans were so cherished that they were used as currency and hoarded by emperors. The Aztecs drank their bitter cacao beverage cold and added seasonings such as chili peppers. They believed that it had many health benefits.

The Spanish were the first Europeans to be introduced to cacao. Christopher Columbus brought some cacao beans to Spanish monarchs Isabel and Ferdinand, but they were not interested. In the 1520s, Spanish explorer Hernán Cortés brought some cacao beans, as well as recipes, to King Charles V of Spain. Once they started adding sugar (from the Caribbean islands), it became a popular drink among wealthy Spaniards. In the 17th and 18th centuries, other Europeans were introduced to cacao beans and new recipes were developed. The first “eating chocolate” was created by an Englishman named Joseph Fry in 1847. Vocabulary

“Cacao” refers to the tree and the seeds from which chocolate products are made. Chocolate liquor is not a beverage containing alcohol. Rather, it is pure unsweetened chocolate composed of a fatty substance called cocoa butter and chocolate solids or cocoa powder. The Co-op carries cacao nibs, or minimally processed crushed cacao beans, in the Bulk Department. Dark chocolate (also known as bittersweet chocolate) is made from chocolate liquor. of flavonoid). Dietary flavonoids are associated with a lower risk of heart disease. Some research also suggests that chocolate consumption may be linked to a lower risk of insulin resistance and high blood pressure.

Dark chocolate is most beneficial because it contains the highest percentage of chocolate solids. White chocolate does not offer the same benefits because it contains no chocolate solids.

Despite the benefits, researchers caution against eating large amounts of chocolate. It has been said that commercially produced chocolate is unlikely to contain enough flavanols to make much of a health difference. Of course, the less healthy aspect of eating chocolate is not because of the chocolate itself, but because of other added ingredients, such as sugar. Eat chocolate in moderation, they say, because you like it, not for the health benefits.

Organic dark chocolate makes a good choice for people who must avoid all dairy products. Although it usually comes in a bar shape, it can be melted and poured into candy molds at home. To avoid sugarcane as well, one can purchase pure cocoa powder or unsweetened dark chocolate to use in recipes with any sweetener. If a person is allergic to chocolate itself, a suitable alternative is carob, which comes from a completely different plant.

HWFC does not provide medical advice. Please check with a health care practitioner before treating any condition. See p. 8 for all policies and full disclaimer. Sometimes other ingredients, such as sugar, flavorings, and/or an emulsifier (like lecithin), are added. Dark chocolate is darker in color because it contains a higher percentage of chocolate. Milk chocolate has milk products added to it. It is sweeter and creamier than dark chocolate. White chocolate does not contain any cocoa powder. It is basically cocoa butter and sugar. There is such a thing as chocolate liqueur, which does contain alcohol. There is also a type of alcohol that is made from the fermented juice of the cacao fruit.

Aztecs called their bitter chocolate beverage (that did not contain sugar or milk) “cacahuatl.” The word “chocolate” was later invented by the Spanish. According to the History of Chocolate website, “Spaniards combined the Maya word chocol, meaning ‘hot,’ and the Aztec atl, meaning ‘water,’ to produce chocolatl. The proper pronunciation of tl is ‘te.’ It is surmised that the Spanish would not want to use the Aztec word cacahuatl because 'caca' in Spanish is a vulgar word.”

Uses

While we are used to seeing chocolate as a sweet beverage, candy, or as an ingredient in desserts, there are other uses. Originally, chocolate was consumed as a bitter beverage to which chili and spices were often added. There is also a Mexican sauce called mole (pronounced MOElay). Recipes for authentic mole sauce vary, but typically they include chicken broth, a variety of chilis, herbs and spices, raisins, nuts, salt, sugar, and—of course— chocolate. The sauce is cooked for several hours, or even days, until it has a distinctive mole flavor.

Health Bonuses

The belief that chocolate is good for you dates back to prehistoric times. The Aztecs believed that chocolate was a “restorative, medicinal revitalizer.” Today, the main benefit of chocolate is attributed to antioxidants called flavanols (a type Aztecs and Spanish conquistadors deemed chocolate an aphrodisiac.

Does chocolate enhance your love life? It is believed that the Aztec emperor Montezuma drank as many as 50 jars of cacao a day in order to enhance his success with women. Chocolate contains many chemicals, three of which may be associated with an enhanced love life. Theobromine is a stimulant that increases heart rate and decreases blood pressure. Phenethylamine makes you