Chocolate..Wonder Food?

Did you know that chocolate is the #1 food craved most by women in the United States? If fact, after pizza, it is the second choice to satisfy a craving for men also. Nearly 12 lbs of chocolate is consumed by many Americans per year to the tune of 8.9 billion dollars.

Chocolate traces it roots to the Aztecs. In fact it was thought to impart wisdom, and provide powerful energy and even used as an aphrodisiac. Emperor Montezuma sent Spanish explorer Hernando Cortez back to Spain with gold, silver, and cocoa, along with the emperor’s recipe for hot cocoa. The Spanish drink which combined hot water, sugar, vanilla and cinnamon became very popular among the European nobles. In France, chocolate houses, resembling today’s coffee houses, appeared. The Swiss, at a later date, refined the system, creating a processing system still in use today. Actually it was a Swedish naturalist, named Linnaeus, who gave this wonderful chocolate plant called Theobroma, the name cocao, Latin for “food of the Gods.”

Cocoa trees are found in tropical rainforests, primarily on the Ivory Coast of Africa, Brazil, Venezuela, and Ghana. The pods, which each contain 20 to 50 seeds or beans, are found on the trunk and older branches of the cocoa trees. The beans are scooped out and fermented at harvest in wood crates for 3 to 9 days. The beans are dried, roasted and ground, and the cocoa is refined. One pound of chocolate requires about 400 cocoa beans. The different types of chocolate are created by adding sugar, butter, milk and other ingredients.

Chocolate actually has some very interesting nutritional qualities. It contains carbohydrates, fats, vegetable proteins, as well as large quantities of potassium and magnesium, some calcium and sodium, and vitamins A1, B1, B2, D and E. Chocolate also contains a small, but powerful amount of Theobromine, which stimulates the central nervous system, facilitates muscular exertion, and acts as a diuretic and appetite stimulant. If you need a quick pick me up in the form of caffeine, which increases alertness, and intellectual activity, an average size chocolate bar only contains 6 mg. of caffeine, compared to 100-150 mg. in a cup of coffee. Phenylethylamine, which is also present in chocolate, is the chemical that is released into our bodies when we are in the bliss of new found love. Tryptophan, which is an essential amino acid that increases the production of sertonin, an antidepressant and natural stress reducer is also found in each innocent bar of chocolate. In fact, people who have a low seratonin level may have a craving for chocolate on a regular basis. Endorphins, natural opiates, which elevate mood and reduce pain, are released by the brain in increased amounts when consuming chocolate. Phenols, also found in red wine, tea, fruits and vegetables may help to reduce the risk of heart disease. Antioxidants called Catechins may even help protect the body from cancer and cardiovascular disease. These antioxidants are found in much higher quantities in chocolate than in black tea. Anandamide, causes a mild feeling of bliss. There are also two ingredients in chocolate which inhibit in the breakdown of anandamide in the body, therefore prolonging the bliss.

I know, personally, there are days that the chocolate bars in the vending machine at work call my name until I place the coins in the slot. The resulting melting of sweetness upon the stressed out tongue is indeed pure bliss. In fact, I had the opportunity once to work in a Scandinavian shop. The Lindt chocolate truffles and bars, and the Swiss and Danish chocolate where indeed “food of the Gods.” I still wander in there on a rainy afternoon to buy a bagful of high level bliss.

Here is a quick and easy recipe for Microwave Fudge.

Easy chocolate fudge made in the microwave oven.
3 2/3 cups confectioners' sugar
1/2 cup cocoa
1/4 cup milk
1/2 cup butter
1 tablespoon vanilla
1/2 cup chopped pecans, optional
Combine and cook confectioners' sugar, cocoa, milk, and butter on high power until butter is melted, about 2 to 3 minutes. Stir until smooth. Blend in vanilla and pecans. Spread into a buttered 8-inch square pan. Cut microwave fudge in squares.