Chocolate. One doesn’t need to say much more than that simply delicious word. It invokes ideas of a melting, sweet, smooth, dark brown substance that can go from solid to liquid quickly with just the addition of a little bit of heat. All of these adjectives describe why it’s become one of the most popular food types in the world. The word chocolate not only brings to mind the taste and texture of this sweet treat but holidays and usually feelings of happiness.
Chocolate starts out as a cacao bean, which is native to Mexico, Central and South America and amazingly enough has been grown and used for at least three thousand years. Cacao was originally used as a drink and as an ingredient in foods. The Mayan civilization was the most well known for its use, the Mayans used chocolate in religious rituals, in marriage ceremonies, and baptisms. The cacao beans were even used as currency, and in some parts of Latin America that continued right up until the 19th century!
In the 16th century Europe was introduced to chocolate via the Spanish. In Spain it quickly became a favorite to the upper class, and then spread throughout Europe. Unfortunately in order to keep with supply and demand the Spanish had to resort to unseemly ways of procuring the beans first using the Mesoamerican people and then plantations with African workers. Even with the increased production of cacao beans, only the royal and well off could afford it. Luckily this wasn’t the case in England, where anyone with money could get it. In fact the first chocolate house opened in London in 1657!
Despite chocolate’s sordid past, you have to think of the benefit beside it tasting good. Chocolate actually has a few health benefits to it, particularly if it’s in the form of cacao. Since most people don’t get cacao beans to munch on and just chocolate the best way to get it is with the highest amount of cocoa content as possible, mainly dark bittersweet chocolate.
As for actual health benefits there are fiber and antioxidants (check out ORAC Values to see how high it is on the list!) which is linked to lowered risk of many cardiovascular problems, cancer, circulatory problems, high cholesterol, arthritis, asthma, not to mention many other things. One study even suggested that melting chocolate in one’s mouth produced an increase in brain activity!
If the fat in chocolate is a concern, most of the fat in chocolate is actually good for you, meaning it won’t raise bad cholesterol. Some studies even suggest it can lower bad cholesterol. Of course keep in mind that fat is fat and all the calories that come with it! Another benefit, although not verified, is that chocolate is considered an aphrodisiac!
Chocolate can be used as something sweet or less commonly as something savory, go ahead and try some unsweetened cocoa powder in your next chili! Just remember it’s a multipurpose ingredient and doesn’t always need to be the center of attention to add a little kick to whatever you enjoy!
To quote a man who knows his food:
“Mmmmmmmmmmmmmmmmmmmmmm… chocolate…” – Homer Simpson
Photo by Pascal \o/.
Mon, Feb 8, 2010
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