In countries located close to the equator, some very special plants known as tropical cacao trees grow. These trees produce cacao beans which, when ground and roasted, create an unadulterated liquid chocolate.
Chocolate was originally consumed by ancient South American civilisations such as the Mayans and Aztecs. Its name is derived from the Aztec word xocolatl, meaning bitter and water. Cacao beans were ground to a powder and different ingredients, such as water, wine, honey, spices and even chilli, were added. So, over two millennia ago, people were drinking many different flavours of liquid chocolate.
In the burial sites of aristocrats at a Mayan archaeological site in Central America, scientists discovered a collection of ceramic jugs similar to teapots. Residue inside the jugs was analysed in laboratories and minute traces of cocoa were uncovered. As the ceramic vessels were scientifically dated as 2600 years ago, this find proved humans had a love affair with chocolate drink, it is possible that the Maya had similar tastes. They would agitate that liquid chocolate by pouring it back and forth from one jug to another, creating a chocolatey foam which was drunk as an accomplished to most meals.
The first solid chocolate was produced in 1847 by a British chocolate company, Fry’s. The cacao beans were dried and separated into the two substances they produce, cocoa solids and cacao butter, which were then mixed with sugar. Varying combinations of the cocoa solid and butter result in the different quality and blends of chocolate, ranging from slightly bitter dark chocolate (with 70% cocoa solids and butter) to white chocolate, which contains only the cocoa butter combined with sugar and milk solids. As white chocolate lacks cocoa solids, some countries do not recognise it as chocolate at all!!
Scientists and chocolate companies have debated the health benefits of chocolate for years and their discoveries, whether positive or negative, often lead to sensationalised newspaper headlines. But it is really good for us?
Although it may only contain small amounts of caffeine, an ingredient found in coffee and some soft drinks which increases your heart rate, chocolate does contain another chemical, theobromine, which has a similar effect on the body. Most scientists agree that, like caffeine, chocolate is a stimulant which has an amazing ability to trick the brain to releasing a chemical which makes us feel more alert. Some studies have shown that melting chocolate in your mouth can alter your mood and make you feel more relaxed.
It is often suggested that consuming small amounts of dark chocolate regularly is beneficial to one’s health. Dark chocolate contains antioxidants, which neutralise the chemicals in our body that cause heart attacks. Of course, chocolate should only eaten in moderation due to its high fat content. Consuming large amounts can cause obesity, which, along with mant other health risks, increases the chance of a heart attack.
