Chocolate: more than just a sweet treat

Abstract

Chocolate originated in Mexico. An indigenous legend tells of the god Quetzalcoatl gifting the cacao tree to humankind, which years later would be named Theobroma cacao, meaning "food of the gods" in Greek. Chocolate was very important in Aztec society; it was used both as food and as currency. For the Aztecs, chocolate was the drink of the gods; they believed that cacao beans gave them wisdom and strength. Some researchers believe that chocolate was discovered accidentally when indigenous people who made beer from the pulp of cacao pods learned to use the waste products of the process. Perhaps what people love most about chocolate is its flavor; maybe they like the sensation in their mouths, or perhaps it's the health benefits. Whatever the reason, it's important to know that more isn't always better. Like the fruit from which it is derived, chocolate (a mixture of sugar, cocoa fat, and cocoa mass) has played a role in a variety of uses throughout human history; one of the most common is in gastronomy, where it is considered the king of desserts. In fact, its pleasant flavor and versatility have made it a passion for millions of people worldwide. Furthermore, various studies confirm its numerous health benefits, and thanks to this, more and more health professionals recommend its consumption in moderation. The benefits of chocolate come from the properties of a compound called flavonoid, which has a marked antioxidant effect. The flavonoids in chocolate reduce the amount of cholesterol, the "bad cholesterol," thereby protecting the heart and lowering blood pressure. The healthiest chocolate is dark chocolate because its higher cocoa content provides a greater quantity of flavonoids. White chocolate is not actually chocolate, as it contains no cocoa but only cocoa butter.