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Remember the game where you're asked what three things you'd bring with you if you
were stranded on an island? Of course, as the game is a fantasy, we could choose three
outrageous items. However, if we were realistic, we'd want three things to guarantee our
survival. Fantasy or reality, chocolate would be on my list…how about you? There is something so appealing about the sharp snap that good dark chocolate makes
when we bite into it. The magnificence of the mouth feel as the chocolate slowly melts
on the tongue. The ever-so-slight bitter undertaste of the alkaloids awakening our taste
buds, and the feeling of well-being as the chocolate slips down our throats. No wonder
we love it. The question is why do we love it so much? Scientists are still working on the subtle details of the "why," but they have come up with
some convincing reasons in the form of the components that make up this divine gift
from the rainforests of the Americas. According to Thomas Herrais, a scientist at the Spanish Council for Scientific Research
in Madrid, chocolate contains a group of alkaloids known as tetrahydro-beta-carbolines.
These compounds, also known as neuroactive alkaloids, are being studied for possible
influences on mood and behavior. Interestingly, these same chemicals are linked to compulsive drinking but there has been
no correlation drawn between alcoholism and food addiction. However, Herrais believes
that the combination of sugar, fat and some of the other ingredients found in chocolate
may work together to create the cravings many of us have for chocolate. "Finding these
active substances, combined with the known pleasurable effects of eating chocolate, may
complete the whole picture of chocolate craving," says Herraiz. That is part of the chocolate matrix. Another component is anandamide, an endogenous
cannabinoid found in the brain. While we would have to eat several pounds of chocolate
to get even the slightest buzz from the anandamide, two structural cousins present in
chocolate, inhibit the metabolism of ananamide, which may promote and prolong the
feeling of well-being we experience. While there is some caffeine in chocolate, there isn't enough to give us the buzz we can
get from a cup of Joe or strong black tea. Chocolate also contains tryptophan, an
essential amino acid. It is the rate-limiting step in the production of serotonin, a mood-
modulating neurotransmitter that helps to diminish anxiety. Chocolate also causes the release of endorphins. Endorphin-release reduces our
sensitivity to pain and it is posited that endorphins likely contribute to the warm inner
glow induced in those of us who are sensitive to chocolate. Now, if the above-named ingredients aren't enough to make us all feel fabulous, there's
even more as chocolate is a very complex food with hundreds of organoleptic properties. Many women experience cravings for chocolate when they are pre-menstrual. This may
be explained by chocolate's rich magnesium content; a deficiency of magnesium
exacerbates PMS. It also contains iron and other minerals. Then there is the theobromine and phenylethylamine. These two alkaloids have been
linked to euphoria. Phenylethylamine releases mesolimbic dopamine in the pleasure
centers of the brain, which peaks during orgasm. While the amount of phenylethylamine
available in chocolate is minute, it is possible that the various chemicals available in
chocolate work in concert to create the strong sense of well-being and comfort we
experience when we enjoy chocolate. In studies scientists have found that at least 15% of men and 40% of women have serious
chocolate cravings. Cravings for chocolate are usually most intense in the late afternoon
and early evening. As chocolate has a high fat-content, this may explain why we crave
chocolate at the end of the day when our energy is lower. If feeling good isn't enough to convince you that it's worth the fat and calories, consider
this: Chocolate contains flavonoids, plant compounds with potent antioxidant properties
that attack free-radicals in our bodies. Cocoa beans contain large quantities of
flavonoids; dark chocolate contains significantly higher amounts of flavonoids than does
milk chocolate. Flavonoids in chocolate are called flavonols. Research indicates that flavonols prevent fat-like substances in the bloodstream from
oxidizing and clogging the arteries, and make blood platelets less likely to stick together
and cause clots. This, in turn, helps to lower blood pressure and to keep it more even. Back to free radicals. Chocolate has higher Oxygen Radical Absorption Capacity
(ORAC) values than many common foods, including prunes and blueberries. ORAC
values measure how powerful an antioxidant a substance is. Dark chocolate has more
than 13,000 ORAC units and milk chocolate has about 6,700, according to the Chocolate
Manufacturers Association in McLean, Va. Unsweetened powdered cocoa starts out with
almost twice as much antioxidants as dark chocolate, but when it's diluted with water or
milk and sugar to make hot chocolate, the flavonoid total per serving plummets to about
half that in milk chocolate. So, if you wish to use chocolate to boost your ORAC levels,
you are wise to stick with dark chocolate, and the darker, the better. Finally, as you have convincing evidence that chocolate isn't bad for you (and it does not
make your skin break out, by the way) here are some tips on choosing high-quality
chocolate. Choosing High-Quality Chocolate Flavor: Chocolate should be well balanced, neither bitter nor too sweet.
Appearance: Chocolate should be shiny and evenly colored. However, even good
chocolate can develop a "bloom" in the summer if exposed to humidity or
moisture. This creates a whitish color to the chocolate but does not affect
the flavor.
Aroma: Should be rich and flavorful, not burned, musty or with a chemical
undertone.
Snap: Should break firmly and cleanly, not crumble or splinter.
Texture: Smooth and creamy, not waxy and gritty. Mouth-feel should be delicate
and melt well on the tongue.
Aftertaste: Should linger pleasantly in the mouth. A Few High-Quality Chocolate Brands
Now that you know what to expect from good chocolate, the next step is to try some
high-quality brands of chocolate. In the last few years this has become easier as more
companies are producing high-quality chocolate for the American market. Callebaut, El
Rey, Guittard, Lindt, Republic de Cacao and Valhrona, are all excellent brands to
experiment with, and there are new brands coming into the market all the time. Want a
delightful way to spend an afternoon or evening? Hold a chocolate tasting party! Storing Chocolate
Store chocolate tightly wrapped in a cool, dry place. A glass jar in a cool cupboard is a
good option. The temperature should not get higher than 75 degrees Fahrenheit in the
summer and no lower than 60 degrees in the winter. If absolutely necessary, chocolate
can be stored in the refrigerator. If you do this, make sure that it is double-wrapped and
in a plastic zip-lock bag with the air pressed out as chocolate easily absorbs odors from
other foods. Chocolate and moisture don't mix. High humidity or moisture may cause a white
"moisture bloom" on the surface of the chocolate. While this doesn't look particularly
appetizing, it usually doesn't affect flavor. In general, solid chocolate that is not mixed with other ingredients such as nuts or cream,
will have a shelf life of at least six to twelve months or longer, depending on the quality
of storage. When mixed with other ingredients, shelf life will be shorter.
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