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Written by Tania
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The feel good factor provided by chocolate means that many people eat
it to get an instant lift when their energy levels are low or when they
feel emotionally low. Chocolate does have some nutritional value but it
is high in fat and so can contribute to weight again if eaten in
excessive amounts. The fat content - about 30 per cent by weight -
equals about 500 calories per 100g.
Chocolate also contains some protein, variable amounts of sugar, and
certain minerals. Plain chocolate is a useful source of iron and
magnesium, for example, and all chocolate contains potassium. Chocolate
also contains compounds which act as mild stimulants, which may also be
responsible for causing migraine in susceptible people.
How chocolate is made
Chocolate is made from the fruit of the cacao tree, which is indigenous
to South America. The cacao tree's scientific name is Theobroma Cacao -
theobroma means 'the food of the Gods'. Cocoa beans, the seeds of the
tree, were used as a form of money by the Aztec civilization of Mexico
some 3000 years ago. The cacao tree also thrives in West Africa and
South-East Asia.
Cocoa beans undergo a considerable amount of processing before
chocolate is produced. First, they are fermented and sun-dried before
being bagged for export. Chocolate manufacturers sort and clean the
beans and roast them to develop their flavor. The roasted beans are
then shelled and ground.
The heat of the grinding process melts the fat in the cocoa beans,
resulting in a fatty material with a bitter taste called chocolate
liquor. Much of the yellow fat, or cocoa butter, is separated from the
liquor in a press, leaving behind a solid cake of cocoa. This is then
ground and sifted to manufacture cocoa powder.
Chocolate confectionery is made by adding sugar, additional fat and
milk - in the case of milk chocolate - to chocolate liquor.
Traditionally, the fat added to chocolate is cocoa butter, which gives
the characteristic melt in the mouth texture. In the United States,
cocoa butter is the only fat permitted in chocolate. In the European
Union, however, some member states, including the UK, are allowed to
produce chocolate containing 5 per cent vegetable fat, although
connoisseurs generally agree that these fats produce an inferior
chocolate.
The Feel-Good Factor
Chocolate is believed to boost serotonin and endorphin levels in the
brain, which have an uplifting effect. The so-called 'chocolate-high'
is due in part to the substance phenylethylamine (PEA), which occurs
naturally in the brain and is allegedly released at times of emotional
arousal. Hence the traditional lover's gift of a box of chocolates, and
the craving for chocolate that some people report when they feel
depressed. Chocolate also contains the stimulants theobromine and
caffeine, which increases alertness. In addition, there are some people
who find eating chocolate soothing because they associate it with
comfort or a reward from their childhood.
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