The Chocolate Diaries

A Brief History
The cacao tree was discovered in the tropical rainforests of Mesoamerica, or
what is modern-day Mexico. Believe it or not, monkeys, not man, were the first to
find the cacao plant edible. They would eat the pulp, which tastes like apricots or
melons, and spit out the bitter and seemingly inedible beans. Ancient man
followed their example, picking the fruit off trees as they walked past and spitting
out the beans. This act helped make cacao trees plentiful in South and Central
America and guaranteed cacao’s evolution. And eventually, your enjoyment of
modern chocolate!

An ancient tribe called the Olmecs (1200 - 300 B.C.) were the first to domesticate
the plant and use the beans. They named the bitter, powerful seeds “kakawa,” or
cacao. But it was the Mayans (300-900 A.D.) who were the first true chocolate
aficionados. They referred to the cacao pod as “food of the gods;” and it was
used not only in religious rituals, including marriage ceremonies, but was also
incorporated into their mythologies. In fact, the Mayan’s story of Creation
featured a cacao tree instead of an apple tree. The Mayans ground the beans
into a coarse paste and mixed it with spices, water and chilies to create a bitter,
spicy drink that was believed to be a health elixir. Or, the beans were mixed with
corn and flavorings to make an assortment of porridge-like meals.

Centuries after the Toltecs challenged the Mayan empire and captured the
Yucatan Peninsula (900 A.D.), the Aztec tribe continued to consumed chocolate
in liquid form. The Aztec emperor Montezuma was rumored to enjoy 50 cups a
day. They reserved their beloved Chocolate for the rich and the nobles. In fact,
the Aztecs prized the cacao bean so highly that it was used as their form of
currency. Aztec trading prices looked something like this: 1 large tomato = 1
cacao bean, 1 turkey egg = 3 cacao beans, 1 small rabbit = 30 cacao beans.

In 1519, Montezuma offered the spicy drink to the Spanish explorer Cortés, and
his army. This act changed the course of chocolate’s history forever. Once cacao
beans were brought back to Spain, new spices and sugar were added to the
mixture, creating a liquid concoction that spread throughout Europe, where it
remained a beverage of the elite for centuries. And, not to mention, Chocolate's
reputation as an aphrodisiac flourished during this time.

The first machine-made chocolate was produced in Barcelona in 1780. Later,

mechanical inventions made it possible to produce a smooth, creamy, solid
chocolate for eating; not just liquid for drinking. The first solid chocolate bar was
developed by British chocolatier Fry & Sons in the early 1800s. It's believed that
during the 1600s, lovers began exchanging mementos on Valentine's Day, and
sweet treats were one of them. In 1868, the first Valentine's Day box of
chocolates was introduced by Richard Cadbury.

In 1875, the first milk chocolate was introduced to the market by Daniel Peter of
Switzerland. Today, the U.S. Army includes chocolate bars in their rations.
Chocolate has even been taken into space as part of the diet of U.S. astronauts.
Where Does Chocolate Come From Now?
The West African Ivory Cost alone produces over 1.4 million tons of beans per
year. Ghana is the world’s second largest producer, with over 600,000 tons per
year. Other top cacao-growing countries include: Indonesia, Brazil, Ecuador,
Togo, Papua New Guinea, Colombia, Venezuela, Jamaica, Trinidad and Tobago,
Costa Rica, Grenada and of course Mexico. WARNING! Mexican soils have
been known to be contaminated with lead, make sure to check your sources for
any product containing produce grown in Mexico.

There are three main kinds of cacao trees, and hundreds of hybrids, grown
throughout the world; each with their own flavor profiles and growth
characteristics. Like wine and coffee, chocolate reflects the distinct flavors of its
region. The kind of cacao beans grown, climate conditions, and how the beans
are dried and fermented vary by country. The cacao flavors can range from bright
tangerine, to complex red plum and dark cherries. They can even evoke aromas
of jasmine, cinnamon and pineapples.

Why Is Chocolate Good For You?

Enzymes, Magnesium and Chromium
Cacao beans have many beneficial compounds including enzymes, magnesium,
chromium, calcium, iron, phosphorus and amino acids. Enzymes are nutrient
factors essential to many of our cellular metabolic functions. Amylase is an
enzyme that helps break down food. Catalase is an enzyme that helps neutralize
free radicals. However, most enzymes are destroyed at 118° F. The mineral
magnesium is needed for bone and fatty acid formation, nerve maintenance,
making new cells, activating B vitamins, relaxing muscles, blood clotting, energy
metabolism and protein synthesis, and the production and use of insulin.
Chromium helps balance blood sugar, and plays an important role metabolizing
carbohydrates, fats and glucose, and in proper insulin utilization.

Antioxidants: Good for plants, good for people

Scientists theorize that plants naturally produce antioxidants to help them survive
harsh growing conditions and to protect them from environmental stress. That
means…antioxidants protect the plants, so antioxidants protect you!

The health benefits of high-antioxidant foods have recently taken the scientific
world, and the media, by storm. Recent studies suggest that the antioxidants in
foods may reduce the risk of many kinds of illnesses, from heart disease to
cancer. Antioxidants like those found in dark chocolate and cocoa have also been
linked to some of the hallmarks of good cardiovascular health; such as enhanced
blood flow, healthy cholesterol levels and reduced blood pressure.

Simply put, ORAC is a measurement of antioxidantsin foods. The FDA

recommends we consume at least 3000 ORAC daily. But ideally, we should be
getting 10,000 to 12,000 ORAC per day. That is the difference between driving a
car on a 1/4 tank of gas vs. driving a car on a full tank of gas. And antioxidant
consumption is shown to have a cumulative effect. So, one could speculate that
chronically low antioxidant levels lead to more and more illness and dysfunction
over time. And chronically high antioxidant levels help prevent or decrease these
effects increasingly over time.

Studies
Despite good diabetes control and medical treatment, adults with the disease
often continue to experience vascular dysfunction. Over a two 30 day studies,
both immediate and sustained improvements in blood vessel function were
measured following cocoa flavanol consumption. The researchers found a
positive correlation between the flavanol dose consumed and immediate
improvements in FMD (flow mediated dilation, a measure of vessel health, i.e.
the ability of a vessel to relax). And observed a 30% increase in FMD between
day 1 and day 30.
– Journal of the American College of Cardiology; International group of
scientists/Mars Inc.

A study of 16 healthy young women finds flavanols found in cocoa and dark
chocolate positively effects the brain´s activation during cognitive tasks. The
scientists performed the tasks using functional magnetic resonance imaging
(fMRI). This study may have implications for the ability to treat strokes, diabetes,
vascular dementia, and could help people who are tired, or have mild cognitive
problems.
– University of Nottingham (UK); Professor Ian MacDonald and colleagues

Participants drank flavanol-rich cocoa and were studied using ultrasound to see
how well blood was flowing in the brain, specifically in the middle cerebral artery.
After one week, blood flow measures increased 8% in the group that received the
flavanol-rich cocoa drinks. After two weeks that increased to 10%. The
participants were asked not to take in any caffeine, alcohol, or chocolate for at
least 12 hours before being tested.
– Mars, Inc.

Over a 2 week study of the effect of cocoa vs. tea in lowering blood pressure, the
effects of cocoa on blood pressure were comparable to those achieved with
antihypertensive drugs. Authors of the study say the polyphenols found in cocoa
may be more bio-available than in tea. Cocoa consumption was typically
flavanol-rich chocolate in the range of 100g per day. Systolic BP dropped 4.7
points and diastolic BP dropped 2.8 points, compared with controls. Tea
consumption was about 4 to 6 cups daily, with no discernable BP differences
observed between the two groups.
– University Hospital of Cologne in Cologne, Germany

The vessel responses of the older men and women, especially among elderly
participants, were significantly more pronounced than the younger subjects’, after
drinking a flavanol-rich cocoa beverage. These improvements in both young and
older adults appear to be linked to the ability of cocoa flavanols to influence the
body’s production of nitric oxide, a key regulator of blood vessel tone.
– Harvard Medical School and the Brigham Women’s Hospital in Boston

Clinical studies show that cocoa and chocolate can prevent tooth decay. The
studies reported that the polyphenols in chocolate turns off an enzyme
responsible for converting sugar into polysaccharosein the mouth.
Polysaccharose is the binding agent that causes dental plaque to attach to the
teeth. Polyphenols are flavonoids;plant compounds that have beneficial effects
on human health.
– Osaka University in Japan; Takashi Ooshima and colleagues

Proper Chocolate Vocabulary

Cacao vs. Cocoa
While it is common use “Cacao” and “Cocoa” interchangeably, chocolate experts
generally agree that the pod and beans are called "cacao," and the powder made
from the beans is called "cocoa."

So it’s a fruit…right?
Because fruit are defined as the reproductive parts of a plant, Cacao is a fruit.
However, it is officially classified as a vegetable since the part we consume, the
beans, are not sweet. And since fruits that are non-sweet, like cucumbers and
tomatoes, are classified as vegetables, so is Cacao.

Bulk vs. Flavor

“Bulk” beans are rich, deep and classic in flavor, making chocolate taste like
chocolate. They are in no way inferior to flavor beans however. “Flavor” beans
are the icing on the cake, so to speak.

Flavanols vs. Flavonols

Flavanol is spelled is with two A’s and one O. It is often confused with another
compound spelled flavonol; one A and two O’s. This is also a plant-based
compound, but is not found in cocoa.

Theobromine
The theobromine contained in cacao belongs to molecules similar in structure to
caffeine. Theobromine IS NOT caffeine, but it does affect humans somewhat
similarly. It is mildly diuretic, is a mild stimulant, and relaxes the smooth muscles
of the bronchi in the lungs. Accordingly, it has been found to be a more effective
cough suppressant than standard drug treatments for persistent coughs, with
none of the side effects associated traditional medicines, like drowsiness.

Chocolate From Mars

Partially supported by a grant from Mars, Inc. new research builds on a growing
body of evidence demonstrating the potential of cocoa flavanols to improve blood
flow, and perhaps in turn impact long term cardiovascular health. The data could
soon be available to pharmaceutical companies for development into new
medications, according to researchers. Furthermore, researchers at Mars, Inc.
have found that entire "libraries" of cocoa flavanols can be manufactured, and
that new flavanols can be developed from natural flavanols, enhancing their
viability for use in pharmaceutical medications.

Melts in your mouth…and in your hand

Good chocolate melts in your hand because cocoa butter melts at body
temperature. Added high melting-point fat and other additives keep it from
melting so easily. So, it keeps during shipping, storage and once it gets into the
store. But, also makes it unhealthy once it gets into you.