Chocolate

Chocolate comes from fruit pods of the cacao tree. (Cacao is the Aztec word for “chocolate.”) The pods contain seeds that are turned into a paste
called chocolate liquor. Many chocolate products are made from the liquor. There are three varieties of cocoa available today: Criollo, Forastero,
and Trinitario. Forastero accounts for nearly eighty percent of world chocolate production.

 According to the Mayan and Aztec legends, cacao was discovered by the gods in a mountain in South America. The cacao tree is believed to have
originated in the foothills of the Andes in the Amazon, and in South America. From there, the Mayans brought the cocoa tree to Central America.
The first documented commercial shipment of cocoa beans occurred in 1585 between Veracruz, Mexico, and Seville, Spain. The first cocoa
beverage outside of South and Central America was served in Italy in 1606. Soon after, cocoa spread throughout Europe. The Spaniards
introduced the cacao tree to the Philippines, and finally, to the West Indies and the United States.

Where Is Cocoa Grown?

The largest producing countries are Côte d’Ivoire, Ghana, and Indonesia. The Criollo variety is found in Ecuador, Nicaragua, Guatemala, and Sri
Lanka. Forastero, which means “foreigner” in Spanish, is now the predominant variety cultivated in Africa. Trinitario is grown mainly in Trinidad.

Why Should I Eat Cocoa?

Cocoa beans contain minerals such as magnesium, calcium, iron, zinc, copper, potassium, and manganese. They also contain vitamins A, B1, B2,
B3, C, E, and pantothenic acid. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity possibly than any other food, including
green tea, black tea, red wine, and blueberries. Flavonoids found in chocolate include the flavonols, notably epicatechin, catechin, and
proanthocyanidins. It is also a rich source of the antioxidant theobromine. Many dark chocolate products with a high percentage (seventy percent)
of cocoa contain more of these type of antioxidants, but that is not always a guarantee. Processing of cocoa can cause substantial losses so look
for cocoa products that boast of its flavonol content. Cocoa also contains some caffeine. An eight-ounce serving of cocoa provides not more than 5
to 10 mg of caffeine, less than the amount found in coffee, black tea, and cola, which typically ranges anywhere from 20 to 120 mg.

Home Remedies

Cocoa butter is an old-time favorite to reduce the appearance of stretch marks. Aztecs were the first to use cocoa medicinally for stomach and
intestinal complaints. Native Indians used cacao to cool fevers. In 1672 it was noted that chocolate could cure “pustules or swellings” of sailors who
did not eat a “fresh diet.”

Lifesaver!

HEALTHIER SKIN: Though chocolate is often blamed for contributing to skin breakouts, a study found that women who regularly consumed a

high-flavonol cocoa beverage showed increased hydration, and decreased roughness and scaling.

DIARRHEA: A study conducted by researchers at Children’s Hospital & Research Center in Oakland, California, discovered that flavonoids in

cocoa beans can combat diarrhea.

HEART HEALTH: Several human studies have shown that flavonoid-rich dark chocolate improves endothelial function and reduces LDL (“bad”)

cholesterol, lowering the risk for heart disease. Studies have shown that adding chocolate to one’s diet lowers blood pressure as compared to
people who do not eat chocolate.

DIABETES: A human study found that the flavonols in dark chocolate increased nitric oxide in the subjects tested, which improved insulin

sensitivity and blood flow and lowered blood pressure.

COUGHS: A team of researchers discovered that theobromine, a derivative found in cocoa, is nearly a third more effective in stopping

persistent coughs when compared with codeine, currently considered the best cough medicine. The use of theobromine as a cough suppressant is
still being investigated.

COLON CANCER: Researchers from the University of Barcelona in Spain found that antioxidants in cocoa may be effective in suppressing

genes that trigger colon cancer cell growth.

COGNITIVE FUNCTION: Dr. Bryan Raudenbush, a researcher from Wheeling Jesuit University in West Virginia, discovered that verbal and

visual memory were significantly higher in those subjects who consumed milk chocolate as opposed to dark chocolate.

Tips on Using Chocolate

SELECTION AND STORAGE:

• Chocolate comes in a variety of forms such as cocoa powder; dark chocolate, also known as “bittersweet” milk chocolate; and baking
chocolate. White chocolate is not chocolate.
• Avoid purchasing chocolate that has a grayish tone, white spots on the surface, or small holes.
• Chocolate will keep for several months at room temperature or refrigerated or frozen.

PREPARATION AND SERVING SUGGESTIONS:

• When melting chocolate, be careful to keep its temperature under 120° F (49° C), because overheating will alter its flavor.
• Make a chocolate fondue and dip strawberries, cake, mango, watermelon, or just about any fruit you can think of.
• In Spanish and Mexican cuisine, chocolate is used to flavor sauces for seafood and poultry.