To chocolate lovers

Chocolate
is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure.

Cacao beans were used by the Aztecs to prepare to a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.

The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests. This was on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocaholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative.

Chocolate as we know the confectionery today dates to the inspired addition of triglyceride cocoa butter by Rodolphe Lindt in 1879. The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75 F; it melts at around 97 F.


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