How is Chocolate Made?

Chocolate comes from a pod, where all of the cacao beans are in. Once the beans are removed, they are fermented dried, and shelled. The shells and nibs are what is primarily used.

History of Chocolate

Cacao is the primary word used to describe chocolate. Coco is probably a word that was lost in translation used to describe cacao. In come civilizations, the word Theobroma is used to describe cacao, which means food of the Gods. Throughout history, chocolate was usually reserved for the upper class, priests, and warriors. This changed in the industrial revolution, where it became much more accessible and cheap. Chocolate is also much more bitter in it’s raw form, which was how it was primarily consumed. This also changed when it was discovered to add milk, sugar, and other forms of processing to make it sweeter.

Compounds Found In Chocolate

1. Antioxidants

Antioxidants are compounds that neutralize free radicals. This is because free radicals require free electrons (antioxidants) in order to be neutralized. Cacao contains a vast array of them in the form of flavanols, polyphenols, anthocyanins. These compounds have been shown to decrease inflammation, support healthy nerves, boost cognitive function, enhance longevity, and boost nitric oxide.

2. Minerals

Cacao is an excellent source of minerals. This study examined various types of chocolate, and found that dark chocolate has high amounts of magnesium, iron, zinc selenium, manganese, and copper.

3. Psychoactive compounds

Anandamide-

This is known as the bliss molecule, and is responsible for having feelings of love and bliss. In addition to containing anandamide, it contains molecules that keep it around longer in the system.

Theobromine-

This acts as a mild stimulant in the body. It offers more of a consistant ride, without a crash. Theobromine also improves cognitive function, blood vessel dilator, and helps relax smooth muscle tissue.

Caffeine-

Caffeine is a very powerful nervous system stimulant. In addition, caffeine also significantly boosts metabolic rate, cognitive function, and athletic performance.

Benefits of Chocolate

1. Regulates blood pressure

Chocolate has been shown to regulate blood pressure by increasing nitric oxide availability and protecting endothelial function.

2. Improve insulin sensitivity and glucose metabolism

Cacao has also been shown to regulate glucose metabolism by lowering cortisol. Access cortisol will derange the metabolism.

3. Improve immunity

Cacao can improve immunity by reducing inflammation, and stimulating changes in redox-sensitive signaling pathways involved in gene expression and the immune response.

How To Choose High Quality Chocolate

1. Percentage of cacao content

This tells you the percentage of cacao derivatives relative to other ingredients, such as milk, sugar and preservatives. generally, the higher the cacao content, the healthier the chocolate. This article shows that higher cacao content relative to lower content can have about 10x more antioxidants. Also, minerals are much higher in the darkest chocolate.

2. Avoid Sugar and artificial sweeteners

Most chocolate has some form of sweetener in it; the question is, what is the quality? Avoid the artificial sweeteners, such as aspartame, surculose, and saccharin. consume some things in moderation, such as sugar alcohols. The healthiest choices would be things like monk fruit, stevia, and honey.

3. Sourcing

A lot of the cacao industry has corruption, poor treatment of workers, and environmental degradation. Get it from a high quality company that has certifications such as fair trade. Also, it’s preferable to get organic. You don’t want to negate some of the benefits with pesticides and roundup. Also, that would be better for the environment, and more nutrient dense because it’s grown in more nutrient dense soil.