The joys of chocolate

History of chocolate

The earliest record of chocolate was over fifteen hundred years ago in the Central American rain forests, where the tropical mix of high rain fall combined with high year round temperatures and humidity provide the ideal climate for cultivation of the plant from which chocolate is derived, the Cacao Tree.

The Cacao Tree was worshipped by the Mayan civilisation of Central America and Southern Mexico, who believed it to be of divine origin, Cacao is actually a Mayan word meaning "God Food" hence the tree's modern generic Latin name 'Theobrama Cacao' meaning ‘Food of the Gods'. Cacao was corrupted into the more familiar 'Cocoa' by the early European explorers. The Maya brewed a spicy, bitter sweet drink by roasting and pounding the seeds of the Cacao tree (cocoa beans) with maize and Capsicum (Chilli) peppers and letting the mixture ferment. This drink was reserved for use in ceremonies as well as for drinking by the wealthy and religious elite, they also ate a Cacao porridge.

The Aztecs of central Mexico also prized the beans, but because the Aztec's lived further north in more arid regions at higher altitudes, where the climate was not suitable for cultivation of the tree, they had to acquire the beans through trade and/or the spoils of war. The Aztecs prized the beans so highly they used them as currency - 100 beans bought a Turkey or a slave - and tribute or Taxes were paid in cocoa beans to Aztec emperors. The Aztecs, like the Mayans, also enjoyed Cacao as a beverage fermented from the raw beans, which again featured prominently in ritual and as a luxury available only to the very wealthy. The Aztecs called this drink Xocolatl, the Spanish conquistadors found this almost impossible to pronounce and so corrupted it to the easier 'Chocolat', the English further changed this to Chocolate.

The Aztec's regarded chocolate as an aphrodisiac and their Emperor, Montezuma reputedly drank it fifty times a day from a golden goblet and is quoted as saying of Xocolatl: "The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food"

In fact, the Aztec's prized Xocolatl well above Gold and Silver so much so, that when Montezuma was defeated by Cortez in 1519 and the victorious 'conquistadors' searched his palace for the Aztec treasury expecting to find Gold & Silver, all they found were huge quantities of cocoa beans. The Aztec Treasury consisted, not of precious metals, but Cocoa Beans.

Health benefits of chocolate .

Yes, it's true, Chocolate which is high in cocoa solids (70% or more) is now recognised as having many qualities that are beneficial to health, Chocolate contains essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. Cocoa is also the highest natural source for Magnesium. Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual tension (PMT or PMS). There are benefits in Chocolate for both men and women:the high Magnesium content of Chocolate is beneficial for the Cardiovascular System and hypertension - the fat in high quality plain chocolate (although technically a 'saturated fat') can be considered cholesterol free as it does not fur up the arteries or contribute to high cholesterol levels. It's a pre-menstrual drop in progesterone levels which is responsible for the violent mood swings familiar to so many women (and their families), adding magnesium to a sufferers diet has been proved to increase pre-menstrual progesterone levels, thus alleviating the problem. It stops bad moods Chocolate is well known to be a mood lifter - it stimulates the brainwaves and lowers the stress levels. We want chocolate in times of stress, anxiety and pain. Chocolate is a natural pain killer and this could be the reason why lots of people stuff themselves with it when they are upset or angry. Actually, they are unknowingly helping themselves out by eating chocolates. When you lower your stress levels, the more relaxed you become, which in turn is a plus for your health. Chocolate can soothe the savage beast in all of us (particularly women, and especially at a certain time of the month). So if you are feeling moody, irritable or even depressed, eat a piece of some good chocolate to feel better. 2. It prevents illness To say chocolate is good for your health almost sounds like an oxymoron. However, chocolate may be a lot better for your health than you imagined. First, it is a great source of energy. Also, chocolates raise antioxidant levels in your blood, which helps to fight against foreign bodies that can cause illnesses. With less of these foreign bodies in your blood, you are less likely to get ill from viruses.There have been a lot of studies about the nutritional benefits. "Flavonoids are said to boost cardiovascular health by relaxing blood vessels and improving blood flow in arteries and reducing blood clots. It may also lower high blood pressure." And dermatologists have also determined that, contrary to popular belief, chocolate does not cause acne. 3. It makes us feel good What is it about chocolate that makes so many of us swoon? There is something undeniably irresistible about it. The word itself is sensual and romantic, never-mind the creamy, silky texture; the deep, dark colour; the exquisitely rich flavour; and the tantalising aroma. It's believed that chocolate is an aphrodisiac and makes us feel good, which in turn makes for a healthy sex life. Chocolate raises one's levels of serotonin, a neurotransmitter which produces feelings of elation. "If chocolate raises serotonin, which is the feel-good hormone, it must bring happy feelings,"Chocolate lovers often describe the melting chocolate feeling as a moment of true ecstasy. It's the cocoa butter in chocolate that gives it the rich and creamy texture that we love so much. 4. It is not bad for your teethForget the myth that chocolate will ruin your teeth. As long as the chocolate consumed is not too sugary and sticky, it will not harm them. Studies have shown that chocolate causes less damage to teeth than other foods with the same amount of sugar. Chocolate is easily rinsed from the mouth by saliva, meaning it is in contact with teeth only for a short time. Chocolate also contains tannins, which inhibit the action of cavity-causing bacteria, perhaps by not allowing them to stick to the teeth. Cocoa, the source of chocolate, contains antibacterial agents that fight tooth decay. "The cocoa content in the chocolate is what is considered the healthy component,5. It is a natural drug Sometimes we get these intense cravings for chocolate. That is because chocolate contains a natural ‘love drug' Although you would have to eat several pounds at one sitting, chocolate has been found to contain chemical compounds that stimulate the same receptor sites in the brain as marijuana. Chocolate is not physically addictive, even though some people crave it. It tastes divine, which is reason enough to want to eat chocolate regularly. Even if you think of yourself as a chocoholic, your body will not experience withdrawal if you stop eating it. While the above reasons should encourage any chocolate lover to keep indulging, there are particular chocolates that are better than others. This may not be news to some but many people who have been happily consuming chocolate all of their lives are often unaware which chocolate treats are best. The higher the cocoa content the more beneficial the bar. Choose the darkest, richest chocolate you can find, made with quality cocoa butter.

The best chocolate bars in the world .

Michel Cluizel-- "La Boutique Michel Cluizel" (alias "La Fontaine au Chocolat) displays Michel Cluizel's main products in the heart of Paris, 201 rue Saint Honoré. Since 1948, Michel Cluizel is one of the rare chocolate manufacturers to process cocoa beans. Assisted by his four children, he elaborates exceptional chocolates in his Chocolaterie, in the south of Normandy. Selections: Created in Michel Cluizel's chocolaterie, with a blend of cocoa beans from several origins, these fine dark and milk chocolate stand out from others by their cocoa content or specific added ingredients. Noir de Cacao 72% Grand Noir 85% Noir Infini 99% Noir au Café (coffee) Noir aux Ecorces d'Orange (orange peel) Noir au Grué de Cacao (cocoa nibs) Noir au Praliné à l'Ancienne Grand Lait 45% (milk) Grand Lait aux Noisettes (milk / haselnuts) What to try: Noir au Grué de Cacao (cocoa nibs) Dark chocolate : 60% cocoa This 'grué' is made from small fragments of cocoa beans specifically produced by the Island of Santo Domingo. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony. A branch is now located in ABC carpets, NYC.

GallerJean Galler was born into a luxury dessert environment. He worked in the family confectioner's shop founded by his grandfather in 1930 and he has kept this passion since then. To develop his knowledge and discover new savours, he studied in Basel (Switzerland), then with Gaston Lenôtre in Paris. At 21 years old, he launched his own enterprise. 30 years later, the foundations of the company remain the same -- Galler bars dark chocolate range from 60-85%

Valrhona Chocolate continues to be one of our favorites and it has been accessible throughout the world. Many restaurants will use this product in their pastries. And it is even recommended by the Great Pastry Pierre Hermes in his pastry book. Perhaps the best choice in cooking is to purchase the large blocks. Products: Chef Grand Cru and Domain Dark Chocolate - Classic Dark Chocolate - Milk Chocolate and White Chocolate - Pure cocoa -- - Ground praline - Gianduja - Almond paste/marzipa

la Maison du Chocolat Created in 1977 by Robert Linxe. la Maison du Chocolat sets the benchmark for his unusual and subtle associations of natural flavors coupled with chocolates from different origins. Main boutique shops are located in Paris, New York, and London. Chocolate can be purchased online. La Maison du Chocolat remains our favorite pick.

Bonnat Chocolate -- Master chocolate makers, Raymond and Stéphane Bonnat, select only the finest cocoa classics to make their chocolates in Voiron which nestles right in the heart of the Chartreuse mountains. All of the cocoas used are shipped in from the finest cocoa plantations in the world in the form of beans. They are then roasted and transformed into the wonderful chocolates you are about to discover, compare and taste. IVORY COAST : a basic cocoa from Africa with a deliciously light flavour MADAGASCAR : a blonde, sweet cocoa from the Indian Ocean, fruity to the taste and well-balanced CEYLAN : a hearty cocoa with a nevertheless smooth, rounded taste filled with the flavours of Asia TRINITY : strong, rich-tasting cocoa bursting with sunshine from the West Indies and a flavour which intensifies as is melts in your mouth. A "must" amongst the finest cocoas CHUAO : from the cocoa paradise of Venezuela with its powerful, warm taste, this cocoa is the undisputed King of Kings amongst the finest cocoas EQUADOR : this sunny-coloured cocoa from South America, has a subtle and delicate taste with a hint of honey and flowers. PUERTO CABELLO : remarkable for its fine texture and robust flavour. Another Venezuelan cocoa which lingers lovingly in the mouth.

Slitti Chocolate-- The Slitti Company was established in 1969 as a Coffee Roasting Workshop by Luciano Slitti. In 1988 they moved on to working with chocolate. In 1996 Chantal Coady ("The Chocolate Companion") was signalled as one of the best chocolate masters in the world.

Enric Rovira-- Here is someone to watch, having come from nowhere in 5 years. One of the better known ones, his stuff is available in specialist stores outside Spain. He's innovative with tastes and packaging, lots of nuts, lots of fruit and likes concepts, "The Planets" being an example.

Lindt Excellence Dark 85% The passion and expertise of Lindt's master chocolatiers have culminated in a gourmet bar, par Excellence. Excellence 85% Cocoa is an exceptional Dark Chocolate that embodies the essence of cocoa beans with its characteristic robust flavor that dark chocolate enthusiasts will savor "Astonishingly, Lindt has lapped the field here and produced what is simply the best extra bitter chocolate in production. Besting such stiff competition as Cluizel and Castelain, Lindt has achieved the near-unbelievable for a mass-market chocolatier - made a great chocolate. Simply the essence of what an 85% should be - powerfully intense, densely chocolatey, and without that flatness that so often deflates 85%'s..

- Amedei of Tuscany, Italy, was founded by brother & sister Cecilia and Alessio Tessieri in 1990. With an admirable passion and determination coupled with the highest standards of craftsmanship and creativity, Amedei today is considered to produce some of the finest chocolate in the world. In their quest for superior tasting chocolate, Amedei buys high quality cocoa beans direct from only the finest plantations and has even gained world exclusive rights to the revered Chuao plantation in Venezuela.-- Amedei Porcelana is perhaps the world's most expensive chocolate at $90 a pound --Porcelana, 70% cocoa, single variety bar This 70% dark, specialist chocolate bar from Amedei is created exclusively from the refined, nutty and caramel flavoured Porcelana bean, a genetically pure strain of the Criollo bean. This bean is extremely rare and Amedei produce only a limited quantity of chocolate each year from it. The bars are individually numbered by hand. This very special cocoa bean produces the most expensive chocolate in the world. Winner of the "Best chocolate 2004".

DOMORI-- Domori is: 1. the first company in the world to create and disseminate a tasting "code" for chocolate, defining the characteristics of what an extraordinary chocolate should be: aromatic, smooth, fresh and lingering on the palate. 2. the first company in the world to both process more than ten different types of cacao from several countries and work solely with fine cacao. These flavor or aromatic cacao types (criollo, trinitario and nacional) represent less than 10% of the world's harvest. 3. Domori is the first company in the world to produce a chocolate bar with 100% cocoa mass that is smooth and lingering with almost no bitterness nor astringency. 4. the first company in the world to renew heirloom varietals of criollo cacao and process them. 5. among the few companies in the world to make almost all of its chocolate without emulsifiers like soy lecithin.