History of Chocolate
Chocolate has its roots in the ancient worlds and cultures of the Americas. The history of chocolate in the western world dates back as far as 1492 when Columbus presented treasures, including cocoa beans, to King Ferdinand and Queen Isabella of Spain. Although there was little interest at first, the commercial possibilities of the beans were soon realised.
Cortez noted that the Aztec Indians used the beans in the preparation of the royal drink "chocolatl", meaning "warm liquid". It was treated as a food of the gods. The Spanish sweetened and warmed the liquid to create a drink more like the hot chocolate of today.
Whilst it was popular in their own country, the Spanish succeeded in keeping the industry a secret from the rest of Europe for nearly 100 years.
English chocolate houses first appeared in 1657 and hot chocolate quickly became the breakfast drink of choice for the well-to-do.
Gradual technical improvements in production led to a better and cheaper product. Solid eating chocolate was introduced in England in 1847 and in 1876 the Swiss created milk chocolate.
Our passion for chocolate has spread across the globe and today it is the world’s most popular flavour.
Progression of Chocolate in Today's Diet
Recent research now shows that chocolate is a potential wonder food with a wide array of unique properties which can help prevent some of the world's biggest killer diseases.
Chocolate is a rich source of micronutrients, antioxidants, flavanoids and other chemicals that perform a number of positive and protective roles in a healthy diet. One of the key flavanoid nutrients found in chocolate, epicatechin, is considered to be so important in the diet that it should be regarded as the fourteenth vitamin and a lack of it could lead to certain diseases.
The benefits of eating good quality chocolate daily can help protect against heart disease, hypertension, some cancers and can improve circulation. Its positive qualities can help with concentration, chronic fatigue syndrome and boosts the mood to act like an antidepressant. Also, chocolate contains 'arginine' which is a compound that acts as a stimulant and an aphrodisiac.
The best source of flavanoids is dark chocolate with 68% cocoa solids. Products containing a minimum 68% or more cocoa solids are the best way to satisfy a craving for chocolate without consuming too much sugar and saturated fat.
For chocolate lovers it is all good news. Enjoy a small quantity of high quality chocolate on a daily basis as part of a healthy and balanced diet.
