In 1519, Hernando Cortez, the Spanish Conquistador, saw the Aztec ruler, Moctezuma, drinking "chocolatl" from a golden goblet. It was probably the shiny cup that attracted Cortez' attention, rather than the dark frothy drink Moctezuma was sipping. That quickly changed when the Aztecs informed Cortez that the bitter beverage was made from beans so valuable that 100 of them could purchase a healthy human slave. The botanical name for the small tropical tree that yields what we know as chocolate is actually Theobroma cacao. The genus Theobroma literally means "food of the gods." This is due to the fact that the Aztec rulers were considered gods by their people and chocolatl was reserved for the ruling class and not available to common Aztec society. The Aztecs believed that one of their prophets had brought the seeds from paradise, and by drinking the chocolatl made from the cacao beans, one would acquire universal wisdom and knowledge.
In 1528, when Cortez returned to Spain, he introduced the Aztec drink to the Spanish Court, where it became the rage. The Spanish attempted to keep chocolate a secret for about a century, but by the 1660s it had spread throughout Europe. In fact, in about 1606, cacao beans were introduced to Italy. In England and Holland the harsh-tasting drink was improved with the addition of milk and sugar. By 1707, cocoa had become a fashionable beverage in London. It was not until about 150 years ago that chocolate went from being only a drink to also a candy. Due to a spelling mistake on the part of English importers many years ago, cacao beans became known as cocoa beans in English speaking countries.
The genus Theobroma is indigenous to the New World and is comprised of about 20 species. While T. cacao is the main source of the commercial cacao, several other wild and domesticated species of beans are also blended to achieve certain grades, qualities, and tastes of chocolate. Cacao has been introduced to and is grown in areas of the world 20 degrees north and south of the equator. It grows best in hot and humid lowlands. The biggest producers are in Africa and South America. A few years ago I was involved with cacao production in southern Mexico in the state of Chiapas. Ironically, though, Mexico produces the least of all the leading cacao bean growing countries, despite the fact this is where chocolate was introduced to the world.
I am very fond of chocolate. While I was growing up, I probably ate more Hershey bars than any other kid in town. My parents would buy them by the box, and I was given full access to them. When I would run out, I would simply go visit my grandmother's little neighborhood store and help myself to her display. I wouldn't drink milk without my Bosco, a liquid chocolate added to milk. To this day, I must admit that I still love chocolate. My favorite form of hot chocolate is the traditional Mexican style, sweet and cinnamony, all frothed up with an Aztec molinillo. I start my day with a freshly brewed cup of coffee with cinnamon and cacao.
On more than one occasion I have read and heard that if a woman is given a choice of having some chocolates or sex, she will opt for the candy. Well, the scientific basis for this is that chocolate actually boosts certain chemicals in the brain called endorphins and seratonin, which make one feel good by promoting euphoria, calm, a feeling of well-being, and a reduction of pain. This may also explain why chocolate may help women with PMS. Recently, researchers found that chocolate contains a chemical called anadamide, which mimics marijuana's soothing effect on the brain. Women seem to be more sensitive to the effects of chocolate than men. I was not able to find many men who would choose a Hershey's Kiss over a woman's kiss.
Over the last few years we have all heard about these little invisible disaster-wreaking monsters called free radicals. Back in the late 60s, a free radical was usually a young person opposing the establishment and recently released from jail. These days the term is applied to a little sinister oxidative molecule that goes above and beyond the call of biochemical duty and doesn't know when to stop. Most of these molecules are a normal by-product of respiration and cellular growth. The problem is that when they are not kept in check they can cause damage to otherwise healthy cells, which in turn may cause many degenerative diseases including cancer, heart disease, premature aging, etc. Fortunately for us there are other chemical compounds called anti-oxidants that have the ability and duty to neutralize or diffuse the free radicals. Plants contain many anti-oxidant compounds. Among them are the phenolic compounds which give fruits, vegetables, and red wine their disease-fighting properties. Well, guess what? Chocolate also contains these phenols, and in rather healthy amounts. Recent Japanese research indicates that phenols extracted from chocolate suppressed cell-damaging free radicals and boosted immune system function in human blood.
The darker the chocolate, the more the anti-oxidant protection. I have never really been fond of white chocolate anyway. A 1.5 ounce Hershey bar, or about three tablespoons of unsweetened cocoa powder, is about equal to a five ounce glass of cabernet red wine in phenol content. Chocolate also has a fair amount of chromium, which is believed to help control blood sugar. Research also shows that the anti-bacterial compounds in chocolate may actually discourage and not promote tooth decay. Remember, it is the sugar in chocolate that causes tooth decay. Up until recently, it was thought that the oxalic acid in cocoa would tie up the calcium in milk. Now research shows that the amount of calcium available in chocolate milk is still high enough to be beneficial. So, aside from the fat content, chocolate milk is good for you. And speaking of chocolate milk, researchers found that adding 1.5 teaspoons of cocoa to a cup of milk blocked cramping, bloating, and other signs of lactose intolerance in 51 percent of test subjects. They found that the cocoa stimulates lactase activity. Contrary to popular belief, there is no scientific evidence to support that chocolate causes acne, kidney stones, or infant colic. Chocolate does, however, contain tyramines, which can trigger headaches in certain people, particularly if they are prone to migraines.
Cocoa has only about 10 to 20 percent of the caffeine content of coffee. It can help relieve fatigue and drowsiness without causing as much jitteriness, insomnia, and irritability as coffee. The theobromine in cocoa relaxes the smooth muscle lining of the digestive tract, which helps soothe your stomach after meals. However, if you suffer from acid reflux or heartburn, chocolate may actually exacerbate it. Cocoa also contains the phytochemical theophyline, a bronchial dilator, which is used to treat asthma. Even if you do not have asthma, hot cocoa or chocolate may help relieve congestion during a cold or flu.
In the state of Tabasco in southern Mexico, the cacao beans are ground and added to water with a bit of salt to treat dysentery. In Morelos, cacao is drunk to increase milk production in lactating mothers. Since cacao beans are so high in cocoa butter, the natural fat of the cacao bean, they are also used to treat burns, abrasions, and rashes of the skin. In fact, a great deal of cocoa butter is used in hemorrhoidal suppositories.
If cacao would tolerate our sometimes inhospitable climate, I would have had it growing here years ago. You can only consider growing it locally with great care and protection from our occasional cold weather, high temperatures, and intense sunshine.