response 1 of 34:

Aug 8 21:08 UTC 2007

And yes, some people think that chocolate is very healthy. And that's ok
to believe for  some people.  And others don't even LIKE/Enjoy chocolate
[strange and a rare occurance,  I think].  Though there is evidence
suggesting that there are good things in dark chocolate  that ARE
beneficial to our health.  And it is a necessity for many people's
mental health.

response 3 of 34:

Aug 8 21:16 UTC 2007

This may be more info than you need but I found it to be pretty
interesting [found it on  a website]:


CHOCOLATE

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 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 on account of chocolate's reputation as a
subtle  aphrodisiac. More recently, a study of 8000 male Harvard
graduates showed that  chocoholics 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.

        Placebo-controlled trials suggest chocolate consumption may
        subtly enhance 
cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores
for verbal  and visual memory are raised by eating chocolate.
Impulse-control and reaction-time  are also improved. This study needs
replicating.

         A "symposium" at the 2007 American Association for the
         Advancement of 
Science - hyped as a potentially "mind-altering experience" - presented
evidence that  chocolate consumption can be good for the brain.
Experiments with chocolate-fed mice  suggest that flavanol-rich cocoa
stimulates neurovascular activity, enhancing memory  and alertness. This
research was partly funded by Mars, Inc.

        Coincidentally or otherwise, many of the worlds oldest
        supercentenarians, e.g. 
Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were
passionately fond of  chocolate. Jeanne Calment habitually ate two
pounds of chocolate per week until her  physician induced her to give up
sweets at the age of 119 - three years before her  death aged 122.
Life-extensionists are best advised to eat dark chocolate rather than 
the kinds of calorie-rich confectionery popular in America.


        In the UK, chocolate bars laced with cannabis are popular with
        many victims of 
multiple sclerosis. This brand of psychoactive confectionery remains
unlicensed.

        Chocolate as we know it today dates to the inspired addition of
        triglyceride cocoa 
butter by Swiss confectioner 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.

         Today, chocolates of every description are legal, unscheduled
         and readily 
available over the counter. Some 50% of women reportedly claim to prefer
chocolate  to sex, though this response may depend on the attributes of
the interviewer.

        In 2007, a UK study suggested that eating dark chocolate was
        more rewarding 
than passionate kissing. More research is needed to replicate this
result.

        More than 300 different constituent compounds in chocolate have
        been identified. 
Chocolate clearly delivers far more than a brief sugar high. Yet its
cocktail of  psychochemical effects in the central nervous system are
poorly understood. So how  does it work?



CHOCOLATE : the Psychoactive Cocktail

        Chocolate contains small quantities of anandamide, an endogenous
        cannabinoid 
found in the brain. Sceptics claim one would need to consume several
pounds of  chocolate to gain any very noticeable psychoactive effects;
and eat a lot more to get  fully stoned. Yet it's worth noting that
N-oleolethanolamine and N-linoleoylethanolamine,  two structural cousins
of anandamide present in chocolate, both inhibit the metabolism  of
anandamide. It has been speculated that they promote and prolong the
feeling of  well-being induced by anandamide.
        Chocolate contains caffeine. But the caffeine is present only in
        modest quantities. 
It is easily obtained from other sources. Indeed a whole ounce of milk
chocolate  contains no more caffeine than a typical cup of
"decaffeinated" coffee.

        Chocolate's theobromine content may contribute to - but seems
        unlikely to 
determine - its subtle but distinctive psychoactive profile.
Surprisingly, perhaps, recent  research suggests that pure theobromine
may be superior to opiates as a cough  medicine due to its action on the
vagus nerve.

        Chocolate also contains tryptophan. Tryptophan is an essential
        amino acid. It is 
the rate-limiting step in the production of the mood-modulating
neurotransmitter  serotonin. Enhanced serotonin function typically
diminishes anxiety. Yet tryptophan can  normally be obtained from other
sources as well; and only an unusually low-protein,  high-carbohydrate
meal will significantly increase its rate of intake into the brain.

        Like other palatable sweet foods, consumption of chocolate
        triggers the release of 
endorphins, the body's endogenous opiates. Enhanced endorphin-release
reduces the  chocolate-eater's sensitivity to pain. Endorphins probably
contribute to the warm inner  glow induced in susceptible chocoholics.

        Acute monthly cravings for chocolate amongst pre-menstrual women
        may be 
partly explained by its rich magnesium content. Magnesium deficiency
exacerbates  PMT. Before menstruation, too, levels of the hormone
progesterone are high.  Progesterone promotes fat storage, preventing
its use as fuel; elevated pre-menstrual  levels of progesterone may
cause a periodic craving for fatty foods. One study reported  that 91%
of chocolate-cravings associated with the menstrual cycle occurred
between  ovulation and the start of menstruation. Chocolate cravings are
admitted by 15% of  men and around 40% of women. Cravings are usually
most intense in the late  afternoon and early evening.


        Cacao and chocolate bars contain a group of neuroactive
        alkaloids known as 
tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in
beer, wine  and liquor; they have been linked to alcoholism. But the
possible role of these  chemicals in chocolate addiction remains
unclear.

        One UK study of the human electroencephalographic (EEG) response
        to chocolate 
suggests that the odour of chocolate significantly reduces theta
activity in the brain.  Reduced theta activity is associated with
enhanced relaxation. This study needs  replication.

        Perhaps chocolate's key ingredient is its phenylethylamine (PEA)
        "love-chemical". 
Yet the role of the "chocolate amphetamine" is disputed. Most if not all
chocolate- derived phenylethylamine is metabolised before it reaches the
CNS. Some people may  be sensitive to its effects in very small
quantities.

        Phenylethylamine is itself a naturally occurring trace amine in
        the brain. 
Phenylethylamine releases dopamine in the mesolimbic pleasure-centres;
it peaks  during orgasm. Taken in unnaturally high doses,
phenylethylamine can produce  stereotyped behaviour more prominently
even than amphetamine. Phenylethylamine  has distinct binding sites but
no specific neurons. It helps mediate feelings of attraction, 
excitement, giddiness, apprehension and euphoria; but confusingly,
phenylethylamine  has also been described as an endogenous anxiogen. One
of its metabolites is  unusually high in subjects with paranoid
schizophrenia.

        There is even a phenylethylamine theory of depression. Monoamine
        oxidase type-
b has been described as phenylethylaminase; and taking a selective MAO-b
inhibitor,  such as selegiline (l-deprenyl, Eldepryl) or rasagiline
(Azilect) can accentuate  chocolate's effects. Some subjects report that
bupropion (Wellbutrin, Zyban) reduces  their chocolate-cravings; but
other chocoholics dispute this.

response 5 of 34:

Aug 9 00:59 UTC 2007

For those who want to *eat* chocolate, not just read about it, allow me
to suggest any decent bulk food store that stocks Callebaut brand.  I
pay a bit over $5/lb. for their bittersweet (~60% cocoa solids) at Buy
the Pound in A^2.  Blatently higher quality than often-more-expensive
Ghirardelli.  Far cheaper than those trendy little bars at the check-
out.  Solid chocolate, not a thin coating over some kind of cheap-and-
empty carbo-calorie junk food. 

response 7 of 34:

Aug 9 03:57 UTC 2007

He's not called Dr. Chocolate for nothin', yah know.

response 9 of 34:

Aug 10 02:55 UTC 2007

I'm not what i eat, but i keep trying.   :)

Straight, quality, chocolate is psychoactive.  Start with small doses.

1 oz. of real chocolate satifies the cravings better than 1 lb. of junk
chocolate.  Slowly eat no more than you crave, either a bit before or
at the very end of a meal.  Pay attention and savor the taste. 

Real chocolate melts below 98.7...wonderful in the mouth (if you didn't
just cool your mouth with milk, cold water, etc.), but a mess if you
aren't careful.

Breaking up one of those brick-thick hunks of chocolate isn't hard or
messy if you've got a few suitable tools.  (I use a chisel-like knife,
zip-lock bag, and cheapo cutting board.)  You'll quickly get the hang
of chipping off a bunch of nice-sized pieces.

Similar to bread, chocolate stores best in the freezer, poorly in the
fridge, and okay on the shelf (IF it's not so hot that it starts to
melt). 

Quality baking cocoa can also be cheap in bulk.  (Do not pay pure-cocoa 
prices for mostly-cheap-sugar cocoa mixes!)  

response 11 of 34:

Aug 10 11:36 UTC 2007

I usually have tea first, then chocolate.  Melting the chocolate cools
my warm-from-the-tea mouth slightly, and the taste of chocolate (solids
& fats) lingers much longer than any tea (water-based).  But if you're 
out socially, finishing with warm tea will wash the dark chocolate 
color out of your mouth.

On paper, there's a lot of saturated fat in cocoa butter.  But most of
it is stearic acid, which your body quickly converts into oleic acid
(unsaturated).  I would expect any non-cocoa fats mixed into chocolate
by cost-cutting corporations to be much less healthy than this.

Expect real quality chocolate to also be a more potent canine poison.

There are lots of (antioxidant) phenolic compounds in chocolate and
cocoa.  Dutching ("processed with alkali") destroys some of them to
moderate the taste.  Milk proteins seem to make them unavailable to
our bodies.  Cheaper & sweeter chocolate just dilutes them. 

Chemically, chocolate is not actually addictive.  Experiments seem to
show that cravings can be satisfied with 100% fake chocolate, but not 
by gel-covered real chocolate pills (swallowed whole, untasted)

response 13 of 34:

Aug 10 20:10 UTC 2007

IIRC from my tea and chocolate experience, different chocolates have
somewhat  different melting points based on how the chocolate is put
together/made along with  what the specific chocolate is.  

And, with that in mind, if I'm remembering correctly, Sindi's point
about the variances  in individual's actual temperatue is [we tend to 
have a fairly consistent core temp  that's normal for us, but there are
various things that can come into play that, for a  time, can change
your body temp]--our mouth temperatures will determine how fast or  slow
the actual piece of chocolate will melt.  

And from i's comments say to me is we should take the time to savor the
piece of  chocolate. Enjoy the whole experience--savor the taste; think
about how it DOES taste,  does it have a sweet or bitter taste, does it
have various undertones in the flavors? [in  this class, when doing the
tasting and going through all of this, we determined that  various
chocolates will have perhaps, a flowery tone to it, or perhaps something
nutty,  even if there aren't actual nuts in it, etc.  How does the
chocolate feel on your tongue  as it melts; is it smooth, or grainy, or
what.  Does it have a fragrance? Before you even  have the chocolate,
what happens when you break off a piece--does it snap off easily  and
cleanly? Does it bend back and forth? Does it start to melt in your hand
right after  picking it up so it might not break off as cleanly?  What
does the piece of chocolate  actually LOOK like?  Is it shiney?
Matte-like, or bumpy, or does it have that off-caste  powderylike
substance on the bottom that means some of the ingrediants have 
separated [I *think* thats the cause but am not entirely sure, though
this substance  does influence the taste and not in a good way]...  
This whole process is kinda like  figuring out a good wine and what
aspects of the wine that you enjoy.  Same thing with  teas...

So by learning the various specifics that you find in a chocolate, then
you can have fun  pairing the chocolates with other things--like with
another part/aspect of a particular  dessert, or to serve the said
chocolate with a particular type of tea.  Just like with  various
recommendations of what kinds of wine to serve with various food,
chocolates  as well as teas have good pairings as well. But like with
the wines, too, though there  are suggested preferences that you'll come
across, your specific tastes may differ. Go  with whats best for you, of
course!

response 15 of 34:

Aug 15 23:17 UTC 2007

I've gotten to where I really enjoy and appreciate dark chocolate, often
moreso than  milk chocolate [which, too, I enjoy].  I am not very fond
of white chocolate, though.


This may be a longshot--but I'm trying to find a recipe for a cake I had
at a get- together maybe 10 years ago...  It was made with a devil-s
food cake mix, a can of  cherries, IIRC, a box of chocolate pudding, and
maybe chocolate chips as well.  The  frosting/topping contained cool
whip, hershey's syrup, and some mini-chcolate chips.  It  sounds like
it'd be easy enough to make--though I don't recall if, in the cake
itself--if  you added the ingredients in the cake-box directions and
then added the box of  pudding and the can of cherry pie filling, or
just added these other 2 ingredients [so  would the sauce-stuff in the
canned cherries provide enough of a liquid for the batter]?   Anyone
ever heard of this kind of cake? They had called it the 'better then
sex' cake-- but all of the recipes for that that I've come across don't
have the cherries and such but  do contain other ingredients like toffee
and/or carmel in one version, another version  has yellow cake mix with
[pineapple?] and other ingredients.

response 17 of 34:

Aug 16 00:53 UTC 2007

Hmm, I bet this would be good, too.  [I'm looking for something to bring
to a family cook- out this weekend.]  I don't have a bundt pan but I bet
a regular oblong pan could work as  well.  Just not as 'pretty' as a
bundt cake.  Or, perhaps, I might be able to stop at either of  the
2nd-hand stores that are located near Cubs AC before the HH on Friday
[unless, of  course, I make whatever it is on Friday afternoon...]

response 19 of 34:

Aug 16 02:14 UTC 2007

I could do that... [and/or stir the syrup into the whipped topping to
make THAT chocolate  flavored, too; so it's be really choclatley with
the chocolate flavored whipped topic, with  choc chips stirred in and
then syrup on top of all that.]  Sugar/chocolate buzz? Heck yeah!  Aand
will do wonders for the younger crowd.  [Hmm, come to think of it, I
don't need my  6 year old niece on even more hyperzone than she already
gets when she's around her  cousins! :-)  ]

response 21 of 34:

Aug 16 14:42 UTC 2007

Hmm, I know that the 'whipped cream' from a can [like Reddi-Whip]
doens't hold its shape  for very long, even if nothing is added to it
for flavoring. It just doesn', period.  Cool Whip  holds its own much
better and at least by itself, doesn't seem to liquify or anything like 
that after its been thawed, used, and leftovers stored in the 'fridge. 
And tho' it's not as ' fluffy' [is that the word I'm looking for?] when
stuff like cream cheese is added to it [like  for this really easy
cheese cake recipe I've used], it hasn't turned runny at all.  But
still, if  I do end up trying something like adding syrup to cool whip,
I'll just try a small sample  first.  :-)

response 23 of 34:

Aug 17 01:11 UTC 2007

[oops, I meant to split up the above response to individual recipes; it
obviously didn't  work. Sorry, I didn't mean to make it so long!]