Chocolate is the name for the processed food or drink from the cocoa bean (Theobroma cacao).

[1] Chocolate was first consumed by the inhabitants of ancient Mesoamerica as a beverage. [1] Chocolate is produced from cocoa (Theobroma cacao) is expected to grow initially in the north to the Amazon region of Central America. Maybe down to Chiapas, the southernmost part of Mexico. Olmec people take advantage of the tree and, possibly, make a "chocolate" along the south shore of the Gulf of Mexico. The earliest documentation of chocolate found in use in a chocolate processing site in Puerto Escondido, Honduras around 1100 -1400 BC [2]. The residue obtained from the processing tanks indicates that the initial use of cacao is not intended to make a drink, but white selput found in cocoa beans are more inclined to use as a source of sugar to alcohol. Brown residue which was found on the pottery used by the ancient Maya in Ro Azul, northern Guatemala, suggests that Mayans drank chocolate around the year 400 BC. The first civilization that inhabited the Meso-American to know the tree "kakawa" the fruit is consumed as a beverage xocolatl meaning bitter drink. According to them, this drink should be consumed every day, for some reason. However, it seems that chocolate is also a symbol of prosperity. How to serve it was not arbitrary. By holding it at chest level liquid container and pour into another container on the land, who is an expert presenter can create a thick foam, which makes the drink is so valuable. The foam is actually produced by fat cocoa (cocoa butter) but sometimes also added extra foam. Meso-American people seem to have a critical habit of drinking and eating porridge containing chocolate. Seeds of the cacao tree itself is very bitter and must be fermented so that it can be obtained. Once baked and dibubukkan result is chocolate or cocoa. It is estimated drinking chocolate the Maya began about the year 450 BC - 500 BC. It is said that chocolate consumption is considered as an important status symbol in those days. The Maya consumed chocolate in liquid form froth sprinkled with red pepper, vanilla, or other spices. Drinks are also believed to be a deterrent xocoatl fatigue, a belief that may result from the content of theobromine in it.

Chocolate Chocolate is still difficult to define. In his book The Emperor Chocolate (Emperors of Chocolate), Joel Glenn Brenner describes recent research on it. According to taste chocolate is created from a mixture of 1200 kinds of substances, without a clear sense of the dominant. Much of the substance it feels very uncomfortable when standing alone. Therefore, until now no artificial chocolate flavor. Psychological effects that occur when enjoying the chocolate due to the melting point of cocoa fat is located slightly below the normal temperature of human body. As an illustration, if you eat a piece of chocolate, the fat of the chocolate will melt in the mouth. Lumernya fat cocoa creates a feeling of a typical soft mouthfeel, recent research from the BBC indicated that melting chocolate in the mouth increases brain activity and heartbeat are more powerful than the activity generated from kissing mouth to mouth, and also will feel four times as long even after This activity stopped [6].

Counterfeiting taste Counterfeiting often occurs because the chocolate flavor of cocoa is a relatively expensive material compared to sugar or vegetable oils. Both materials are often used to replace cocoa.

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Cocoa fat is often replaced by cheaper oil, such as lecithin from soy or palm oil. In addition to the prices, with the chocolate coating material is made easier. Comparison of cocoa solids (components of the seeds are ground nonlemak) also tend to be low. In the chocolate bar, for example, about 20% sugarfilled brown sugar. Premium chocolate, on the other hand, typically contain about 50-70% cocoa solids. Because it contains less sugar and maybe a little vegetable oil, dark chocolate contains fewer calories than chocolate products in general. No wonder if chocolate lovers often "protest" because of the chocolate to blame for problems actually caused by excessive sugar consumption. The content of chocolate Chocolate contains alkaloids such as theobromine, fenetilamina, and anandamida, which have physiological effects to the body. The contents are widely associated with the level of serotonin in the brain. According to scientists chocolate is eaten in normal amounts on a regular basis can lower blood pressure [7]. Dark chocolate a lot lately to get a promotion because of health benefits when consumed in moderation, including anti oksidannya content that can reduce the formation of free radicals in the body.

Toxic to certain animals That it contains theobromine in chocolate can be toxic to most animals if consumed. The animals that react to the content of theobromine poisoning include horses, dogs, parrot, small type mice and cats (especially kittens), is because their metabolism can not digest these chemical constituents effectively. If they are fed chocolate is theobromine content will remain in their bloodstream up to 20 hours, resulting in these animals may have epilepsy and seizures, heart attacks, internal bleeding, and eventually cause death. Abatement is to stimulate these animals to vomit brown and as soon as possible to bring them to the vet.

Here are some chocolate for health benefits: Brown to capture the free radicals from the body. Benefits of chocolate are obtained due to the high content of antioxidants in chocolate (3 x more than green tea). Chocolate can reduce cholesterol in the blood. Chocolate can prevent heart disease and cancer. Chocolate can prevent high blood pressure and stroke. Chocolate as a source of nutrients and vitamins that are essential for health. Although experts recommend consuming chocolate in moderate amounts, because of the high calories in chocolate, but undeniably, chocolate also inject health benefits. Various studies reveal dark chocolate has antioxidants that prevent various diseases. Here are five benefits of chocolate, as quoted from Shine. A. Chocolate helps to solve math Flavonols, compounds in chocolate are antioxidants that are thought to promote circulation, including blood flow to the brain. A 2009 study, participants who drank cocoa with flavonol count down three

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points from 800-900 more quickly than those who did not mengasup chocolate. 2. Chocolate filling The mother always warned not to eat chocolate before dinner. And they were right. Danish researchers found that people who ate dark chocolate before eating mengasup 15 percent fewer calories and no fat foods tempting than those who do not eat chocolate. 3. Chocolate improves mood Chocolate contains phenethylamine, which triggers the release of endorphins. This reaction is similar to the experience of falling in love. Doctors in the UK couple who ate chocolate had twice as much fun as kissing than those who do not eat chocolate. The reason, brown sugar and caffeine high that produce durable calories. 4. Chocolate helps to relax Always crave chocolate when feeling stressed? There's a biological reason for this habit. Research shows chocolate contains anandamide compounds, which activate the same brain receptors as cannabis effects. Not surprisingly, biting a bar of chocolate can increase happiness. 5. Chocolate make young A study in the British Medical Journal found that consumption of chocolate and candy longevity almost a year than those who shy away from sweet things. Participants who ate candy 1-3 times a month had the lowest mortality rate. This is likely due to the antioxidants in chocolate. A study in 2009 found that heart attack patients who ate chocolate less likely to die than those who do not mengasup chocolate. (Eh)

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