Chocolate chronicles


by Chef Santhosh


The chocolate tree — Theobroma cacao — has grown wild in tropical Central America since prehistoric times. The chocolate tree probably developed in the headwaters of the Amazon Basin and spread throughout Central America. The Latin name Theobroma actually means “food of the Gods”.



Now, chocolate lovers worldwide consume more than a million tonnes of processed chocolate each year. And this chocolate boom shows no signs of cooling off; in fact, it is fuelled by scientific research that shows how chocolate can have a beneficial impact on our health. From being shunned as an unhealthy and fattening snack, chocolate has today reclaimed its true status as a revitalising medicine for the body as well as the mind — a gift from the Gods indeed.



Buoyed by strong evidence of cocoa's cardiovascular health benefits, researchers are examining its effect on a wide range of ailments in the hopes of confirming what the Mayans knew long ago — cocoa has medicinal value. The areas under study include everything from improving memory to fighting cancer.



What's driving the interest in cocoa and dark chocolate is its rich concentration of antioxidants and natural compounds found in fruits and vegetables that may help protect cells and reduce the risk of disease.



Dark chocolate and cocoa are particularly rich in antioxidants called flavanols, which are also found in green tea and red wine.



Scientific advances have meant that researchers are now able to isolate and identify these key compounds.



Chocolate also acts as an antiseptic, diuretic, parasiticide, and pilatory. It is used to treat burns, cough, listlessness, pregnancy, and snake bite.



Cocoa has theobromine that has an effect similar to caffeine. It stimulates the muscles, heart, and kidneys. In fact, it can relieve congestion during colds by simply opening the bronchial passages in the lungs