Chocolate is a food item with a thousand-faces. We can eat it, drink it, cook with it, bake with it, use it as a dressing, as a glaze, dipping sauce or as a fun form of foreplay, while some even use it for an enema. It goes well with everything: meat, milk, cakes, pancakes, waffles, pasta, breads, cereals, fruits, chips, fried onions and so on … the list is endless.
The smell of chocolate is also heavenly, it is a unique combination of aroma and taste, just the right balance of bitter and sweet. But the most importantly, there is this feeling chocolate, creates in the mouth when it gradually melts at body temperature, which enhances this divine sensory stimulation.
There are over 300 natural chemicals in chocolate. Some of these chemicals affect the brain by releasing neurotransmitters. Neurotransmitters are molecules that transmit signals between neurons. These neurotransmitters have a positive effect on human emotions.
Some of the transmitters are: dopamine, endorphin, serotonin, phenylethylamine, anandamide, and theobromine.
Dopamine is a neurotransmitter that controls the brain’s response to reward and pleasure. It is responsible for motivation and focus. It is created when we hug or when we are in love.
Endorphin acts like an opiate – such as morphine, opium or heroin, it suppresses pain and creates a feeling of bliss.
Serotonin is a neurotransmitter responsible for better mood, sleep and anxiety, accelerates motor function, regulates blood flow in the brain, affects regulation of body temperature, has analgesic activity, reduces appetite.
Phenylethylamine is also called a “love molecule” because of its ability to stimulate empathy and high spirits. When we are in love and happy, the brain produces more of it.
Anandamide is a natural antidepressant, treats anxiety, acts like natural cannabis, which means it brings a sense of peace and bliss. Theobromine, increases heart rate and energy, as well as excitement.
Chocolate also naturally contains magnesium (in the first 10 foods in amounts of Mg), and as it stimulates neurotransmitter activity and dopamine production, this combination is especially desirable during hormone imbalances. It is also rich in antioxidants.
Chocolate is a thousand-face food item. You can drink it, you can cook with it, bake with it, use it as a dressing, as glaze, dipping sauce, use it as a fun form of foreplay, some even use it for an enema. It goes well with everything: meat, milk, cakes, pancakes, waffles, pasta, breads, cereals, fruits, chips, fried onions … the list is endless.
Chocolate also contains caffeine, which will accelerates the heart, breathing and gives a sense of alertness. As it is calorie-rich with fats and sugars (the sugar content of chocolate varies from 35 to 70 %), it can help us wake up happy and continue our activities.
Sugar and fat are what makes the chocolate desirable, along with the added pleasant aroma and pronounced taste giving this particularly rich sensory experience of velvety smoothness, sweetness and creaminess, allowing us to enjoy it immensely.