Chocolate

In 1519 Spanish Conquistador Hernando Cortes led an expedition into the depths of Mexico to capture gold and silver treasures from the Aztec people. There they drank the drink with mystical connections- called cacahuati.
Montezuma himself held that the drink not only gave him strength and energy, but also gave an impetus to his sexual prowess. To the Spaniards, however, the drink was too bitter. By adding sugar, however, it was made more pleasant to the European palate. In fact, Cortes decided to introduce this new find into the Spanish Court. He called it chocolatl (and later chocolate) and in Spain it became an immediate success.

Chocolate which is high in cocoa solids (60 to 70% or more) is now recognized as having many qualities that are beneficial to health. Chocolate contains essential trace elements and nutrients such as iron, calcium and potassium, and vitamins A. B1, C, D, and E. Cocoa is also the highest natural source for Magnesium. Magnesium deficiency is linked with hypertension, heart disease, diabetes, joint problems and pre-menstrual tension. Phenylethlamines found in chocolate act as a mood altering mild aphrodisiac, combating depression. Cocoa beans also contain a class of chemicals called flavonoids, which are also found in fruits, vegetables, tea, and red wine. Previous studies suggest that flavonoids raise levels of HDL (good) cholesterol and act as potent antioxidants, protecting cells from free-radical damage, which can contribute to aging, heart disease and certain cancers.

Products containing a minimum 70% or more cocoa solids are the healthiest and the best way to satisfy a craving for chocolate, without consuming too much sugar and saturated fat. Indulge (in moderation!) in high quality chocolates and remember: darker is better.

Carry a Chunk of Chocolate Everywhere

If you don’t like chocolate please don’t feel as if you need to develop a passion for it right now. But if the existence- not to mention the taste- of chocolate is one of the ways that you know ecstasy is available on a daily basis, I offer the following wisdom from years of chocolate education and appreciation.

First, carry your favorite chocolate with you at all times. Don’t depend on restaurants or other people’s definitions of good chocolate. If you want to make sure that you get the kind of chocolate that you prefer, slip it in your pocket, your purse, your eyeglass case. Don’t leave home without it.

Second, don’t be ashamed to eat in public. You never know where it might lead. What I know is that things, tastes, people and activities that give you pleasure are good. Not everything that tastes good is bad for you.

The third principle of chocolate wisdom is therefore, “suck, don’t chew”. Take time with chocolate. If you pop it in your mouth while you are driving. Reading, watching television, feeding your children, talking on the phone, you will keep reaching for more. Soon you will finish the box or bar. You will have missed the taste because you were not fully present. You will believe that chocolate and you have a dysfunctional relationship and cannot be in the sane room together any longer.

One final chunk of chocolate wisdom: bring enough to share. Trust me, no matter what is going on at the table before you take out your chocolate, the tone will instantly change when you unveil the wrapper. Conversations will stop. Eyes will gleam. People who didn't know you before will suddenly find you scintillating. When you share your chocolate, a ripple of excitement infects the gathering. You become everyone’s friend.

Chocolate reminds us to wake up, pay attention, stop reaching for what we don’t have, and focus on what we do have. It teaches us that we don’t need a truck full of love to satisfy our hungry hearts. When we pay attention, enough is possible here, now, right this very moment.

There are many doors to wisdom. Why not choose one that tastes like shooting stars.

Excerpted From
When you Eat at the Refrigerator, Pull Up a Chair
By Geneen Roth

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