Can’t Live Without Chocolate?
It seems a given that many of us depend on chocolate. Everywhere I speak about On the Chocolate Trail (Jewish Lights), people confess: “I can’t live without it.” And they want reassurance that the popular headlines about chocolate’s health advantages are true.
Whether my body temperature slowly melts a mouthful, or, I am chomping on a chocolate lollypop, or, I crack off a bit of a bar to smooth the tasks ahead, I find it comforting as well. That is why my pantry is well stocked with chocolate mostly from our travels. When I run low, I will resupply from local sources such as 2Beans, Dean and Deluca, Fairway, or Zabar’s.
At the moment I could choose among Caotina hot cocoa packets from the Geneva airport, a bar of British Duffy’s 72 % dark chocolate from Honduras, an Endangered Species Dark Chocolate bar with cacao nibs from the local health food store, a bar of Olive and Sinclair Stone Ground Mexican Style chocolate from Nashville purchased in Columbus, Ohio, Equal Exchange Swiss style minis from Massachusetts, homemade Cayenne Kicks (see the recipe in On the Chocolate Trail) See’s chocolate lollypops from Los Angeles, a slab of Mexican chocolate for drinking (we do not remember where we picked that up), a tube of Ülker chocolate spread made in Turkey acquired in Oxford, England, and, a box of Frango mints from Chicago. One could say, a chocolate for every season and every mood.
Just to be clear, we eat a little bit at a time. Like insurance, it is reassuring to have on hand in case we have company, or I need to bake or I want a nosh.
And, research of course has to be done.
It was my research indeed that led me to Gary Wenk’s book, Your Brain on Food: How Chemicals Control Your Thoughts and Feelings, (Oxford University Press, 2010). Wenk, with his very impressive credentials–Professor of Psychology & Neuroscience & Molecular Virology, Immunology and Medical Genetics at the Ohio State University and Medical Center–affirms several positive effects of chocolate consumption and jokes that he hopes that the FDA will not ban it as a result. Chocolate’s pleasure resides in its psychoactive compounds, a stimulant- like amphetamine, resulting in euphoria. Chocolate is also estrogen-like and marijuana-like, Wenk reveals. He cites research noting longevity among men who eat it. And, the anti-oxidants in a bar of chocolate equal those in a glass of wine. No wonder we all like it so much.
Now, I just need another little nibble as I continue to investigate some of the other health claims for chocolate: heart health, diabetes protection, memory strength and more.
Of Chocolate Exhibits There is No End: Part 2
Just as the Detroit Institute of Arts closes its wonderful Bitter|Sweet display of chocolate, coffee and tea, no need to despair. New York offers three additional exhibits. Setting aside the wondrous and elegant chocolate shops, at least three local museums currently exhibit artifacts related to the history and consumption of chocolate. For now, the newRead more ›
Chocolate, Coffee, Tea and Me
Thank you to the Jewish Federation of Metropolitan Detroit for the invitation to speak at their event Chocolate, Coffee, and Judaism created in conjunction with the Detroit Institute of Arts exhibit “Bitter|Sweet: Coffee, Tea & Chocolate.” Not only did I have the opportunity to meet a curious audience, I also presented with Professor Howard LupovitchRead more ›
Super Food Chocolate for Super Bowl Sunday: Three Recipes
Try these super-easy-to-make chocolate treats for Super Bowl Sunday. They are especially appropriate since they include the super food, cocoa nibs. Your guests and family will happily dip into these savory and sweet temptations. The recipes are easily adaptable for small gatherings or large parties and will appeal to all ages. Prepped days ahead, theseRead more ›
Election 2016: Winning Fudge Brigadeiros
The candidate’s wife and women supporters made these Brazilian chocolate fudge truffles to win him the campaign. He loved them. She made them. Post World War II food shortages in Brazil meant a lack of sweets. Fortunately, cocoa powder and condensed milk were available and combined to create the nationally beloved bonbons named brigadeiros (Portuguese).Read more ›
Some Previous Posts
(in alphabetical order)
- Adventures On the Chocolate Trail: Atlanta, Portland, Seattle
- Anschluss Launches Bartons Passover Favorites 77 Years Ago
- Bat Mitzvah Wants Fair Trade Israeli Chocolate
- Bringing Buckeye Candy to Experts
- Can’t Live Without Chocolate?
- Chocolate Expo
- Chocolate Made My Lunch: Nashville
- Chocolate Signals
- Fathering Chocolate
- Hunting for Chocolate: Fancy Food Show, NYC, 2016
- It's Chocolate Season
- Labor Day in our Chocolate
- Local Chocolate in the South
- Minding Our Chocolate
- On the Chocolate Trail in Brooklyn
- Saluting Military Chocolate
- Seriously Tasting Chocolate
- Smiley Chocolate
- Ten Teaspoons of Sugar in My Chocolate?
- That Time Jews Smuggled Chocolate to France — and a Recipe for Basque Chocolate Cake