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All About Chocolate

Theobroma Cacao. Food of the gods.

The Latin name, Theobroma Cacao, was given to chocolate many centuries ago and still appropriately describes the strong attachment people worldwide have with this wonderful food today. When ancient Indians of Central America first crushed cocoa beans and mixed them with water more than 2000 years ago, it would have been impossible to imagine the many ways we now enjoy this favorite food.

Americans consistently name chocolate as their favorite flavor for desserts and sweet snacks. American-made chocolate and cocoa products number in the thousands and are enjoyed by millions of consumers every day. All of these delicious products — ranging from fancy boxed chocolates to chocolate bars, baking chocolate to cocoa powder — share a fascinating story. This story begins in the tropical regions of the world where cocoa beans are grown and culminates with each tasty bite or sip of chocolate in any of its many forms.

In this introduction to chocolate you'll learn more about where the delicious food comes from, how it has been enjoyed through the ages, how cocoa beans are grown and turned into chocolate bars and other delicious products and how chocolate and cocoa fits into a healthy, active lifestyle.

Chocolate and Health

Flavanols are the main flavonoids found in cocoa and chocolate. Research over the past decade has identified flavonoids as showing diverse beneficial physiological and antioxidant effects. Flavonoids are compounds also found in fruits, vegetables, and certain beverages such as tea, red wine, and grape juice.

Chocolate is not high in cholesterol. Cocoa and its components (cocoa solids and cocoa butter) are not recognized as a source of trans fat in the diet. Read "The Sweet Truth About Cocoa Butter."