Chocolate and Your Emotions

We've heard it all before. Eating chocolate is said to have an effect on how we feel. Michael Russell wrote in his article:

The Effects Of Chocolate On The Emotions

It is common perception that chocolate is a mood elevator although some people believe that it causes headaches and migraine. Though it is widely accepted that chocolate affects our moods, the research on this is still in a fluid state. Every contention is fiercely debated. We will discuss various ways that chocolate affects our moods and emotions, according to the present set of beliefs.

Chocolate affects us both negatively and positively. Some people, when they are sad or depressed, experience a craving for chocolate. On eating chocolate they report that their mood is elevated and they feel better. This elevation in mood is temporary though and when this effect wears off, they again revert to their previous state of mind.

There are many health benefits that are attributed to chocolates. It is good for the heart. It increases the responsiveness of blood vessels which is useful for preventing heart disease. It also increases glucose tolerance. Chocolate also contains some substances which have an anti oxidant effect. This is helpful in preventing cancer.

Chocolate is reported to cause headache, obesity, rectal itching, heart burn and emotional problems like irritability, confusion, anger and depression.

Chocolate is rich in carbohydrates, which increase the rate with which tryptophan enters the brain. This increases the level of serotonin, a neurotransmitter that regulates moods, creating a good feeling.

The addictive property of chocolate is also well documented. This is evidenced by the fact that some people, when trying to give up alcohol, depend on chocolate to satisfy their cravings. This drug-like property is attributed to caffeine, anandamines, phenylethylamine and magnesium that are present in chocolate. The presence of caffeine and magnesium can contribute to a feeling of craving for chocolate. Ananadmides affect the brain in a similar way to marijuana, though research in this field is still debated.

There are more than 350 chemicals in chocolate. Some of these are believed to cause allergic reactions. Some scientists believe that phenylethylamine and theobromine could cause changes in moods. Phenylethylamine causes blood pressure and blood sugar to rise. It generates a feeling of alertness and contentment thus creating a feeling of well being. But, a short period of emotional high is followed by a period of emotional low. Theobromine is found naturally in cocoa and acts as an anti-depressant, but has been known to be toxic to animals.

Eating chocolate can also give rise to a feeling of anxiety. Phenylethylamine is said to cause dilation of blood vessels in brain causing headaches. Though it is still debatable whether phenylethylamine reaches the brain.

One ounce of chocolate contains 20 mg of caffeine. Researches on the effects of caffeine have reported that caffeine can cause problems in sleep, restlessness, irritability, heartburn and anxiety. Withdrawal from caffeine causes fatigue and headaches.

Tyramine is another amino acid present in chocolate. Though it is not certain whether any significant amount of tyramine reaches the brain, yet it is known that it causes blood vessels to expand and contract causing dull headaches.

Women appear to crave chocolate more than men, including diabetics. Some amongst these women reported that only chocolate and nothing else could satisfy their craving. The presence of magnesium in chocolate can account for the fact that during PMS (Post Menstrual Syndrome) craving for chocolate increases in women, as during this period a deficiency of magnesium may arise.

With all this contradictory information on the effects of chocolate on mood, one has to observe from one's experiences and decide whether chocolate is right for one. But, certainly, large amounts of chocolate will effect us physically or emotionally one way or another.

Michael Russell Your Independent guide to Chocolates
Article Source: EzineArticles

FudPro: Chocolates everywhere

Chocolate Curls and Chocolate Leaves

I love chocolate and so are most people. Nobody can resist the temptation of having chocolate. It's the good sin to commit. Rosie Shaw of Cook-it-all cooking and free recipe website has this tips for working with chocolate:

• Do not substitute cocoa for chocolate if a recipe demands you to use chocolate.


• Do not melt chocolate directly over heat as it burns very quickly. Break the chocolate up and place the pieces in a small bowl, or on a plate, set over a pan filled with gently simmering water so that the chocolate does not get too hot. Leave it to melt without stirring. Use as directed in the recipes.


• To cool any chocolate decorations that you are making, avoid putting it in the freezer as the chocolate is likely to ‘sweat’. It is better to cool it in the fridge or outside

Here are the techniques for making Simple Chocolate Curls and Chocolate Leaves

Chocolate Curls

1. To make simple curls, the chocolate should be at room temperature. Shave off long silvers using a vegetable peeler or a knife.


2. For a more professional look, melt the chocolate in a bowl set over simmering water.


3. Let it cool for one minute. Then pour it on to a slightly oiled work top and spread it out thinly with a spatula to 3mm.


4. Leave to cool and when it is on the point of setting, hold a long sharp knife upright, with a hand at either end, and pull it towards you with a gentle sawing action.


5. Let the curls on a baking sheet to harden.


6. Store between sheets of grease-proof paper in an air-tight tin.

Chocolate Leaves

1. You can use small leaves of any shape that you desire to make chocolate leaves.


2. Wash the leaves and dry them.


3. In a bowl of steaming, NOT boiling water, melt the chocolate.


4. Coat one side of the leave either by using a brush or by dragging each leaf over the chocolate.


5. Place on a plate to cool, in the refrigerator if you like, with the coated side up.


6. After an interval of 10-15 minutes, coat the leaves once or twice more with chocolate, allowing it to cool each time.


7. Multiple layers of chocolate make the leaves harder and easier to work with.


8. After the chocolate is hard again, gently peel off the leaf, starting from the stem end of it.


9. There you will have lovely chocolate leaves, complete with veins.


10. Use it to decorate the cake in any way you please.

FudPro: Loves chocolate