i love chocolate essay

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Nine Reasons Why We Love Chocolate (And You Should, Too!)

Cocoa is quite the superfood and shouldn’t be dismissed as a waist-enhancer too quickly. Whether it is the fact that chocolate has a more complex flavour profile than wine, the fact it is full of anti-oxidants or the fact theobromine sometimes seems just like caffeine, it is the superfood that is also a delicious treat  but be wary of added palm/vegetable oil and sugar.

Oh chocolate – how do we love thee? Let us count the ways…

1) It has antioxidant flavonoids . OK it’s actually the plant which is quite rich in flavanols which, for those particularly geeky among you who want to know, is a type of flavonoid phytochemical. There is an argument that these are maintained through the roasting process and therefore make it into the final product. This is only one of the things which makes chocolate a superfood. A number of studies have researched flavanols in chocolate including “ Acute and chronic effects of flavanol-rich cocoa on cascular function in subjects with coronary artery disease: a randomized, double-blind, placebo-controlled study ” (really creative titles for their research papers, these scientists…) but what’s more some boffins in London according to Women’s Health found that flavanols helped prevent sun burn – bonus!

2) According to an article in European journal Nutrition and Metabolism those top smarty-pants  at Harvard University checked 136 actual scientific publications and discovered that chocolate may actually reduce the risk of heart attacks . Those funky flavanols aren’t just rocking the antioxidants but they have other health benefits like reducing blood pressure and reducing inflammation. Chocolate certainly is a superfood!

3) Theobromine keeps us awake like caffeine only with more of a buzz. I remember one chocolate judging session where we were all kind of jittery at the end like we’d had six cups of espresso. I then checked the qualities of theobrimine and found one text which actually listed chocolate and caffeine as having the same molecular structure (they don’t but it is close – theobromine has a single hydrogen atom on a bond where caffeine has a methyl group (thank you high school organic chemistry)). Regardless of the how, according to the Royal Society of Chemistry theobromine acts on us like caffeine so grab some chocolate-coated cocoa nibs next time you need a coffee.

4) The cocoa butter part of chocolate is really good for you . As long as you steer clear of chocolate which includes vegetable fat, often another name for palm oil, and stick to chocolate with only three or four ingredients, you’ll be eating a healthy fat. Choose milk chocolate at your peril though – that is often full of things other than just sugar, anitoxidants and steric acid healthy monounsaturated fats! In fact the folk at WebMD actually go as far as to suggest that it may even help prevent diabetes too.

5) Chocolate makes us feel good not just because it is yummy but because it genuinely helps alleviate the symptoms of mild depression. Chocolate contains anandamide , among other things, which, as it happens, is a neurotransmitter which helps to regulate mood. So when you eat chocolate and it makes you feel better it really is making a chemical difference according to the scientists who published in the scientific journal Nutritional Neuroscience .

6) I can tell you from solid experience that adding a 70% or better dark chocolate to your diet really does help curb cravings . In fact, researchers from the University of Copenhagen found that dark chocolate is actually (and somewhat weirdly) more ‘filling’. What’s actually happening is that the dark chocolate is causing more of a feeling of satiety whereas milk or white, with their high sugar content, cause a different chemical reaction in the brain. So dip in to the dark chocolate for that fix!

7) Chocolate is a social mediator . No matter where you are or who you’re with, you can start a conversation about chocolate with anyone and immediately find common ground. Whether it is a childhood love of Milky Bars or an adult passion for Green & Blacks, chocolate is so universal it is probably what dark matter is made of. (Please note: to date no scientific papers have been published stating that dark matter is made of dark chocolate however it seems like a good topic of conversation to us!)

8) Chocolate makes us smarter! British researchers at the University of Nottingham found that drinking chocolate helps to increase blood flow to the regions of your brain that are responsible for cognitive function. Not only that, but the blood circulation to the brain was apparently boosted for up to 3 hours. A study by neurologist Dr Farzaneh Sorond in 2013 found that volunteers with an average age of 72 reported a 30% bump in memory and thinking abilities after drinking two cups of (properly prepared) hot chocolate (not the junky ‘just add water’ kind chock full of sugar mind – the proper stuff) daily for 30 days.  An Oxford study found that people who consumed flavonol-rich foods which include dark chocolate and red wine scored higher on cognitive ability tests compared to a control group. So that makes chocolate a brain food – fill up uni students!

9) Chocolate helps us chill out and reduces stress . There are scientific/medical studies but really, our own experience is a testament to that 😉

There are lots of reasons why my fellow chocolate bloggers and I love chocolate and think you should too, but most of all we think that simply enjoying ethical dark chocolate which has been responsibly sourced (like Askinosie or Divine or SOMA (drools) or countless others) is the most delicious of all.

About Judith Lewis

19 responses to nine reasons why we love chocolate (and you should, too).

As if I needed ANY more reasons to enjoy chocolate. Interesting read 🙂 x

Thanks! I really did a lot of research because I wanted to make sure the things I was saying could be verified!

To be honest, I don’t need any more reasons to eat chocolate but I am certainly adding them to the ever expanding list! I love dark chocolate and it was a really good post x

I have to admit I don’t need much persuasion to love chocolate but these are great points! I always try and eat dark chocolate with 70% + cocoa

I am def going with because chocolate makes us smarter.

Who needs more reasons, right but now when I eat some 70% Divine chocolate at work I can say to myself “it’s because it is making me smarter and therefore better at my job” 😉

Good points Judith. I am on a health kick at the moment, but I am allowing myself a square of dark chocolate in the evening and boy do I savour it!

Oh Jacq – I used dark choc to get me through dieting. Being low carb helped as well as lighter on sugar and better, healthier fats. I didn’t gorge but the row I allowed myself was amazing

After the infamous Lindt explosion, it is definitely my new year resolution to stick to chocolate with higher cocoa percentage and experiment with some single bean bars. I’ll be after recommendations!

Of course! Askinosie is my big fav but in the UK it is hard to come by. Pump St who are LDN locals are awesome as is Duffy a Midlands-ish producer. Of course Willie making his chocolate in Devon is in Waitrose and there are a lot of other Bean to Bar producers in the UK scene!

As if I need any more reasons! What a fabulous list 🙂

I’m sold! Where’s the chocolate? 😀

Looking at this list it’s no wonder that most women are addicts considering what we have to put up with. 😉 In my books I’ll go for the dark chocolate, less of the bad and more of the good stuff.

ok i was trying to be so good then you come along and im now eating my malteasers lol

Ahhh chocolate, it is just the best – as verified by this list!! Love that you verified these facts, can now use them when someone says ‘a moment on the lips…’ (and makes me mad) Love the blog Judith! x

Ya I thought it was important to actually find the research papers people were talking about 😉

This is the best news to hear, I knew a few of these points but there were plenty more facts here I hadn’t heard about. I agree that eating darker chocolate curbs the sweet cravings and I also find I need to eat less of it. I also have tried raw cacao and found it had exactly the same effect as coffee. Hapooy New Year Judith, here’s to a year full of good chocolate discoveries!

In light of the ruckus about the changes in Cadbury eggs it is good to be reminded about the benefits of good chocolate.

Can’t argue with those points! *Goes and breaks off a slab of dark chocolate*

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113 Chocolate Essay Topic Ideas & Examples

Inside This Article

Chocolate is one of the most beloved treats worldwide, captivating people of all ages and backgrounds with its rich, creamy, and indulgent flavors. Whether you are a student looking for an interesting essay topic or simply a chocolate enthusiast, we have compiled a list of 113 chocolate essay topic ideas and examples to inspire your writing.

• The history of chocolate: From ancient civilizations to modern-day delicacy.
• The health benefits of dark chocolate: Separating fact from fiction.
• The impact of chocolate on mood and happiness: Is chocolate a natural mood booster?
• The science behind chocolate: Understanding the chemistry and composition of cocoa beans.
• Chocolate and its cultural significance: Exploring its symbolism in different societies.
• The psychological effects of chocolate addiction: Examining the addictive qualities of this delectable treat.
• The role of chocolate in literature: Analyzing its significance in famous novels and poems.
• Chocolate as a form of self-care: Exploring its therapeutic properties for mental well-being.
• The environmental impact of chocolate production: Discussing the sustainability challenges faced by the industry.
• Chocolate and love: Exploring the connection between chocolate and romance.
• The global chocolate industry: Examining its economic impact and market trends.
• The role of chocolate in religious rituals and traditions: Unveiling its spiritual significance.
• Chocolate and child labor: Investigating ethical concerns in cocoa farming.
• The art of chocolate making: Unveiling the craftsmanship behind creating chocolate masterpieces.
• The role of chocolate in advertising: Analyzing the persuasive techniques used to promote chocolate products.
• The impact of chocolate on creativity: Discussing its role as a muse for artists and writers.
• The cultural differences in chocolate consumption: Comparing chocolate preferences across different countries and regions.
• The chemistry of chocolate flavor: Investigating the compounds responsible for its distinct taste.
• The role of chocolate in celebrations: Exploring its presence in holidays and special occasions.
• Chocolate and memory: Examining its potential cognitive benefits.
• The role of chocolate in ancient medicinal practices: Investigating its historical therapeutic uses.
• The influence of chocolate on popular culture: Analyzing its representation in movies, music, and fashion.
• The connection between chocolate and nostalgia: Discussing how chocolate evokes memories.
• Chocolate and gender: Examining the gendered marketing strategies used in the chocolate industry.
• The role of chocolate in social bonding: Discussing how chocolate brings people together.
• The future of chocolate: Predicting the innovations and trends in the industry.
• Chocolate and the brain: Investigating its impact on cognitive function and brain health.
• The role of chocolate in culinary arts: Exploring its versatility in various recipes and desserts.
• The impact of climate change on chocolate production: Discussing the challenges faced by cocoa farmers.
• The symbolism of chocolate in art: Analyzing its representation in paintings and sculptures.
• The role of chocolate in childhood memories: Discussing its significance in shaping our nostalgic experiences.
• Chocolate and marketing: Analyzing the strategies used to promote chocolate brands.
• The role of chocolate in social justice movements: Investigating fair trade initiatives in the chocolate industry.
• Chocolate and addiction: Discussing the psychological and physiological aspects of chocolate cravings.
• The impact of chocolate on the brain's reward system: Exploring its connection to pleasure and dopamine release.
• The role of chocolate in ancient rituals: Investigating its usage in rituals and ceremonies.
• The connection between chocolate and creativity: Discussing how chocolate inspires artistic expression.
• The cultural appropriation of chocolate: Analyzing the appropriation of chocolate by different societies.
• Chocolate and the human senses: Exploring its connection to taste, smell, and touch.
• The impact of chocolate on the environment: Discussing sustainable practices in chocolate production.
• Chocolate and social media: Analyzing the influence of online platforms on chocolate consumption.
• The role of chocolate in advertising to children: Investigating the ethical concerns of targeting young audiences.
• The connection between chocolate and memory recall: Exploring its potential in memory enhancement.
• The medicinal uses of chocolate in traditional medicine: Investigating its historical therapeutic applications.
• Chocolate and mental health: Discussing its potential benefits for anxiety and stress relief.
• The connection between chocolate and dreams: Analyzing its influence on dream patterns.
• The influence of chocolate on body image and self-esteem: Discussing the impact of chocolate advertisements on body perception.
• The role of chocolate in gift-giving: Exploring its symbolism in relationships and special occasions.
• Chocolate and sustainability: Investigating the efforts to create a more sustainable chocolate industry.
• The cultural differences in chocolate packaging: Analyzing the visual representation of chocolate across different cultures.
• The connection between chocolate and memory consolidation: Discussing its potential role in memory formation.
• The impact of chocolate on cardiovascular health: Analyzing the relationship between chocolate consumption and heart health.
• The role of chocolate in historical events: Investigating its presence in significant moments of history.
• Chocolate and the sense of nostalgia: Discussing how chocolate triggers nostalgic emotions.
• The cultural significance of chocolate in weddings: Exploring its traditions and symbolism.
• The connection between chocolate and dreams: Analyzing its influence on dream content and interpretation.
• The therapeutic uses of chocolate in alternative medicine: Investigating its potential healing properties.
• Chocolate and social inequality: Discussing the disparities in access to quality chocolate products.
• The role of chocolate in ancient ceremonies: Exploring its use in rituals and rites of passage.
• The connection between chocolate and cognitive performance: Investigating its impact on memory and attention.
• The impact of chocolate on the aging process: Analyzing its potential benefits for healthy aging.
• The cultural differences in chocolate consumption rituals: Comparing the ways different cultures enjoy chocolate.
• The role of chocolate in historical art movements: Discussing its representation in art throughout history.
• Chocolate and its role in food tourism: Investigating its influence on culinary travel experiences.
• The connection between chocolate and sleep: Analyzing its effects on sleep quality and patterns.
• The therapeutic uses of chocolate in modern medicine: Exploring its potential in treating certain health conditions.
• Chocolate and social class: Discussing the relationship between chocolate consumption and socioeconomic status.
• The impact of chocolate on the immune system: Analyzing its potential benefits for immune function.
• The cultural significance of chocolate in mourning rituals: Exploring its role in grieving processes.
• The connection between chocolate and stress: Investigating its potential stress-reducing properties.
• The role of chocolate in ancient healing practices: Discussing its usage in traditional medicine.
• Chocolate and the sense of touch: Analyzing the tactile experience of consuming chocolate.
• The influence of chocolate on body image dissatisfaction: Discussing the impact of chocolate advertisements on body perception.
• The cultural differences in chocolate flavor preferences: Comparing the taste preferences of different cultures.
• The role of chocolate in historical explorations: Investigating its presence in expeditions and discoveries.
• The connection between chocolate and social bonding: Analyzing the role of chocolate in fostering relationships.
• The impact of chocolate on gastrointestinal health: Discussing its effects on digestion and gut microbiota.
• The therapeutic uses of chocolate in mental health: Exploring its potential benefits for depression and anxiety.
• Chocolate and social media influencers: Analyzing the influence of online personalities on chocolate trends.
• The connection between chocolate and dreams: Investigating its impact on dream emotions and symbolism.
• The cultural significance of chocolate in religious festivals: Exploring its traditions and rituals.
• The role of chocolate in ancient cosmetic practices: Discussing its usage in beauty rituals.
• Chocolate and body image acceptance movements: Analyzing the role of chocolate in promoting body positivity.
• The impact of chocolate on children's behavior: Discussing its potential effects on hyperactivity and attention.
• The cultural differences in chocolate advertising: Comparing the marketing strategies used in different countries.
• The role of chocolate in historical revolutions: Investigating its presence in revolutionary movements.
• The connection between chocolate and social identity: Analyzing its role in shaping cultural identities.
• The influence of chocolate on the endocrine system: Discussing its effects on hormone regulation.
• The therapeutic uses of chocolate in chronic pain management: Exploring its potential analgesic properties.
• Chocolate and sustainable packaging: Investigating eco-friendly alternatives in chocolate packaging.
• The cultural significance of chocolate in coming-of-age ceremonies: Exploring its symbolism in rites of passage.
• The connection between chocolate and body temperature regulation: Analyzing its potential thermoregulatory effects.
• The impact of chocolate on the skin: Discussing its potential benefits for skin health and appearance.
• Chocolate and social media marketing: Analyzing the strategies used to promote chocolate brands online.
• The connection between chocolate and dreams: Investigating its influence on dream frequency and vividness.
• The cultural differences in chocolate gift-giving etiquette: Comparing the traditions of different cultures.
• The role of chocolate in historical wars: Investigating its usage as a ration and morale booster.
• The connection between chocolate and social status: Analyzing the relationship between chocolate consumption and social standing.
• The impact of chocolate on dental health: Discussing its effects on tooth decay and oral hygiene.
• The therapeutic uses of chocolate in stress management: Exploring its potential stress-relieving properties.
• Chocolate and sustainable farming practices: Investigating environmentally friendly methods in cocoa cultivation.
• The cultural significance of chocolate in mourning rituals: Exploring its role in funeral traditions.
• The connection between chocolate and body temperature perception: Analyzing its potential thermogenic effects.
• The influence of chocolate on hair health: Discussing its potential benefits for hair growth and appearance.
• Chocolate and influencer marketing: Analyzing the role of social media influencers in promoting chocolate products.
• The connection between chocolate and dreams: Investigating its influence on dream lucidity and control.
• The cultural differences in chocolate consumption habits: Comparing the ways different cultures enjoy chocolate.
• The role of chocolate in historical revolutions: Investigating its presence in independence movements.
• The connection between chocolate and social hierarchy: Analyzing the relationship between chocolate consumption and power dynamics.
• The impact of chocolate on oral health: Discussing its effects on gum health and tooth sensitivity.
• The therapeutic uses of chocolate in relaxation techniques: Exploring its potential benefits for stress reduction.
• Chocolate and sustainable manufacturing processes: Investigating eco-friendly methods in chocolate production.
• The cultural significance of chocolate in wedding ceremonies: Exploring its traditions and symbolism in marriage celebrations.

These 113 chocolate essay topic ideas and examples cover a wide range of aspects related to chocolate, allowing you to delve into its history, health benefits, cultural significance, environmental impact, and much more. Choose a topic that sparks your interest and embark on a delicious journey of exploration and research. Happy writing!

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Essay on Chocolate: A Sweet Symphony of Indulgence

Chocolate, the delectable treat cherished worldwide, is not merely a confection but a source of joy, comfort, and sheer delight. Originating from the cacao bean, chocolate has evolved over centuries to become a universal symbol of sweetness. This essay unwraps the layers of fascination surrounding chocolate, exploring its diverse forms, cultural significance, and the sheer pleasure it brings to millions.

Quick Overview:

• Ancient Origins: Chocolate’s journey traces back to ancient Mesoamerican civilizations like the Aztecs and Mayans, who consumed cacao as a bitter beverage. The word “chocolate” itself is derived from the Aztec word “xocolātl,” meaning bitter water.
• Varieties and Forms: Chocolate comes in various forms, with milk chocolate, dark chocolate, and white chocolate being the most popular. Each type has its unique flavor profile and varying levels of cocoa content. From chocolate bars to truffles, cocoa powder to hot chocolate, the versatility of chocolate in the culinary world is boundless.
• Cultural Significance: Chocolate has embedded itself in cultural practices and celebrations worldwide. It is often associated with expressions of love, making it a staple gift during occasions like Valentine’s Day. Moreover, chocolate features prominently in festivals, rituals, and traditional cuisines across different cultures.
• Health Benefits: While indulging in moderation is key, certain types of chocolate, especially dark chocolate with higher cocoa content, are known to offer health benefits. Dark chocolate contains antioxidants, may improve heart health, and can contribute to mood enhancement by stimulating the release of endorphins.
• Economic Impact: The chocolate industry is a global economic powerhouse. From cocoa farmers in tropical regions to multinational chocolate corporations, the production and consumption of chocolate contribute significantly to the world economy. However, challenges such as ethical sourcing and fair trade practices remain crucial aspects of the industry’s discourse.

Conclusion: In conclusion, chocolate transcends its status as a mere treat and becomes a cultural phenomenon that resonates with people of all ages and backgrounds. Its journey from the ancient civilizations of Mesoamerica to becoming a global culinary delight is a testament to its enduring popularity. The varieties, forms, and cultural significance of chocolate make it a sweet symphony that harmonizes with diverse palates and traditions.

As we savor the rich, velvety goodness of chocolate, we not only delight in its taste but also connect with a shared experience that spans continents and generations. The economic impact of the chocolate industry, coupled with ongoing discussions about ethical sourcing, underscores the need for a balanced and sustainable approach to cocoa production.

Chocolate, in all its forms, continues to be a source of joy, a token of affection, and a culinary masterpiece that transcends borders. Its ability to evoke emotions, create memories, and bring people together makes it more than just a sweet treat—it’s a universal language of pleasure and indulgence.

Rahul Kumar is a passionate educator, writer, and subject matter expert in the field of education and professional development. As an author on CoursesXpert, Rahul Kumar’s articles cover a wide range of topics, from various courses, educational and career guidance.

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The secret of why we like to eat chocolate

• Published 24 February 2017

It may seem simple - we like chocolate because it tastes nice. But there's more to it than that - and it relates to a fat/carbohydrates balance that is set right from the very beginning of our lives.

I love chocolate and once I start on a bar I can't stop until it's all gone. One square, or even a few, are never enough. My family know that if they bring chocolate into our house they will have to hide it.

So what is it about the food that so many of us find irresistible? And what characteristics does chocolate share with other foods that we simply can't say, "no" to?

As part of a new series on the science of food, botanist James Wong and I went looking for answers.

'Lemonade and a custard apple'

Chocolate is made from cocoa beans, which have been grown and consumed in the Americas for thousands of years.

The Maya and the Aztecs made a drink out of cocoa beans called xocolatl, which means "bitter water."

Can people learn to curb their chocolate cravings?

That's because in its raw form cocoa beans are intensely bitter.

To get at the beans you first have to crack open the thick husk of the cocoa pod, releasing a pulp that has an intense tropical flavour that's halfway between lemonade and a custard apple. Known as baba de cacao, it's sweet, acidic and very sticky.

The beans and pulp are then sweated and allowed to ferment for several days before being dried and roasted.

Roasting releases a range of chemical compounds including 3-methylbutanoic acid, which on its own has a sweaty rancid odour, and dimethyl trisulfide, the smell of over-cooked cabbage.

The combination of these and other aroma molecules creates a unique chemical signature that our brains love.

But the rich, chocolaty smells and the happy memories of youth that those smells provoke, are just part of chocolate's attraction.

Chocolate contains a number of interesting psychoactive chemicals. These include anandamide, a neurotransmitter whose name comes from the Sanskrit - "ananda", meaning "joy, bliss, delight". Anandamides stimulate the brain in much the same way that cannabis does.

It also contains tyramine and phenylethylamine, both of which have similar effects to amphetamines.

Finally, if you look hard enough, you will find small traces of theobromine and caffeine, both of which are well-known stimulants.

For a while, some food scientists got very excited about the discovery but to be honest, although chocolate contains these substances, we now know they are only there in trace amounts.

Your brain is not going to get much of a chemical rush from eating a few squares. None the less, they may play a small part in seducing our senses.

Sugars plus fats

So what else does chocolate have going for it?

Well, it also has a creamy viscosity. When you take it out of its wrapper and put a bit in your mouth without biting, you will notice that it rapidly melts on your tongue, leaving a lingering sensation of smoothness.

Special touch receptors on our tongues detect this textural change, which then stimulates feelings of pleasure.

But the thing that really transformed the cocoa from a bitter and watery drink into the snack we adore today was the addition of sugar and fat.

The addition of just the right amount of each is crucial to our enjoyment of chocolate. Look at the side of a packet of milk chocolate and you will see that it is normally contains around 20-25% fat and 40-50% sugar.

In nature such high levels of sugar and fat are rarely found, or at least not together.

You can get lots of natural sugars from fruits and roots, and there is plenty of fat to be found in nuts or a tasty chunk of salmon, but one of the few places where you will find both together is in milk.

Human breast milk is particularly rich in natural sugars, mainly lactose. Roughly 4% of human breast milk is fat, while about 8% is made up of sugars. Formula milk, which is fed to babies, contains a similar ratio of fats to sugars.

This ratio, 1g of fat to 2g of sugars, is the same ratio of fats to sugars that you find in milk chocolate. And in biscuits, doughnuts, ice cream. In fact this particular ratio is reflected in many of the foods that we find hard to resist.

So why do I love chocolate? For a whole host of reasons. But it may also be that I, and chocoholics like me, are trying to recapture the taste and sense of closeness we got from the first food we ever sampled; human breast milk.

The Secrets of Your Food begins on BBC2 at 2100GMT on Friday February 24th.

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Essay on Chocolate 3 Models

• Topics in English
• January 13, 2023

Essay on chocolate, it’s an interesting topic, because I love chocolate so much. Cocoa is the main ingredient of chocolate, and chocolate is one of everyone’s favorite sweets. There are many types of chocolate. The nutritional value of chocolate is great, and the health benefits of chocolate are multiple. It was found that drinking two cups of hot chocolate daily helps improve blood flow to the brain. Thus, chocolate improves brain health and protects it from cognitive decline. Chocolate also helps reduce the incidence of heart disease. The harm of chocolate is when it is eaten a lot, because it contains high calories.

• Essay on chocolate

Chocolate is made from the seeds of the cocoa tree, which is a tropical tree, and chocolate is characterized by its delicious taste, and therefore it is one of the food products spread all over the world.

The wise Bernard Shaw said: “There is no more sincere love than the love of food.” And I think this saying fits our love for chocolate, and chocolate is considered to have health benefits as well, and the types of chocolate differ depending on the additions that are added to cocoa (the main ingredient).

Cocoa beans contain flavonoids, which helps protect the heart and blood vessels from diseases. And in Essay on chocolate we will talk in detail about the health benefits of chocolate.

Chocolate was discovered between the fourteenth and eleventh centuries BC. Its native home is South America and Central America, where there are many cocoa trees. Native Americans were the first to discover it, and the Ivory Coast is one of the most important cocoa exporting countries. The cacao tree is a small evergreen shrub, up to 8 meters tall.

There are three types of cocoa beans, Criollo, which is one of the rarest and most expensive types of cocoa beans. It grows in Central America, the countries of the South American continent, and the Caribbean islands. The second type is Forastero, which is the most widespread type, cultivated in the Amazon and Africa. The third type is Trinitro, which is a hybrid of the two previous types. Several manufacturing processes are carried out on the cocoa seeds until we get the chocolate.

Kinds of chocolate

Several types of chocolate can be obtained depending on the other ingredients that are added to the cocoa , and in Essay-on-chocolate we will mention examples of this:

Dark chocolate: It consists of cocoa powder, cocoa butter, and sugar added to it. It has many benefits and has many uses.

White chocolate: It consists of cocoa butter, powdered milk (or natural milk) and sugar.

Milk chocolate: It consists of cocoa powder, cocoa butter, dry milk or natural milk, sugar. We can also have chocolate as a hot liquid drink, or in the form of solid pieces.

The proportion of ingredients differs from one factory to another, and this distinguishes the final product, and therefore the taste of chocolate varies depending on the factory producing it.

An emulsifying agent such as soy lecithin or polyglycerol polyricinoleate (PGPR) is added to the cocoa in order to obtain a soft texture, without affecting the taste of the chocolate.

In some inferior brands, vegetable oils are used instead of cocoa butter, or small proportions of cocoa butter and cocoa powder are used.

Chocolate products are many, as they are included in the manufacture of many sweets, in addition to marketing them for direct consumption, in the form of wrapped pieces or molds. Chocolate is used in making many sweets after mixing it with other ingredients such as nuts, cream, and others.

In Essay-on-chocolate, we will mention the most important countries that produce it. Belgium, Switzerland and Germany are among the most famous countries in the production of chocolate. Chocolate shops in these countries are places of attraction for tourists.

The benefits of chocolate

Chocolate is one of the antioxidant compounds, as cocoa powder contains flavonoids, and it also contains caffeine and other compounds. All of these compounds are linked to serotonin levels in the brain. This is why we feel so happy when we eat chocolate.

The writer Fyodor Dostoyevsky said, “ Happiness is not made by food alone, nor by precious clothes, nor by vanity and envy, but rather by endless love .”

It was found that dark chocolate helps improve blood circulation, lower blood pressure, and helps reduce reflux symptoms in pregnant women, and helps in increasing the weight of the fetus.

Chocolate helps improve memory, reduce the chance of Alzheimer’s disease in the elderly, and lower cholesterol levels. Dark chocolate is also used to relieve symptoms of diarrhea and reduce symptoms of indigestion. And in Essay-on-chocolate we will mention some of the harms of chocolate:

Chocolate damage

Despite the many benefits of chocolate, excessive consumption of it may lead to obesity. This is because it contains large amounts of sugars and fats, as a 100-gram piece of chocolate contains 500-600 kilocalories.

The philosopher Ibn Sina said: “ Beware of the belly, because most of the ills are generated from too much food. ” The philosopher Socrates said, “ One must eat to live, not live to eat. ”

Chocolate also contains high amounts of oxalates, so it may cause some problems for people suffering from kidney stones. Some children are allergic to chocolate.

At the end of Essay-on-chocolate, I have provided interesting information about chocolate production and the main producing countries such as Belgium, Germany and Switzerland. There are many types of chocolate such as dark chocolate, white chocolate, milk chocolate and others.

Chocolate is one of the most delicious and famous sweets all over the world. And it goes into making a lot of desserts after mixing it with other ingredients. Some of its benefits and harms have also been mentioned.

I hope you have benefited from Essay on chocolate, and I would love your comments.

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Why Do Consumers Love Chocolate ?

Chocolate is Inherently Linked with Indulgence

As the biggest chocolate company in the world, we investigated the key reasons consumers eat chocolate.  The reasons we discovered are on the indulgence side:

• # 1 : Treat myself : 51% of global consumers 1 said they eat chocolate to treat themselves. This shows consumers see chocolate as an all around pleasure.
• # 2 : Satisfy a craving : The reason that 47% of global consumers 1 indicated for eating chocolate was to satisfy a craving. Chocolate can also be an energy-fueling food.
• # 3 : To indulge : For 45% of global consumers 1 , they eat chocolate to indulge. Chocolate is the ultimate mood-boosting food.

When asked which product they would choose to consume if they were to celebrate something (ex. for a birthday, promotion, anniversary, a small celebration just because, etc), 51% of global consumers said chocolate! 1

HAVANNA (Brazil) - Comforting truffles and pralines with dulce de leche

LOVE COCOA (UK) - Celebration tablet with champagne

HANDS OFF MY CHOCOLATE (The Netherlands) - The name says it all

Flavor is a Key Consideration

Every year, thousands of chocolate products are launched across the world. From tablets, to pralines, bars and other experiences, consumers crave novelty.

Across the globe, milk chocolate is the preferred type of chocolate (48% of consumers), followed by dark (28%). 1 But don’t forget Ruby chocolate , launched in 2017, it’s the newest chocolate type that excites younger generations with its natural pink tone.

Today, consumers have high expectations when it comes to indulgence. While it’s about all the senses, taste is always the first criteria of purchase when it comes to chocolate confectionery with 67% of global consumers saying flavor is the most important factor in helping them decide which chocolate to purchase. Reason #2 is how indulgent the product looks (37%) and reason #3 is interestingly about sugar content (23%). 1

• Discover more about Ruby chocolate here
• Why caramel has been and will be a top flavor

Mindful Indulgence: The Future of Chocolate

Even though indulging and celebrating remains very important to consumers, they increasingly want to take care of their own personal health . Our research has shown that 78% of consumers agree that chocolate needs to be tasty and good for me. 1 This has been reinforced by the pandemic. At the same time, they want to care for other people and the environment . We call this Mindful Indulgence . The triple play: tasty and good for me and the planet (= the environment and other people). Such products can be created in multiple ways: with plant-based ingredients only, reducing sugar, organic products, or sustainable products. But they need to taste great, too!

CADBURY PLANT BAR (UK)

Made with almond milk, two indulgent flavors: Smooth Chocolate and Salted Caramel and 100% sustainably sourced.

JOY BITES by RUSSEL STOVER (USA)

No sugar added, positively framed. Comes in a range of delicious flavors: peanut butter, sea salt & caramel, roasted almonds or smooth creamy chocolate.

RISA (Philippines)

Supports small-scale Filipino farmers by keeping its whole bean to bar production process strictly local.

1 - Barry Callebaut proprietary consumer survey fielded digitally in August 2022 using Qualtrics, in Brazil, China, Japan, Germany, France, UK and US, n=2969

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Choose your region..

Essay on Chocolate Cake

Students are often asked to write an essay on Chocolate Cake in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

Let’s take a look…

100 Words Essay on Chocolate Cake

Introduction.

Chocolate cake is a popular dessert loved globally. It’s made with chocolate or cocoa, mixed with flour, sugar, and eggs.

The history of chocolate cake goes back to 1764 when Dr. James Baker discovered how to make chocolate.

Preparation

Preparing a chocolate cake involves mixing the ingredients, baking, and finally decorating with frosting.

Significance

Chocolate cakes are significant in celebrations like birthdays and anniversaries, bringing joy and sweetness.

250 Words Essay on Chocolate Cake

Chocolate cake, a decadent dessert, has been a staple in celebrations and gatherings worldwide. Its rich, indulgent flavor and versatility in presentation make it a beloved treat for many. However, the chocolate cake’s journey from cocoa bean to the centerpiece of a dessert table is a complex process that involves science, history, and cultural influences.

The Science Behind the Sweetness

The process of baking a chocolate cake is a fascinating application of chemistry. The reaction between the alkaline cocoa and acidic baking powder results in the cake’s rise. Furthermore, the Maillard reaction, which occurs when proteins and sugars are heated together, gives the cake its distinctive brown color and rich flavor.

Historical Context

The origins of chocolate cake can be traced back to Mayan civilization, where cocoa was primarily used in beverages. It wasn’t until the 18th century, with the industrialization of cocoa processing, that chocolate became accessible for baking. The first known recipe of chocolate cake appeared in Eliza Leslie’s 1847 cookbook.

Cultural Significance

Over time, chocolate cake has transcended its status as a mere dessert. It has become a symbol of celebration, comfort, and indulgence in many cultures. From birthdays to weddings, the presence of a chocolate cake often signifies a momentous occasion.

In essence, a chocolate cake is more than a sum of its ingredients. It’s a testament to human ingenuity, a nod to our historical past, and a cultural icon that continues to bring joy and comfort. As we savor each bite, we partake in a rich, shared history that is as complex and layered as the cake itself.

500 Words Essay on Chocolate Cake

The origin of chocolate cake, the science of chocolate cake.

The science behind baking a chocolate cake is a fascinating blend of chemistry and physics. The process begins with the combination of ingredients, each serving a specific purpose. The flour provides structure, the baking powder and soda act as leavening agents, the sugar sweetens, and the eggs bind everything together. However, the star ingredient, chocolate, contributes to both the flavor and texture of the cake. The cocoa butter in chocolate affects the crumb structure, creating a dense, moist cake.

The Art of Baking a Chocolate Cake

Baking a chocolate cake is as much an art as it is a science. The process involves carefully balancing flavors and textures to create a harmonious result. The quality of the chocolate used can significantly affect the outcome, with higher cocoa content resulting in a deeper, more complex flavor. The method of incorporating the chocolate – whether melted, as cocoa powder, or chunks – also impacts the texture and taste of the final product.

The Cultural Significance of Chocolate Cake

The future of chocolate cake.

The future of chocolate cake is as exciting as its history. With the advent of molecular gastronomy, chefs are pushing the boundaries of traditional baking, creating avant-garde versions of this classic dessert. Innovations include deconstructed chocolate cake, chocolate cake with unusual flavor pairings like chili or lavender, and even vegan or gluten-free versions.

In conclusion, the journey of the chocolate cake, from its humble beginnings to its contemporary gourmet status, is a testament to human creativity and our enduring love for this sweet treat. It is more than just a dessert; it is a symbol of celebration, a comfort food, and a culinary canvas for innovation. As we look to the future, the possibilities for the chocolate cake are as limitless as the imagination of those who bake it.

Apart from these, you can look at all the essays by clicking here .

Happy studying!

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