The history of chocolate has more than three millennia and still continues till today. The civilization of Olmec knew fruits of cocoa and used them. Translating from the language of Mexican Indians, the word “chocolate,” or rather “chocolatl” means “bitter water” or “water and foam.” Originally, the drink was pretty tough, bitter, and prepared with spices and herbs. However, the history of chocolate is known not for everyone. Moreover, people do not know other methods of the chocolate use apart from the traditional ones. My aim is to bridge this knowledge gap by conducting the study of social views on this issue, where four people were interviewed. Each representative of the essay outline was asked a standard list of questions, but there was also a scenario of the interview. As a result, various responses were received, but basically, the history of the origin of chocolate and its effect on the human body was not always fully known. Thus, during the survey, the unique answers that would highlight the historical, medical, and gastronomic role of chocolate in the modern society were gathered and analyzed.
First question was about the history of spreading of chocolate around the world and the reason why it has become so popular. In response, I have heard an interesting story about the Cortes’ discovery of cocoa beans. Apart from this, I learned about their way from America in a small group and how chocolate became a real rarity in Spain. Not every noble could afford to drink this beverage. Therefore, the chocolate recipes were carefully concealed as well as the information about their existence. The seller also mentioned the curious facts about chocolate. The first story was about one Brit who seized a Spanish ship, then found the bags with cocoa and threw them overboard, considering them as a useless burden. Additionally, I was told a story about an engineer, Conrad van Houten, who invented and patented the hydraulic press, with the help of which the oil was extracted from the cocoa beans. Another story was about Daniel Peter, who after much experimentation for the first time has launched a solid milk chocolate. Thus, concluding the story which was told by the chocolate seller, it should be assumed that with the development of civilization, chocolate production process has become cheaper and more accessible. However, to draw a parallel with mass culture of chocolate consumption, elite culture was born in Europe for wealthy connoisseurs only. It should be mentioned that the whole conversation was held with the cup of hot bitter chocolate in the friendly atmosphere, which additionally proves the previously mentioned idea. All this information was told in the form of monologue, filled with interesting facts, and supported with a great number of historical details. This person was chosen on advice, when I was looking for the most informed people who would provide me with the unique information about the topic. Despite his interest in the history of this product, the man knew not much about the consumption of the chocolate and its effect on the human organism.
The interview with a nutritionist in one of the clinics was much more interesting, since our conversation was in a form of interview about the impact of chocolate on human body. He stated that people are used to eating chocolate when they are feeling stressed or depressed, which makes them addicted to the sweets as the source of support in the hard moments. However, the problem is that relying on the sweets as a means of salvation practically instantaneously increases sugar level in blood and can easily be made a permanent part of one’s diet. Chocolate certainly brings some advantages, but it contains a large amount of fat and its abuse can lead to increased weight. Nevertheless, this does not mean that chocolate sweets are harmful. They simply need to be eaten as a delicacy, moderately, and without replacing the other more necessary for the human health products. Chocolate improves endorphin and serotonin level in the brain, which leads to an effect of elation. The composition of this product includes substances such as caffeine, theobroma, and alkaloid that at the low doses can be used as a stimulant for the cardiovascular and nervous systems. Chocolate usually contains about 0.4 percent of theobroma – the dose is completely safe, but already enables chocolate to reduce fatigue and recover vigor. The older consumers of chocolate have better overall health than their peers as they are less likely to suffer from diabetes and cardiovascular diseases. People, who regularly consume chocolate, even in old age, retain excellent memory and positive outlook on life. Most fans of chocolate are much leaner and more agile compared to their peers who choose other sweets. The special substances called phenols that are contained in chocolate prevent the formation of clots in the heart and brain vessels. Even high blood pressure can be cured with a couple of chocolate pieces. Caffeine that is added to chocolate in such small amounts cannot raise blood pressure. Furthermore, catechins – natural antioxidants, prevent the development of malignant tumors and reduce the risk of diabetes. In addition, the use of chocolate and cocoa butter for cosmetic and medical purposes is known and popular all over the world. This monolog was very informative, but the nutritionist’s knowledge of the most unique ways of consuming of the cocoa beans was rather limited. He knew some well-known facts from the history of the cocoa bins, which stressed the need for conducting the further research into the topic
The interview with a private entrepreneur who is engaged in the production of chocolate according to the ancient recipes and uses organic cocoa beans bought from the farmers of South America, has given much information to contemplate. He states that modern society has a trend of returning to good old traditions of cooking. It is connected with the wave of the informational development of society. Therefore, nowadays, it is not enough just to make a new qualitative product. It is necessary to manufacture a product with a history of the most unique and acceptable way of its creation for consumers. It is obvious that modern chocolate is not a product that was used by the Aztecs and the Mayans. In those days, there was neither sugar nor cocoa or grated cocoa butter, as there was just one single product called cocoa beans. In essence, it was “chocolate,” but quite different from what it is now, and that kind of chocolate was really therapeutic. Chocolate is a mixture of cocoa with sugar, vanilla, and other spices. To prepare it, roasted cocoa beans are ground into a powder which is mixed with sugar, and when it is heated, it turns into a thick semi-liquid mass. The mass is extruded and molded into tiles. Chocolate, in dry or brewed form, represents a good nutritious and easily excitable substance.
Among the useful things about chocolate that are usually not reported, one can mention the facts related to bitter dark chocolate. True gourmets, however, recognize only this kind of chocolate. Chocolatl, as the Aztecs called it, was considered as a drink of aristocrats. The elite, representatives of the upper classes – the chiefs and leaders of tribes, drank chokolatl from the golden cups decorated with precious stones. It was consumed in the form of a thick bitter drink. Nevertheless, the recipes of “chocolatl” were not recorded and may differ depending on the terrain and the tribe inhabiting it. Typically, the beans were harvested, left for some time for the fermentation process, then dried on the sun, and fried in a clay pot. After this, the seeds were cracked and crushed by hand in a special concave of the stone with a cylindrical grinder. After grinding the cocoa mass, it was mixed with different spices to improve the taste. Then, from this substance some semblance of briquettes was formed and left to solidify. When they were used, the briquettes were broken, dissolved in water, and whipped to foam. It would be wrong to think that the Maya knew only a single recipe of chocolate drink. They had well-developed methods for the preparation of chocolate drinks of different types with various additives and ingredients. For the emperor Montezuma, chocolatl was prepared in a different from the previous recipe way, since roasted cocoa beans were grounded together with the corn grains, then the honey with vanilla and sweet agave juice was added.
It also has to be mentioned that the interview was conducted in different places and with really unique people who know and like chocolate. In the further research, it would be necessary to find the critics of chocolate consumption and contrast their views with the points of view of the supporters of this product. In such a way, the bipolar construct of the perception of chocolate would be fully highlighted. In this research, it was interesting to try to find the experts who hold various opinions about the chocolate. Moreover, it was a real pleasure to speak with the fans of their work, as they were sharing the information with great inspiration.
In conclusion, the whole process of the interview provided sufficient information about history, medical benefits, and the recipes of chocolate. The history of this product is an amazing example of how the humankind was developing and how it has affected the distribution of this delicious food. The impact of chocolate on the human organism is positive, despite all the above-mentioned stories. However, as any medicine, chocolate in excessive amounts would have a negative impact on the organism. Thus, the healthiest way of the chocolate consumption is the one which was developed by Indian tribes. These people consumed it in a form of hot bitter potion with the spices. As a result, the whole complex of the spices and chocolate itself had affected the organism improving tone, mood etc.
