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The genus name of chocolate, Theobroma derives from the Greek theos, “god,” and “broma,” “food,” thus meaning “food of the gods.” The common name chocolate derives from an Aztec name for this plant, chocolatl. Cocoa was the “love tonic” of Montezuma II, who is reputed to have drunk some fifty cups daily before visiting his harem of six hundred women.
In 1502 the returning crew of Columbus brought cacao beans back to Europe, and in 1550 nuns came up with the idea of adding sugar and vanilla, leading to what we now regard as chocolate. During the 1800s, physicians recommended chocolate to boost libido, and to this day it is well known for its ability to inspire passion.
Cacao is considered aphrodisiac, antioxidant, cardiotonic, diuretic, emollient, laxative, nervous system stimulant, and nutritive. Cacao increases levels of serotonin and endorphins in the body. It gives a short-term boost in energy and, when consumed in its whole, raw from, is beneficial for the teeth, as it contains tannins that inhibit dental decay. It also contains phenylethylamine, a compound that is naturally occurring in the brain in trace amounts and is released when we are in love, peaking during orgasm. Cacao also contains theobromine, a compound that dilates the coronary artery, increasing blood flow to the heart. Most commercial chocolates today, however, have a low cacao content and contain sugar and hydrogenated oil. It contains many constituents including Vitamin E, B complex vitamins, chromium, copper, iron, magnesium, phosphorous, potassium, amino acids (arginine, phenylalanine, tryptophan, tyramine, tyrosine), phenylethylamine, anandamide, dopamine, serotonin, xanthines (caffeine, theobromine, trigonelline), flavonoids (epicatechin, catechin, procyanidins), essential oil, sucrose, glucose, mucilage, oleopalmitostearin, tannins, and natural sugars.
In its natural form, chocolate is considered bitter, warm, dry, yang, governed by Mars and Uranus and corresponding to the element of Fire.
