The Physiological Effects of Chocolate & Storing Chocolate
32592
Food & Beverage
May 22, 2007
kokuj1n
The Physiological Effects of Chocolate & Storing Chocolate
Are you a chocoholic, do you suffer from chocoholism, probably not as this is a word that has been invented for people who claim to be addicted to chocolate! However, in most instances they arent really chocoholics, they just really, really like chocolate. Chocolate contains many substances some of them can be addictive like caffeine (in minute amounts) these include: Sugar is one of the main ingredients in chocolate, while there is little found in cocoa. The same chemical found in coffee and tea is also present in chocolate, this is caffeine. Theobromine is one of the main causes for the mood-elevating effects of chocolate, found in larger quantities in dark chocolate and smaller amounts in milk chocolate. Found in small enough amounts for safe human consumption, animals can easily die of theobromine poisoning because their bodies do not metabolize this substance fast enough. Anandamide which is also produced in the brain, is the primary psychoactive found in cannabis (marijuana). Studies are being conducted to relate how this plays a role in sleep and eating patterns and in pain relief. Tryptophan is an essential amino acid which is a precursor to Serotonin, important in regulating moods. Phenylethylamine is also naturally produced in the brain and is often referred to as a love chemical. While it may be possible for the brain to become used to chocolate at regular intervals, and chocolate may be addictive, negatively affecting the health, this would only be if it were consumed in large amounts. Hypnotherapists claim that chocoholism can be treated by forcing the addict to compare consumption of chocolate with negative events. Chocoholic is a portmanteau (two or more word parts connected to give a combined meaning) of the words chocolate and alcoholic. Storing Chocolate: Because chocolate is very sensitive to temperature and humidity it needs to be stored between 15 and 17 degrees Celsius or 59 to 63 degrees Fahrenheit, with a humidity level of less than 50%. It should be stored away from other foods because it does tend to absorb other aromas. Chocolate should be wrapped or packed and stored in the correct temperature and humidity. The wrapping on chocolate should protect it from light and it should always be stored in a dark place. Cocoa butter crystals may form on chocolate that is left in the sun causing it to turn a grey color; this may also change the flavor slightly. When chocolate is stored improperly is may appear dull or have grayish-white streaks and dots on it, this is called chocolate or fat bloom. This occurs when the cocoa butter has separated, rising to the surface. It is cause from being stored where it was too warm or humid. This causes a slight change in the taste of the chocolate, but it is still usable. Improperly stored chocolate may have a chemical or musty smell, because it does pick up the odors of other foods, this is from improper wrapping during storage. Properly stored chocolate should be kept in a cool dry place, away from other aromas and out of heat and sunlight. When stored properly, cocoa and dark chocolate will last for many years. However, white and milk chocolate should only be stored for about 10 months because of the milk solids they contain. When purchasing chocolate for baking or cooking it is important to check it out, making sure the quality is what you are looking for, check these things. Appearance: chocolate should appear smooth, glossy and unblemished. Aroma: chocolate should have a rich chocolatly smell, it should not be must or have the smell of any other food. Chocolate should break with a snap, it should not crumble, splinter or bend. The texture of chocolate should be smooth a velvety, not grainy or greasy to the taste, it should immediately melt in your mouth. You should not be able to taste the other ingredients in chocolate, with a rich, well-balanced and pleasing flavor, neither too sweet nor too bitter. After tasting there should be a pleasant chocolate taste in your mouth, not burnt.
Stephen Campbell is a Business Consultant, Internet Marketer & Entrepreneur. He produces topical articles, & newsletters for his clients such as those at http://www.EzineMarketingInformationCenter.Com/
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