Science of Chocolate

All across the globe, we love eating chocolate and often just can’t get enough of this sweet treat! Whether nearly pure cocoa or in a bar loaded with milk and sugar, the smooth tasty treat can leave the consumer feeling warm and fuzzy all over! Why does chocolate have that affect? Due to its composition, it actually affects the level of endorphins in the brain. Chocolate as we know it is typically comprised of cocoa solids, cocoa butter, possibly milk fat and sugar. But it’s not the milk fat or sugar that leaves us feeling so good, it’s the cocoa solids which come from the seeds of the Theobroma cacao tree. Believe it or not, these cocoa solids naturally contain small doses of stimulants like caffeine, theobromine, and phenylethylamine that leave us with a sense of alertness, bliss and satisfaction2. These stimulants can increase ones heart rate and get our brain receptors and neurotransmitters flaring in a way makes us simply feel good! Research has also suggested that chocolate contains a so-called “feel good” chemical known as anandamide. As humans, we naturally have anandamide in our brain, but consuming chocolate increases the levels and can increase the likely hood of the production of dopamine, which of course leaves us feeling great1! However, these stimulants are in such small amounts that this “chocolate bliss” only last for a short period of time. So whether it is in a chocolate bar, truffles, or your favorite ice cream, there are pretty good reasons why we keep going back for more!