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Why does cocoa make you happy?

One element in particular is called tryptophan; this is an amino acid that helps the brain to make serotonin; a neurotransmitter that makes us feel good. Phenylethlalanine and Theobromine are other components in chocolate that can make us feel happy.

choc-affair.com - Why Chocolate Makes Us Happy - Choc Affair

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You may have wondered before, ‘what is in chocolate that makes you happy’? Well – we have certainly thought about this, and thought we would look into it and answer the ultimate question! Well – after much research into the subject, and thinking that this would have a simple answer like ‘chocolate makes you happy because it tastes nice’ was certainly wishful thinking! It turns out that it’s much more complex than we thought, and that the effects of chocolate are actually to do with endorphin release in our body. We found some really cracking stuff on the Australian Academy of Science website – but we thought we would try and simplify it for a nicer read. Studies have found that there are multiple components within chocolate that can give us that feeling of happiness and satisfaction. One element in particular is called tryptophan; this is an amino acid that helps the brain to make serotonin; a neurotransmitter that makes us feel good. Phenylethlalanine and Theobromine are other components in chocolate that can make us feel happy. Phenylethlalanine creates similar to feelings to when we fall in love; increased alertness, increased heart rate, and motivation. It also acts as a natural antidepressant. Theobromine creates more of a relaxed effect, and relieves us from stress. Although these chemical explanations reveal reasons why chocolate and happiness connect; there is also a psychological explanation too. Over the years, the media has portrayed chocolate to be the cure for a broken heart, or just simply as something that makes you feel better in a bad situation. So – with this being shown over and over again, it could be easy to understand that this has had an effect on the way we think about chocolate generally. Another reason for why chocolate makes us happy would of course, include the sugar content. When we eat chocolate that contains sugar, our taste buds send signals to our brains to tell us that we have eaten something sweet, which is instantly recognised as pleasure. Certain chemicals are released that are associated with the feeling of pleasure, which of course, makes us feel happy! So – next time you are eating chocolate; don’t forget about all of the science that’s going on in your brain making you feel happy. It might be that you never eat chocolate in the same way again! Either way – we are glad to be creating something that gives our customers such joy.

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Why is cocoa a superfood?

Cocoa is the key ingredient in most chocolate products. Cold-pressing unroasted cacao makes raw cacao, which has gained a reputation as a “superfood” due to its high amount of antioxidants, minerals, and vitamins.

webmd.com - Health Benefits of Cacao Powder - WebMD

What Is Cacao?

Cacao is where chocolate gets its start. Chocolate comes from Theobroma cacao, the scientific name for the cacao tree. A small tree native to the Amazon Basin, the cacao tree is now grown in tropical regions all over the world. The fleshy fruit, or pods, of the cacao tree contains brown seeds often called cacao or cocoa “beans,” though they’re not really legumes. Cacao beans develop flavor and texture through a fermentation process before they’re processed into either cacao or cocoa powder. Fermenting and roasting cacao is also the first step in making chocolate. People mash the cacao beans into a paste called chocolate liqueur, which they then treat with heat to create cocoa. Cocoa is the key ingredient in most chocolate products. Cold-pressing unroasted cacao makes raw cacao, which has gained a reputation as a “superfood” due to its high amount of antioxidants, minerals, and vitamins. Raw cacao on its own tastes very bitter, so it is often made into a powder that can be added to other foods. While you may think of the finished product – chocolate – many cultures (including the ancient Mayans and Aztecs) used cacao for medicinal purposes for centuries. In cuisine today, it’s not only in sweet recipes – think of savory mole sauce made with unsweetened cocoa powder.

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