Our obsession with chocolate shows no signs of abating

Chocolate is one of the most loved food stuffs on the globe. A 2019 survey by MoneySavingHeroes (moneysavingheroes.co.uk) found that the average Brit spends around ￡325 on chocolate every year, and almost half of those surveyed said they eat chocolate at least once a day.

But what makes chocolate so special, and why do we love it so much? It’s all to do with what’s in it, and the effect on our bodies when we eat it.

What is chocolate?

Chocolate begins life as the bean of the Cacao tree, native to humid, tropical regions such as Ghana, Nigeria and Cote d’Ivoire, Brazil, Ecuador and Peru, and Malaysia. Each Cacao pod contains around 30-45 seeds (beans), which are harvested, fermented, cured and roasted. The beans are cracked open to reveal the cocoa nibs inside, which are ground into a paste (cocoa mass), and from this, two products are produced: cocoa powder, and cocoa butter.

The cocoa mass, cocoa powder and cocoa butter can then be combined in different ways, depending on what sort of chocolate is being produced, and this is also when other ingredients, such as sugar, fats (milk or otherwise) and flavourings are added. The chocolate is refined to ensure all ingredients are blended, and a smooth end result is achieved.

Why do we love it?

There’s no denying that chocolate has been marketed well throughout the years, for kids to buy with their pocket money, and adults to turn to as a mood booster when they are feeling down. But it’s not all clever marketing, there’s some truth behind its chemical makeup that support the claims that it can help to make us happy.

Anandamide: The name comes from the Sanskrit word ananda, which means joy or bliss; anandamide is a neurotransmitter that is produced naturally in our brain but is also found in small amounts in chocolate. It stimulates the brain in a similar way to cannabis.

Phenylethylamine (PEA): This compound found in chocolate acts as a central nervous system stimulant, and is thought to produce positive effects on mood by increasing endorphins. Some studies have shown its efficacy for depression and ADHD.

Theobromine: A compound that exists naturally in some plants, including coffee beans, theobromine is prominent in cacao beans. Along with caffeine (which is also present in chocolate), it’s a natural stimulant. Theobromine is the part of chocolate that is toxic to dogs and other pets.

In addition to the natural chemicals found in the cacao bean, the bars of chocolate that we enjoy also contain two other crucial ingredients that keep us coming back for more: fat and sugar. Neither of these ingredients are healthy, but they take the bitter taste of the cacao bean and make it into something delicious and moreish, and ensure that one square of chocolate often isn’t enough.

Scientists have spent a long time looking into the positive effects of chocolate. Research in 2007 by Dr David Lewis of the Mind Lab (themindlab.co.uk) found that melting chocolate on the tongues of couples in their 20s caused a more intense ‘buzz’ (higher heart rate and brain activity) than a passionate kiss.

What about vegan chocolate?

Chocolate can be a sticking point for many people considering making the change to a vegan diet. At first, it might seem like life without the chocolate that you’ve always known is unthinkable. But there’s actually no need to despair!

Firstly, many dark chocolate options are accidentally vegan, because they don’t have any added milk. For example, Cadbury’s Bournville contains no milk products, and is suitable for vegans, and many of the supermarket’s own brands of dark chocolate are too. Be careful though; not all dark chocolate is vegan – check the ingredients for milk powder or solids, or other flavourings that come from animals.

But if you’re not a fan of the sometimes bitter taste of dark chocolate, you’ll be looking for something a bit closer to the familiar flavour and texture of dairy milk chocolate. As vegans, we are spoilt for choice when it comes to plant milks: coconut, oat, rice, almond, hazelnut… the list goes on! And in much the same way that milk fat is added to non-vegan chocolate, all of these milks can be used to make chocolate that is suitable for vegans. The result is that there are now many vegan-friendly chocolate bars on the market, from brands such as NOMO, Moo Free and HiP. In addition, big brands such as Galaxy have branched out onto the vegan shelves, with a variety of flavour options, and Nestle has recently announced the launch of a Vegan KitKat later in the year.