Chocolate will save your body, soul - and the World

The Story

Mexican molinillo/chocolate whisk

Cacao beans were first ground and mixed into something resembling what we would call hot cocoa in South America and were brought to Europe by the Spanish. Chocolate became popular in its bitter liquid form in England following the restoration of the monarchy, and chocolate houses, where genteel folk gathered to slurp up the exotic drink, were a part of the decadent, theatrical and - of course - exploitative, colonial culture of the time. A little while later, the Quaker chocolatier, Fry, created the first solid chocolate bar. Fast forward to today when chocolate is widely seen as an antidote to the pains of a stressful day at work, relationship breakdowns and dementor attacks. (Oh wait - not the last one.)

The Dark Side

There is a dark side to chocolate. Of course, the fat levels and calories - the addition of sugar and milk which somehow creates one of the most heavenly flavours known to man and woman is also probably partially to blame for endemic obesity in countries where people can actually afford chocolate.

And then there are the countries where a large portion of the population can't afford chocolate - which usually includes the countries which actually produce cocoa. On a trip to Peru last year, I noticed that, while for someone of my own means, Peru is a country where you can get a delicious meal for (not kidding) about a third of what the same would cost in the UK, chocolate was comparatively expensive. In Ghana, where a large proportion of the cocoa we eat comes from, most people working on cocoa farms never even get to try a tiny square of the finished product. It's also common knowledge that there are a lot of unethical confectionery companies who feel that it's OK to take advantage of farmers with no power to seek alternative customers who will pay them, you know, the money they're owed. Next thing you know, workers are becoming unpaid slaves because there's not enough money to filter down that far.

The Squishy Delicious Side

There is a flip side to both the health and ethical questions surrounding the issue of cocoa. The health stuff first...

Chocolate gets a bad rap where its effect on the human form is concerned. Yes, cocoa does contain fat, but if you're looking to find fault with the nutritional value of chocolate (I'm assuming we're talking about milk chocolate since that's my own vice and the inhabitant of 90% of my thoughtspace on an average day), the dairy and the sugar are undoubtedly the bits that are going to make your insides unhappy. Cocoa is actually pretty amazing as foods go.

Chocolate makes you happy! This is actually true. Chemicals in chocolate triggers the release of endorphins and also the important mineral magnesium which is vital for a healthy heart and nervous system.

It's also good for a kick of energy when you really need it. Aside from the sugar content, chocolate contains my personal favourite chemical, theobromine. Theobromine is mistakable for caffeine in its molecular makeup. However, it is just different enough to provide a longer lasting boost, while being kinder to your nervous system and being far less addictive. Thanks to the lovely Chocolate Museum in Cusco for showing me this. If you're a caffeine addict, give this a try one day: a couple of spoonfuls of (Fair Trade) cocoa in hot water (try making a paste with cold water before adding the hot water) with some honey, vanilla extract and cinnamon. Unlike a strong coffee, it won't leave your trembling face drooling into your keyboard when the caffeine low hits.

Chocolate has also been given the credit for lowering the risk of suffering a stroke. Several people have, independently of one another, directed me to these findings... apparently my chocoholism is not as big a secret as I might have hoped.

The positive flip-side for the countries producing cocoa is the Fair Trade movement. I remember an acquaintance at university criticising the Fair Trade mark as a "brand" - yes, of course it is. A brand is a recognisable mark to direct the consumer to certain products. At the moment, we need to brand some products as not taking as much advantage of those on the farming level of the production heap. One day hopefully we won't need it because we will be able to assume that all producers are given a fair deal.

For now, the movement is gaining popularity and momentum and you can read about the impact it is having on individual lives in places such as Ghana at the Divine website. So... eating the right sort of chocolate can actually help people! Good news, eh?

Another positive impact of cocoa production can be seen in Peru where some farmers have so far only seen coca as a viable crop (in Peru it's legal to grow a small amount of coca for use in things like teas and medicines, but the price that the drugs trade offers is pretty difficult for some farmers to resist). Initiatives are being put in place to help farmers switch to growing cocoa in place of coca, which will no doubt do wonders for undermining the drugs trade (with a knock on effect on other organised crime funded by the trade of illegal drugs).

So there you have it: chocolate really will save your body, your soul and the WORLD.

Fact.