The word ‘chocolate’ is a combination of terms from the Aztecs meaning ‘bitter water’. That’s an odd thing, considering we typically associate chocolate with something sweet. But that sweetness is the result of modern processing techniques, not something inherent in chocolate. In the form the Aztecs and Mayans knew it, the hot liquid made from brewing the crushed bean of the cacao plant has plenty of alkaloids, making it bitter.

Nevertheless, even these ancient cultures viewed this plant as providing ‘food for the gods’. Perhaps it was the lift they got from the Theobromine - similar to caffeine. Or maybe they had a little too much and felt the effects of the Anandamide, a compound similar to that found in marijuana. Or, it might have been the Phenethylamine, a natural amphetamine-like molecule. But, the most likely explanation is that chocolate just tastes great.

The Theobroma cacao plant is an evergreen that grows to around 20 ft high in near equatorial regions. The plant produces pods with beans that are dried, roasted and ground similar to the process used for coffee beans. The result is a viscous liquid, called chocolate liquor. The liquor is squeezed at high pressure to make cocoa butter and cocoa solids. Cocoa powder is the result of further grinding the cocoa solids.

Note the similarity of the words ‘cacao’ and ‘cocoa’. No accident, but one refers to the tree or bean, the other to the product after processing.

Add a little sugar and blend everything in something called a conch, heat and cool properly in a process called tempering, and pretty soon you’ve got one of the world’s favorite foods.

Whether it’s in the form of antioxidant-rich dark chocolate, or even white chocolate that is chiefly cocoa butter with no cocoa solids, it is creamy, tasty and highly satisfying. Milk chocolate, the most popular variety falls somewhere in between, as a mixture of cocoa solids, milk solids and sugar.

But in every form, consumed in moderation, it’s a healthy and delicious treat. It’s recommended for astronauts and climbers, and forms part of the diet of most of the population on earth and beyond. Relatively simple to process though to make it well requires considerable art and experience, chocolate is found in almost every country.

It makes its way into recipes as diverse as chocolate ice cream, chili and chocolate martinis. Whether eaten in small chunks, or spread as a sauce on pork chops, chocolate is a favorite ingredient of cooks around the globe. As a hot cocoa brew, it’s unbeatable.

But it even finds its way into foods that are not cooked at all. Raw chocolate is still consumed in various forms. It’s used as a main ingredient in superfoods, raw foods and organic ‘power’ bars of all varieties.

It’s a small wonder, given how chocolate can lift the mood of anyone feeling the blues. We race to chocolate when we’re sad, and we gobble it down to celebrate our joy. It forms part of myths and rituals in many countries and participates in the happiness of those occasions.

It makes for the perfect dessert standing alone, and adds a touch of elegance when combined with a fine glass of wine.

No one needs to encourage anyone to try some fine chocolate. The trick is keeping them away from your stash. Hide some today.

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