A Match Made in Chocolate
(Page 2 of 3)
February/March 2001
By Susan Belsinger
Many people crave chocolate, especially during times of emotional duress, because it gives them not only an energy boost but also a sense of well-being. Chocolate contains phenylethylamine (PEA). Because PEA is a brain chemical that circulates during periods of euphoria such as being in love, biochemists theorize that chocolate provides the same mood boost. Although this theory has not been proven, chocolate is still regarded as a restorative for the human spirit. It just makes people happy.
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Chocolate is also a diuretic and has been used to enhance alertness and treat indigestion. It contains nutrients, amino acids, antioxidants, caffeine, and a caffeine-like relative, theobromine. Because chocolate is a carbohydrate, it causes the pancreas to produce insulin, which results in an increase in serotonin, a brain chemical that has a calming effect on the body. How can chocolate both soothe and stimulate? Do people crave chocolate for the feeling it gives them or for the taste it imparts as it melts in their mouths? The researchers haven’t quite figured it out, but I’m sure each chocolate lover has his or her own answer.
When I buy chocolate for eating out-of-hand, I go for the best quality I can find. I tend to choose bittersweet chocolate, because I like the intensity of flavor and the play of bitter and sweet on my palate. I also use top-quality chocolate if I’m making a recipe such as truffles, where chocolate is the dominant ingredient and taste.
Good, fresh chocolate should be shiny and glossy and make a clean snapping sound when you break it. When you hold it in your mouth, it should melt smoothly and have a rich creamy feel, rather than a waxy or oily one. It should have a rich chocolate flavor and aftertaste.
Want to double the enticement of chocolate? Flowers and herbs are also symbols of love. By combining them with chocolate, you’ll enter a whole new realm of flavors. Adding other tastes to chocolate has a long tradition that began with the Aztecs. Fruits such as oranges, bananas, and raspberries have often been teamed with chocolate. Mint has been the herbal flavor most frequently used, but there are many other herbs that work surprisingly well.
While playing with herbs and chocolate, I’ve found a number of harmonious combinations. Some herbs, such as mint, rose geranium, lavender, tarragon, and rosemary with its resinous scent, make bold statements and can stand up to chocolate’s strong flavor. Anise hyssop, basil, bay, and orange mint lend subtle, quiet undertones to a dominant chocolate flavor. The taste of these subtler herbs lingers on the tongue as the last taste of chocolate disappears.