Chocolate is native to lowland, tropical South America, cacao has been cultivated for three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After being roasted and ground, the result is chocolate or cocoa.

Chocolate contains alkaloids such as theobromine and phenethylamine which have physiological effects on the body.  Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals. 

Benefits in of DARK CHOCOLATE in SMALL AMOUNTS:

It has been linked to serotonin levels in the brainà mood elevating lowers blood pressure

Cardioprotective: protects against LDL oxidation

High antioxidant content: is a rich source of the flavonoids, epicatechin and gallic acid.

Boost brain function

Help with persistent coughs: soothes and moistens the throat

Aphrodisiac- mild sexual stimulants due to phenethylamine

Chocolate Alternatives:

1. Carob-is considered to be a healthy alternative to chocolate. The carob tree is native to Mediterranean areas and has been used in cooking for over 20 years. Carob is free from the (sometimes addictive) stimulants present in chocolate, such as caffeine and theobromine. Carob is also naturally sweet and therefore; carob products contain less sugar than chocolate products. Carob is also free from phenylethylamine (which is also present in chocolate), which can trigger migraines. Carob contains vitamins A, B, B2, B3 and D. It is high in calcium, phosphorus, potassium and magnesium and also contains iron, manganese, barium, copper and nickel. 
2. Dairy-Free Chocolate-There are several varieties of dairy-free chocolate on the market that tastes very similar to milk chocolate. Manufacturers use rice or soy milk instead of cows’ milk, so you get all the taste of milk chocolate without the addition of dairy products. The quality of such dairy-free chocolates is superb and is a good match for milk chocolate. Dairy-free chocolate can also include plain chocolate, which will normally not contain any dairy products such as milk, whey powder or butter. 
   

Dark chocolate is the best form of chocolate to have as opposed to milk chocolate: ONE SQUARE/DAY!  Try some of the delicious alternatives to chocolate as they taste just as great!