The Chemistry of Chocolate

1. History
1. The first people known to grow Theobroma Cacao Tree plantations were the Mayans in 600 AD. That’s nearly 1500 years ago! They made a strong and dark chocolate beverage that was considered an aphrodisiac.
2. Cacoa beans were then introduced to Spain in which they mixed the bitter beverage with Cortez’ sugar cane.
3. The beverage became commercially available in 1657 in English Chocolate Houses.
4. In 1847 an English company introduced solid chocolate.
5. In 1894 Milton Hershey began selling Hershey bars for five cents.
2. What makes us love chocolate so much? The Compounds of Chocolate

Fat and Sugar: Sugar elevates mood and fat is calming. Combined together they create a burst of endorphins and serotonin in our brain.


Fats & Sugar

 Serotonin is the “molecule of happiness”

  

Serotonin

 

1. It affects learning, hunger, sleep, body temperature, and mood.
2. Venom in wasps and scorpions is actually serotonin.
3. Serotonin is hard to get to the brain 
4. Medications used to treat depression try to increase serotonin levels but they can have many side effects. Chocolate does this naturally!



Endorphins produce feelings of pleasure



Endorphin



Caffeine: Stimulates the Central nervous system (the brain and spinal cord).

1. How much is there?
1. 50 grams of Cacao has 13 mg of caffeine
2. 150 ml of coffee has 40 – 180 mg of caffeine

3. 150 ml of tea has 20 – 90 mg of caffeine
4. 50 grams of Dark Chocolate has 60 mg of caffeine
2. Flavonoids: Antioxidants that reduce blood clotting and ease blood vessel constriction.

Antioxidants also fight off molecules in our bodies that attack our cells.  

1. Dark chocolate (800mg) contains double the amount of antioxidants found in milk chocolate (400mg).

Theobromine: Mild stimulant in the same family as caffeine. It makes us alert and relaxes the muscles found in the lungs.

1. Dark chocolate contains 10g/1kg, milk chocolate contains 1-5 g/1kg, and Cacao beans contains much more!
2. Dogs break down theobromine much slower than humans. Significant amounts of theobromine can attach a dog’s heart and kidneys which can lead to death in a dog.

Left:  Theobromine, Top right:  Flavanoid, Bottom right:  Caffeine
Notice the corresponding shapes of the molecules.

Anandamide: a cannabinoid also found in psychoactive plants like marijuana. Of course, it is a lot less potent!

1. Anandamide is produced in our bodies so it has a much more targeted effect than tetrahydrocannabinol (THC).
2. Anandamide is a likely contributor to our love of chocolate.

Top:  Anandamide  Bottom:  THC
If you flip the Anandamide 180 degrees you will see it is a great structural match.

Phenylethylamine (PEA) raises the levels of dopamine in the pleasure center of the brain.

1. Chocolate has high levels of phenylethylamine. We find high levels of this in our bodies when we fall in love.
2. It is chemically related to amphetamines such as morphine, meperidine, and codeine
   All of these chemicals fit on receptors in the brain that block pain.  But . . . a large part of phenylethylamine is broken down before it reaches our central nervous system. It is difficult to carry this chemical across the blood brain barrier.
3. Some people are more sensitive to this chemical and therefore crave chocolate more than others.

  

Top:  PEA  Bottom:  Dopamine
PEA stimulates the production of Dopamine



Dopamine and Morphine have analagous structures

Dopamine and Diacetylmorphine (Heroin) have analagous structures too!

Dopamine and Codeine have analagous structures.

Dopamine and Adrenaline have analagous structures.

 Considering how closely these structures are alike - no wonder we love chocolate!

 So to review why we love chocolate so much! 

1. Fat and sugar in combination produce endorphins and serotonin.
2. Caffeine and theobromine stimulate our brains
3. Anadamide affects the pleasure center of the brain.
4. Phenylethylamine fits on the receptors of the brain that blocks pain.
5. It tastes good and melts in our mouth. The melting temperature of solid chocolate = body temperature.

Chemist’s Recipe for Chocolate Chip Cookies

Match the Chemist’s recipe with the Ordinary Recipe

 _____ 1. 532 mL of finely milled wheat grains

_____ 2. 4.9 mL NaHCO3

_____ 3. 4.9 mL refined halite

_____ 4. 227 grams of partially hydrogenated tallow triglyceride

_____ 5. 177 mL of crystalline sucrose (C12H22O11)

_____ 6. 177 mL of crystalline sucrose-molasses mixture

_____ 7. 4.9 mL vanillin-ethanol solution

_____ 8. 2 calcium carbonate-encapsulated avian albumen-coated protein

_____ 9. 473 mL of Theobromoa cacao

A) ½ cup brown sugar

B) 1 cup chocolate chips

C) 1 stick butter

D) 1 tsp baking soda

E) 1 tsp salt

F) 1 tsp vanilla extract

G) 1/2 cup sugar

H) 2 cups flour

I) 2 eggs

Credits go out to a lot of different resources.  I've been collecting this information for years and years!