A box of chocolates

While the history of chocolate goes back several centuries to the Mayan and Aztec cultures of Mesoamerica, chocolates are a relatively new invention. They did not appear until after the advanced technological advancements of the Industrial Revolution made it possible. This included the invention of the conching machine by Rudolphe Lindt, in 1879. The conching machine created superior aromatic and melting qualities in chocolate.
The invention of the cocoa press in 1828 by C. J. Van Houten, a Dutch chocolate master, served two purposes. It reduced the cost of chocolate and decreased the acidity and bitterness of cocoa. Van Houten's "dutching" process squeezed the cocoa butter from the beans producing Dutch chocolate. This ability was to eventually, lead to the division of chocolate into various types based on their cocoa butter content.

Chocolates, however, remained a thing of the future. Until 1879, chocolate was obtainable only as cocoa or as a fluid. Rodolphe Lindt with the conche added cocoa butter back to the chocolate creating bars that could melt on your tongue.
The process of adding milk to the product to create milk chocolate also opened up further possibilities. Originally smooth chocolate invented by M. Daniel Peter in 1876, failed. Water and chocolate do not mix well together.

Chocolate will shrink, separate and even disintegrate. It took eight years and the concerted effort of Peter and Henry Nestle to perfect the experiment. Milk chocolate became a reality.
With options now available, chocolate soon appeared as bars, drops and other varieties. Chocolates, however, were a little slow to emerge. Cadbury displayed gourmet eating chocolates in Bingley Hall at Birmingham, England as part of an 1849 exhibition. In 1913, Jules Suchout developed a process for the making of filled chocolate. It was the start of a very sweet relationship between the public and chocolates.

The relationship, however, has not always been smooth. Past information has linked the consumption of chocolates to acne problems, addiction, weight gain and a variety of health issues. To some, this is a smear campaign; to others, it appears to be the gospel truth. As with most information, the reality lies in the middle.
A BBC study does indicate that the pleasurable feeling of chocolate consumption is linked to the chemical release in the brain of serotonin. A scientific reason for the positive rush experienced on consumption of chocolates. Dark chocolate is indeed blessed with specific beneficial effects on human health. It contains high levels of certain flavonoids and acids. This indicates positive cardiovascular protective qualities. Such constructive effects depend upon the purity of the chocolate consumed.

Unfortunately, while chocolates do not cause acne or by themselves induce weight gain, they should not be the major element of your diet. It must also be remembered that the quality of chocolate is affected by the source and the manufacturing process. Fortunately, dark chocolate is now available in organic and free trade forms. This helps both the environment and the producers.
Chocolate has played a special role in many different cultures. Although we no longer use chocolate as a currency, we retain some of the old mystique. On Valentine’s Day, lovers offer up chocolates to satisfy the needs of a very old god indeed – the God of Love.