CHOCOLATE Victoria Day, Virginia Day, and Kelly Simpson CHOCOLATE Chocolate is made from seeds of the Theobroma cacao tree. The Aztecs used the beans as currency They crushed the beans and added spices to make a drink. It was brought back to Europe by travelers who added sugar to make it sweeter. Chocolate bars weren’t invented until the 1800s. SCIENCE OF CHOCOLATE Theobromine- A bitter, colorless alkaloid, C7H8N4O2, derived from the cacao bean, found in chocolate products and used in medicine as a diuretic, vasodilator, and myocardial stimulant. (dictionary.com) SCIENCE OF CHOCOLATE Phenylethylamine is a chemical present in chocolate that causes blood pressure and sugar levels to rise causing contentment. other stimulants in chocolate are theobromine and methylxanthines. Dark chocolate can help lower high blood pressure and is very high in antioxidants Chocolate contains flavinoids, which thin blood and prevent clotting. WHY IS CHOCOLATE ADDICTIVE Chocolate contains substances that are similar to marijuana It also contains substances like anandamide, N- oleoylethanolamine and N-linoleoylethanolamine. These increase the time it takes to break down anandamide and draws out the happy feeling FUN FACTS You would have to eat 12 Hershey bars to get the same amount of caffeine in one cup of coffee. Animals cannot process theobromine. Cannabinoid is found in chocolate, which can cause marijuana-like highs. It’s estimated that a 130 lbs person would have to eat 25 lbs of chocolate in one sitting to get a marijuana like affect. FUGDE ¾ cup butter 3 cups sugar 2/3 cup evaporated milk 12 oz chocolate chips 7 oz marshmellow crème 1 cup walnuts (opt) 1 tsp vanilla extract Directions: Lightly grease or butter a 13 x 9 inch pan and set aside. Mix butters, sugar, and milk into a 3 quart saucepan and bring to a boil, stirring constantly. Continue to boil for 5 full minutes on medium heat or until the candy thermometer reaches 234°F. Remove from heat and stir in chocolate chips until melted. Add remaining ingredients and mix well. Pour into the prepared pan. Cool at room temperature. FUN FACTS Where did they get the name? A batch of caramels was messed up or (fudged) about a 100 years ago and the result was fudge. Fudge is a drier version of fondant. Snickers Fudge: WORKS CITED Works Cited BBC News. BBC News. 20 Feb. 2008 s h c g <http://www.bbc.co.uk/ cience/ ottopics/ hocolate/ oodforyou.sht ml>. “Chemistry of Theobromine.” About.com. 20 Feb. 2008 l w a <http://chemistry.about.com/ ibrary/ eekly/ a090301a.htm>. DeNoon, Daniel J. Web MD. 20 Feb. 2008 d n 2 d <http://www.webmd.com/ iet/ ews/ 0030827/ ark-chocolate-is- healthy-chocolate>. Kuwana, Ellen. Dicovering the sweet Mysteries of Chocolate. 20 c c Feb. 2008 <http://faculty.washington.edu/ hudler/ hoco.html>. Markus, Deborah. Bella Online. 20 Feb. 2008 a a <http://www.bellaonline.com/ rticles/ rt54916.asp>.