Columbus discovered cacao beans in America and sent samples back to King Ferdinand. However, the beans didn't become popular in Europe at this time. Several years later, Cortez discovered that the Mexican Aztecs enjoyed a type of bitter chocolate drink containing burned and ground cacao beans, maize, water, and spices. Cortez sent cacao beans and recipes back to King Charles V. The Spanish refined some of the recipes -- adding sugar and heating the ingredients to improve taste and texture. But because of the high cost of imported cacao, chocolate beverages were enjoyed mostly by the wealthy.

By 1828, the cocoa press was developed. The press enabled workers to extract cocoa butter from the cacao bean. Ground roasted beans and sugar were added to the cocoa butter to produce dark "eating" (solid) chocolate. The first commercially prepared dark chocolate was produced in about 1847. Milk chocolate, made with the addition of dried milk solids, was developed by the Swiss in about 1876.

Some brands of imported and domestic chocolate contain very refined chocolate and fillings and are very expensive. Still, less expensive varieties of chocolate are widely available -- making chocolate a very popular confection. The average American consumes nearly 11 pounds of chocolate each year. Men aged 12 to 19 consume the most amount of chocolate. Women aged 30 to 39 are the next largest group of chocolate consumers.

For some people, the lure of chocolate can be overwhelming. Cocoa contains certain chemicals and sensory properties that make the product very appealing. Cocoa contains theobromine (a chemical related to caffeine). The sugar in chocolate releases serotonin (a brain chemical related to a positive sense of well-being). The smooth, rich taste of chocolate (and sometimes the fillings) provides sensory pleasure to the taste buds. In addition, many people use chocolate as a reward and learn to associate the product with positive self-esteem. In spite of its physical properties, chocolate is not a physically addictive food. However, some people may find themselves psychologically addicted to chocolate.

Chocolate does have some downsides. A single ounce of chocolate contains about 150 calories and 9 to 10 grams of fat; 65 percent of the calories in chocolate come from fat. But there are ways to reduce the amount of fat and still enjoy chocolate. Cocoa powder can be substituted for chocolate in many recipes. A tablespoon of powdered cocoa contains only about 16 calories; less than 30 percent of its calories comes from fat. Use three tablespoons of cocoa and one tablespoon of a healthy cooking oil for each ounce of chocolate needed in a recipe. A chocolate glaze can be made with some cocoa powder, confectioner's sugar, and skim milk. Manufacturers have even developed some good quality low-fat chocolate desserts.

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