“Chocolate affects us deeply when it comes to our emotions. This is why you get it when you are sad, when you are happy or when you want to show your love. Chocolate doesn’t just hit the heartstrings, it’s also scientific,” says Chris Davis, a private chef and third-generation cocoa devotee from Belmont, North Carolina, who is passionate about the ingredient’s sweet and savory potential.

The benefits of dark chocolate can be traced back to its high flavanol content. Researchers have discovered that this antioxidant supports the production of nitric oxide, which is crucial for improving circulation, relaxing blood vessels and lowering blood pressure. Flavanols have also been shown to increase insulin sensitivity, which could reduce the risk of diabetes. Observational studies have shown that indulging in one or two small squares (approximately six grams) of high-quality chocolate daily reduces the risk of mortality from heart disease. 

 

Another nutritional powerhouse is cacao powder, which is made from raw cacao beans and nibs that are fermented and roasted at much lower temperatures than the beans used to make cocoa powder. Although it is more bitter, cacao powder retains more of the bean’s original nutritional value, including flavonoids and antioxidants.

Therapeutic Indulgence

“Rich in B vitamins, cacao is full of minerals such as calcium, copper, magnesium, phosphorus, potassium, copper and zinc,” says Sara Ratza, from Tarpon Springs, Florida, a clinical herbalist, health practitioner and author of Drinking Chocolate: Ancient Traditions for Modern Healing. “Traditionally, cacao is given to help raise serotonin and level out dopamine, so the Indigenous people share cacao to help those dealing with addictions. Cacao contains hundreds of chemical compounds such as phenethylamine, which is associated with the production of endorphins in the brain.”

According to Ratza, theobromine, cacao’s main chemical constituent that many confuse for caffeine, has psychological effects that enhance mood. Cacao was an important part of her own emotional healing while she grieved the loss of both her brother and father. During the COVID pandemic, she owned and operated a brick-and-mortar chocolate factory and shop. “The stories of people coming in and dealing with the trauma of the time is forever ingrained in my heart,” she recalls.

Ratza recommends using cacao in the form of nibs or powder from reputable sources. “If your chocolate has transparency of the origin and/or farm, generally you are buying a higher-quality product,” she explains. No matter how we revel in dark chocolate or cacao, it is important to opt for the “fair trade” certification that ensures the product was manufactured without child labor and at a fair wage for workers.

The Savory Side

For most of us, our love affair with chocolate is based on its sweet form, but a whole world of gourmet fare celebrates its versatility beyond the candy bar or smoothie. For Davis, “The magic truly happens when applied in a savory way. There is a whole other flavor profile to chocolate before sugar is added to it when you want to add an earthy depth to a dish or add smokiness to a protein. Almost any sauce I make with wild game, red meat or red wine I will add a bit of cacao to give it the flavor and color that no other ingredient will come close to.” One of his favorite Mexican recipes is mole, a rich and savory sauce made from chilis and chocolate.

Opening Our Hearts to Chocolate

Ratza believes that consuming chocolate takes us on a journey, if we allow a little time for it to transport and transform us. “Cacao almost forces you to slow down,” she says. “It is important to sit and close your eyes as you sip a cup of cacao or let a piece of chocolate melt on your tongue.”

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