By 1500 BC, chocolate was enjoyed by almost all the ruling classes of early Central American cultures. Since milk & sugar were unknown, Itzpacalatl (as the chocolate drink was known in Mayan culture) was prepared using ground cocoa beans, maize gruel, water, honey, and ground chili peppers. The most likely time a commoner would receive chocolate was upon their death.

DID YOU KNOW THAT on March 20, 1685 , Dr. Bachot of Paris published a medical thesis arguing that chocolate, and not ambrosia, must have been the food of the gods. (Source: The Gourmet¹s Companion by Ross Leckie, 32).

A PSYCHO-CULINARY TREATMENT OPTION FOR DEPRESSION?
Chocolate contains small amounts of caffeine and theobromine as well as euphoria-inducing compounds of phenylethylamine and serotonin. Dark chocolate has high levels of flavenoids, chemicals derived from varied plants with powerful antioxidant properties. Psycho-culinary scientists are debating to what extent these compounds affect or reduce depression. Meanwhile, those of us working with depression in clinical practice know the therapeutic benefits of Valrhona & Godiva.