The taste of chocolate is a sensual pleasure in itself, existing in the same world as sex... For myself, I can enjoy the wicked pleasure of chocolate... entirely by myself. Furtiveness makes it better. - Dr. Ruth Westheimer

The allure of chocolate began centuries before Dr. Ruth's steamy advice was ever heard over the radio during the radical 1980's, and well before Carl Linnaeus (a.k.a. Father of Taxonomy, 1707-1778) assigned the cacao (ka-KOW) tree with the botanical genus Theobroma, meaning 'food of the gods'. In fact, the history of chocolate began over 2,000 years ago, with the Mesoamerican peoples who thrived in the tropical regions of Central and South America.

Our understanding of chocolate begins with the Maya, whose relics illustrate the cultivation of the cacao tree and the techniques they used to make their captivating beverage of choice; a hot, bitter drink consisting of ground cacao, water, and other flavorful ingredients, often including chili peppers, maize and vanilla. Artifacts portray this mixture was poured from a jar held high above a bowl, resulting in a preferred frothy consistency. The Aztec, who called their cacao drink Xocolatl, meaning 'bitter water' favored a cold beverage instead, but with very similar ingredients. Cacao was of ceremonial importance to both the Maya and the Aztec peoples. Feasts reserved for noblemen and the elite provided an opportunity to boast their wealth through generous amounts of the cacao beverage, generally following the meal. It was also offered to the gods and used to anoint newborns much like during a baptismal ceremony.

So, how did European's become known as master chocolatiers? Although Columbus likely encountered the black 'almonds' during one of his famed 'discovery' voyages, it was not until Cortes invaded the Yucatan that the European explorers began to truly understand the enticing value of the cacao bean. Its famed aphrodisiac qualities rapidly squelched their once revolted feelings of the awfully bitter drink. Through further exploration and many lust-filled nights, Cortes brought cacao home, leading to Spain's famed expertise in preparing chocolate drinks. By the 17th and 18th centuries however, chocolate had found its way into the hearts of all Europeans: at first for medicinal purposes, but eventually into a wide range of culinary delights: From baked goods and ice creams to pastas and soups, savory dishes highlighting game and of course, sweet confections.

Although questions remain as to whether chocolate may truly cause sparks to fly between two cooing love-birds, one thing we know for sure is that there are some amazing health benefits in just of few ounces of chocolate. Chocolate is a super antioxidant, meaning its properties help rid the body of free radicals that can cause aging and disease. A diet filled with antioxidant-rich foods has been shown to lower the risk of cardiovascular disease, cancer, high blood pressure, asthma and Alzheimer's. Of course we all know that most chocolate contains sugar, caffeine and fat, things that are no always so good in large quantities, so enjoy a little bit of high quality chocolate in small amounts (approximately 1-2 oz per day).

When shopping for your next chocolate bar, keep your health in mind and choose a bar that contains at least 70% chocolate so you can maximize on all those antioxidant benefits. Spend a little time reviewing the ingredients. Look for a bar that contains only whole ingredients with no hydrogenated or artificial products. If it's a high quality chocolate bar, it should only take a few seconds to read the ingredients list: maybe 6 or so ingredients depending on any add-ins like nuts, fruits or flavorings. Also, keep your eyes open for chocolate manufacturers who boast the use of fair trade and organic ingredients to ensure your chocolate bar comes from a healthy work environment.

If it had not been for the Mesoamerican's devoted appreciation for the Theobroma cacao, the world would clearly not be what it is today: a world speckled with the gift of chocolate practically everywhere we turn our heads. How lucky we are! Celebrate their clever minds and adoration of the cacao tree by serving your lovely valentine a steaming cup of Dark & Spicy Mexican Hot Chocolate with a few tantalizing Moctezuma's Truffles.

By Ellie Downing