The Improbable Making and Chemistry of Chocolate

Chemistry, Food
[caption id="attachment_23742" align="alignright" width="480"] Cacao pods contain the makings of chocolate, but the contents must first go through a fermentation and drying process. Image by Medicaster.[/caption] Some years ago, some made the claim that genuine chocolate isn’t ‘good for you’. They made the claim that artificial chocolate made from carob beans is superior. Curiously, so-called dog chocolate was already made from carob... Thank goodness, science now concedes that chocolate is not all that bad; most of us can eat and enjoy at least some chocolate. And now that we know it’s OK to eat chocolate – and it may even be good for us – did you ever wonder: How do we make cocoa from cacao, and what is the chemistry behind this treat? Chocolate Chemistry: The Cacao Bean The…
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Chocolate Alkaloid Theobromine

Chemistry, Food
Chocolate is everyone’s favorite. It is a hard core sweet. There is chocolate candy, pudding, cake, and pie. And don't forget chocolate fudge, brownies, and doughnuts. Yet it must be asked, has the average person even heard of the chocolate alkaloid theobromine? Coffee Chocolate is not our only "favorite" food. We have bacon. We have beer. We have coffee. We have pizza. Just as coffee contains an alkaloid caffeine, there is a chocolate alkaloid theobromine. Structure of Theobromine? An alkaloid is a natural occurring, nitrogen containing base. Alkaloids produce physiological effects. These are sometimes good, sometimes bad. Theobromine is a xanthine alkaloid. Caffeine is a xanthine alkaloid. There is little difference between the two. In fact, there is only one methyl group difference (‒CH3)! Compare the images. Theobromine has the…
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