FORT COLLINS, Colo. (KKTV)— Colorado State University food scientist Caitlin Clark discussed the science behind what makes chocolate so addictive.
According to Clark, chocolate is one of the most complex foods that we know of and that largely comes from fermentation.
Clark said the fermentation process of the cacao “beans” causes hundreds of flavor compounds, more than are in coffee, wine or other foods that are considered very flavorful.
In chocolate, there is a lot to stimulate our senses, Clark said.
Similar to coffee, Clark said chocolate contains compounds called methylxanthines, which include caffeine. Chocolate, however, contains an additional compound called theobromine.
According to Clark, it has a “gentler lift” and there is evidence that theobromine is part of the “addictive” feature of chocolate.
Though there have been studies on the polyphenols in chocolate, particularly dark chocolate, Clark said the health benefits are scarce at best.
“I always want to tell people to just eat some blueberries,” Clark said. “If that’s what you’re trying to get out of this, eat a handful of blueberries, and then go eat any chocolate you want to. That’s not why you should be eating chocolate.”
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