Have you ever wondered where the practice of giving chocolates on Valentine’s Day originated? The custom dates back to 1680’s England with the Cadbury brothers who had previously invented the first chocolate candies. These two pioneering chocolatiers secured their place in Valentine’s Day lore with the inspired marketing idea of offering their signature chocolate assortments in decorative heart-shaped boxes to mark the holiday. So began an enduring tradition that blissfully continues on to this day.
Did you know that . . .
“A chemical known to make us happy when we eat chocolate is anandamide, so named because it means “bliss” in Sanskrit. Not only is it present in chocolate, but it is also produced by the brain and blocks out pain and depression. But when anandamide is produced by the brain, it is broken down quickly, so its effects don’t last. Researchers have shown that chemicals in chocolate may inhibit this natural breakdown of anandamide. This means that when you eat chocolate, anandamide molecules from chocolate stay in the body longer.”
(Haines, G.K. Chocolate: The New Health Food. Or Is It? ChemMatters, April 2009, pp 13-15.)
The ChemClub Cookbook is packed with delicious recipes, that were shared by ChemClubs last year, and short chemistry facts relating to each recipe. The ChemClub Cookbook makes the perfect gift for any occasion, all year round. The revenues generated from sales benefit the ChemClub program. Clubs can get the book at the discounted price – just send an email to firstname.lastname@example.org for the promo code.