Introduction

The cacao tree is a native of Central and South America. Today, it is cultivated around the equator, and can be found in the Caribbean, Africa, South-East Asia, and even in the South Pacific Islands of Samoa and New Guinea.
Many people believe that the Aztecs first developed chocolate. However, chocolate goes back much farther. The ancient Maya, who inhabited what is now parts of southern Mexico and Central America, certainly consumed chocolate. In fact, the word "cacao" is Mayan: as early as 500 A.D., the Mayans were writing about cacao on their pottery.
One of the most pleasant effects of eating chocolate is the "good feeling" that many people experience after indulging.
Chocolate contains more than 300 known chemicals. Caffeine is the most well known of these chemical ingredients, and while it's present in chocolate, it can only be found in small quantities. Theobromine, a weak stimulant, is also present, in slightly higher amounts. The combination of these two chemicals (and possibly others) may provide the "lift" that chocolate eaters experience.Phenylethylamine is also found in chocolate. It's related to amphetamines, which are strong stimulants. All of these stimulants increase the activity of neurotransmitters (brain chemicals) in parts of the brain that control our ability to pay attention and stay alert.
This blog is not a tribute to chocolate,the most marvellous invention of the human race.And chocolate is not the fruit of gods.It's the food of gods.The FRUIT of gods is the cacao bean,and so i dedicate this blog to mother nature who loves us so much.
There won't be much stuff posted here so don't come here often.Don't waste your time on useless links.
The above information is lifted from http://www.exploratorium.edu/exploring/exploring_chocolate/