Eating 20g of white chocolate every day has a higher influence on Lumosity Performance Index (LPI) and brain activity than consuming 20g of dark chocolate per day while playing Lumosity training game twice a week.
Rationale
Two groups from different campuses, which consumed 20g of white or dark chocolate per day while playing twice a week, will be compared. In this case, both groups have similar conditions but the nature of chocolate changes as an independent variable (Weathington, Cunnigham & Pittenger 2010; Johnson & Christensen 2013).
These aspects will contribute to the proof or disproof of the hypothesis due to the presence of the components required for the measurement. Various indicators will be utilized to measure brain activity such as LPI and progress of LPI. The analysis of the development contributes to the understanding of positive and negative fluctuation (Zairi 2012).
In turn, LPI can be defined as the portrayal of brain performance (Fotuhi & Antoniades 2013). In this instance, such matters as speed, problem-solving, memory, attention, speed, and flexibility have to be assessed as independent aspects, as they contribute to the ability of the particular chocolate type to accumulate the progress of the certain aspects while LPI will illustrate the overall image. The evaluation of the features presented above will define the ability to depict a detailed picture of the process while finding whether the proposed hypothesis have a tendency to be present.
Reference List
Fotuhi, M & Antoniades, C 2013, Boost your brain: the new art + science behind enhanced brain performance, HarperOne, New York.
Johnson, R & Christensen, L 2013, Educational research: quantitative, qualitative, and mixed approaches, SAGE Publications, Inc., Thousand Oaks.
Weathington, B, Cunnigham, C & Pittenger, D 2010, Research methods for the behavioral and social sciences, John Wiley & Sons, Hoboken.
Zairi, M 2012, Measuring performance for business results, Springer Science+Business Media, Berlin.
Despite its seeming simplicity, the recent commercial created by the M&Ms Company and featuring its mascot with a hairdo has gained numerous responses. In order to make the two elements (i.e., peanut butter and the M&M mascot) compatible, the organization had to make a range of compromises, the color cast being the most obvious one. Indeed. In contrast to the traditional choice of bright colors, the designer decided to shift the palette towards a more restrained saturation of the objects.
While the given decision clearly is a compromise between the bright color of the M&M mascot and comparatively dull color of peanut butter, the solution that the designer came up with is, in fact, very clever.
By shifting the palette into the sepia-tone area and creating the hairdo that could make the audience view the character as not merely edible, but delicious, with every single detail conveying the message of tasting the candy and even its smile inviting to try and eat it. Thus, the image represents a novelty, deliciousness, and unique experience.
Picture 1. M&M Peanut Butter ( Example of Simple Association fig. 1).
The allusion to the first peanut butter M&Ms commercial ever released on TV can be seen clearly in Picture 1. Indeed, the hairdo in the advertisement provided above bears an obvious resemblance to the characters created in the ones that were designed for the early 90s commercial (M&Ms Commercials 00:00:16).
However, unlike in the commercial in question, where the hairdo was toned down and the emphasis lied on the product, Picture 1 features the image that can be referred to as nearly a parody of the original idea, the concept that has been blown entirely out of proportions; hence the hilarity thereof.
The use of form can also be described as rather elaborate and even cautious. Seeing that most of the elements in the advertisement have a round shape and very clear outlines, it can be assumed that the form in the specified piece follows function in its entirety.
Particularly, the form relieves the picture of extra details that could distract the viewers attention and helps focus on the key message, i.e., the combination of an innovative approach and the traditions that have made the company a household name and its products timeless classics of sweets. In fact, the above-mentioned approach aligns with the key tenets of the theory suggested by Sullivan, who claimed that form must follow function (Lidwel et al. 125).
Assuming that The form follows function corollary is interpreted in one of two waysas a description of beauty or a prescription for beauty (Lidwel et al.106), the theoretical tenet in question sheds light on the reserved use of angular forms in the commercial as the means to create the impression of comfort and, thus, get into the good graces of the target audience.
Additionally, the posture of the character says much about the key message that the designer attempts at getting across. The posture and the facial expression of the character show his confidence, even his hands being fold in a self-assured manner. As if trying to say, Come and eat me! the character incorporates the key idea of trying a new experience and tasting something unusual.
As a result, every single detail of the image works for the benefit of the commercial, inviting the target audience to taste the new flavor of M&M. The smile and the eyebrows, which add to the overall impression of the audience being challenged, turn the above-mentioned advertisement into marketing perfection,
Another characteristic element of the commercial, which falls into the eye of the viewer immediately, is the absence of any human characters in it. While the commercial features a character that has been humanized in order to establish a connection between the mascot and the target audience, it still clearly lacks actual human characters.
The reason for the seemingly weird choice of avoiding including human characters into the commercial can be explained by the fact that the designers of the image may have aimed at creating the M&M mascot that the viewers could connect easily with.
Indeed, with no other elements to distract peoples attention, including side characters, the image allows the viewers to focus on the product, i.e., the chocolate drops. Likewise, the text added below, saying, M&MS Milk Chocolate with peanut butter. Obviously, irresistible ( Example of Simple Association fig. 1) was made as small as possible to reduce the amount of distracting elements to zero.
Despite the fact that the image created by the M&Ms Company in order to promote the new flavor of the famous chocolate drops can be interpreted as a rather basic choice in terms of both marketing and graphics, the combination of the a charismatic character and an original idea of a peanut butter hairdo wins the hearts of the target customers owing to its simplistic charm.
The message that the image in question sends to the target audience, therefore, becomes all the more powerful due to the lack of hidden innuendoes and its straightforwardness. The marketing choice that allows for retaining the recognizable mascot and at the same time, updating the companys brand product, the image under analysis is both enticing and refreshing.
One of the best ways and most pleasant ways to learn more about culture of a particular country is to watch the movie depicting its culture and directed by a director originated from this country. One of such films is Como Agua para Chocolate (Like Water for Chocolate). It is a film that gives a deep insight into Hispanic culture and traditions. It tells about relationships between people, family traditions, national food and customs.
The film was screened in 1992 by a Spanish director Alfonso Arau. The film is based on a famous novel with the same title by Laura Esquivel. It is a romantic love story that was interfered with strict national traditions. The story is set in Mexico, it times of the Mexican Revolution. Two young people are falling in love, but they cannot be together because of a tradition that presupposes that the youngest daughter in the family should not get married and stay with her mother doing housework. The film is filled with magic related to cooking.
So, the main characters of the film are young people that experience a forbidden love. Tita (protagonist) was born the third and last daughter in the family. According to old superstition, Tita has no right married, she must live with her mother and help her. She becomes a family cooker.
However, one cannot escape ones fate and girl falls in love with a young man Pedro, a very nice local boy. He also loves her and makes a proposal. However, Titas mother refuses. Pedro has to marry Tinas sister to be closer to his bellowed girl. Two people live close to one another, but they cannot be together. At the end of the film, they finally find a way to be together, but after marriage Pedro dies and Tita kills herself.
As it has already been mentioned, the film is filled with mysticism. There is an allegory to food. This allegory comes for the first time in the scene of Pedros and Rosauras wedding. When Tita prepared a wedding cake, she cried and her tears filled the cake.
All guests in the wedding were crying as well when they were eating it. Thus, Tita understood that she could communicate with her dear Pedro through food. The film is very rich in metaphors, as well as in symbols: dishes and their ingredients are symbolic, the name of Rosauras daughter Esperanze (which means hope), and even the title of the movie is a symbol of Tita and Pedros love.
There can be two explanations to the title. The idiom como agua para chocolate means passion and love people melt as chocolate melts in hot water and the second explanation relates to the marriage of Rosaura and Pedro the chocolate made with water instead of milk has the same look, but the taste is not that good .
Analyzing film is a great activity that not only develops your critical thinking, but gives you the possibility to learn more about people, their lives and feelings. In addition, if this film depicts foreign culture, you broader your intellectual horizons.
Hibiscus chocolate is a gluten-free product that is topped with natural hibiscus cream frosting. This chocolate is tender and light with a layer of a rich darn and moist crumb ganache notes balanced with a tart of hibiscus cream topping. The paper explores the process of making this chocolate, ingredients, nutrients, packaging, storage, and other significant steps involved. These steps are explained sequentially.
Product Identification
Hibiscus chocolate has hibiscus curd and is associated with the Middle Eastern region. This chocolate has a tartness that might make a customer salivate. The product is made of pomegranate almond flour (adds sweetness and brightness), sumac (adds taste), sour plums (adds sourness flavor), squeezed lemon (adds taste), and hibiscus (vitamin C, antioxidants, and minerals in addition to flavor). Over the years, hibiscus has been part of the Latin American, Caribbean, Asian, West African, North African, and Middle Eastern cuisines (Ariyo 2017). Hibiscus can be consumed in the form of eaten savory and sweet dishes and drank or steeped as tea. In this case, hibiscus will be used to make double chocolate crowned with a thick layer of hibiscus curb. The chocolate also has extra hibiscus curb on each side and dotted with raw hibiscus on its top. The hibiscus chocolate is more or less similar to the chocolate cranberry and raspberry.
Market and Background Information
The hibiscus chocolate is a product that can be consumed by any household, eateries, hotels, institutions, and any other gathering of people who wants to eat chocolate. The product has a pink appearance and a favorite for a birthday, wedding, and other celebratory gatherings. This chocolate is unique because of its crisp nature and sweet-sour after taste. Moreover, the chocolate comes in different shapes, color shades, and sizes. Also, the chocolate can be customized to include additional ingredients suggested by a client (Juhari & Petersen 2018). Fresh hibiscus is not consumed raw but is dried or typically cooled. Hibiscus adds a tangy and nice crunchy bite to chocolate or salads. Specifically, hibiscus curds complement any chocolate by crowning its outer layer besides providing a decorative value. The purpose of hibiscus is more than decoration since it provides a concentrated flavor (Ariyo 2017). Readily available in most markets, dried hibiscus gives the chocolate a purplish pink appearance with unique taste.
Nutritional Issue and Product Benefits
Hibiscus is rich in minerals, vitamin C, and lots of antioxidants, which help in treating anxiety and hypertension. This means that hibiscus is a significant source of antioxidants and vitamin C to the body of a consumer, irrespective of how it is consumed (Bakare et al. 2013). Therefore, the nutritional value cannot be ignored with the present rise in high blood pressure complications as a result of a sedentary lifestyle (Juhari & Petersen 2018). The medicinal value of hibiscus makes its a favorite for making chocolate. There are several health benefits of using hibiscus chocolate such as its ability to manage high cholesterol, high blood pressure, inflammatory problems, liver complications, and immune system (Ariyo 2017). Moreover, hibiscus is associated with reducing the risk of cancer. Also, hibiscus is known to speed up metabolism, thus, prolonged use might health in gradual loss of weight leading to an improved and healthy lifestyle (Juhari & Petersen 2018).
Current Nutritional Needs and Health Effects
The current health concerns are high blood pressure and liver complications due to a sedentary lifestyle among other factors. Moreover, obesity is on the rise as the world population embraces the fast-food lifestyle or consumption of a lot of fatty foods, which takes longer to digest (Bakare et al. 2013). The modern lifestyle is affecting the health of many people across the globe. For example, the instances of obesity have increased by up to 15% in the last ten years in Nigeria alone (Ariyo 2017). Factually, an obese person is predisposed to developing high blood pressure and liver complications. These complications are expensive to manage and might lead to serious health concerns in the long run. For instance, obesity might lead to liver complications and eventually grow to high blood pressure. The victim of such complications might spend the rest of his or her life managing high blood pressure, which could be controlled by consistently taking hibiscus products (Juhari & Petersen 2018).
The need for a healthy lifestyle makes hibiscus chocolate an ideal and natural solution to complications associated with high blood pressure, obesity, and liver problems. For instance, the antioxidants, vitamin C, and minerals contained in hibiscus might help in reducing weight through increasing metabolism rate and facilitation of fast digestion (Bakare et al. 2013). Moreover, this chocolate might improve the immune system by injecting vitamin C and several nutrients in the body. Also, the hibiscus chocolate is important in lowering the blood fat levels, which in turn boosts the health of the liver. Since chocolate improved metabolic rate, its consistent usage is associated with increased weight loss and fighting bacteria, and prevention of cancer. Also, recent research has established that hibiscus can encourage an all-round fresher, younger, smoother looking complexion. The natural acids present in hibiscus help to purity the skin by breaking down dead skin and increasing cell turnover, thus, controlling acne breakouts (Ariyo 2017, p. 24).
Product Requirements to Meet Health Needs
To meet the health needs such as weight loss, reduced blood pressure, and lowered liver complications, hibiscus content in the chocolate should be present in its natural form and consumed consistently over a prolonged period (Bakare et al. 2013). This means that the new hibiscus chocolate will be made with three layers of hibiscus to include the raw toppings, hibiscus curbs, and coverings of ground dried almond powder (Lee & Lee 2013). The chocolate will also incorporate other ingredients such as lemon and cocoa powder to add taste.
Effects of Processing/Storage on Micronutrients and Nutritional Quality of the Product
Ingredients
Since hibiscus and other ingredients will be used in their natural form, there will be no effects on the processing and storage of their micronutrients and any other nutritional quality of the final product. However, it is important to regulate heat to avoid overcooking, which affects the nutritional quality of vitamin C in hibiscus (Juhari & Petersen 2018). Moreover, it is important to preserve the minerals by regulating the temperature by avoiding freezing or overheating. This means that a perfect temperature has to be maintained at all times for optimal benefits of the proposed hibiscus chocolate. Also, the storage should be done in a warm dry place to avoid loss of nutrients (Bakare et al. 2013).
Ingredient Functions of the Product and Process Technology
To make the hibiscus chocolate with a yield of about ten medium sizes or fourteen small pieces, the estimated active time needed is 1 hour and fifteen minutes, which translates to about three hours total time.
Hibiscus curd: You need four large eggs, two egg yolks, one cup of sugar, 1/3 cup of lemon juice, 1/4 of teaspoon salt, 1/4 cup of dried hibiscus, and 2 ounces of cold stick butter (for taste and to avoid stickiness while mixing). Start by beating the eggs, egg yolks, and sugar for roughly two minutes until the color lightens, meaning that the sugar has dissolved (to give the final product its texture and smooth surface). Whisk in the salt and lemon juice and stir in the hibiscus. Cook this mixture on low to medium heat for approximately ten minutes while whisking continuously then turn off the heat at the point when this mixture thickens (to ensure it sticks to the chocolate at the point of assembly) (Juhari & Petersen 2018). Add all-butter at once and continue to whisk until a perfect mix (to improve stickiness and smoothness). Blend the hibiscus with a blender and then chill the mixture completely before filling the chocolate (to give the final product a chilling taste).
Chocolate: You need butter (for evenly greasing the tins for chocolate), 60 grams of finely ground almond flour, 25 grams of dark or Dutch-processed cocoa powder (taste), 150 grams of powdered sugar, 2 tablespoons of plain olive oil, 50 grams of superfine or granulated sugar, three large eggs (room temperature), two large yolks (room temperature), and one cup of whole milk (room temperature) (to give taste). Begin by preheating the oven to a temperature of 45 degrees F convection (the ideal temperature for ensuring that the ingredients mix) followed by buttering two 8-inch pans while covering the bottoms with a parchment round (to prevent chocolate bars from sticking at the bottom of the cans). Butter the open sides of each can. Sift together cocoa powder, almond flour, powdered sugar (bar development, and determining the texture of the final product).
Use a stand mixer to evenly cream the olive oil, butter, and granulated sugar together for approximately three minutes, until it has a lighter texture and color (determine the color and texture of the final product). Crack the yolks and eggs in a cup and add them to the batter while mixing thoroughly for about thirty seconds (to add taste and smoothness). Stir continuously until the batter smoothens. Mix everything until they come together. Use a scale to separate the mixture into two chocolate pans while using a spatula to smoothen their tops (creation of uniform products). Refrigerate this mixture for approximately five hours, until an inserted toothpick in the chocolate comes out clean (determining if the chocolate has solidified). Run a clean knife close to the pan sides. It is important to note that the freezing time might be significantly reduced by setting low temperatures or using modern freezers.
Ganache: You need nine ounces of dark chocolate, one cup and three tablespoons of heavy cream, and one pinch of salt (add taste and smoothness). Start by heating the cream over medium heat either in a stove or microwave. At the point when the milk simmers, pour over the salt and chocolate while stirring for about three minutes. Whisk all the ingredients until they mix evenly and smoothly (determine the thickness, texture, and smoothness of the final product).
The chocolate bar is then assembled using about ten dried hibiscus calyxes, two layers of ganache batch, and one hibiscus curd batch. Gently trim the hibiscus calyxes stems. Level the chocolate and dole about 1/3 of the chilled hibiscus curd then add the next layer. Pour the ganache evenly making sure that is viscous using the offset spatula.
Effect of Processing (Heat, pH, Enzymes, and Mechanical Shear) on Ingredient Performance
Extremely high temperatures above 60 degrees F denature the enzymes in the ingredients and compromise the quality of the hibiscus chocolate. On the other hand, low heat might make it difficult for the ingredients to evenly mix. Moreover, increased temperature at the point of mixing the ingredients might reduce the pH of the final product and render it very acidic (Bakare et al. 2013). On the other hand, prolonged lower temperatures during the mixing of the ingredients might increase the pH and render the hibiscus chocolate alkaline. There is a need for a perfect mix between heat, enzyme, and pH, thus, the proposed temperature of 45 degrees F for about three minutes. There is a need for a perfect mixture of the ingredients to avoid chocolate extrusion. For instance, it will be necessary to balance the heat, mixing of ingredients, and time to ensure that the mixture is viscoelastic to balance pressure changes on the suffer and interior of the final chocolate (Bakare et al. 2013).
Major Equipment Required at Lab Scale Compared to Factory Scale
Lab Scale
Factory Scale
Hand operated flour mixer: For mixing ingredients and whirling evenly after adding each ingredient
Mechanized flour mixer: For mixing large scale of ingredients to create an even paste
Lightweight machine: For measuring the weight of each ingredient
Heavy electric weight machine: For weighing large quantities of ingredients
Hand spatula: Scooping ingredients and flattening the top of the final chocolate
Mechanized scooping crane: Scooping ingredients at each mixing stage
Flat mixing table: Rolling the bars and evenly mixing other ingredients in making the chocolate
Rotational roller tank: For mixing the ingredients faster and evenly
Family blender: Mixing hibiscus curd ingredients and panache
Mechanized blender: Mixing ingredients in making panache and hibiscus pastes
Ordinary oven and microwave: warming the ingredients for even mixing
Room oven and microwave drawers: warming the ingredients for even mixing
Freezer: Keeping chilled ingredients at the right temperature
Cold store: Keeping chilled ingredients at the right temperature
Knife and packaging surface: Cutting chocolate and assembly into boxes
Mechanized cutter and rollers: Cutting the chocolate and moving to the assembly point
Boxes and drawer: Packaging the chocolate and storage
Boxes, containers, and store: Packaging the chocolate, moving the final products, and storing them awaiting distribution
Table 1. Major equipment required at lab scale compared to factory-scale.
Packaging Requirements
The packaging room should have consistent room temperature, that is, 25 degrees Celsius. The room should be well aerated and not exposed to direct light to keep the chocolate fresh and well moist. Moreover, the room should not be humid since excess moisture might interfere with the packaging papers and make the chocolate sloppy.
Cool Chain Management
Cool chain management is necessary to ensure that the chocolates remain at the recommended temperature and humidity before and during storage or transportation. The following conditions should be observed by the customer;
Do not expose the chocolate to direct sunlight.
Do not expose the chocolate to temperatures above 30 degrees for long.
Once the chocolate is opened, keep in room temperature refrigeration for up to 3 days.
This chocolate might be mixed with other ingredients at will, however, do not expose it to extreme heat conditions.
Protect the environment, recycle this package.
Product Analysis
The chemical, microbiological, and sensory analysis methods needed to assess the quality and composition of this hibiscus chocolate are aimed at evaluating the oxidative stability, nutritional value, and customer acceptance. The polyunsaturated fatty acids oxidative stability was carried out using the lipid peroxidation test (TBARS) for the chocolate. The presence of linolenic acid was carried out using gas chromatography in addition to dietary fiber, ash, lipid, and protein content (Nyam et al. 2014). The examination of consumer preference was done via a programmed hedonic scale consisting of nine points. The results indicated that the oxidative lipid flaxseeds stability was unaffected by heat treatment during flour processing (Lee 2015). Of the sampled chocolate bars, the most accepted by clients had a higher dietary fiber of about 5.5g and linolenic acid within the range of 670 to 2,500 gm/100 g-1, which is within the microbiological standards for acceptance. The hibiscus chocolate generally received a positive claim of excellent dietary sources of linolenic acid and fiber, which are bioactive compounds (Juhari & Petersen 2018). The packaging of the bars will be done within the FSANZ Food Standards Code. The only likely allergen is mold due to poor storage.
Reference List
Ariyo, L 2017, Hibiscus: discover fresh flavors from West Africa with observer rising star of food 2017, HarperCollins Publishers, Lagos.
Bakare, HA, Osundahunsi, OF, Adegunwa, MO & Olusanya, JO 2013, Batter rheology, baking, and sensory qualities of cake from blends of breadfruit and wheat flours, Journal of Culinary Science Technology, vol. 11, no. 3, pp. 203221.
Juhari, NH & Petersen, MA 2018, Physicochemical properties and oxidative storage stability of milled roselle (Hibiscus sabdariffa) seeds, Molecules, vol. 23, no. 2, pp. 385-399.
Lee, JH 2015, Physicochemical and sensory characteristics of sponge cakes with rubus coreanus powder, Preventive Nutrition and Food Science, vol. 20, no. 3, pp. 204-209.
Lee, SE & Lee, JH 2013, Quality and antioxidant properties of sponge cakes incorporated with pine leaf powder, Korean Journal of Food Science Technology, vol. 45, no. 1, pp. 53-58.
Nyam, KL, Leao, SY, Tan, CP & Long, K 2014, Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product, Journal of Food Science Technology, vol. 51, no. 12, pp. 38303837.
Kakao Chocolate produces exquisite samples of chocolate and other sweets made of purely natural ingredients. You may find the rare flavors there which go beyond imagination: chocolate combined with pepper, tea, and even bacon. The customer service is great because they invite you to see the process of creation of their sweets by yourself.
Pricing
The companys prices are quite affordable and vary between $3,50 for pieces of chocolate bark and $45,75 for an exclusive set of truffles:
Big squeal bacon pecan brittle: $5,00;
Dragees: $8,00;
Marshmallows: $4,00-$5,00;
Hot chocolate mixes: $6,00;
Pates de fruits: $5,00;
Sea salt caramels: $7,00;
Toasted Missouri pecans milk bark: $3,50;
Truffles, 25-piece box: $45,75;
Sea salt caramels gift box: $11,50-$36,00.
Distribution Channels
Gordon Food Service Store (3200 Laclede Station Rd, Maplewood);
I would locate a new store in the Four Seasons Resort (315 Four Seasons Dr, Lake Ozark, MO). I chose this location because many people from nearby cities as well as from faraway places come here. They would buy chocolate as souvenirs to take home and in this way, the brand would be promoted.
Competitive Analysis
Direct competitors:
Grandmas Candy Kitchen (1470 Bagnell Dam Blvd., Lake Ozark);
Rocky Mountain Chocolate (4540 Osage Beach Pkwy N, Osage Beach).
Indirect competitors:
Scoops Ice Cream (1396 Bagnell Dam Blvd, Lake Ozark);
Easy Street Dessert and Dessert Bar (1100 Bagnell Dam Blvd, Lake Ozark);
The Yoghurt Bar (1311 Bagnell Dam Blvd, Lake Ozark).
Kakao Chocolate will be in a strong position against its competitors because it has such advantages as entirely hand-made production and only natural ingredients.
Discussion Questions
A Day in the Life of Your Ideal Client
I would like to conduct such field research because it looks really interesting and beneficial for the business. I think that shadowing the customers gives a fantastic opportunity to get to know them and their purchasing habits better.
The thing that particularly impressed me about Korean consumers was that they do their shopping every day because they buy only fresh products. This information allowed Coke to adjust their marketing tactics to these people: they decided not to sell big bottles because the shoppers were unlikely to want them. Also, they came up with ways of advertising their store based on the typical consumers daily routine.
Target Audience, Description, and Media Choice
Name of Target
Brief Description
Specific Media Choice (with the link)
Families with children and pets
They live in the Midwest, together they earn approximately $200,000 per year, and love spending their vacation in peaceful but elegant places. They enjoy relaxation during their holidays, and they love having fun together. Their pets are like family members, and they always travel with them.
Midwest Living Magazine
Midwest Living Magazine
Rationale: The resort has an indoor pool, a TV with cable channels, a spa, and a health club. Visitors may choose from a variety of activities such as biking, fishing, boating, and hiking. All these opportunities will be appreciated by the kids who love having fun and their parents who need to relax after an exhaustive year of work. The resort also has a great cinema where the guests may watch movies for free every night, which is an ideal option for families. Finally, the resort is pet-friendly, which means the visitors do not need to worry about their favorite animals while having their rest. Since the Midwest Living Magazine publications describe the ways of spending ones free time and focus on various recreational opportunities, it is a perfect way of reaching my target audience.
People all over the world love chocolate, and its history goes back more than 3,000 years to the ancient kingdoms of Mesoamerica. Chocolate has changed a lot over the years to become the sweet, decadent treat we love today. It started out as a bitter drink made from the cacao bean. From bean to bar, chocolate’s story is an interesting one of cultural exchange, new food ideas, and international trade. People have worshiped it as a gift from the gods, used it as money, and praised it as a sign of love and wealth. Chocolate is appealing not only because of how it tastes, but also because of its complicated chemistry, which can bring back memories and feelings. This is why it is a big part of many traditions and celebrations around the world. The goal of these essays is to look into the many sides of chocolate, including its history, how it is made, its cultural importance, and the art that goes into making the best chocolate treats. As we peel back the layers of chocolate’s story, we find a tale that is as intricate and detailed as the tastes that are hidden in every bite.
100 Words Essay about chocolate
Chocolate, a beloved treat savored across the globe, has a rich history that traces back to ancient Mesoamerica, where it was first consumed as a bitter beverage by the Mayans and Aztecs. Over centuries, chocolate has evolved into a diverse culinary ingredient and a symbol of indulgence and celebration. Its journey from the cacao bean to the myriad forms we enjoy today is a testament to human ingenuity in crafting delicious confections. Chocolate’s unique blend of flavors and textures, coupled with its mood-enhancing properties, makes it a universal favorite, weaving its way into the fabric of various cultures and traditions around the world.
250 Words Essay about chocolate
Chocolate, with its rich, velvety texture and deep, complex flavors, captivates the senses and has become a symbol of indulgence and comfort for many around the world. Originating from the ancient cacao bean, chocolate’s journey through history is as rich and varied as its taste. Initially valued for its medicinal and aphrodisiac properties by the Mayans and Aztecs, chocolate was consumed as a bitter, frothy beverage. It wasn’t until the Spanish conquest of the Americas that chocolate made its way to Europe, where it was sweetened with sugar and transformed into the delectable treat we know today.
The process of creating chocolate, from bean to bar, is an intricate art that involves fermenting, drying, roasting, and grinding the cacao beans, followed by blending with ingredients like sugar, milk, and cocoa butter. This meticulous craftsmanship has given rise to an extensive variety of chocolate, from the dark, intense flavors of high-cocoa content bars to the creamy sweetness of milk chocolate and the innovative infusions of white chocolate.
Beyond its culinary delights, chocolate plays a significant role in social and cultural traditions, often associated with expressions of love, celebration, and gift-giving. Its universal appeal lies not only in its taste but also in its ability to evoke joy and comfort. However, the chocolate industry also faces challenges, including ethical sourcing and sustainability, prompting a growing movement towards fair trade and environmentally friendly practices. In essence, chocolate is more than just a treat; it’s a global cultural phenomenon that embodies a blend of history, artistry, and ethical considerations, enriching our lives with every bite.
400 Words Essay about chocolate
Chocolate, often dubbed the “food of the gods,” is a global phenomenon that transcends cultural and geographical boundaries, enchanting palates with its rich flavors and creamy texture. The journey of chocolate from the tropical cacao tree to the confectioneries and cafes around the world is a fascinating story of transformation, tradition, and innovation. It all begins with the humble cacao bean, the source of all chocolate, which grows within the colorful pods of the cacao tree, native to the lush rainforests of Central and South America.
Historically, chocolate was consumed by ancient Mesoamerican civilizations like the Mayans and Aztecs, primarily as a bitter beverage mixed with spices or corn puree. It was highly valued for its invigorating properties and often used in rituals and as a form of currency. The introduction of chocolate to Europe in the 16th century marked the beginning of its sweet evolution. European palates, unaccustomed to the bitter flavor, began adding sugar and honey, transforming it into a coveted luxury item among the elite.
The industrial revolution of the 19th century heralded a new era for chocolate, making it accessible to the masses. Innovations such as the cocoa press and conching machine enabled mass production and improved texture, leading to the creation of solid chocolate and the myriad forms we enjoy today. Modern chocolate comes in various types, including dark, milk, and white, each offering a distinct taste experience, from the intense cocoa richness of dark chocolate to the creamy sweetness of milk chocolate.
However, the chocolate industry is not without its challenges, particularly concerning ethical and sustainable practices. Issues such as child labor, unfair wages, and environmental degradation in cacao farming call for a more conscientious approach to chocolate production and consumption. The rise of fair trade and bean-to-bar chocolate makers reflects a growing commitment to addressing these concerns, ensuring that the pleasure of chocolate can be enjoyed with a clear conscience.
In conclusion, chocolate is more than just a sweet treat; it is a complex blend of history, culture, and craftsmanship. Its journey from the ancient cacao rituals to the artisanal chocolate shops and supermarket shelves of today is a testament to its enduring appeal. As we indulge in the rich, nuanced flavors of chocolate, we partake in a global tradition that celebrates the artistry and heritage behind this beloved food, while also acknowledging the responsibility to foster ethical and sustainable practices within the industry.
500 Words Essay about chocolate
Chocolate, often referred to as the quintessential comfort food, has a storied history that spans centuries and continents, captivating the human palate with its rich, complex flavors and velvety texture. This beloved confection, derived from the seeds of the cacao tree, has evolved from an ancient Mesoamerican beverage to a modern culinary staple, adored by millions around the globe. The journey of chocolate is a testament to human ingenuity and cultural exchange, transforming the bitter cacao bean into a myriad of sweet delights that cater to diverse tastes and preferences.
The origins of chocolate trace back to the ancient civilizations of Central and South America, where the Mayans and Aztecs revered the cacao bean for its invigorating properties and spiritual significance. Consumed as a frothy, bitter beverage and often infused with spices or chili, it was an integral part of ritualistic ceremonies and daily life. The Spanish conquest of the Americas in the 16th century introduced chocolate to Europe, where it underwent a transformative process, sweetened with sugar and vanilla to suit European tastes, thereby becoming a luxurious indulgence for the aristocracy.
The industrial revolution brought significant advancements in chocolate production, making it more accessible to the general public. The invention of the cocoa press by Coenraad Van Houten in the 19th century, which extracted cocoa butter from roasted cacao beans, led to the creation of smoother, more palatable chocolate. Subsequent innovations, such as milk chocolate by Daniel Peter and the conching process by Rodolphe Lindt, further refined chocolate’s texture and taste, solidifying its status as a beloved treat.
Today, chocolate is celebrated for its versatility and universality, manifesting in an array of products from artisanal bars to baked goods and gourmet desserts. Its types — dark, milk, and white — offer a spectrum of flavors, from the intense, cocoa-rich bitterness of dark chocolate to the creamy, sweet notes of milk chocolate, and the buttery richness of white chocolate. The craft of chocolate-making has evolved into an art form, with chocolatiers experimenting with infusions and flavors, creating confections that are as much a feast for the eyes as they are for the palate.
Beyond its culinary appeal, chocolate holds a special place in social and cultural traditions, symbolizing love, luxury, and celebration. Its association with endorphin release and mood enhancement lends it an almost magical quality, making it a popular gift and a staple in festive occasions.
In conclusion, chocolate is more than just a delectable treat; it is a cultural phenomenon that embodies centuries of history, innovation, and tradition. Its journey from the ancient cacao ceremonies to the gourmet chocolate shops of today highlights the enduring human fascination with this complex food. As we indulge in the rich tapestry of flavors that chocolate offers, we also engage with its broader narrative, one that encompasses joy, creativity, and a growing consciousness of our global interconnectedness and the ethical dimensions of our culinary choices. Chocolate, in its essence, is a celebration of taste, craftsmanship, and the shared human experience, inviting us to savor the rich depth of history and culture it represents.
Ivory Coast (Cote d’Ivoire) is located in West Africa and it is one of the world’s top cocoa producers. They produce cacao beans which are very treasurable and important for the country’s financial management and consistency. The cocoa bean is the dried and fermented seed of Theobroma cacao tree and the basic ingredient of chocolate and develops in the tropical atmospheres in Western Africa, Asia, and Latin America. The cacao bean is all the more normally alluded to as cocoa. Ivory Coast supplies 30% of the cocoa beans for the world’s chocolate market. The cocoa they develop and gather is offered to a majority of chocolate companies, including many of the largest on this planet. Although the process seems very relaxed and has many benefits, the many horrible factors behind the closed doors are to be revealed.
From Beans to Bar
Cocoa pods grow directly on trunks of the trees which are normally between 4 and 6 meters tall. An individual cocoa tree can produce between 50 and 150 pods within 6 months. They are cut off and straight after that, the freshly harvested fruits are opened and podded. Using the correct tools and technique, the beans and the white pulp around them can easily be extracted from the hard cocoa shell. The process is very long and tiring. they are covered for a few days and this is when the beans start to ferment. During the fermentation process, the beans lose its bitter taste and develop their aromatic flavors. They are then dried in the sun to prevent it from spoiling. The bags are then transported then the beans are tested. This is when the farmers receive their payment for the beans they have delivered and they are paid very low. They are then brought to the exporter’s warehouse. Almost all of Ivory Coast’s exports are shipped from the port of San Pedro. They are then shipped all over the world to create the many famous brands of chocolate we all know.
Social Costs
As the interest for modest cocoa has expanded, the interest for physical work on the cocoa fields has increased. Today, cocoa farmers scarcely bring home enough money and have to depend on the child’s work to keep their costs focused. Kids between the ages of 12 and 16 have been recorded working on the farms. Some of these children find themselves on cocoa farms because they need work and are told by people that the pay is high. Other kids are ‘sold’ by family members to traffickers or farmers. Tragically, a large portion of these family members don’t understand that these kids will be presented to a risky workplace, for example, the utilization of unsafe hardware and hazardous chemicals and the children won’t have sufficient nourishment, water and living conditions. Unfortunately, the children working on these horrible farms have little to no hope of getting out from the cage of poverty.
Benefits
The International Labour Organization and transnational corporations, also voluntarily signed a protocol to abolish the ‘worst form of child labor’. Even with these attempts there has been little improvements which were made and issues of blame and responsibility have been created.
Economic Costs
Cocoa farmers only get a tiny piece of the world market cost for beans, because of nearby exchanging structures, charges and furthermore the nature of the beans. For instance, in the course of the most recent ten years, farmers in Ivory Coast achieved only between 40 to 50 % of the world market cost for their beans. farmers are once in a while composed and don’t have any knowledge for the market trends for cocoa prices. they sell their cocoa at prices dictated by mediators. many farmers cannot cover their living costs anymore.
Conclusion
Chocolate is one of the world’s most known and purchased products. Not many people know what happens behind the production process of chocolate. Child labor, slavery and low income are many factors of the making of chocolate. It is made in Ivory Coast, where economics are very low and unstable. The social effects are also very horrific. The process for chocolate is truly an endless journey with many obstacles.
Chocolate is consumed worldwide with 7.2 million tons of chocolate being consumed in 2009 (Statista, 2015). There is a large quantity of research investigating the impacts of large chocolate consumption such as research investigating cardiovascular benefits of eating chocolate. Dietary trials have found improvement in insulin sensitivity (Grassi, Lippi, Necozione, Desideri & Ferri, 2005), blood pressure (Grassi et al., 2007) and cerebral blood flow (Sorond, Lipsitz, Hollenberg & Fisher 2008). However, there is less research investigating whether chocolate can have effects on neurocognition and behavior. Therefore, this study by Crichton, Elias and Alkerwi (2015), aims to investigate whether chocolate intake can be associated with cognitive function with adjustments for cardiovascular, lifestyle and dietary factors.
This was a community-based study of cardiovascular risk factors and cognitive function in adults (Dore, Robbins, Budge & Elias, 2008) consisting of five cohorts. After excluding participants for multiple reasons, including missing dietary and cognitive data and risk factor for dementia, 968 participants remained. Dietary intake was assessed using a health and nutrition questionnaire with six response options where participants were asked to answer how frequently they consume certain foods listed as well as some beverages. Additionally, cognitive function was assessed using the MSLS neuropsychological test battery (Dore et al., 2008; Elias, Robbins et al., 2009). Demographic, socioeconomic and lifestyle characteristics were obtained from the Nutrition and Health Questionnaire (Kaaks & Riboli, 1997), whilst physical activity was measured using the Nurses’ Health Study Activity Questionnaire (Wolf et al., 1994).
Results demonstrated that all scores for cognitive performance were higher in individuals who consumed chocolate regularly compared to those who ate chocolate on rare occasions or not at all. The study also identified that chocolate consumption was linked to an increase in visual-spatial memory, working memory, scanning and tracking and ability in multiple other tests.
According to the authors, the findings demonstrate that there is an increase in cognitive performance as a result of consumption of chocolate. Additionally, even after the addition of other dietary variables such as alcohol, the correlation remained suggesting that chocolate can be associated with cognition even when these other dietary habits are irrespective. There is additional research to support these findings demonstrated by multiple studies conducted by Field et al. (2011, 2010) such as a study comparing cognitive effects following consumption of drinks containing cocoa and consumption of a control drink which found consumption of chocolate improved mood and cognitive performance.
In conclusion, the results have suggest that nutrients in food impact the brain, specifically that consumption of cocoa regularly can have a benefit on cognitive function and possibly prevent age related cognitive decline. However, it suggests that further research is required to identify optimal quantities of chocolate intake for the greatest benefit on cognitive functioning.
Reference
Richton, G. E., Elias, M. F., & Alkerwi, A. A. (2016). Chocolate Intake Is Associated with Better Cognitive Function: The Maine-Syracuse Longitudinal Study. Appetite, 100, 126-132.
Addictions are a very serious topic of discussion which has recently flooded the media. There are several types of addiction, each with a respective magnitude, and food addictions fall into this category. Food addiction is often pushed to the side by addictions deemed more detrimental by society. This accusation of food addictions not being detrimental does not accurately represent the magnitude of the situation. There are several categories of food addiction and one of these is the addiction to sweets, in particular chocolate. A thorough background about addictions needs to addressed when evaluating chocolate addictions as well as the psychological and physiological responses to the consumption of chocolate in chocoholics. Ways to help addicts also need to be addressed.
Addiction is something that appears to be a plague in modern society. There are many factours that contribute to something being considered an addiction. Addiction can be defined as a condition where the substance or behavior is used for an extended period of time and provides either favourable rewards or incentives to continue pursuing the behaviour even at the detriment to oneself. This is highly problematic as it can contribute to both mental and physical dependencies and cause health problems. Substances, like chocolate or alcohol, and behaviours both contribute to abuse and addiction which activates neuropathways in the brain, in turn, activating dopamine and thus causing satisfaction. This means that the uses of these substances can cause a chemical dependence on the released dopamine.
The disorder of addiction can contribute to several different mental and physical conditions. Many of the affected subjects portray symptoms of anxiety disorders, depression, and have strong cravings to continue to pursue the detrimental task. These prolonged activities can lead to tolerances which mean that the continued process using the substance or completing the rewarding experience causes a need for increased amounts of the substance and behavior to get the same desired effect. This means that addiction can cause the need to continually complete the action at a higher frequency to get the same amount of satisfaction from the task. When the addict tries to stop this negative cycle, the withdraw will start and cause several negative effects both psychologically and physiologically.
Using this definition, over eating chocolate can be considered a substance abuse and its physiological and psychological effects need to be evaluated. Several studies have been done to evaluate the physiological effects of chocolate. In one study, younger women were shown images of chocolate while eliciting and measuring cardiac defense and startle reflexes and compared the results to the self-reported craving levels. This paper suggested that the strong reflexes were associated with negative stimuli and reduced when the subject has positive stimuli. The responses were measured using a software program. This means that if the women showed a strong reflex to the image of chocolate, they are not chocolate addicts: the reverse would be true if they show reduced reflexes. Rodríguez et al. found that the higher craving group had higher state cravings in response to the picture cues. The paper later goes on the discuss possible treatments for the chocolate addictions. The authors suggest that using exposure response-prevention by using cues to stimulate appetite and adverse sensations.
Another study used an H215O – PET scan to measure the regional cerebral blood flows and compare it to the subjects’ responses about chocolate intake. This type of study mixes the measurement of the physical release of chemicals with the subjection of answering survey questions. The blood flows from the cerebral cortex are related to the changing reward values which helped to test response to satiety. By testing this satiation, higher tolerances can be drawn and possible addiction could be isolated. Using self-proclaimed chocolate lovers as subjects with a majority considering themselves chocoholics, they consumed chocolate before the PET scan and then rated their satisfaction with the chocolate. The results were evaluated and it was found that different parts of the brain were activated during the positive and negative stimuli of chocolate which reveals information that can be helpful to addiction treatment and eating disorders. While there are several physiological symptoms, there are also some psychological symptoms from which chocoholics might suffer.
Several psychological symptoms can be seen in addiction as well. Some studies evaluating chocoholics have found that the subjects ate a larger amount of chocolate when compared to the control group. The results of the study by Macdiarmid and Hetherington found that the chocoholic subjects associated depression, guilt, and higher cravings before their high consumptions while after they rated their guilt to be much higher thus relating their pleasure with guilt. Another study showed that addicts tended to have greater cravings, have more negative feelings such as depression, and felt more aroused by chocolate. This means that the chocoholic subjects were more negatively influenced when they craved chocolate and ate past the point of satiation. Logically, these feelings can lead to problem eating.
The feeling and need to consume large amounts of chocolate can be dangerous and addictive. Some of the common signs that someone is addicted to chocolate includes intense cravings, loss of control, and continued use despite detrimental consequences. These align with the previously discussed symptoms. Chocolate is thought to be addictive due to the sugar and fat contained in the product. The high amounts of fat and sugar can increase the risk of obesity in subjects, especially when eating is out of control. This means that being addicted to chocolate could be correlated with obesity. There are ways to help addicts including therapy, detoxification, and life skills training. These taught behaviors could help addicts to change their ways and become healthier.
Addictions have many symptoms, which causes both physiological and psychological responses, and several ways to help addicts cope without the substance are available. Learning how to spot substance abuse and addiction can help loved ones to recognize their behaviors. As far as food addictions are concerned, chocolate addictions are serious and can result in obesity and feelings of guilt and depression.
Chocolate is one of the most liked and craved foods as it combines the sensuous feeling of melting cocoa with the innate preference for a sweet taste and creamy texture (Visioli et al., 2009). However, chocolate is often subject to a love-hate relationship as, despite how tasty and satisfying it may be, it also comes with a high sugar content and a lot of calories (Fletcher, Pine, Woodbridge & Nash, 2007). Furthermore, a considerable amount chocolate consumption can also contribute towards many health risks such as dental cavities (Peterson, 1989). Therefore, many people, like Sherry, may want to give up chocolate as it could potentially cause more damage than good in the long run. However, giving up chocolate is not that easy, and many people could find it quite challenging. This essay will look at some of the reasons why giving up chocolate might be difficult. Specifically, this essay will highlight cognitive, environmental, affective and physiological related reasons as to why Sherry might find it difficult to stop consuming chocolate for a month.
Individuals make the decision to give up foods like chocolate for many reasons some of which include weight maintenance or loss. Restrained eating is used to refer to the conscious tendency to restrict food intake in an attempt to maintain current weight or promote weight loss (Tuschl, 1990). Existing research has shown that restrained eating could potentially lead to overeating and bingeing when in a state of disinhibition (Snoek, Van Strien, Janssens & Engels, 2007). This theory of restrained eating was experimentally investigated by Polivy, Coleman and Herman (2005) who studied the behavioral difference between chocolate deprived, vanilla deprived and nondeprived individuals’ craving and consumption of the foods after a week. They found those who were deprived of chocolate, which is considered a well-like irreplaceable food, craved it more and consumed more of it compared to those deprived of vanilla, which is considered a less preferred and easily replaceable food. Their results also indicated that restrained eaters were more likely to consume the craved food relative to unrestrained eaters. Erskine and Georgiou (2010) provided further experimental evidence of restrained eating theory with a focus on suppression of thought. Participants were either restrained or unrestrained eaters and put in one of three experimental groups including thought suppression, thought expression or control. Their results demonstrated that those who were asked to suppress the thought of chocolate had a behavioral rebound and consumed more chocolate after suppression compared to those in the expression and control groups. Furthermore, they found this behavioral rebound effect was particularly significant with restrained eaters. Therefore, Sherry might find giving up chocolate particularly hard as engaging in restrained eating and suppression of chocolate related thought could lead to craving it more and overconsumption if in a state of disinhibition.
Furthermore, environmental factors, such as food cues, can increase both the desire and the consumption of the food (Fedoroff, Polivy & Herman, 1997; Fletcher et al., 2007; Tetley, Brunstrom, Griffiths, 2009). For example, existing experimental research has shown that olfactory food cues can increase craving and desire for the food (Fedoroff et al., 1997). More recently, Fletcher et al. (2007) conducted research to investigate how visual media image cues could impact female dieters craving and guilt. In their study, participants were either in the experimental, chocolate viewing group or the controlled, non-food viewing group. An Attitudes to Chocolate Questionnaire (ACQ) was given to measure craving and guilt attitudes towards chocolate. Fletcher et al. (2007) found that ACQ scores increased for those who were exposed to visual media images of chocolate and have dieted at some point in their life. They concluded that as dieters reported greater guilt, they experienced negative affect as a result of dietary control which is suggested to lead to craving. They further argue that negative affect due to dieting can have an adverse effect and increase the desire and craving for chocolate. However, Coelho, Polivy, Herman and Pliner (2008) has since suggested that the extent to which food cues impact the person trying to give up the food depends on their goals and level of restraint. Therefore, they conducted research to investigate this using olfactory food-cue of chocolate chip cookies in low, medium and high levels of dietary restraint. The results showed that food-cues did not impact those classified as high in dietary restraint as their self-reported value of dieting remained the same. On the contrary, food-cue exposure did impact the low-restraint group relative to controls. Therefore, Coelho et al. (2008) conclude that different levels of dietary restraint may lead to differences in self-control with regards to food cues. Nevertheless, assuming Sherry is dieting or a restrained eater, she might find giving up chocolate difficult if she was exposed to food-cues however, the extent to which food-cues impact her could be dependent upon her level of restraint.
Another environmental factor which may contribute individual’s food consumption is the social influence of friends and family (De La Haye, Robins, Mohr & Wilson, 2013; Pachucki, Jacques & Christakis, 2011; Salvy, Romero, Paluch & Epstein, 2007). It has been shown that those who have low self-control are more likely to be influenced by peer eating norms (Robinson, Otten & Hermans, 2016). Pachucki et al., 2011) conducted research to determine the extent to which spouses, friends and siblings influence patterns of eating over time. They found that the eating pattern which was most likely to be shared amongst social groups was alcohol and snacks. They also demonstrated how spouses were the most influential towards eating patterns over time. A more recent study by De La Haye et al. (2013) investigated the influence peers have on junk food intake. Specifically, they focused on 14 low-nutrient, energy-dense foods (LNED), including chocolate. The results showed that the intake of LNED was predicted by their peer’s intake. Therefore, if Sherry was to surround herself by individuals who consume large amounts of chocolate, she might be influenced by their eating habits especially if she has low self-control thus, she may find it hard to give up chocolate for a month.
Moreover, emotional eating, which refers to a theory whereby negative emotions induces eating, might be another reason why Sherry would find it hard to give up chocolate (Macht & Simon, 2011). It has been shown that chocolate craving is increased particularly in negative and depressive emotional states (Willner et al., 1998, as seen in Macht & Muller, 2007). The improvement in emotional state is due to the sweetness and the orosensory pleasure which comes with eating chocolate as it can mitigate the effects of stress (Gibson, 2006). Furthermore, the effects of chocolate have been shown to be strong and followed by joy after consumption (Macht & Dettmer, 2006). Emotional eating theory was shown to be effective by Macht and Mueller (2007) who conducted an experiment to determine whether eating chocolate impacts an experimentally induced negative mood. They found that eating chocolate did reduce negative mood however, they observed that this effect was temporary lasting an average of 3 minutes. Further evidence demonstrating the effects of emotional eating was also provided by Macht and Mueller (2007). Through conducting several questionnaires, they found that emotional eaters experienced high levels of intensity with regards to chocolate craving and high chocolate consumption. Therefore, Sherry could find it hard to give up chocolate for a month if she is an emotional eater and experiences negative emotions which will heighten her craving for sweet, hedonically pleasurable food.
Although the cognitive and affective basis of food cravings plays a crucial role in the ability give up chocolate, physiological factors, can also contribute to this. It has been suggested that hormonal changes, such as during the menstrual cycle, could be linked to chocolate craving (Hormes & Rozin, 2009). For example, Rozin, Leine and Stoess (1991) investigated chocolate craving and the possible link between chocolate and the menstrual cycle through questionnaires. They found that women reported a great liking and craving for chocolate compared to men. About half of the female chocolate cravers reported a substantial chocolate craving in the perimenstrual period of their cycle. The results showed that this occurred a few days before menstruation and extended into the first few days during menstruation. They suggested that the perimenstrual craving could explain the reasons behind why women particularly like chocolate compared to men. However, there has since been evidence to suggest that this is dependent on culture for example, American women were more likely to report perimenstrual related chocolate craving compared to Spanish women (Zellner, Garriga-Trillo, Centeno & Wadsworth, 2004). Additionally, Hormes and Rozin (2009) found that there was a higher chocolate craving reported for pre-menopausal women compared to post-menopausal women however, it was not sufficient enough to support a complete physiologically hormonal explanation for chocolate craving. Therefore, other factors alongside menstruation could provide an explanation for chocolate craving in women such as stress and mood (Hormes & Rozin, 2009), or cognitive factors including attitudes to chocolate, thought elaboration and dietary restraint (Hormes, 2014). Nevertheless, hormonal changes make it difficult for Sherry to give up chocolate however, this is more likely to be the case dependent on cultural factors or the hormonal changes in combination with several other cognitive and affective factors.
Finally, research suggests that chocolate induces addictive behavior with similar psychopharmacologic reactions typical to alcohol and drug abuse, such as craving. The craving for chocolate is associated with the hedonic appeal of its texture, taste and smell (Bruinsma & Douglas, 1999). Furthermore, the consumption of highly palatable food is associated with the mesolimbic dopaminergic system similar to that of drug misuse (Trinko, Sears, Guarnieri, DiLeone, 2007; Parker, Parker & Brotchie, 2006). Tuomisto et al. (1999) conducted an experiment investigating the difference between self-identified chocolate addicts and controls in several variables including behavioral, affective and physiological variables. They found that those who claim to be addicted to chocolate ate more and experienced greater levels of craving, arousal and negative affect compared to controls therefore displaying characteristics which map onto addiction more generally. This was further supported by Ruddock, Field and Hardman (2017) who conducted a laboratory experiment to determine if self-identified food addicts would display higher food reward, increased liking of food or hunger, and consume more calories than self-identified non-addicts. To do this, participants underwent questionnaires to assess hunger and food reward rating as well access to an all you can eat high- (chocolate) and low-fat (grapes) foods after having eaten a meal. Ruddock, Field and Hardman (2017) found that those who classified themselves as food addicts ate more chocolate and showed a higher desire to eat compared to non-addicts. However, it should be noted that, despite the vast evidence suggesting chocolate can be addictive, it has also been suggested that the so-called addiction associated with chocolate should not be viewed as addictive behavior. Instead, it is a combination of several factors such as hedonic effects, restraint, and social and cultural perceptions of intake which contribute to the perceived addiction (Rogers and Smit, 2000). Nevertheless, if Sherry considered herself to be addicted to chocolate, she might find giving up chocolate difficult as the lack of chocolate may increase her craving and desire to eat it.
In conclusion, if Sherry was to give up chocolate for a month, there are a number of internal and external factors which could contribute towards making it difficult. Cognitive factors such as restraint and thought suppression could lead to an over consumption when in a state of disinhibition. Environmental factors such as food cues and social influence could increase Sherry’s exposure to chocolate thus increasing her desire and craving for it. Furthermore, affective factors including low mood and stress could heighten Sherry’s craving for chocolate as it temporarily relieves negative mood states. Finally, physiological factors such as hormones and addiction could also increase Sherry’s desire to eat chocolate.
However, it is important to note that the extent to which these factors could impact Sherry whilst trying to give up chocolate is dependent on individual differences such as her level of self-control.
