Chocolate my love!

"A gourmet harmony of colors, smells and sense tangles, add and create fun. "
Anthelme Brillat-Savarin

"I could not take off my mouth delicious edge of his cup. A chocolate to worry about dying, soft, velvety, fragrant, intoxicating. "
Guy Maupasssant

"Love chocolate background, without complexes or shame because remember: without a touch of madness, it is reasonable man. "
Maxims

"Take the chocolate so that the more companies you nasty looks good. "Marquise de Sevigne

"Happy chocolate, which after having run the world through women's smiles, was killed in a delicious kiss basis of their mouth.
Thus in the nineteenth century Brillat-Savarin summed up the happiness associated with chocolate ...

Its magic lies in its dual power comforting, says Patrick Mac Leod, a neurobiologist. Indeed, "it is both sweet and palatable, with sugar and vanilla flavors that may contain, and satiating because of its rich and creamy consistency. This happy marriage carbohydrate-lipid own chocolate, activates the brain reward system inducing pleasure and instantly frees us from anxiety.

The chocolate was so soothing and acts as an antidepressant.
Of the 800 chemical molecules that compose it, phenylethylamine is a transmitter that provides the nervous feeling of happiness and anti-depression. Caffeine and theobromine strongly psycho, cause a feeling of increased vigilance and well-being. They are distributed, however, in such small quantities that it is impossible to measure the effects during normal consumption. Chocolate and happiness are intimately linked ...

"And the pleasure is important," adds Claude Fischler, sociologist. Built in cultural value, it is a condition of our health and our vitality, a component of our happiness. A condition to be shared and reasoned!

Chocolate happiness declines in daily life: greed savored, favorite food breakfast and lunch, award given to a child or a welcome gift for the holidays.

Chocolate cultivates the art of wine tasting. The speech on chocolate became scholar: it talks about the origin of beans, raw cocoa, conching (operation used to make chocolate smoother and refine his taste), but also flavors, aromas and textures. .. Here the taste and symbolism combine to leave room to dream and refinement. It is a very French way to address food said Claude Fischler, chocolate embodies happiness "reasoned".

Happiness "physiological" and fun "cultural", the chocolate definitely has everything to seduce us!