Sweet sexy Chocolate
By tony leather, 13th Apr 2012 | Follow this author
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Posted in WikinutNewsOff Beat
Since it takes very little of this wonder substance to make you feel extremely satisfied, anything becomes possible, in terms of stimulation, so the slow licking off of that chocolate paste becomes even more of a sensual feast
Sweet sexy Chocolate
Giving chocolates to any girl, tactile sensuality and sumptuous taste guaranteed, will really help them to relax,because ingredients within it affect the brain in the same way as falling in love with someone new would do. The very smell of it, leads to an automatic rise in Immunoglobulin A levels, medically benefiting the recipient. Cocoa beans, chocolate main ingredient, have been known and used, for centuries by local peoples in South America, from where it first came.
Aztecs, it is said employed cocoa to treat depression, and to help those with physical sexual problems, as the. beans contain trace amounts of Pheylethylamine, a natural amphetamine released during sex, and stimulant Theobromine, perhaps why famous womaniser Casanova drank chocolate every evening before getting into bed.
Sexuality and chocolate have always been closely associated, melting temperature of chocolate, 36 degrees Celcius, only just below body temperature of 38 degrees, so it melts only very slowly in the mouth, leading to deep feelings of sensuality. Flavenols wthin it lower blood pressure, reducing heart disease or Deep Vein Thrombosis risk, so chocolate distinct benefits
The Greeks call it the food of the gods, perhaps silently being of the opinion that it does possess genuine aphrodisiac properties, scientists being certain that it boosts brain production of mood-enhancing chemicals seratonin and dopamine, both thought to , produce intense feelings of well being, over short periods. Chocolate traces were recently discovered in 2,500 year old Mayan pots, Theobroma cacao being the tree producing cocoa, divine snack being the literal translation.
Both Aztec and Mayan societies prized cocoa seeds, even to the extent of using them as currency, pagan god Quezacoatal the Chocolate-protector-on high in their eyes, these people first beginning the practice of crushing the beans before boiling them in water, to create a drink. Europe first found out about these beans when they were brought back by 16th century Spanish sailors.
They were quickly seen as the great new delicacy, in 1520 Emperor Charles V received three chests of beans, with instructions ,from conquistador Herman Cortes, himself aware of the health benefits, even though he disliked the taste. Not a sweet treat at all, originally, as Aztec and Mayan cultures both added to the natural bitterness by putting chillies with it.
Very much seen as a spice in those nations, it was sprinkled on most foodstuffs. Mexican ‘Mole’ bitter chocolate sauce, still served today with chicken, meat and fish, in eating establishments there, is a direct descendant of ancient Aztec recipes. Sugar first got added in Europe, in the 16th century, the resulting sweet brew though expensive, gaining an energizing reputation that caused the establishment of Cocoa plantations in the tropical haunts of sea-faring nations of Europe.
Adding chocolate to bakery products and ice-creams began in Europe in the 18th century, chocolate confectionery 100 years later. The unfortunate thing was that these powdered beans,sweetened to produce so-called chocolate truffles with powdered beans, did not hold together well, or travel any real distance.
It was, famously, Dutchman Coenrad Van Houten who found the means, in 1825, to extract fatty cocoa essence, making solid chocolate bars possible, the late 19th century seeing Rudolph Lindt start adding extra cocoa to create the glossy product we all know today. Fellow Swiss Daniel Peter added condensed milk to the mix,creating milk chocolate, by far the modern day favorite.
Chocolate is simply something makes you feel good,totally naturally, so the potential as an aphrodisiac becomes greater,those feeling good about themselves inevitably performing better sexually, as the psychologists would have us believe. Wickedly sensuous chocolate paste, applied to sensitive areas of your lover’s body has to be the most erotic of activities, due to the anticipation.
Since it takes very little of this wonder substance to make you feel extremely satisfied, anything becomes possible, in terms of stimulation, so the slow licking off of that chocolate paste becomes even more of a sensual feast. Does the fact that love and chocolate seem to go hand in hand really come as that much of a surprise?
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