Cocoa was a valuable resource for humans many years before Christ. Anthropologists have found evidence that chocolate was made from cocoa crops as early as 1900 BC. Ancient Meso-Americans first cultivated and began to make a thick paste of fermented, ground and baked cocoa beans found in the tropical forests of Central America. They mixed the paste with water, vanilla, honey, hot red pepper and other spices to make a sparkling chocolate drink.
Chocolate is good for the brain. It not only improves the results of cognitive tests, but also the visual-spatial memory, abstract thinking and overall mental state. Even more, eating chocolate reduces memory loss in the elderly.
Chocolate is an antioxidant! Cocoa has been shown to contain nearly four times more antioxidants than plums, grapes, apples and strawberries!