The Mayans considered chocolate "The Foods of the Gods" and drank a very bitter mix of it with peppers for royal and ceremonious purposes. The Aztecs held this unsweetened chocolate drink to an elevated status. Europeans did not take to chocolate until sugar was substituted for peppers. Milk was added to chocolate hundreds of years later, creating milk chocolate.

Chocolate contains cocoa butter, which is high in saturated fat. However, 1/3 of that fat is stearic acid which the liver can transform into oleic acid. Oleic acid is the cardioprotective fat found in olive oil.

Chocolate also contains magnesium which is a vital nutrient for many areas of the body, including bones, cardiac health, detoxification, enzymatic function and as an anti-spasmodic. The fact that it contains magnesium is one theory for why some women crave it before their periods. Chocolate also contains phosphorous which is necessary for good bone health. It is a source of phenylethylamine, which is a stimulatory neurotransmitter that makes people feel alert, focused and energized.

Research done in South Koreas has found that cocoa contains more antioxidants than black or green tea or red wine. The higher the cocoa butter the more the antioxidants in the chocolate. Most commercial candy bars are only 20% cocoa butter, while darker and finer chocolates can contain up to 70%.

Chocolate also contains from 10-30mg of caffeine per bar. That is not really that much, for comparison, coffee usually contains over 100mg per cup, while tea contains around 50mg of caffeine.

Ingredients
½ cup heavy cream
2 tablespoons butter
2 tablespoons Chai concentrate
8 ounces semi-sweet or bittersweet chocolate, chopped into small pieces

Truffle coatings

Cocoa powder

Finely chopped walnuts

Finely chopped almonds

Method
Heat cream, butter and chai concentrate until almost boiling. Turn off heat and stir in chocolate pieces until completely melted. Cool for 30 minutes.

With a mixer, whisk on medium high speed until mixture thickens and turns lighter in color, about 10 minutes. It should stiffen to a whipped cream consistency.

Refrigerate for several hours. Scoop up teaspoon-sized balls and dust with cocoa powder. Dust your hands with cocoa powder and roll gently but quickly into balls, as they will melt from the heat of your hands. Roll in truffle coatings as you desire.

Refrigerate until ready to serve. Makes 30-40 truffles.