Chocolate is one of the most common gifts for February 14th. Many consider it an aphrodisiac, but doctors are disappointing: there are no studies confirming that this product provokes sexual arousal. But chocolate can improve brain function, improve memory and help cope with irritability. - about the benefits of chocolate and how to use it on Valentine's Day. Demand for confectionery before February 14 in 2022 increased by 8.2 times compared to last year, the press service of AliExpress Russia reported. As it turned out, Russians most often chose "striped" chocolate - a combination of white and milk, - sets of chocolate bars with peanuts and nougat and milk chocolate bars with whole hazelnuts. Also on the leaderboard are assorted dark chocolates and dragees with salted peanuts and milk chocolate. Especially popular on the eve of Valentine's Day were chocolates and sweets in the form of an egg and a heart.

A bit of history

It is believed that the tradition of giving chocolate on Valentine's Day came to us from Japan, thanks to the Morozoff confectionery company, founded by Russian emigrant Valentin Morozov. In 1936, on the eve of the holiday, Morozoff launched an advertising campaign encouraging women to give chocolate to they love.

However, sweets packaged in a heart-shaped box appeared as early as 1861 - they were first produced by the British chocolatier Richard Cadbury. The “fancy box,” as he called it, could store love notes, giving the package added value.

The idea of ​​the heart-shaped box was taken up by other chocolate makers, and soon the packaging, decorated with silk, lace and ribbons, eclipsed the chocolate inside.

By the 1930s, American chocolate makers focused entirely on Valentine's Day merchandise and advertising aimed at women as the main consumer of sweets. Chocolate advertising became even more sensual and romantic, and at some point men stopped appearing in it.

What kind of chocolate is good for health

For many women, chocolate is a forbidden product. Supporters of a healthy lifestyle consider chocolate to be the cause of excess weight, diabetes, skin problems and tooth decay. However, not all chocolate is equally harmful: according to Ekaterina Karpova, an endocrinologist at the Russian Railways-Medicine clinic in Tver, dark chocolate varieties containing from 70 to 90% natural cocoa bean powder are completely healthy.

“This chocolate contains a lot of magnesium, calcium, iron, potassium, B vitamins. Magnesium and potassium are natural stimulants of the nervous system, so dark chocolate has a positive effect on brain function, in particular, improves memory, increases alertness and helps to cope with increased irritability, ”says the doctor.

But the health benefits of chocolate don't stop there. Karpova adds that

Regular consumption of dark chocolate can be a good preventative measure against hypertension, as well as reduce the risk of heart attack, angina pectoris and stroke.

Polina Koroleva, endocrinologist, nutritionist at the Atlas clinic chain, adds that the flavonoids contained in cocoa are antioxidants that reduce cellular stress and inflammation. “These compounds make chocolate good for cognitive performance – it improves concentration and memory,” she explains. Chocolate improves mood due to the content of magnesium and phenylethylamine, a substance that stimulates the body to produce endorphins.

Phenylethylamine is one of the substances that is produced by the human brain during sexual arousal, says Ekaterina Karpova. “In addition, chocolate contains vitamins B1, B2, which help improve complexion and fight premature skin aging. Therefore, chocolate is often used in cosmetology for masks and body wraps,” adds the doctor.

But to confirm the popular opinion that chocolate is an aphrodisiac, scientists have not succeeded, disappointing doctors, although the product can have a certain effect on sexual health.

Cocoa and its products containing flavonoids do have antioxidant, anti-inflammatory, anti-atherogenic, anti-thrombotic, anti-hypertensive and neuroprotective effects, and also affect insulin sensitivity, vascular endothelial function. Other molecules such as methixanthin, biogenic amines, and cannabinoid-like fatty acids may be psychoactive.

“The complex, synergistic effect of all these substances can have a positive direct and indirect effect on sexual health and function, but it is impossible to say that this is an aphrodisiac,” sums up Polina Koroleva.

Doctors do not advise abusing chocolate - a couple of pieces of high-quality dark chocolate a day will be enough.Back to news »

What kind of chocolate to give to your beloved and what to cook from it

Cafes and pastry shops are preparing for February 14 in advance. “In the rapidly developing confectionery world, you can create absolutely any dessert based on chocolate, with different flavors,” says Sergey Rulev, brand chef, confectioner for the development of conceptual desserts for restaurants and confectionery projects

He notes that both classic cakes - "Black Forest", "Truffle" and "Prague", as well as gift sets of handmade author's sweets are relevant. “If you look closely at our audience, combinations of chocolate with creamy notes, such as chocolate and caramel, or fruit and berry notes, such as raspberries, strawberries, passion fruit, are more in demand,” says the confectioner.

According to Sergei Rulev, today his customers are increasingly showing interest in bean to bar chocolate (literally, “from bean to bar”). To create chocolate using this technology, only three ingredients are used: cocoa beans of aromatic varieties from different plantations, unrefined cane sugar and unrefined cocoa butter.

“The simplest thing that can surprise you is just to buy bean to bar chocolate and make a light dessert out of it. For a surprise, dip small slices of chopped parmesan cheese into the chocolate. It will turn out like a candy with a surprise, which will be a great snack for the festive table, ”Sergei Rulev shares his ideas.

According to Yulia Maksimova, florist, confectioner, author of the PapaKot project, on Valentine's Day, her clients most often order handmade chocolate and strawberries in Belgian chocolate.

“Moreover, not only men order strawberries for women, but vice versa. In general, according to my observations, men are much more sweet tooth than women,” she notes.

This year, according to the confectioner, the largest number of orders were for boxes with chocolate-covered strawberries and fresh flowers, made in white and pink colors.

“Men more often ordered boxes with a surprise - a hat box with flowers, and inside - strawberries in chocolate. Girls prefer to give their beloved monochrome sets - only from milk or from only white chocolate, ”emphasizes Maksimova.

It is not necessary, however, to order strawberries in chocolate - according to Maksimova, even a child can cope with its preparation, the main thing is to withstand the correct melting temperature of chocolate.

“Chocolate needs to be heated to the right temperature, and then cooled to working condition. Each type of chocolate has its own temperature conditions. If the tempering process is done correctly, then the chocolate looks very beautiful, while it is crispy, does not become covered with a white coating and does not melt in the hands, ”she shares.

For cooking, you will need 16 strawberries and 260 g of white or milk confectionery chocolate icing. Julia notes that a very important condition is the temperature in the room: in order for the chocolate to harden faster, it should not exceed 22 degrees. Heat 200 g of chocolate in a water bath to a temperature of no more than 45 degrees, then cool to 30-32 degrees (you can check the temperature with a culinary thermometer). Chocolate is ready to go.

Insert a toothpick into a pre-washed and dried strawberry and dip the berry into the chocolate. Garnish with sprinkles or small nuts if desired. If the temperature was maintained correctly, the chocolate will harden within a couple of minutes.

The chef of the restaurant "Tsytsyla" Alik Kolbaya considers chocolate fondant to be a classic "dessert for lovers". According to him, both black and milk chocolate are suitable for baking, and the chef offers a combination of chocolate with ginger, salt or black truffle to surprise sophisticated gourmets.

“Chocolate fondant is a storehouse of serotonin! For lovers of chocolate desserts, this is an unchanging classic for many years. And finally, the “chocolate box” is very easy to make at home,” he says.

For cooking, you will need 2 eggs, 55 g of sugar, 55 g of butter, 40 g of chocolate, 40 g of wheat flour. Beat eggs with sugar until fluffy. Melt chocolate and butter in a water bath. Combine melted chocolate with melted butter, add beaten eggs with sugar, mix until smooth, then add flour and mix again. Cool the mass in the refrigerator and distribute into molds of about 130 g. Bake in the oven for 7 minutes at a temperature of 180 degrees - this will keep the liquid center inside the fondants. When serving, you can decorate with mint, strawberries and a scoop of ice cream.

According to Victor Massov, the chef of the Archie restaurant, the most popular desserts for Valentine's Day are still chocolates and handmade chocolate bars. But recently, non-trivial combinations of chocolate with other products have been of great interest to buyers.

“For example, a combination of dark chocolate with black truffle, Mexican chili and chocolate sauce for meat, or white chocolate with black caviar. It's insanely delicious!" he draws attention.The chef advises all chocolate connoisseurs to try the so-called ruby ​​chocolate, which is made from cocoa beans grown in Africa and has a pink color and a bright berry-fruity aroma.

He also notes the interest of Russians in healthy chocolate desserts, which do not use refined sugar and flour, thanks to which, according to the chef, desserts have a richer taste, not clogged with sweetness.

The chef shared a recipe for everyone's favorite chocolate fondant, but more healthy - without sugar and white flour. For cooking, you will need 120 g butter, 120 g dark chocolate without sugar, 30 g whole grain flour, 1 egg. Melt the chocolate and butter in a water bath, add the egg, mix well, then add the flour and mix thoroughly again. Preheat oven to 180 degrees. For baking, the chef advises using aluminum molds with a volume of 130 ml. Grease the molds thoroughly with butter, lay out the finished mixture, and gently “tap” to even out the mixture in the mold. Bake for 7-8 minutes, then carefully remove the finished fondant from the mold onto a plate. Serve with vanilla ice cream.

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