As a food science enthusiast with a passion for understanding the intricacies of what we eat, I can tell you that chocolate is considered "so good" for a variety of reasons that span from its chemical composition to its cultural significance.

Firstly, chocolate contains several compounds that can stimulate the brain and create feelings of pleasure. One of these is phenylethylamine (PEA), a molecule that can act as a mood elevator and endorphin releaser. When we consume chocolate, our brains release endorphins, which are natural chemicals that produce a feeling of happiness and well-being.

Secondly, chocolate is also rich in flavonoids, which are antioxidants that help protect the body from harmful free radicals. These compounds can contribute to heart health and have been linked to a reduced risk of certain chronic diseases.

Thirdly, the process of making chocolate involves fats that give it a smooth, creamy texture. This texture, combined with the sweetness and the complex flavors that come from the cocoa beans, creates a sensory experience that many people find highly enjoyable.

Lastly, chocolate has a deep cultural significance in many societies. It's often associated with celebrations, gifts, and comfort, which can also contribute to its perceived goodness.

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It seems that some of chocolate's ingredients work by affecting the brain's neurotransmitter or chemical messenger network. Chocolate contains trytophan which causes the brain to make serotonin, high levels of which can produce feelings of elation. ... And finally anandamide is described as a psychoactive ingredient.read more >>