Indigenous to South American rainforests, the cacao tree wasworshipped by the ancient Mayan culture over 1,500 years ago. “Cacao” (later changed by the Europeans to “cocoa”) in the Mayan language meant “god food,” and this culture, regarding it as such, reserved it for the wealthy and religious elite. The Aztecs, a later civilization, also prized the cacao bean, and their famous emperor Montezuma is said to have consumed fifty golden goblets a day to enhance his sexual prowess. In 1519 when Cortez and the Spanish Conquistadors defeated the Aztecs, they expected to find gold and silver within the palace but instead discovered only cocoa beans. Returning with the cocoa and the legend of its aphrodisiac powers to Europe, chocolate soon became the gift of choice for showing romantic passion.

Those looking to dive into this delicious confection will be delighted that modern science has successfully explored and explained this legend, and has also discovered some encouraging healthful benefits to the occasional indulgence. Chocolate contains two mood-elevating agents, phenylethylamine and serotonin, which are also naturally produced by the brain during feelings of happiness, love, passion and lust. As stimulants, these chemicals raise heart rate, blood pressure and blood glucose levels, and heighten sensations leading to a feeling of euphoria. These chemicals in chocolate, therefore, may explain both the aphrodisiac and addictive effects.

Chocolate is the highest natural source of magnesium and also contains essential trace elements and nutrients such as iron, calcium, potassium and vitamins A, B1, C, D and E. It additionally carries high levels of polyphenols that, in some studies, have demonstrated potent antioxidant characteristics similar to red wine. While cocoa butter does contain saturated fat which can increase blood cholesterol levels and contribute to heart disease, moderate amounts of chocolate may be beneficial in preventing fat-like substances in the bloodstream from oxidizing and clogging arteries.

The chocoholic should beware that not all chocolate is created equal. Most brands found on the shelf are adulterated with massive amounts of chemicals, fillers, fats and sugars. The conscious consumer, for reasons of both health and taste, should seek out chocolate that is high in cocoa solids (at least 60%).
Reserved for the serious chocolate lover, this vegan recipe guarantees delicious delight for your Valentine. Create it with love and enjoy in good health!

CHOCOLATE CAKE
1 cup unbleached white flour
1 cup pastry flour
2 teaspoons baking powder
2 teaspoons baking soda
½ cup unsweetened cocoa powder
1 teaspoon sea salt (fine-grained)
½ teaspoon ground cinnamon
½ cup unrefined sugar
1 cup soy milk
1 cup maple syrup
½ cup safflower oil
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
½ teaspoon almond extract

CHOCOLATE GANACHE FROSTING
4 cups dairy-free chocolate chips
1 cup vanilla soy milk
1 tablespoon brewed coffee
¼ cup maple syrup or agave nectar

1. Preheat the oven to 350 °F.
2. In a large mixing bowl, mix together the flours, baking powder, baking soda, cocoa powder, salt, cinnamon, and sugar. In another bowl, mix together ½ cup water, the soy milk, maple syrup, oil, vinegar, and vanilla and almond extracts. Pour the wet ingredients into the flour mixture and stir well to combine.
3. Divide the batter into 2 greased 9-inch cake pans. Bake for 35 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Remove from the oven and let cool on wire racks for about 30 minutes.
4. To prepare the frosting, put the chocolate chips, soy milk, coffee, and maple syrup or agave nectar in a double boiler over the simmering water. Once the chips are melted, remove from the double boiler and set aside to cool. Transfer the mixture to a blender and blend for 1 minute. Cool for about an hour in the refrigerator.
5. Place one cake layer on a plate and frost about ½ inch thick. Place the second cake layer on top and frost the entire cake.

Recipe by Jorge Pineda, Pastry Chef at Candle Café, New York’s renowned vegan restaurant. Reprinted with permission from The Candle Café Cookbook by Joy Pierson and Bart Potenza with Barbara Scott Goodman available at www.amazon.com.

Background information collected from Janet Vine, Aphrodite Handmade Chocolates, www.aphrodite-chocolates.co.uk.

Photos courtesy of Sweet Designs Chocolatier, Lakewood & Medina, www.sweetdesigns.com by Still Light Fine Art Photographic Gallery, John Rehner Jr., photographer, www.stilllight.com.