The Science Behind Your Chocolate Craving

The abundance of chocolate-flavored snacks and other food products is telling of the cravings people have for it. People around the world give chocolates to their loved ones for just about any occasion. We eat them when we feel sad and we devour them when we feel like we #dasurv it. Here at Polland Hopia, we seek to give you the scientific reasons behind our chocolate cravings.

For over 4,000 years, individuals around the world have enjoyed chocolate in its many different forms. In centuries past, chocolate was consumed by merely crushing cacao beans and turning it into a bitter drink. It wasn’t until the Europeans brought cacao to their land that it had been crushed and combined with other ingredients such as sugar and milk. Over the years, it has become the bittersweet dessert or snack many crave for.

It’s no secret that chocolate is a food item we turn to for its “pampa-happy” effect. One of the ingredients found in chocolate is tryptophan, the setup for serotonin or one of the happy hormones. Another ingredient present would be a kind of amphetamine, phenylethylamine. The science behind our craving for chocolate can be traced back to these compounds that make way for the happy hormones to burst in. After we experience these pleasant sensations, chocolate gives off a buzz of energy care of a compound known as theobromine. All these mixed with sugar, chocolate snacks are sure to make you want for more.

While chocolate desserts are easy to love, they’re also quite a challenge to perfect. One of the best ways to enjoy chocolate is by blending it with another favorite: our hopia. Polland Hopia’s Choco Fudge is a thing of beauty. An ooey-gooey goodie, Choco Fudge can be enjoyed at room temperature or hot from the oven.

Toss a few boxes of our TikTok-famous Choco Fudge along with other winner desserts by clicking here.