Yet scientists have an entirely different explanation: That the sugar in chocolate sparks the release of serotonin and lowers another chemical to produce a sense of well-being; that the sweet taste releases endorphins in the brain, which results in euphoria or a rush, while the fat in chocolate satisfies another nerve chemical.
Whether our reaction to chocolate is entirely explained by our body’s chemistry or culture or emotions – who knows? The only thing for certain is that chocolate lovers cannot live without it simply because it makes them feel good. Never mind the "why," just ask "where?"
WENDY PUYAT HOTUNG, woman of style: Carbrite sugar-free chocolate bar, which can be bought at Healthy Options.
AMANDA GRIFFIN, TV host/commercial model: My favorite chocolate is Kit Kat chunky caramel and Dove fruit and nut. And I love Godiva chocolates. I’m a crazy chocoholic. I can never have too much chocolate.
NENI MONTINOLA EDUQUE, homemaker: I like See’s because see’s good! Ha-ha-ha!
ANTON BARRETTO, interior designer/owner Pineapple home store: I love chocolates – milk chocolate, white chocolate, dark chocolate. I’ll pass if there’s coconut. M&M tops my list, it’s like a chocolate panacea – happy or sad, good or bad, they make my day.
MARA DELA RAMA, Dean & Deluca NY catering department head: For munching – M&M regular, dark chocolate truffles from The Peninsula, and handmade Christopher Norman chocolates sold only at Dean & Deluca NY. For baking I only use Valhrona Caraibe 66 percent dark.
INNO SOTTO, designer: Michael Jordan... need I say more? Ha-ha-ha! Actually, I love any-thing that’s made of very dark, bitter chocolate. I like the rich taste of it.
CHARLOTTE A.TEODORO, interior decorator: I’d have to say chocolate-covered coffee beans. Love the combination of chocolate and the cruchiness of whole coffee beans. Tastes fantastic, plus when you’re running low on energy having some gets you back running again.
MARGIE DELA RAMA, garments exporter, Golden Shell and Towns awardee: Two unforgettable choco-late desserts: 1) My daughter Mara’s Valhrona brownies and 2) This chocolate cake, which can only be found in Brussels, a cake that resembles an enormous truffle complete with dustings of rich, dark cocoa powder. And the fantastic thing is that it can be packed to travel.
MARISSA LOPA, decorator/columnist: Right now I’m crazy about Valor 70 percent Cocoa Mandarina. It’s a dark chocolate with bits of mandarin orange that I get at Terri’s selection. I love its bittersweetness contrasted to the sweet dried orange bits. I call it my quick-fix, my instant pick-me-up!
BEA VALDES, entrepreneur: Santi’s used to carry Maestrani Couverture, which is used to make truffles, and I loved it because it did not come in bars but in slabs! It became an integral part of my daily nutritional requirements.