In 2013, approximately 7.4 million tons of chocolate are expected to be consumed worldwide, for a total of nearly $110 billion (Pardomuan, Nicholson). I can honestly say that I will be one of many people who will contribute immensely to these massive amounts. Chocolate has always been one of my guilty pleasures, leading me to consider myself a “chocolate addict.” After 20 years of eating chocolate, I have learned that there is more to chocolate than meets the eye. Many chemicals make up each delicious morsel creating multiple psychological effects on the mind. Knowing the chemical and psychological influences of chocolate on the human mind and body and my own curiosity as to why I love it so much, it led me to wonder: why is chocolate considered a food so pleasant and so desirable? Before researching the chemical and psychological effects of chocolate, it is important to go back in time and see where chocolate came from. From the beginning, chocolate was considered a powerful food. The idea of ​​chocolate originated in 1500 BC when the pre-Olmec and Mokaya people discovered that the beans that grew on cocoa trees could be used as food (Semenak, "Chocolate in History"). Around 600, the Mayan and Aztec civilizations used chocolate beans more significantly. The Mayans created a drink from the beans and drank it at weddings and other important ceremonies. Only those of the highest class could indulge in what the Mayans called “divine food” (“Food: The Story of Chocolate”). Likewise, the Aztecs created a drink from cocoa beans and, according to Susan Semenak's 2012 journal article, "Chocolate in History," the Aztecs used it as a "love potion ". Very quickly, beans became such a c...... middle of paper...... a treat to enjoy, they seem to have positive effects on the mind and body. It just makes me wonder how chocolate will be viewed hundreds of years from now and if it could become even more enjoyable. Works Cited “Food: The History of Chocolate.” Birmingham Post December 11, 2004, first ed., featured articles: 46. PrintPardomuan, Lewa and Marcy Nicholson. "Want a fix of chocolate? Be prepared to pay more." Reuters. Thomson Reuters, March 13, 2013. Web. November 3, 2013. Scott-Thomas, Caroline. “The shape of chocolate affects flavor perception: study.” Foodnavigator.com. Np, October 1, 2013. Web. November 3, 2013. Semenak, Susan. “Chocolate in history.” The Gazette [Montreal] February 11, 2012, ed. final, Weekend Life sec. : H4. Print.Slaughter, Gwen. “Is chocolate physiologically or psychologically addictive?” Serendip. Bryn Mawr University, 2001. Web. October 24. 2013.