// February 3rd, 2011 // Comments Off on A night of chocolate at the RiAus // Science CommunicationLove chocolate? Tonight at Adelaide’s RiAus the spotlight is on gluttony and chocolate addictions.
It’s sold out, but you can watch the livestream here from 6:00 Adelaide time and have your own chocolate tastings at home.
Brendan Somerville from Haighs will talk about what makes chocolate so good. Chocolate has been around since the Aztec’s were big, originating some 3000 years ago in South America. Back then it was a bitter tasting drink, and nowhere near the delight we enjoy today.
Last year the cacao tree genome was sequenced, creating a blueprint of the source of chocolate. With it trees could be altered to become resistant to disease and to produce higher quality chocolate.
As well as using science to improve chocolate, we use it to justify eating just one more piece. Like red wine, chocolate in the right doses can be good for you. The medicinal powers ascribed to the “food of the gods” include:
But there’s a downside, namely sugar and fat and a potential for addiction. The best chocolate to eat is small quantities of very dark chocolate, low in the bad stuff but high in the good stuff. Fortunately this is my favourite.
In the world of Food Porn Daily and Not So Humble Pie, any one of us can become a weapon of mass chocolate consumption. Cravings and addictions aren’t just limited to chocolate, I know for a fact they extend to Banana Caramel Cream Pie, particularly the one at Café Paparizzi in Malvern. So far I’ve managed to resist, but it’s only a matter of time.
Or is it? Dr Robyn Vale is also speaking tonight about how to resist temptation and avoid food cravings.
But purely for medicinal purposes, I think you should have a bit of chocolate while you watch the livestream.
So what are you craving right now?