Why does chocolate make you happy?

There are several molecules within chocolate which could influence the level of ones happiness...

• Anandamide
• Enkephalins
• Theobromine
• Phenylethylamine
• Tryptophan
• Magnesium

Anandamide 
Anandamide is soluble in fat and therefore can pass through the blood brain barrier easily. Anandamide is a neurotransmitter that binds to the THC receptors in the brain which are receptors for tetrahydrocannabinol (the primary psychoactive component in marijuana). Therefore, anandamide  produces a similar effect to marijuana.
Anandamide also increases neurogenesis (the formation of new nerve cells) which is how antidepressants drugs work to improve the mental health of patients. Anandamide is fragile and breaks down quite quickly, however chocolate also contains N-acylethanolamines which block the breakdown of anandamide molecules and therefore prolong its effects.


Enkephalin
When a person is injured pain impulses travel up the spinal cord to the brain. The brain releases enkephalin molecules which block the pain signals in the spinal cord. Enkephalins prevent the release of neurotransmitters from neurones by inhibiting the influx of calcium ions into the presynaptic terminal. Consumption of chocolate increases the concentration of enkephalin molecules in the bloodstream which restricts the transmission of pain.


Theobromine
Theobromine may already occur in the body as it is a product of the human metabolism of caffeine. It has similar effects to caffeine, without as many harmful side effects, such as increased alertness. It is a myocardial stimulant and vasodilator which lowers blood pressure. The mean half-life of theobromine in blood plasma from healthy volunteers is approximately 10 hours which is longer than the half-life of caffeine.

Phenylethylamine
Phenylethylamine is able to pass through the blood brain barrier. Phenylethylamine molecules block dopamine receptors in the brain which prevents the dopamine molecules from binding to them. This results in an increase in the level of dopamine that is being carried around the body by circulation. Therefore, phenylethylamine promotes dopaminergic transmission which has been linked with  pleasure seeking and reward-driven behaviour.

Tryptophan
Tryptophan is converted into 5-hydroxytryptophan which is decarboxylated to form serotonin. The conversion of tryptophan is catalysed by the enzyme tryptophan hydroxylase which requires the coenzyme tetrahydrobiopterin. Tetrahydrobiopterin is changed to dihydrobiopterin by a hydroxylation reaction during the course of the reaction. Dihydrobiopterin can be recycled back to tetrahydrobiopterin by a dihydropteridine reductase reaction so that more tryptophan can be converted to the reactionary intermediate. Serotonin is regarded by scientists to affect the mood, anxiety and happiness.

Magnesium
Magnesium is situated in the synapse between two neurons along with calcium and glutamate. Calcium and glutamate can be toxic if they appear in excess because they activate the NMDA receptor which allows the positively charged ions to flow through the membrane. Magnesium blocks NMDA receptor without activating it preventing the flow of ions. If we are deficient in magnesium; calcium and glutamate can continuously activate the receptor which damages the neurones. This can eventually lead to irreversible cell death in the brain. Chocolate contains magnesium and therefore helps to prevent magnesium deficiencies which can lead to this damage.

Salted Caramel Brownies:

Ingredients :

For the Caramel:
113g granulated sugar
4 tbsp unsalted butter (or salted, but then ease up on the sea salt)
Heaped 1/4 teaspoon flaky sea salt (or 1/8 teaspoon table salt, more to taste)
3 tbsp. double cream

For the Brownies:

200g Milk Chocolate
150g Dark Chocolate
180g Unsalted Butter
180g All-Purpose Flour
350g Granulated Sugar
1 tsp Vanilla Extract
1/4 tsp Salt
3 Eggs
1 Egg Yolk

Method :

1. Preheat the oven to 150 ⁰C and line a 8 x 8 baking dish with baking parchment, then set aside.


2. Make your salted caramel sauce in a medium saucepan, add the sugar and cook over medium-high heat for 5-7 minutes. Use a spatula to stir the sugar every 1 to 1 & 1/2 minutes, making sure to rotate sugar off the bottom of the pan. Cook until lumps in sugar dissolve and melted sugar turns a dark amber hue.


3. Remove saucepan from heat and add in chopped butter. Mixture will bubble and boil. Stir sugar and butter until completely melted and combined, about 2-3 minutes.


4. Add cream and salt to saucepan, stir together, then return the saucepan to heat for 30 seconds, stirring constantly.


5. Pour out the caramel on to a large plate covered in baking parchment and store in the freezer until frozen.


6. Add the milk chocolate, the dark chocolate and the butter to a microwave safe bowl. Heat the bowl in the microwave for 1 minute, then stir. Continue to heat for 30 second intervals until the chocolate and butter mixture is smooth. Don't burn the chocolate!!


7. Let the chocolate cool to a lukewarm temperature.


8. While the chocolate is cooling, beat the 3 eggs, 1 egg yolk and sugar in a large mixing bowl. Beat with an electric mixer on medium-high speed for 3 minutes until mixture is light and thick. Add the vanilla and beat for another 30 seconds.


9. Stir cooled chocolate into egg mixture with a spatula until combined.


10. Add flour and salt to bowl and slowly fold into the chocolate. Stop mixing as soon as the flour as been thoroughly absorbed into the chocolate and is no longer visible. Make sure there are no lumps.


11. Get the caramel out of the freezer and cut into little chunks pour these chunks into the brownies mix and stir so they are evenly distributed throughout the mixture.


12. Pour brownie batter into the 8x8 baking dish and smooth out the top with a spatula.


13. Place the baking dish in the oven and cook for around 20 minutes at 150 ⁰C then increase the temperature to 170 degrees Celsius and bake for at least a further 20 minutes. (leave the brownies in the oven while the temperature increases from 150 to 170 ⁰C. Bake until tester comes out only with a few moist crumbs.


14. Let brownies cool completely before serving.