Guest Chick Rae Renzi on Why Chocolate = Love?

In my RiverTime series (RiverTime and DogDaze), two of the characters, both women, share a passion for chocolate. They even describe the men in their lives in terms of chocolate truffles. For them, the test of a good man is whether or not he can replace chocolate. This particular quirk resonated with my readers, because the allure of chocolate is practically axiomatic.

But why? What is it about chocolate (other than tasting so ridiculously good) that captures us? The explanation lies in the chemistry of chocolate. Its official name is Theobroma cocao, translated as “food of the gods” and it’s been linked to love practically forever.

For good reason, it turns out. Other so-called aphrodisiacs may enhance aspects of sex, but only eating chocolate seems to reproduce the brain chemistry of being in love.

This might be because chocolate, like love, is complicated. How complicated? Really complicated. To give you an idea, the human genome contains about 23,000 protein-coding genes. That’s a lot, but the cacao genome has more: 28,798 identified protein-coding genes to date.

Chocolate’s hundreds of constituent compounds all work together to make that delicious flavor, sensuous texture, and captivating aroma. Many other substances might claim those attributes, but few have the passionate following of chocolate. What is it that makes chocolate especially compelling (some say, addictive)?

The answer:  Some of those compounds are psychoactive. For example, it contains stimulants like theobromine, which is abundant in and maybe specific to chocolate, and has a gentler more sustained stimulant effect than caffeine. In spite of rumors to the contrary, caffeine itself either occurs in small quantities, or, say some experts, not at all in chocolate.

Chocolate also contributes to juicing up brain serotonin (the “feel good” neurochemical), which increases sexual excitement, desire, and responsiveness.

With regard to love, probably the most potent component in chocolate is phenethylamine (PEA), a neurochemical that stimulates the nervous system to release endorphins, those pleasure-generating, opium-like compounds we’ve all heard about. PEA also increases the activity of dopamine, a neurochemical directly linked to sexual arousal and pleasure.

Finally, it contains cannabinoids. Yes, that’s right—the same euphoria-inducing compounds found in marijuana. Interestingly, cannabinoids are found in only two places besides marijuana. One is in the human brain, where a mind-altering cannabinoid named anandamide is generated. (By the way, Anandamide’s name derives from the Sanskrit word ananda, which means bliss.)

The other place anandamide is found? Yep, chocolate.

So, if you want to get your bliss on, like Montezuma, who reportedly drank 50 goblets of chocolate water each day to deal with his harem of 600 women, or Casanova, who habitually consumed chocolate before his seductions, reach for the chocolate (but only the dark variety—milk and white chocolate just don’t do it).

Of course, not every one consumes chocolate in pursuit of love. Miranda Ingram famously said, “It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man.”

Rae Renzi is the author of the award-winning novel RiverTime, and is also a brain and behavior scientist. Her newest book, DogDaze has just been released at, Barnes & Noble, and other bookstores. Visit her at

About DogDaze:

Ditsy Tarkington, a feisty, modern-day British aristocrat, thinks family ties are tantamount to slavery, but the love of her life, Nocona Wiley, a former soldier with unknown parentage and uncertain ancestry, holds family sacred. Assaulted by cultural prejudice and family responsibilities, the lovers are torn apart, but a pair of canny canines, a coveted job opportunity and the terrifying fallout of a drug-running scheme bring them back together to learn lessons of love and loyalty.

This entry was posted in Chocolate, Guests, Lis'Anne and tagged , , , , , , , , , by conniecockrell. Bookmark the permalink.

About conniecockrell

A 20-year Air Force career, time as a manager at a computer operations company, wife, mother, sister and volunteer, provides a rich background for Connie Cockrell’s story-telling. Cockrell grew up in upstate NY, just outside of Gloversville, NY before she joined the military at age 18. Having lived in Europe, Great Britain, and several places around the United States, she now lives in Payson, AZ with her husband: hiking, gardening, and playing bunko. She writes about whatever comes into her head so her books could be in any genre. She's published sixteen books so far, has been included in five different anthologies and been published on and Connie's always on the lookout for a good story idea. Beware, you may be the next one. She can be found at or on Facebook at: or on Twitter at: @ConnieCockrell or on Amazon at

6 thoughts on “Guest Chick Rae Renzi on Why Chocolate = Love?

  1. Thank you so much for coming on the Chicklets today, Rae! We’re so glad to have you here!

    I’ve always wondered what it was about chocolate that makes so many people just about swoon. I had no idea the reasoning was so complex.

    So what’s your favorite way to each chocolate? My absolute favorite is a Georgia Mud-Fudge Blizzard from DQ. It’s loaded with cocoa, chunks of fudge, and pecans. (~,~)

  2. Man… now I want some Dove. You get chocolate and a happy saying!

    Rae, why do I drool when I eat caramel (or is that too much TMI)? It’s not my favorite, but every time I eat it, I need a napkin.

    And I love books with a food theme!

  3. You guys are too funny! Lis’Anne, I take it straight up (70% dark chocolate from Whole Foods or Chocolove Almonds & Sea Salt in Dark Chocolate… mmmm) or hot chocolate (Penzey’s Dark Cocoa) for breakfast. Maybe that’s why I’m so happy at work??

    Abigale, I’m not an endocrinologist (and drool falls into that category, I think), but I’d guess it has mostly to do with the sugar concentration (high, high HIGH!).

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