Chocolate and Caffiene - Part I

Recently, I had a couple of friends say they wouldn't eat chocolate in the evening because of the caffiene in it.

I snickered and said, "But there's no caffiene in chocolate!"

"There isn't?" My friend replied. A couple more friends joined in the conversation.

"I'd always heard there was!" "Yeah, I heard that too!" They said.

I said, "Theobromine is like a precursor to caffiene, but it is not caffiene!"

If you look at the chemical make-up of a caffiene molecule and a theobromine molecule, they are very similar, and they are both classified as alkaloids which have a somewhat 'stimulating' effect on the body, but the way they do that is different.

Think of the two like a race. One, caffiene, is a sprint...it's quick, and it's over. Theobromine's effect is more like a marathon - what you need over a longer period of time.

In an article posted on About.com Chemistry, "Different types of chocolate contain different amounts of theobromine. In general, theobromine levels are higher in dark chocolate (approximately 10 g/kg) than in milk chocolates (1-5 g/kg). Higher quality chocolate tends to contain more theobromine than lower quality chocolate."

Next time...more particulars...but just remember - there is no caffiene in chocolate! So don't worry about it!