This handout sums up some of the most plausible theories as to why we like chocolate. Chocolate has a sweet taste and a fatty texture that gives a melting sensation in the mouth. These characteristics match two of our innate preferences, which makes chocolate one of the most palatable foods known to humankind. Ice cream shares these characteristics with chocolate, and they both appear on the top of lists of most frequently craved foods. As a result, chocolate may become a highly desired food in situations where one has learnt to use chocolate as a comforter, an anti-depressive, a reliever of boredom, etc.
Chocolate contains bio-active compounds, e.g. caffeine and theobromine.
Theobromine is related to caffeine, and is present in chocolate in much higher amounts, although it has relatively weak stimulant effects. It is possible that in combination, these and other potentially bio-active constituents do influence our liking for chocolate. At present, however, there is no direct evidence to support this. The pleasurable experience of eating chocolate can alter mood by directly producing a feeling of wellbeing and by distracting from dysphoric mood states such as anxiety and depression. In turn, relief from distressing mood states could reinforce liking for chocolate.