According to the diaries of an English Jesuit, the women of Chiapa Real, Mexico, arranged for the murder of a certain bishop who forbade them to drink chocolate during mass. When we try to pinpoint what exactly makes chocolate so irresistible, we come up with any number of explanations. For the most part, however, chocolate's unique flavor, texture, and aroma account for the majority of accepted explanations for chocolate cravings. However, white chocolate, which has the texture, sweetness and similar amounts of cocoa butter, does not completely satisfy a chocolate craving. So there must be something else driving our desire.
PEA is structurally and pharmacologically similar to catecholamines and amphetamine.
Low levels of both PEA and its metabolite, phenylacetic acid, have been found in depressed subjects. Yet, other foods also contain PEA, such as cheese and sausage, and they are not sought after as chocolate is. Methylxanthines, caffeine and theobromine. Both are stimulants, but the amount of caffeine in chocolate is small, and theobromine is not thought to have any substantial effects. Cannabinoid-like fatty acids.