Each Friday, we’re republishing an article from the High Times archives. This week, we’re bringing you an article by Robert Lemmo, revealed within the October/November, 1975 concern.
Nineteenth-century America has oft been referred to as “a dope fiend’s paradise,” owing to the truth that opium, morphine, cocaine, hashish extract, nitrous oxide and numerous different neo-taboo highs have been then freely and cheaply obtainable to all comers. Modern dopers are apt to clench their nostrils in abject jealousy on the thought of their forebears sauntering right down to the village greengrocer or nook apothecary to select up an oz of pure coke for $2.50—the worth in New York on the flip of the century. The bubble burst in 1914 when the passage of the Harrison Act—a measure designed to maintain the mild weeds and useful powders from the populace—drove thrill seekers to the road and costs to the ceiling. Luckily, chocolate slipped via the traps.
Chocolate, you ask? That deal with for tots, that lozenge for lovers, that morsel for Mom? The very one. For, all through its lengthy historical past, chocolate has been seemed upon as a scrumptious temptress, used not solely as a meals but in addition as a homicidal stimulant, a summoner of Satan and a devastating aphrodisiac. In “The Song of Right and Wrong,” G.Okay. Chesterton wrote:
Tea, though an Oriental,
Is a gentleman, at the very least;
Cocoa is a cad and a coward,
Cocoa is a vulgar beast.
For all its vulgarity, chocolate is an immensely widespread beast. World cocoa manufacturing in 1973—74 was estimated at 1.45 million tons; within the United States alone, chocolate is a $2.1-billion-a-year business. And removed from being confined to the mundane rectangular chocolate bar, cocoa right now manifests itself in a spectrum of chocolate imagery rivaled solely by the chopped hen liver sculptures of the New York bar mitzvah catering renaissance.
The present-day chocoholic might, for instance, chew chocolate-flavored gum, smoke tobacco combined with chocolate, roll joints with chocolate-flavored papers, drink cocoa wine and liquers, sniff choco incense or stink with chocolate fragrance and therapeutic massage oils, scarf down chocolate psychedelics (the so-called chocolate mescaline), stash away chocolate area sticks (a dried “energy food”), smear on a movie of cocoa butter, crunch chocolate-coated ants, snort a touch of chocolate snuff, masturbate over chocolate nudes from Düsseldorf, even lick chocolate-sprayed genitalia. True chocolate addicts will even try and spend chocolate cash, write with chocolate pencils and ignite chocolate cigars. The nice thriller is how this potent drug, as soon as as psychoactive as any mushroom on the Mazatec menu, has come to be an financial and dietary staple out and in of Christendom.
Chocolate is a product of the cocoa bean, the seed of the evergreen Theobroma cacao, because the Swedish botanist Linnaeus named it within the early eighteenth century. Theobroma is Greek for “food of the gods,” which is how the traditional Aztecs referred to cocoa, their favourite aphrodisiac; cacao refers back to the tree itself. Cocoa is the bean that springs therefrom, and chocolate is the product made by mixing cocoa butter with floor cocoa beans to make a clean paste. The phrase “cocoa” sprang from European confusion between the cacao tree and the cocoanut palm, and like many errors, it caught. Modern heads wishfully confuse cocoa with coca, the supply of cocaine. Although cocaine comes from Erythroxylon coca, a completely totally different plant, these two presents of nature do have one important hyperlink: each produce an alkaloid that will get you off.
Cocoa beans are 2 per cent theobromine, a central nervous system stimulant that dilates the blood vessels of the mind and coronary heart, dilates the bronchii of the lungs, stimulates the manufacturing of digestive juices and acts as a diuretic on the kidneys. In county jails, the prisoners’ commissary is delivered on Friday afternoon, and a lot chocolate is eaten by cons at the moment that nobody can sleep on Friday night time.
To various levels, chocolate shares these physiological results with cocaine, caffeine and theine, the lively element of tea. Cocoa’s benefit over the opposite widespread ingestible alkaloid plantstuffs is style. Of chocolate, espresso, tea, coca leaves and let’s embrace betel nuts, chocolate certainly has the richest style. The sensation of the mouth being inundated with taste, acquainted to the chocolate hound, is brought on by the robust stimulation of many style buds, foremost amongst them a nerve referred to as Krause’s finish—a bulbous little nodule, terribly delicate to all types of stimuli, that’s situated primarily within the lips, mouth and penis or clitoris. Thus the oral attractiveness of chocolate is decidedly sexual.
In addition to this physiological hyperlink, the psychology of chocolate is sure to the idea of pleasure. Chocolate is one of the most typical reward-and-punishment units utilized by mother and father who, in any other case cautious to maintain espresso and tea away from their tykes, blithely cost up younger neurosystems with theobromine as a method of educating their youngster the distinction between proper and mistaken. And who amongst us doesn’t recall Peter Paul’s Mounds sweet bar business? Eight or ten occasions a day throughout our childhood TV addictions, we watched chocolate sensuously poured over the bar’s two breastlike almonds. Who, extra just lately, relished Ann-Margaret in Tommy, humping her hot-dog pillow after being sprayed with chocolate from her smashed tv tube?
This sort of pleasure affiliation provides chocolate that extraspecial kick of habituation—chocolate lovers will really feel a real want for chocolate that nothing else can fulfill. In this sense, chocolate is as addicting to a big quantity of individuals—hundreds of thousands, in all probability—as are intercourse, cigarettes, roulette, cocaine, what have you ever.
And, to prime it off, chocolate is sweet meals. About 90 per cent of the cocoa bean might be digested, comprising 40 per cent carbohydrates, 22 per cent fats and 18 per cent protein. So chocolate, a cocoa product mixed with sugar, is a shortly assimilated nourishing power meals—one thing which the Allies in World War II took full benefit of, plying fresh-faced recruits with bars of chocolate to make sure a excessive degree of homicidal power in fight. In America, chocolate turned an important wartime business; producers got priorities on plant development supplies, gear and provides for making chocolate. And we gained.
As with most of life’s primary pleasures, the exact origin of cocoa is unknown. The Aztecs, Mayans and Toltecs have been busily cultivating the cacao plant over three,000 years in the past, nevertheless, and the Indians of South America nonetheless revere the traditional god of the air and excessive locations, Quetzalcoatl, who introduced cacao seeds to Earth from Paradise. Quetzalcoatl’s mythic deed appears to parallel the Promethean introduction of hearth to the traditional Greeks. Just as Prometheus had incurred the ailing will of Olympus, Quetzalcoatl’s generosity angered his fellow deities within the Aztec pantheon. They flayed him alive in punishment and despatched forth what was left of him to wander the world as a disembodied ghost.
Quetzalcoatl promised to return, a fantasy that gave Cortez a quick benefit a few years later, when the credulous and worshipful Aztec peasantry mistook him for his or her long-lost benefactor. But by that point Quetzalcoatl, for all his esteem within the creativeness of the decrease orders, had slipped considerably within the regard of the ruling class: the good Aztec Montezuma and his courtroom took their chocolate just about without any consideration and drank it primarily in homage to Xochiquetzal, the goddess of love. Among different issues, it was this decadent state of affairs among the many Aztec management that made the subjection of the Mesoamericans a pushover.
Bernal Diaz del Castillo, in his basic True History of the Conquest of New Spain, writes of Montezuma’s meals: “From time to time they brought him, in cup-shaped vessels of pure gold, a certain drink made from cacao, which he took when he was going to visit his wives.” In reality, Montezuma drank none aside from chocolatl, a bitter cacao product that he thought-about ‘‘ambrosia for the gods.” Chocolatl was ready by drying, roasting and grinding cocoa beans, which have been then pressed into muffins after being infected with such spices as pink peppers and chili, with maybe a bit maize thrown in. To serve, these desserts have been combined with water—latl was the Aztecan phrase for water, and choco described the sound made because the cocoa was whipped in a bowl. The completed product had the consistency of honey, and can be sipped and held within the mouth for a couple of seconds till it dissolved.
The Aztec courtroom was so fond of this concoction that its day by day consumption was properly in extra of 2,000 cups, with Montezuma himself accounting for 50-odd chalicefuls. Quetzalcoatl is aware of, he wanted the power to service his a number of wives and estimated 700 mistresses, whose calls for have been so robust by nature that Montezuma apparently forbade them to partake of the erethistic liquid themselves. Subsequent authorities disagree, nevertheless, as to the exact motivation of this coverage: was Montezuma merely being a nasty male chauvinist pig, or was there already a deadly imbalance within the Aztec boy-girl ratio that led to an overpopulation of sexually demanding females? Were the annual mass sacrifices of virgins makes an attempt to abate this development? Or was Monte merely being coy, preferring to sweeten the aphrodisiacal results of the potation with the psychological spice of the forbidden? At any fee, the ladies of the courtroom did acquire their chocolatl, although not with out resorting to intrigue and subterfuge. Ultimately, it was a Mexican princess named Donna Marina—”of nice determine, frank manners, immediate genius and intrepid spirit” [Diaz]—who unfold the key of cocoa to Europe.
The daughter of the prince of Painala, Donna Marina was captured by Mayan Indians and stored as a slave, till Hernando Cortez and his troopers arrived simply west of the Yucatan to start their conquests of Mexico (or New Spain, as they referred to as it). When the Mayas succumbed to the Europeans, Donna Marina was handed over as a spoil of conflict. Cortez first introduced her to a lieutenant, however later took her for his personal and had a son by her. Because she knew not solely Mayan but in addition Aztec dialects, and shortly picked up Spanish, Donna Marina was invaluable to Cortez. She acted as an interpreter to each the very best royalty and the lowliest chattel.
Among the wondrous issues she advised him was that cocoa was valued particularly extremely—actually, it was cash. Cocoa beans have been honored as foreign money all through the markets of Mexico, and continued to be for 250 years after the conquest. Modern-day Ecuadorians nonetheless name the beans pepe de oro, “seeds of gold.” In Cortez’s day, ten beans would purchase a great rabbit, 100 a slave, and based on Bishop de Landa, chaplain to Cortez’s entourage, “He who wants a Mayan public woman for his lustful use can have one for eight to ten cocoa beans.” There was even an issue with counterfeiters who would fill hollowed-out beans with dust and cross them off on the pre-Columbian rubes. What’s extra, winked Donna Marina, cacao was the “food of the gods,” somewhat bit of which might make a conquistador drop his sword for a bit. Cortez wasn’t , although, and neither was the courtroom of King Ferdinand, who had a take a look at some cocoa beans introduced again by Columbus and noticed in them a monumental lack of potential.
It wasn’t till Cortez entered the capital metropolis as Montezuma’s visitor in 1519 that he tried some. Sipping from golden cups within the potentate’s gilded palace, most of the Spaniards pronounced the beverage to be rank. Joseph de Acosta commented: “The chief use of this cocoa is in a drincke which they name chocolatl, whereof they make nice account, foolishly and with out purpose, for it’s loathesome to corresponding to are usually not acquainted with it, having a skumme or frothe that could be very disagreeable to style.” When Cortez returned to Spain in 1521, he introduced again cocoa samples, which weren’t instantly well-liked, though a lot of the the Aristocracy choked down the beverage for its priapic advantages. When European pirates captured a Spanish ship, although, they endured in throwing the chocolate overboard, calling it cacuro de carnero (sheep shit).
People started to bad-mouth chocolate for causes aside from its repugnant style. Witness Marradon, writing originally of the seventeenth century: “Every kind of intercourse was prohibited between Indian women and the ladies of New Spain. The latter were accused of learning sorcery from the former, who being taught by the devil, committed an infinite number of crimes under the influence of chocolate, of which they were great mistresses.” Besides its inflammatory properties, chocolate was typically cited because the medium by way of which Mexican witches contacted Satan.
Ironically, it was a gaggle of nuns in a cloister at Chiapas, close to the Yucatan, who modified the course of chocolate historical past someday round 1550, once they combined sugar—one other new commodity—and vanilla with some powdered cocoa.
Only a number of years later, the drink had turn out to be so common regionally that a bishop discovered himself with a congregation of ladies on his arms who would “pretend much weakness and squeamishness of the stomach” and thus couldn’t sit by way of a Mass with no cup of the chocolate elixir. At first the bishop let these indiscretions move, however because the behavior turned omnipresent, he banned chocolate outright within the cathedral. Harsh phrases erupted from the congregation, swords have been drawn and most of the worshipers converted to the cloister church. Soon after this, the bishop was discovered lifeless, apparently from having ingested a cup of poisoned chocolate.
The Church appeared to retain its dim view of chocolate for fairly some time. Joan Fran Rauch wrote a treatise in 1624 damning chocolate as “a violent inflamer of the passions,” explaining that if sure monks had been denied chocolate “the scandal with which that holy order had been branded might have proved groundless.” As late as 1748, churchmen have been arguing whether or not the use of chocolate violated dietary legal guidelines for pious Christians. But the work of the nuns of Chiapas couldn’t be undone. Sweet, wealthy, seductive chocolate was already on its option to turning into a world behavior.
The Spaniards have been capable of hold chocolate a secret till 1606, when an Italian named Antonio Carlette introduced cocoa residence from Mexico. Louis XIII of France picked up a style for chocolate, and when his son, Louis XIV, married Maria Theresa, Infanta of Spain and an actual chocolate freak, the drink turned probably the most trendy within the licentious French courtroom. A up to date author tells us that “Maria Theresa had only two passions: the King and chocolate.”
Madame DuBarry, the lustful woman of Louis XV’s courtroom who used every little thing from truffled sweetbreads to cinnamon bark to enflame the previous roi, resorted to ambergris-soaked chocolate bon-bons to allow an Arabian sheik to deflower 160 maidens in a fortnight. (This feat in itself is worthy of critical consideration.)
In 1657, chocolate got here to England in an enormous method. While not the primary, the Cocoa Tree turned probably the most well-known chocolate home in England, and when it steadily turned a social membership, it was the foremost in England. Among its devotees have been Jonathan Swift, Gibbon, and Addison and Steele, who in a 1712 challenge of the Spectator, suggested younger women who wished to stay chaste to “to be careful how you meddle with romance, chocolates, novels, and the like inflamers.”
Inflamers certainly. Nearly 150 years later, the French psychiatrist, hashishin, and pioneer of psychopharmacology Jacques-Joseph Moreau, recognized to students as Moreau of Tours, described this seance of the Marquis de Sade: “M. de Sade gave a ball, to which he invited a numerous company. A splendid supper was served at midnight; now the marquis had mixed with the dessert a profusion of chocolate, flavored with vanilla, which was found delicious and of which everybody freely partook….All at once the guests, both men and women, were seized with a burning sensation of lustful ardor; the cavaliers attacked the ladies without any concealment…excess carried to the most fatal extremity; pleasure became murderous; blood owed upon the floor, and the women only smiled at the horrible effects of their uterine rage.”
That sage of the satyrs, Casanova, fairly often writes of using goodies in seduction, however he used chocolate extra as a love stimulant, like champagne, relatively than a chemical to supply a roomful of hemorrhaging rutters. Old Dr. Bushwhacker, a fictional rock of knowledge whose books bought extensively in mid-nineteenth-century America, tells a compatriot at one level: “Tea, my learned friend, inspires scandal and sentiment; coffee excites the imagination; but chocolate, sir, is an aphrodisiac.” And just a few years again Cosmopolitan itself dubbed chocolate one of the “top ten aphrodisiacs.” So whereas liquor is probably faster, don’t overlook that sweet, if chocolate, is certainly dandy.
Cosmo’s score apart, it’s uncertain that Helen Gurley Brown or anybody else at the moment would attribute the standard of their intercourse lives to the powers of chocolate. What is the distinction between the killer chocolate of Montezuma’s day and the tame selection of our personal? Maybe you might name it the method of civilization.
The botanical origin of Theobroma cacao is in dispute: the Amazon Basin of Brazil, the Orinoco Valley in Surinam and numerous different locations in Central America all declare to be the birthplace of the plant. But the next unfold of cacao cultivation and consumption is a story of wind and tide, luck and catastrophe, plunder and exploitation—briefly, the historical past of trendy economics.
Since some cocoa beans proved extra psychoactive than others, our sober ancestors merely selected to breed the much less potent strains. And even the civilized bean marketed at this time should bear prolonged processing earlier than it’s “fit to eat.” However, present chocolate analysis continues to be making an attempt to type out what actually occurs to the various chemical elements of the cacao bean in the course of the manufacturing of business sweet, and Dr. Philip G. Keeney of Pennsylvania State University has revealed that there are greater than 300 chemical compounds within the perfume of chocolate alone.
Theobroma is an evergreen tree cultivated no more than 20 levels north or south of the Equator, though there are a selection of flowering timber grown beneath managed circumstances in temperate climates. As a matter of reality, a cacao tree grows in Brooklyn—within the Botanical Gardens.
To the uninitiated, the cacao tree seems to be bizarrely synthetic. The leaves, purple when small, flip shiny inexperienced; the fragile flowers and pods develop immediately from the trunk or principal limbs and look as in the event that they have been tied on with No. 12 wire. The timber current a myriad of colours to the attention. Since the expansion cycle is steady, at anybody time the tree might be coated with leaves, blossoms, flowers and pods of many various sizes and colours—with colourful clinging mosses, and, in some areas, small orchids and lichens finishing the rainbow.
Each of the pods has 30 or 40 beans imbedded in a foul-smelling mucilaginous scum, every bean encased in a pulpy defend. The cocoa beans at this level are ivory coloured and can stay so till they’re harvested.
The job of choosing ripe cacao pods is strictly a hand operation. The tumbadors, or pickers, make use of mitten-shaped metal knives hooked up to lengthy poles with which they neatly snip off the pods, taking care to not wound the tree. Once collected, the pods are cut up with machetes and their contents emptied out with picket spatulas to stop irritation from the marginally acidic pulp. As quickly because the pods are cut up, the beans start to oxidize to a lavender or purple hue. It is just not till the beans are fermented that they purchase their attribute chocolate richness of colour and aroma.
Fermentation, or curing, serves the very important function of separating the bean from its adhering pulp. But in early cocoa days in Nigeria, farmers’ helpers found that the drippings from fermenting beans made a particularly intoxicating drink. To this present day, it’s no unusual sight to see cocoa staff in Africa stretched out on the bottom after a day’s work, their state not completely attributable to exhaustion.
The curing course of additionally reduces the bitterness of the cocoa bean and hardens the seed pores and skin to a shell that may be simply cut up within the manufacturing unit. Once cured, the beans have to be dried. In some locations the beans are polished earlier than drying. Although sprucing is often carried out by machines, the cocoa staff of Trinidad nonetheless dance on cocoa beans with their naked ft to impact this additional contact. “Dancing the cocoa” is a sleek, rhythmic dance carried out to Calypso verses improvised across the theme of cocoa and cocoa drying.
Today, diesel-driven mechanical dryers have nearly taken over. This is unlucky, since sun-drying is probably the most direct, handy and efficient technique if the harvest takes place in the course of the dry season. Before mechanization, all cocoa beans have been dried within the solar, unfold out on palm leaves or giant picket trays that might be coated within the occasion of rain, to stop moisture from rotting the beans. The lyrical Trinidadians have a saying, “Ah ent got cocoa in the sun, so ah ent lookin’ for rain.” Which means, roughly, “I don’t give a fuck.” Modern worldwide chocolate cartels have a much less colourful respect for therefore unstable an financial drive as rain. Time marches on.
Eighty per cent of international chocolate output comes from the “Big Five”: Ghana, Nigeria, Brazil, the Ivory Coast and Cameroon. The rising nations usually maintain not more than 10 per cent of their crop for house use, often much less. The 5 big processing nations—the United States, West Germany, the Netherlands, the united statesS.R. and Great Britain—account for over half the cocoa processed worldwide, with western Europe and North America consuming a full 70 per cent of the annual cocoa product. In current years, the most important ahead strides in cocoa consumption have been taken by the communist nations and Japan as a result of of liberalization of authorities import restrictions. In 1960, the Soviets consumed 74,000 tons of cocoa beans, in comparison with the 215,000 tons scarfed down within the U.S. By 1970, the figures accelerated to 182,000 tons and 261,000 tons respectively. Japan now consumes 5 occasions the quantity of cocoa it did in 1960 and has just lately launched chocolate-flavored honey into the world market.
American chocolate manufacturing and consumption figures are usually not revealed to the general public, for no matter stealthy cause. We know that the U.S. processes 261,000 tons of cocoa beans yearly, most of which we eat ourselves. But cocoa beans are included in hundreds of merchandise in various concentrations, so it’s exhausting to extrapolate from these figures precisely how a lot chocolate Americans eat.
We do know that confection gross sales by U.S. sweet producers prime $2 billion yearly, and spokesmen for the confectionary business report that chocolate merchandise account for 60 per cent of this complete. The common American consumes 18.7 kilos of sweet per yr, and, making use of the identical 60 per cent proportion for chocolate, we will readily approximate that three.four ounces of chocolate are eaten by every individual within the U.S. weekly. This is starvation considerably under the European common of 4 ounces every week. The Swiss in all probability take the chocolate-eating cake, yodeling down over 5 and a half ounces weekly per capita. Although consumption figures are usually not obtainable for the united statesS.R., one new Moscow manufacturing unit is popping out 32,000 tons of chocolate yearly, and lots of extra tons are imported.
A private survey of sweet wholesalers revealed the top-selling chocolate candies within the U.S. to be, in no specific order, O. Henry, Hershey’s Milk, Peter Paul Mounds, Chunky, M & M Plain, Three Musketeers, Nestle’s Crunch, Kit Kat, Reese’s Peanut Butter Cups and Hershey’s Rally Bar. Two former biggies, Clark Bars and Baby Ruths, are dying on the east coast. And maybe on account of inflation, boxed sweet and miniatures, too, have been falling off in gross sales.
Dropping in gross sales, maybe, however dropping out of trend? Never. A go to to a chi-chi chocolatier will reveal a cornucopia of tasty miniatures, from a half-pound of Bartons for $1.50 to a custom-made velvet field containing a pound of chocolate for which bidding opens at a cool $100. If your style runs to crystal goblets, double that determine. But if the packaging issues not, New York’s greatest boxed chocolate, together with Godiva, Krön, Corne de la Toison d’or of Belgium and Le Notre of France, may be had for a scant $9 per pound.
If this appears a bit of steep, the neophyte chocophile can hold it easy and begin with the proletarian chocolate bar. The first determination, of course, is which model. Harry Levene, of London may be of some assist—he’s generally known as the Chocolate Wrapper Collector, and as of the top of December 1974, his assortment held 30,174 wrappers from totally different chocolate bars made everywhere in the world.
After that, it’s a reasonably easy matter to decide on amongst milk, darkish, Swiss, Dutch, semisweet, bittersweet, or extrabittersweet; of course, some might select to suck on unsweetened, or baker’s chocolate, however that’s completely non-compulsory. All that is still to be achieved is to pick from hazelnut, raspberry cream almonds, mint, walnut, truffle cream, peanut, rice, freeze-dried strawberry, orange peel, chocolate cream and about 40 different attainable mates for King Chocolate bar type.
Once we depart the modest bar, the fillings turn out to be but extra unique. Every variety of fruit and nut middle is obtainable. The booze hound can revel within the style of chocolate rum, sherry, cognac, and creme de menthe cordials. The true cirrhosis fancier can buy martini olives, a martini-flavored liquid middle encased in chocolate and coated with a thick, olive-colored shell. Ants, shredded coconut, cannabis, marshmallow, bees—it’s possible that somebody has at a while coated dust with chocolate and located it tasty.
If you favor type over content material, chocolate might be molded into the shapes of chrysanthemums, shrimp, apples, hearts, “kisses,” scallops, “lace,” bunnies, turtles, and hundreds of equally cuddly configurations. Bloomingdale’s division retailer in New York sells a two-foot oval cameo of pure chocolate, full with candy-drop earring, for $12.50. Droste, the Dutch chocolatier, exports strong chocolate initials, which lowlands lovers historically change on December 5, St. Nicholas’s Day.
There are a quantity of chocolate specialists who will mould chocolate into any form for a worth. If that form includes producing a brand new mould, the worth is properly over $1,000. However, a brand new course of has been developed for these in search of the private contact at an inexpensive worth. Now, for beneath $20, you’ll be able to have any photograph or piece of artwork reproduced in darkish chocolate on a white chocolate disk comparable in look to a lollipop. (White chocolate, by the way, has no cocoa butter and is subsequently not likely chocolate. Vegetable oils are the flavorings used to supply its chocolatelike taste.)
Most custom molding is completed for business promotion gimmicks— chocolate jumbo jets, pianos, clocks, baseball bats—however there survive a couple of true chocolate artists. Richard Mack, meals coordinator at a Dallas luxurious lodge, makes use of no particular instruments, simply sharp kitchen knives, to end up his masterpieces. They have included eight prancing reindeer for a Christmas social gathering, a five-inch fawn, quite a few busts of French notables of the Louis XIV interval, a Mack truck and a five-foot Easter egg. Current holder of the First Prize for Chocolate Work on the Annual Salon of Culinary Art and Exhibition of New York City is Guy Lucas, whose four-foot chocolate Mickey Mouse beams out the window of an unique Manhattan chocolatier.
In 1975, chocolate has been tamed. Its alkaloids not convulse nunneries, intoxicate maidens or reinforce limp polygamists. The trickle of chocolated orgy making has grow to be a mighty river of middle-class tooth decay; the chocolate of as we speak melts in our mouths, not in our minds. Chocolate, which as soon as made males mad, has gone smooth from prudish breeding, industrial conditioning, business packaging and straightforward dwelling. Perhaps, of all of the fabled psychedelic alkaloids of the world’s distant lotus-eaters—the caffeine, the theine, the theobromine, beside which the distilled juices of the grape and the potato as soon as paled— solely cocaine stays, poisonous, mesmeric, incandescent, ready to be introduced into the fold and onto the grocery store shelf within the type of coca bars, coca yogurt, coca liquers, coca toilet disinfectant and all the remaining. . . . Only time will inform.