Abstract
This paper describes the product and relies on the recent findings of the medical and scientific communities that have confirmed chocolate's health enhancing qualities. The paper explains that the creative focus is centered on the fact that chocolate and a chocolate based healthy snack food product is conducive not only to better health but to an overall lifestyle change. The paper relates that the target market is all individuals between 35 and 60 years of age.

From the Paper
"This document provides a creative brief for a chocolate based health food snack. The product is chocolate based and relies on the recent findings of the medical and scientific communities that have confirmed chocolate's health enhancing qualities. The creative focus is centered on the fact that chocolate and a chocolate based healthy snack food product is conducive not only to better health but to an overall lifestyle change. The target market is all individuals between 35 and 60 years of age."

Tags:healthy, chocolate, medical

Abstract
This paper reviews various peer-reviewed academic and professional literature relating to chocolate in Mayan and Aztec society. It looks at how chocolate or 'cacao' was used by both the Mayan and Aztec cultures for various purposes including as a base of drink mixtures for consumption generally by the elite in society and as well was consumed on special occasions such as engagement and wedding ceremonies. It also examines how at one time chocolate was a form of currency in trade and bartering among peoples and nations.

Outline:
Introduction
The Origin of Chocolate
The Uses of Chocolate
Chocolate and Societal Status
The Science of Chocolate
Chocolate: Trade
Summary and Conclusion

From the Paper
"Chocolate was additionally a food consumed during ceremonies celebrating engagements and marriages. Visiting dignitaries were given gifts of chocolate as well. Chocolate is stated by Norton to have been "associated with a lifesource, originating from or strengthened by its blood red coloring achieved by adding achiote." (2004; 3) Norton states that chocolate not only played a central role in Mayan and Aztec cultures as the basis for a drink of status but also was additionally "embedded in a range of social, diplomatic, and religious rituals." (2004; 3) Norton relates that the Europeans first encountered chocolate during the voyage of Christopher Columbus in 1502."

Tags:cacao, status, trade

Abstract
For years, chocolate has been looked down upon as unhealthy, deemed a candy, slapped with myths and fallacies and prohibited from small children. This paper attempts to prove otherwise by showing how chocolate has been shown to lift depression, help your heart and aid alertness among other benefits and if used properly, chocolate can be a delicacy and a medicine. It examines all aspects of chocolate possible from its production from the cocoa bean, to physiological effects on the brain and body to side effects such as obesity and dental problems.

Table of Contents:
Introduction
A Brief Review of Cocoa
The Cacao Tree (Theobrom Cacao)
What is in the Cocoa Bean?
Making and Eating Chocolate
State of the Art of Cocoa
Is Cocoa Good for You?
Burden of Proof
Chocolate as a Fat
Effects on Blood Lipids
What is OK?
Chocolate, Health and Disease
Chocolate Craving
Migraine
Toxicity
Immune Function
Allergy
Other Disorders
Behavior
Antioxidants
Caffeine
Dental Caries
Migraines
Obesity
Serum Cholesterol
Heart Health
Conclusions

From the Paper
"Cocoa takes it a step further though. Not only does it provide energy for our actions. It supplies chemicals for our personalities and moods. Modern psychology leads us to believe that every thought, every idea that pops into our head is simultaneously a biological reaction. This biological reaction takes the form of chemical processes within our brains. Our mind then interprets these chemical compounds as thoughts, ideas, smells, tastes, touch, etc. Our thoughts, or chemicals compounds within our brain can determine how we feel, our motivation, our goals, our entire lives hinge upon our thoughts, for what are we but what we do. And before we do anything, we must think it. We must have considered it at some point or been subconsciously predisposed to an action or idea."

Tags:cacao, tree, cocoa, bean, fat, migraine, toxicity, craving, health, disease

Abstract
Chocolate, a popular and coveted food world over, is often referred to as the food of the gods. This description is not surprising considering that a number of delightful sensations are associated with chocolate. Indeed, chocolate is perceived as a delightful treat, a comfort food, an aphrodisiac, a sensuous experience, a romantic gift, an energizer and a mood enhancer. It is the objective of this paper to explore and discuss the factors that explain the multifaceted aura around chocolates, beginning with an analysis of its history.

Outline
I. Chocolate, often called the food of the gods, has always enjoyed a multifaceted aura.
II. History
a. Origins as a Mesoamerican beverage
b. Expensive European import
c. Symbol of wealth and social status
III. Production and Marketing
a. Cultivation of cocoa beans
b. Production process
c. Marketing
IV. Chocolate as an aphrodisiac
a. Myth and legends
b. Ingredients
i. Scientific evidence
ii. Psychological effects
V. Types of chocolate
a. Occasions for usage
b. Forms of usage
c. Types
VI. Health and Nutritional properties
VII. Summary

From the Paper
"However, it appears that the Maya and the Aztecs nevertheless placed a great deal of value on their bitter chocolate beverage, as evidenced by the importance of the role the drink played in their religious and social life. For instance, although chocolate was a favorite beverage of Maya royalty, the common people could consume the drink only on special occasions. The Aztecs went many steps further in turning chocolate into an elitist product, decreeing that only privileged people such as rulers, priests, decorated soldiers, and honored merchants could partake of the brew (Kerr, 2002)."

Tags:sweets, cocoa

Abstract
This paper takes a look at the uniquely beneficial health properties that might be associated with the consumption of certain types of chocolate.
The paper first reflects briefly on the history of chocolate as something of importance to cultural and culinary history. The paper then looks at the literature on the subject that reveals that cacao and specifically dark chocolate can be a rich source of flavanoids that promote antioxidant health properties. Next, the paper notes the difficulties in ascertaining the extent of the curative properties of chocolate and further notes that a more highly refined and less commercially treated form of chocolate is necessary to realize the positive health factors related to the cacao bean.

From the Paper
"Chocolate may well be one of the rare consumables that belies the old assumption regarding that which is healthy and that which is enjoyable to eat. The conventional logic suggests that these two qualities rarely intersect. However, the larger body of research concerning the intake of cacao indicates that indeed there are uniquely beneficial health properties that might be associated with the consumption of certain types of chocolate, offering justification for further investigation of claims to the point. Before entering into this assessment, it is important to reflect briefly on the history of chocolate as something of importance to cultural and culinary history."

Tags:polyphenols, antioxidants, cocoa

Abstract
This paper examines how fair trade chocolate is supposed to give growers and workers of the cocoa bean a better wage than that paid by the international cartels of chocolate buyers. It also explains how fair trade chocolate could help alleviate the the problem of the millions of hungry and starving poor that exist in the world in spite of the abundance of food. Additionally, the paper presents a history of fair trade chocolate and how it contributes to the concept of sustainability.

From the Paper
"It is likely that more people are familiar with the term Fair Trade Coffee, simply because major coffee house chains have begun promoting their organic fair-trade brews. When most people think of chocolate, it is more likely to be a foil-wrapped mass-market candy bar, perhaps a Kit Kat, that is wolfed down to quiet hunger pangs without a thought to the plight of the people who produced the chocolate. As there are no trendy, global chain 'chocolate houses,' there is no monolithic commercial avenue through which to either purvey fair trade chocolate, or make its advantages known."

Tags:consume, lack, access, world, population, global, agribusiness, international, trade, economies, poverty

Abstract
The paper provides a separate review of the two versions of the story, the original book, "Charlie and the Chocolate Factory" and the movie version of this book, retitled "Willie Wonka and the Chocolate Factory". The paper compares the two versions of the story and shows how despite their differences, both stand as absolute pillars of children's entertainment.

From the Paper
"Roald Dahl famously complained that the first film version of his seminal work, Charlie and the Chocolate Factory was a corruption that neutered the sting of his parable. The book is simply drawn and was intended to be in the vein of the traditional cautionary tales. The story, centering on a clearly eccentric and out-of-the-mainstream adult, presents the reader with a simple idea - that if you pursue your passion with honor, integrity, and with a clear sense of purpose, you will be successful."

Tags:infantilism, self-interest, adolescent, individualism

Abstract
The paper provides a creative marketing strategy for a chocolate-based health food snack, targeting individuals between 35 and 60 years of age. The paper explains the recent findings of the medical and scientific communities that have confirmed chocolate's health enhancing qualities. The paper relates that the creative focus is centered on the fact that a chocolate-based healthful snack food product is conducive not only to better health but to an overall lifestyle change.

Outline:
Abstract
Project Description and Background
Target Market Description
Target Market Insights
Goals
Obstacles
Focal Promise
Reasons to Believe
Copy Strategy
Tone
Media Channels
Creative Considerations/Mandatories

From the Paper
"The project consists of a new advertising angle for chocolate. The traditional conception as well as the typical advertisement for chocolate has been as a candy or sweet, high calorie food product. However, recent medical and health research has confirmed what has long been conjectured; that chocolate has substantial health benefits (Chocolate, 2006). Repackaging chocolate as a health food item with the associated marketing collateral is the focus of this project."

Tags:cocoa, nutrition, benefits, lifestyle, target, audience

Abstract
This paper reviews the origin of the word 'chocolate' and the history of chocolate as we know it today. According to this paper, the Maya and Aztec considered chocolate to be a drink reserved for royal and religious events, and priests even presented cacao seeds as offerings to the Gods.

From the Paper
"The Aztecs associated chocolate with Xochiquetzal, the goddess of fertility, while in the New World, chocolate was consumed in a bitter and spicy drink called xocoatl, which was usually seasoned with vanilla, chili pepper, achiote, known today as annatto, and pimento, and was used as a remedy for fatigue, probably due to the theobromine content (Chocolate). Throughout Pre-Columbian Mesoamerica, chocolate was an important luxury and the beans were often used as currency (Chocolate). Other beverages unique to this era, combined chocolate with such edibles as maize gruel and honey (Chocolate). It is said that xocoatl was an acquired taste, and one Spanish Jesuit missionary wrote during the late sixteenth century:
"...having a scum or froth that is very unpleasant to taste. Yet it
is a drink very much esteemed among the Indians, where with they
feast noble men who pass through their country. The Spaniards,
both men and women...are very greedy of this Chocolate...they make
diverse sorts of it, some hot, some cold, and some temperate, and put
therein much of that chili" (Chocolate)."

Tags:cocoa, beans, Rodophe, Lindt, liquor, roasted, nibs

Abstract
One of the most seductive and pleasurable foods enjoyed everywhere in the world is chocolate. Chocolate is a slightly psychoactive substance but it has some health benefits when consumed in its purest forms and in moderation. This paper looks at its roots from its discovery by the Aztecs. It examines how its official categories of chocolate vary between Europe and North America and also discusses different types.

From the Paper
"Produced from the fermented and roasted seeds of the tropical plant cacao, chocolate caught on quickly in Europe during colonization. To produce edible chocolate, either for beverage or confectionary use, the pods of the cacao plant are fermented and their beans dried, then roasted and ground. The resulting material is pressed to separate the cocoa butter from the cocoa solids. The term cocoa liquor refers to the unadulterated chocolate, containing both cocoa solids and cocoa fats. The higher the concentration of cocoa liquor, the higher quality and more expensive is the resulting chocolate product. However, all commercially sold chocolates contain a blend of cocoa butter and cocoa liquor, with other ingredients added for flavor and texture."

Tags:cacao, cocoa, butter