We just can’t help but fall in love with chocolate. The ingredient is intertwined with sweetness and romance; not to mention that eating it tells our bodies to release endorphins, the feel-good chemicals in the brain. The magic of the cacao bean is as strong today as it was for the ancient Mayans and Aztecs. Considered the “food of the gods,” cacao was made into a bitter beverage revered as a ceremonial drink, but widely available to all. Cacao beans were even used as currency, and some historians say that they were considered to be more valuable than gold. To make the chocolate we know and love today, the beans, harvested from inside the pods of the cacao tree, are dried, fermented, and roasted. They’re then processed as needed to make cocoa powder, cocoa butter, and chocolate, typically with sugar added to make it more palatable. The higher the cacao …