For those of you who have been following my recipe videos on YouTube channel or the Facebook page(then I insist you to check it out once), you might have wondered sometimes that why I use chocolate in my recipes when I claim my recipes to be healthy? To clarify this wrangling question in your brain, I would start with by saying, do not doubt on the health quotient of the chocolate, if you eating the right kind of chocolate the right quantity. So all you chocolate lovers out there, you can now start tingling your chocolate taste buds, as in this blog I will be sharing with you various benefits of chocolates and the kind that is good for your health. 

It is rightly said by Ursula Kohaupt that “Chocolate is the happiness that you can eat”. And I truly believe in it as all our celebrations to express our happiness are incomplete without having something sweet. And it has to be something that melts in our mouth and fills it with the richness of its taste and aroma, similar to what happiness does to our heart . So Feeling happy, have a bite of chocolate, feeling sad, have two as it has the power to boost your mood. Happy or sad, chocolates can never be bad. But make sure that you are having Dark Chocolate and not the sugary crap. 

Let me elaborate more on “sabki”(everyone) favourite chocolate. I use the term “sabki” as I have never come across anyone who can ever deny their love for chocolates. And why should one devoid themselves of this divineness of taste food in the dark beauty, and that too when it is so deliciously healthy.

Let us touch some basic facts about this highly treasured food. It comes from 2000 BC, when The Maya from Central America, the first connoisseurs of chocolate, drank it as a bitter fermented beverage mixed with spices or wine.

The Chocolates that we relish today is the end result of many steps that begin with a cocoa pod which is larger than the size of our hand goes through. The seeds or beans are extracted from these pods and then is fermented, dried and roasted into cocoa beans. The shells of these beans are then separated from the cocoa nibs. The nibs are then grounded into a liquid called chocolate liquor and separated from a fatty portion which is the cocoa butter. The liquor is then refined to produce the cocoa solids and chocolate. The cocoa powder that is used for baking and beverages comes from the cocoa bean which is grounded after removing the nibs.

Dark Chocolate contains 50-90% cocoa solids, cocoa butter and sugar. Dark Chocolate contains no added milk solids but there may be traces of milk from cross-contamination during processing, as the same machinery is often used to produce milk and dark chocolate. Lower quality chocolates may also add butter fat, vegetable oils, or artificial colours or flavours.

The more cocoa and less sugar dark chocolate has, the more bitter it will taste and a small amount of it is considered a healthful snack. The flavour also makes it a preferred type of chocolate for baking and melting for a variety of desserts.

Made from the seed of cocoa tree, it acts as the best source of antioxidants. If dark chocolates are eaten, there is a positive affect on your health as it is loaded with nutrients. It can make your heart healthy as it lowers the risk of heart diseases and stroke. It also helps in preventing memory loss and helps in boosting your mood. 

QUICK FACTS:

• The highest quality of cocoa contains over 70% cocoa
• The common uses of such chocolates are ganache, glazes, mousse, pudding and baked goods
• It is available in three varieties bittersweet, semisweet and sweet
• It can last for 2 years without refrigeration if stored properly
• It should be stored in a cool dry place (65-70 F) in a tightly sealed container
• If consumed in right quantity dark chocolate protects your heart, lowers blood pressure and reduces the risk of diabetes.

Dark Chocolate vs Milk Chocolate

Dark chocolate has a more pronounced real chocolate taste than milk chocolate. It does not contain milk solids or the excess sugar that creates the sweeter chocolate flavour found in most candy bars. However, the lack of milk additives also means that dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste. On the other hand, milk chocolate contains from 10-50% cocoa solids, cocoa butter, milk in some form and sugar. White chocolate does not contain any cocoa solids and is made simply of cocoa butter, sugar and milk.

Varieties of Dark Chocolate

The varieties of dark chocolate can be distinguished by the percentage of cocoa solids in the bar. They are classified as bittersweet, semi-sweet, and sweet dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30 percent for sweet dark chocolate to 80 percent (or higher) for extremely dark, bitter bars. They range from 50 percent to 60 percent cocoa; the higher amount indicates more bitterness. There are certain chocolate brands, offering 90% dark chocolate, while this is good to know, but I will not recommend to the first timers in the dark chocolate arena.

Uses of Dark Chocolate

There is wide uses of dark chocolates as it can be just taken out straight from the packet and eaten as is or used in various recipes. It can be chopped, shaved, melted and ground as per the recipes. Since, there is no milk in dark chocolate it is also conveniently used in vegan recipes.

Health Benefits of Dark Chocolate

Dark Chocolates are rich in Iron, Copper, Magnesium, Zinc, Phosphorous and Flavanols. The presence of plant chemicals called Flavanols in Cocoa helps in protecting the heart, lowers blood pressure and also reduces the risk of diabetes in long term. 

How much Dark Chocolate to consume?

One can derive the health benefits of dark chocolates if it is consumed in the right quantity. As it contains calories, one should restrict the intake of dark chocolates to 4-6 grams daily (1-2 small squares) or else it can lead to weight gain. It also contains a moderate amount of saturated fat, which can negatively affect blood lipid levels, though its heart-protective effects from Flavanols appear to outweigh the risk. Choosing dark chocolate and eating modest quantities may offer the greatest health benefits.

Point to note

Chocolate is derived from an intensive process of farming, harvesting, and transport, often employing less expensive labor or child labor overseas. “Fair-Trade” labeled chocolate certifies that the chocolate has been manufactured at a fair wage and with the exclusion of child labor.

So if you have been withholding the chocolate lover in you due to health reasons, you can now enjoy the Dark Chocolate as is or follow Quick and Healthy Bites on YouTube, Facebook or Instagram for some mind blowing Dark Chocolate recipes.

lokah samastah sukhino bhavantu…